Hopefully you were able to freeze, dry, can or share some of the bounty in last week's bin. Last year I chopped, steamed and froze some late season kale. I found it to be a great addition to homemade soups in the middle of winter. Another favorite last winter was having frozen roasted tomatoes to add to tomato based dishes. Roasting tomatoes brings out a layer of delicious smokiness and rich flavor.
The fall raspberries are starting to hit their stride and do not be surprised to find a pint added to your bin at some point in the next few weeks. I have been trying to sprinkle them around to the group as they ramp up their production.
Our packing shed is in the process of changing from cherries to apples. The crews are also busy with building and irrigation repairs, as well as tucking away some of the CSA materials. It is always fun putting up the sugar snap pea fencing in the spring and so much easier if it has been disassembled with care this time of year.
What to expect in your bin this week:
Pears
Cantaloupe
Spaghetti Squash
Red, White and Purple Potatoes
Cherry Tomatoes
Tomatoes - heirloom & slicers
Sweet Pepper Mix (bell, carmen & pimento)
Hot Peppers - Jalapenos
Purple Onions
Running out of ideas for ways to use tomatoes? Then here are a couple of recipes just for you.
SPAGHETTI SQUASH MARINARA WITH ITALIAN SAUSAGE AND GARLIC BREAD
Ingredients:
• 1 spaghetti squash, halved and seeded
• 2 links fresh Italian pork sausage, removed from casings
• 1/2 cup finely chopped yellow onion
• 2 cups prepared classic pasta sauce
• 1 1/2 tablespoon butter, softened
• 1 clove garlic, mashed into a paste
• 1/2 teaspoon dried basil
4 slices whole wheat bread
Method:
Preheat the oven to 375°F. Arrange squash in a dish, cut-sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. Rake with a fork to remove flesh in strands. Meanwhile, heat a skillet over medium heat and cook sausage, until almost done, breaking into smaller pieces, about 5 minutes. Add onion and cook, 6 to 8 minutes more. Add pasta sauce and simmer 2 to 3 minutes. Keep warm. Combine butter, garlic and basil; spread onto one side of bread; place on a baking sheet and bake about 10 minutes. Portion squash into bowls, top with sauce and serve with garlic bread.
Nutritional Info:
PER SERVING:400 calories (180 from fat), 20g total fat, 7g saturated fat, 40mg cholesterol, 990mg sodium, 48g carbohydrate (9g dietary fiber, 15g sugar), 14g protein
ROASTED TOMATO SALSA
• 9 plum tomatoes, cut into 1/2-inch pieces
• 1 large white onion, quartered
• 3 jalapeno chiles, plus more if desired
• 2 garlic cloves, unpeeled
Coarse salt
Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a rimmed baking sheet. Broil until tomatoes and jalapenos are charred, about 7 minutes. Let stand until cool enough to handle.
Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, jalapenos, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.
Nectarines/ qt 4.00
Peaches/qt 4.00
Raspberries/pt 5.00
Basil 2.00
Eggplant 2.00
Zucchini 2.00
Potatoes 3.00
Tomatoes/ 1/2 bushel 10.00
Honey 8 oz 4.00
Honey 16 oz 6.00
No comments:
Post a Comment