By All These Lovely Tokens

7:25 AM Jessica Kruse 0 Comments

"By all these lovely tokens 
September days are here, 
With summer's best of weather
 And autumn's best of cheer."
~ Helen Hunt Jackson

As summer winds down, we are ready to start talking fall CSA with you all.  The weather is beginning to reflect that awesome transition time, of summer merging with autumn.  We still have a bit of summer CSA to go yet so will begin the first week of October which will last for 8 weeks.  The cost for a couple's box is $20 a week and for families it is $30.  Please let us know if you are interested so we can be sure you are ready come the end of this month.  You can email us at:
echocsa@gmail.com
You can also call Derek at 319.325.3910 or Jessica at 319.409.4028!

We are certainly ready for abundant squash here at the farm and as much as summer blesses us with so much bounty, fall weather and joy are something we look forward to, along with the privilege to continue working with our CSA members.





This week's CSA box will include:

Cooking Greens
Kale Bunch
Red Onion
Candy Onion
Eggplant
Peppers
Sungold Cherry Tomatoes
Leeks
Potatoes
Summer Squash
Zucchini
Diakon Radish
Garlic
Shallots
Basil
(Always possible element of surprise.)
Here is your weekly recipe which includes a few of your box items! Compliments of: 

Fried potato, peppers and eggplant (patate, pepe e melanzane fritti)

 

Ingredients

  • 185 ml extra virgin olive oil
  • 2 medium potatoes, peeled and cut into 5 mm wedges
  • 1 small eggplant 
  • 2 medium red capsicums (preferably corno di toro – bull’s horn), cut into 2 cm strips
  • 2 garlic cloves, chopped
  • 1 medium tomato, thinly sliced 
  • 6 basil leaves
  • salt
  • crusty bread, to serve

Instructions

Heat the oil in a large frying pan over medium heat and add the potatoes. Fry until lightly golden, then remove from the oil and place on a warm plate. Keep warm.

Peel and finely slice the eggplant (it is best to do this just before cooking so it doesn’t go brown) and add to the pan along with the capsicum. Stir-fry over medium heat until just soft, then return the potatoes to the pan and stir everything together.

Move the ingredients to the edges of the pan to create a gap in the middle. Add the garlic to the gap and fry for 5 seconds until it releases its aroma, then add the tomato, basil and salt to taste and stir for 10 seconds. Serve with crusty bread.

Enjoy!  And thanks again for another week of farm goodness with us.

Your Echo Team

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