2nd Week of Fall CSA!

5:38 PM Adrian 0 Comments

We apologize for the hiccup, and thus a lack of an opening newsletter for our first week....but regardless, Echollective's Fall CSA 2013 is underway!  Here comes Week 2...we hope those of you who are participating so far have enjoyed the first week.

The lineup for Fall Week 2:

  • Garlic
  • Leeks
  • Onions
  • Kale/Greens Bunch (Choice of Kale variety, Collards, Dandelion Greens, etc.)
  • Potatoes
  • Heirloom or Roma Tomatoes
  • Eggplants
  • Sweet Peppers
  • Mixed Cherry Tomatoes
  • Pears or Apples
  • Daikon Radishes
  • Winter Squash 
  • Asian Greens Bunch (Tokyo Napa Cabbage, Bok Choy or Tat Soi)
  • Beets

As everything shifts through the changing of the seasons, our lineup of produce remains strong-- but expect it to change soon, just as crisp fall phases closer to the bitterness of winter.  Our first frost arrived merely a few days ago, which marks the end of most of our hot weather crops; field tomatoes, peppers, and eggplants are shriveling as we hurry through to pluck the last of their still-good fruits.  Frost is like a kiss of death to any squash or watermelon plant.  Their leaves will be blackened and drooping, while the weeds and other cold-tolerant plants around them may still be vibrantly green and alive!  Squashes, melons and cucumbers just can't make it in the cold.

With that said, this will be your last chance for getting vegetables unique to the summer heat!  We've picked and stored all that we can handle, we currently have an enormous back-log of peppers and eggplants that will stay fresh for a long time.  Winter Squash will remain plentiful for many weeks to come!  Quite soon we'll be trading in the remnants of our warm-weather veggies back for the cooler tokens of fall and winter....

Hope to see you at market!


Red Pepper & Goat Cheese Frittata (www.kitchendaily.com)


  • 8 eggs 
  • 2 Tbsp finely chopped fresh oregano 
  • ½ tsp salt
  •  ¼ tsp freshly ground pepper 
  • 2 Tbsp extra virgin olive oil 
  • 1 cup sliced red bell pepper 
  • 1 bunch scallion, trimmed and sliced 
  • ½ cup crumbled goat cheese


1. Position rack in upper third of oven; preheat broiler.
2. Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.
3. Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.

Grilled Pepper Salad (www.kitchendaily.com)


  • 4 bell pepper (mixed colors), halved, seeded and stemmed
  •  ¼ cup halved and pitted oil-cured black olives
  •  ¼ cup rinsed and chopped oil-packed sun-dried tomatoes 
  • 1 Tbsp extra virgin olive oil 
  • 1 Tbsp balsamic vinegar 
  • ⅛ tsp salt


Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.

Black Bean and Butternut Squash Burritos (ohsheglows.com)

These burritos have a kick of heat to them (that you can control yourself) and a light sweetness thanks to the butternut squash. The filling is so good I found myself eating it on its own. Use it to sprinkle on salads or as a dip for crackers in addition to making burritos. You could also try using sweet potato or pumpkin as a way to change up the butternut filling.

Yield: 4 burritos or 3.5 cups of filling

  • 1 medium butternut squash, peeled, cubed, & roasted
  • 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
  • 1-2 tsp olive oil
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1 red pepper, chopped
  • 1 tsp kosher salt, or to taste
  • 2 tsp ground cumin, or to taste
  • 1/4 tsp cayenne pepper, or to taste
  • One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
  • 3/4 cup Daiya cheese
  • 4 tortilla wraps (large or x-large)
  • Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
2. Cook brown rice (for directions, see here)
3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
4.  Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.


Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!

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