csa week #19

In your share this week        
purple top turnips
lettuce
baby carrots
cauliflower
potatoes
green cabbage
sugar pie pumpkin
acorn winter squash
cilantro
dill

Cabbage Pad Thai  (this is one of my favorite meals to make)
6 ounces rice noodles
3 tablespoons peanut oil
4 eggs
2 teaspoons white wine vinegar
2 tablespoons fish sauce ( I use soy sauce instead)
2 tablespoons white sugar
2 teaspoons crushed red pepper flakes
1/4 to 1/2 a head of green cabbage thinly shredded
2/3 cup chopped peanuts
2 green onions chopped
1 tablespoon minced shallot
3 tablespoons lime juice and fresh lime wedges
cilantro chopped
bean sprouts
fried tofu, shrimp, or chicken. (optional)


1. Bring a pot of water to a boil. Add the noodles and cook for 3 to 5 minutes until tender but firm; drain and rinse under cold water.
2. Beat the eggs in a small bowl. In a separate bowl mix together the lime juice, sugar, fish sauce, and vinegar and set aside. 
3. Heat the oil in a wok or large skillet over medium-high heat. Fry the shallot for a few seconds. Add the pepper flakes and cabbage and cook for one minute, then remove. Add the beaten egg to the hot wok or skillet and gently scramble. When the eggs have set, pour in the sauce, cabbage, a handful of bean sprouts, noodles, peanuts, and green onions, toss together and serve topped with chopped cilantro, more bean sprouts, chopped peanuts, and a lime wedge. 


Kashmiri-Style Kidney Beans with Turnips             
4 turnips cubed
1 cup water
1/2 teaspoon salt
1 (14.5 ounce) can kidney beans, drained 
3 tablespoons vegetable oil
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole fennel seeds
1 cup finely chopped red onion
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
1 cup canned diced tomato
1/2 a teaspoon salt
1 teaspoon paprika
1/2 teaspoon turmeric powder
1/2 teaspoon ground ginger
2 tablespoons water
1/2 teaspoon garam masala


1. Place turnips into a saucepan with a cup of water and 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the turnip is soft, about 5 minutes. Once tender, stir in the kidney beans, and cook 5 minutes more.
2. Meanwhile, heat the vegetable oil in a skillet over medium high heat. Stir in the cumin and fennel seeds, and cook until the spices toast and become fragrant, about 1 minute. Stir in the onion, and cook until it turns golden brown, about five minutes. Stir in the minced garlic and ginger, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture becomes pasty. Finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more.
3. Add the tomato mixture to the turnips, and simmer 10 minutes. season with garam masala before serving.


CSA fall shares available  
If anyone is interested in signing up for a fall CSA share we are offering first chance to our current CSA members. The regular season CSA last pick up days are Saturday October 15th, and Tuesday October 18th (share #21). The fall CSA is 5 weeks long beginning October 22nd and ending November 19th and costs $125. There will only be one pick up day/time on Saturdays 2pm-5pm (if you cannot make it on time you are always able to pick up later).
What you might receive in the fall share 
arugula
spinach
lettuce
brussel sprouts
parsnips
rutabaga
beets
popcorn
potatoes
salad mix
braising mix
cabbage
broccoli
carrots
cauliflower
celeriac
celery
escarole
cilantro
parsley
dill
kale
chard
collards
leeks
radishes
turnips
kohlrabi
fennel
bok choi
(and all the other cool weather things I can't remember right now)


Deadline to sign up is October 15th (sorry for the short notice, I know that it's only a few weeks away). Send me an e-mail bcalberg@yahoo.com or just let me know at pick-up if you are interested or have any questions.

csa week 18

In your share this week           
acorn winter squash
sugar pie pumpkin
hubbard winter squash
cauliflower
fingerling potatoes
escarole
celery
sweet corn
red cabbage
red sweet potatoes 
white sweet potatoes
sweet peppers


Pumpkin Pancakes        
1 1/2 cups milk
1 cup cooked and pureed pumpkin
1 egg
2 tbsp. vegetable oil
2 tbsp. vinegar
2 cups all purpose flour
3 tbsp. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt


1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.


2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using 1/4 cup for each pancake. Brown on both sides and serve hot.


Escarole Soup 
1 tbsp. olive oil
2 pounds Italian sausage
2 (32 ounce) cartons chicken broth
2 (15 ounce) cans cannellini beans, rinsed and drained
1 head escarole, chopped
1 (15 ounce) can tomato sauce


1. Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes. 


Roasted Garlic Cauliflower     
2 tbsp. minced garlic
3 tbsp. olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and pepper to taste
1 tbsp. chopped fresh parsley (optional)


1. Preheat the oven to 450 degrees. Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add the cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.




NorthEast pumpkin and winter squash shortage 
You may have seen/heard in the news recently that the North East will be experiencing a pumpkin shortage this season due to hurricane Irene and the damp weather in general. We have been losing our pumpkins and squash to rot more rapidly than normal because of this. We were hoping to give out large Jack o' lantern pumpkins in the share, however, unfortunately most of the cropped rotted in the field before maturity and we do not have enough for every share to receive one and the few we do have already have rot spots and definitely won't make it to Halloween. We hope to continue giving out as much winter squash and pie pumpkins as we can while we have them. Our advice is to use them as quickly as possible since they are not storing well this year. You can cook and freeze the flesh for later use.  In general pumpkins and winter squash keep best at about 50 degrees and relatively dry. Be careful not to bump/drop/ding them up because their skin isn't as tough as it seems and even a little ding will cause them to rot quickly, avoid picking them up by the stem as the stems break off easily and again this will cause them to rot faster. 

sweet potatoes should also be stored unrefrigerated and in a dry place.

Fingerling potatoes are a gourmet variety that is supposed to be small and are generally cooked unpeeled and whole, try them roasted or steamed.

Thank you everyone for bringing your boxes back!

csa week #17

In your share this week
sweet corn (not pictured)
O'Henry white sweet potatoes
brocolli
New England sugar pie pumpkin
cilantro
acorn winter squash
paprika peppers
eggplant
butternut winter squash
leeks
habaneros


pumpkin corn chowder 
1 leek finely chopped
1 cup chopped paprika pepper
1 jalapeno pepper diced (optional)
1 tablespoon safflower or canola oil
2 cups pumpkin peeled and cut into 1/2 inch cubes
1 tablespoon garlic, minced
2 cups vegetable broth
1 cup of corn
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 a teaspoon sea salt
1/8 teaspoon black pepper
1/2 cup milk
3 tablespoons chopped cilantro
2 tablespoons chopped parsley (optional)

1. In a large pot, saute the leek and peppers in oil 5 minutes to soften.
2. Add the pumpkin and garlic and saute for an additional 5 minutes stirring often.
3. Add the vegetable broth and bring to a boil. Cover the pot, reduce the heat to low, and simmer for 25-30 minutes or until the pumpkin is just tender.
4. In a food processor or blender place 1/2 cup of the corn, add 1 cup of the cooking liquid from the pot, and process to form a chunky puree.
5. Add the pureed mixture, the remaining corn, chili powder, cumin. sea salt, and pepper to the pot, and simmer the soup an additional 5 minutes.
6. Add the remaining ingredients and stir well to combine.

( I added turkey bacon to ours)


Cuban sweet potato salad with chili-lime dressing  
2 pounds white sweet potatoes, cut into 1-inch chunks
1/3 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup finely chopped cilantro
salt and pepper to taste
1 paprika pepper, seeded and cut into 1/4 inch dice
4 scallions, (or one leek) white and light green parts, finely chopped.


Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl.


While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the paprika pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.


Habanero hot sauce  (use gloves when handling habaneros)
1 pint habanero peppers, seeded and chopped
1 (15.5 ounce) can sliced peaches in heavy syrup
1/2 cup dark molasses
1/2 cup yellow mustard
1/2 cup light brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice


Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.


hot pepper jelly is also an excellent use of habaneros.


This will probably be the last week we offer extra broccoli at pick up. This is one of the easiest vegetables to blanch and freeze for later use. To prepare just drop in boiling water for a few seconds, remove, drain and spread on a baking sheets to freeze so it doesn't freeze in a big block. When frozen remove from sheet and store in freezer bags in your freezer.


Wax Boxes - please remember to always bring your wax box back with you at each pick up. We are currently miss quite a few which is why some shares were in brown paper bags on Tuesday and will also be in bags this Saturday. Thank You!

csa week #16

In your share this week    
scallions
beets
toscano kale (my favorite kale)
radishes
brocolli
russet burbank potatoes
dill
krimzon lee sweet paprika peppers (my favorite pepper)
cilantro
jalapeno peppers
tomatillas
tomatoes? (we are hoping for one more week of tomatoes, I'll explain in a bit)


Tomatillo Salsa Verde    
1 pint tomatillos husked
1/2 cup finely chopped scallions
1 teaspoon minced garlic
1 jalapeno pepper, minced
2 tablespoons chopped cilantro
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
2 cups water

 1. Place tomatillos, scallions, onion, garlic, and jalapeno, into a saucepan. Season with cilantro, cumin and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium low, and simmer until the tomatillas are soft, 10 to 15 minutes.

2. Using a blender, carefully puree the tomatillos and water in batches until smooth.

Oven baked bacon wrapped jalapeno poppers    
 cut stems off of peppers and cut them all in half lengthwise. Remove seeds from peppers. Fill each pepper with cream cheese and sprinkle shredded cheddar cheese on top. Wrap 1/2 slice of bacon around each pepper half. Place on baking sheets and place in a 450 degree oven for 10 to 15 minutes unti bacon is fully cooked. Remove and serve when cooled.

Paprika peppers are sweet and with a hint of heat. They are great raw, roasted, or grilled.

We are hoping for one last week of tomato harvest but due to the tomato/potato blight we can make no guarantees. The blight is a fungus-like organism that causes collapse and decay in the foliage of the plants. It spreads very rapidly especially in wet weather. The only organic method of protection against blight is spraying copper, we do not do this because copper is still toxic and can cause copper poisoning if tomatoes are not properly washed before being eaten.

Better news is it looks like more corn is almost ready, hopefully for the next share.

csa week #15

in your share this week           
red bell peppers
green cabbage
french breakfast radishes
arugula
cherry tomatoes
tomatoes
brocolli
rosa bianca eggplant
sugar baby watermelon
lil loupe cantaloupe
lambkin storage melon (green fleshed similar to honeydew)


eggplant, roasted red pepper and portobello panini             
2 red bell peppers
4 portobello mushroom caps
1 cup balsamic vinaigrette
4 (1/2 inch thick) slices eggplant, peeled
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons grated parmesan cheese
8 slices focaccia bread
1/4 cup ranch dressing
4 slices swiss cheese
4 slices asiago cheese


1. preheat the ovens broiler and set the oven rack at about 6 inches from the heat source. line a baking sheet with aluminum foil.
2. cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut side down onto the prepared baking sheet.
3. cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. place the blackened peppers into a bowl, and tightly seal with plastic wrap. allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Refrigerate overnight.
4. place the portobello mushroom caps into a resealable plastic bag and pour in the balsamic vinaigrette. squeeze out excess air and seal. Marinate overnight in the refrigerator.
5. the following day, preheat an electric double sided grill. Sprinkle the eggplant slices with garlic powder and onion powder.
6. remove the portobello mushrooms from the marinade, and discard the remaining marinade. cook on the preheated grill until tender 4 to 5 minutes. cook the eggplant slices on the preheated grill until tender 4 to 5 minutes. remove, set onto a plate, and sprinkle with parmesan cheese. set aside.
7. to assemble the sandwiches, spread each slice of focaccia with ranch dressing. place a slice of cheese on each piece of bread. place the eggplant slices, roasted peppers, and a portobello mushroom onto four slices of the bread. top with the remaining bread.
8. spray the double sided grill with cooking spray, and cook the sandwiches until the cheese is melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes.


mandarin-sesame slaw      
1 1/2 cup chopped cabbage
1/2 cup mandarin orange segments
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds


mix cabbage and oranges, toss with sesame oil and sprinkle with sesame seeds.


summer veggie pasta salad 
1 pound pasta
1 tablespoon grated parmesan cheese
1 tablespoon sesame seeds
1 teaspoon poppy seeds
2 teaspoons seasoning salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 red bell peppers chopped
2 tomatoes chopped
1 head fresh broccoli chopped
1/2 cup chopped radishes
1 (16 ounce) bottle italian salad dressing


1. cook pasta in a large pot with boiling salted water. rinse with cool water, drain.
2. place grated parmesan cheese, sesame and poppy seeds, seasoning salt, paprika, garlic powder, black pepper, cayenne pepper, chopped bell pepper, tomatoes, broccoli, and radishes in a large bowl.
3. add cooled pasta to the large bowl. pour italian dressing over pasta and vegetables. mix well
4. refrigerate pasta salad for at least 2 hours before serving.