Week 21 (A) BUG Farms CSA Newsletter
First off, I was so happy to see so many of you at the Potluck last Saturday! I had a lot of fun meeting and eating with you : ) If any of you are wanting to make the tasty Moroccan Carrot Soup the CSA Member Adrienne brought, here is the link to the recipe : ) With your generous donations and silent auction participation we were able to raise over $350 to help us fund Grain School! Tuition is $600 so if any of you would like to leave a donation in your cooler you might just find a jar of my homemade jam or jelly in it's place when you open up your delivery box ; )
We have been hemming and hawing over how much longer to have the CSA Deliveries. The weather has been pretty normal for this time of year, mostly sunny but cool, and they days keep on getting shorter. Our decision thus far is to have 3 more weeks, including this week in deliveries. This would make our last delivery on November 3, 2011. That last week, all members will get a delivery, even if you are a half share and are on the Week B Schedule. We want to make sure both A & B weeks get the same number of deliveries. We anticipate the last week being a big one, we have a big bed of pea shoots growing for it, and we will harvest all we can to distribute to you all.
The crops are slowing down, but we still have some tasty things for all of you! Something different this week will be either Purple Plum Radishes or Sorrel! You will also be recieveing 2 1/2 lbs of green tomatoes as well, I will include a recipe I made up tonight using both green tomatoes and kale in savory cornbread muffins! We also still have beets, we continue to be amazed at how bountiful our beet beds are, suprising us with plenty of them week after week, and our fall planted beet beds are filling in as well for the last couple of weeks! Here is a shot of our lovely greens at our Ward Garden, we will be sad to let this garden go next year, but happy it will be used by some new gardeners as well!
Alright, now onto the Share Details and Recipes!
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Week 21 (A) Share
1 bag Microgreens
1 bunch Beets
1 bunch Swiss Chard or Kale or Collards
1 bag Baby Mixed Greens (Arugula, Pac Choi, Tatsoi)
1 bunch Sorrel or Purple Plum Radishes
Green Tomatoes
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Recipes
Sharon's Savory Kale Green Tomato Cornbread Muffins
Dry Ingredients
1 1/2 c flour
1/2 c cornmeal
3 tsp baking powder
1 1/2 tsp salt
2 tsp Bragg's Organic Sprinkle
1 tsp kelp (optional, but healthy!)
1 1/2 tsp turmeric
1/4 tsp Asafoetidia (an Indian spice, find at an Indian Market)-optional
Wet Ingredients
1/2 c oil (olive or canola)
1 1/2 c milk (dairy or nondairy unsweeetened)
5 leaves kale, chopped
1 1/2 - 2 c chopped/sliced green tomatoes
1 egg (optional, or egg replacer, or 1 Tbsp ground flax seed)
Mix together all dry ingredients in a large bowl. In a separate bowl mix together all wet ingredients. Add dry ingredients to wet ingredients and mix until incorporated. Spoon mixture into muffin tins. Bake at 360 for 20-30 min until tops are a bit golden. Serve with a chutney, like green tomato chutney, tasty!
Guacamole with a secret ingredient (radishes!)
Contributed by our CSA member Jessica Love : )
3 Haas avocados, peeled, cubed
3-4 radishes, grated
chopped cilantro to taste - I use 1/4 cup
juice of 1 lime
salt to taste
2 cloves garlic, pressed
1/4 t ground chipotle pepper
1/4 t ground black pepper
Combine lime, garlic, and pepper. Coat the avocado in the mixture as you cut it up to prevent browning. Mash with a fork. Mix in the grated radishes, cilantro, and salt to taste.
Chard Cakes with Sorrel Sauce
From the NY Times Recipes for Health
3 cups sorrel leaves
1/2 cup Greek yogurt
1 garlic clove, crushed
3 tablespoons olive oil
1/2 teaspoon Dijon mustard
Salt and pepper
1 1/4 pounds Swiss chard
1/3 cup pine nuts
4 ounces kashkaval cheese (or pecorino), coarsely grated
1 egg
6 tablespoons dried white bread crumbs
Mixture of vegetable oil and olive oil, for frying.
1. Make the sauce: In a food processor or a blender, place sorrel, yogurt, garlic, 2 tablespoons olive oil, the mustard and salt to taste; process until it is bright green. Taste and add salt, if desired. Refrigerate until needed.
2. Cut woody white stalks from chard leaves. Bring a large pan of water to boil. Add the stalks and simmer for 4 minutes. Then add the leaves, stir and continue simmering for 3 minutes. Drain the chard and allow to cool slightly. Once cool enough to handle, squeeze out as much water as possible. Chop leaves and stalks roughly and put in a medium bowl.
3. In a small skillet, fry pine nuts in 1 tablespoon olive oil for 1 minute, or until light brown. Add nuts and oil to the chard, followed by the cheese, egg, bread crumbs, 1/4 teaspoon salt and pepper to taste. If mixture is very soft and sticky, add more crumbs.
4. Pour enough frying oil into a large skillet to come 1/4 inch up the sides. Shape chard mixture into eight patties roughly 2 inches in diameter and 5/8-inch thick. Fry them for about 3 minutes on each side, or until golden brown. Place on paper towels to absorb oil. Serve warm or at room temperature, with sauce on the side.
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Alrighty, that wraps it up for another week!
Until next week,
Sharon