Week 15; September 19, 2019

What’s in the box?

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green top beets
salad turnips with greens
bell peppers/ sweet peppers
Brussels Sprout tops (looks a bit like collards, but tastes like sprouts!)
red onions
bagged spinach
green beans
broccoli
Brussels Sprouts
cilantro
pie pumpkin

Notes on the box.

The greens from the turnips and beets are edible. Remove them from the roots and store in a plastic bag in the crisper.
Brussels sprouts tops are really tasty! Harvesting them will help more of the sprouts on the stalks size up and we get to eat the yummy greens. Use as you would kale or another hearty green.
If you have too many peppers in your crisper drawer, I like to dice them up and freeze them raw. They are good for stir fries and things. You can put them straight from the freezer bag into the cooking pan, no need to thaw.
Pie pumpkin! So pretty… You can eat it now or keep it for decoration until you are ready to eat it. It doesn’t need to be refrigerated.

Cosmic Wheel Creamery Cheese Shares.

Ricotta and Antares.
When I have fresh ricotta my go-to snack is toast with ricotta, a drizzle of good olive oil, salt and pepper. Josh likes his ricotta sweet with honey and maybe some toasted nuts. Here’s a link to a recipe for Lemon Ricotta Pancakes. If you’d like to save it for later, you can put it in the freezer. It’s still good for cooking with if you have to freeze it, though it’s not as good for fresh eating or putting into salads.

Recipes.

How to roast a Pumpkin
Beet and Ricotta Salad
Beet Pasta with Ricotta - I would wilt beet greens to serve on the side of this pink pasta.
Fried Green Meatless Balls - a recipe to use up all your greens and your cilantro!
Roasted Broccoli, Brussels Sprouts, or Green Beans
preheat oven to 375. Prep your veggies by cutting broccoli into florets (you can also peel and chop the stalk), trimming the little stem off the sprouts and cutting larger ones in half, breaking the stem end off the green beans (optional). Spread the prepped veggies on a baking sheet. Drizzle with olive oil and sprinkle of salt. Roast in the oven for about 30 min giving veggies a stir once or twice while cooking. They are done when they have some browned bits and are tender to the fork. Feel free to sprinkle with your favorite spices or add lemon juice/zest before roasting. Also good with parmesan sprinkled on there or of course garlic. Or just let the natural flavor of the veggies shine. Roasting veggies is a great alternative to steaming.
Braised Turnips and Greens
Miso Glazed Turnips - I would wilt the greens and mix them in with the turnips in this recipe. You can add radishes here also!

On the farm.

Next week is the last main season delivery!
Thanks to all of you who are signing up for season extension shares!
Sign-up is still open and will continue to be open through next week. If you have any friends who are thinking about trying out a CSA but don’t want to commit to the whole season, let them know about the season extension. They can try it out for a month.
If you scheduled a vacation hold but want to do a season extension, there is an overlap which will mean a double box. But if you like, we can schedule it for the last delivery. Many of the season extension veggies will store well. We will also be having greens including tender greens like spinach.
For our Eat Like a Farmer and Eat Like a Vegetarian Farmer Shares, this season we separated the season extension so be sure to sign up for one if you want to keep the veggies coming for as long as possible!
Let us know if you have any questions or need help adding the season extension. We would be happy to add it for you.
Enjoy these few picture of some of our lovely crew members making cilantro bunches.