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.
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