CSA Newsletter Week 14: August 24th, 25th & 28th
Hello all! Hope you're enjoying the gentle cool breeze that's been rolling through Iowa. Sure does make for great weather! The festivals went well last weekend. Thanks to all who stopped by to enjoy some all organic vegan deliciousness! Much appreciated.This week in your box you'll find :
Sweet Peppers
Hot Peppers
Kale
Heirloom Tomatoes
Cherry Tomatoes
Basil
Tulsi
Basil
Eggplant
Fingerling Potatoes
Zucchini
Onion
Garlic
Parsley
Pasta with Veggies Recipe
This recipe is easy, satisfying, and packed with healthy veggies. You can vary the veggies based on what is fresh or what you have on hand. Leftovers will keep in the fridge for 2-3 days.
•1 pound organic pasta
•4-6 tomatoes, blanched
•1 Tbs Olive oil
•Sweet Peppers, diced
•1-2 small onion, diced
•1 zucchini and 1 eggplant, sliced
•1 clove garlic, minced
•1 tsp dried oregano
•1 tsp dried parsley
•Ground black pepper to taste
Cook pasta.
Use a large non-stick skillet. Add olive oil and heat over medium heat for 1 minute. Add veggies and garlic and sauté until veggies are tender but not mushy. Add tomatos once blanched and peeled along with the remaining spices. Cook over medium low heat, stirring occasionally, until bubbly. Serve over pasta.
particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!
(319)325-3910
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