Week 15 Newsletter 2017

Hello Everyone,    




We are in full swing with the apple harvest. The cooler and the packing shed have a strong fresh apple aroma and the bins keep marching in from the orchards. We prefer a cool finish for the apples and are looking forwards to cooler temperatures for the apple picking crew to complete the apple harvest. 


*Save The Date*

You are invited to come to the farm and fill your last bin (Week 16) of the season. We will be meeting in the Peak Season CSA garden on Wednesday. (10/4/17) between 4:30 - 6:30 pm.

I will include your Beyond The Bin tally this week with your Week 15 Bin. It works best for me if you can plan on paying when you pick up your Week 16 Bin.  For those who will not be coming to the garden please mail the payment to me to this address:   

17017 Peninsula Drive,
Traverse City, MI  49686

One last thing... I will be offering an early sign up option for the 2018 season. If you sign up for next year by November 1, 2018 and include your $ 50.00 deposit you will receive a FREE 1/2 bushel of Honey Crisp apples for a full share or a FREE 1/2 peck of Honey Crisp apples for a small share. I will have apples and sign-up sheets available at the CSA garden on Wednesday. (10/4/17)

What to expect to find in your bin this week:

Honey Crisp Apples
One More Melon
Carrots
Eggplant
Red Onions
Sweet Peppers
Garlic
Red and Purple Potatoes
Tomatoes

... and in your buckets:

Melon
Tomatoes
Sweet Peppers
Purple Potatoes
Garlic

Here are a couple of recipes that include some seasonal ingredients.

Apple-Gruyère French Toast With Red Onion

MELISSA CLARK  YIELD 2 servings  TIME About 30 minutes

INGREDIENTS

2 1 3/4-inch-thick slices challah bread from middle of loaf
3 ounces grated Gruyère cheese (about 3/4 cup)
¼ small red onion, very thinly sliced
2 large eggs, lightly beaten
¾ cup whole milk
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons extra virgin olive oil
1 small apple, cored, quartered and very thinly sliced
 Fried eggs, for serving, optional

PREPARATION

Place one slice of bread on kitchen counter, the bottom crust nearest you. Cut into bottom crust, parallel to counter, to make a pocket. Do not cut all the way to top of slice; bread should remain attached there. Tuck half the cheese and onion slices in pocket. Repeat with other slice.
In a bowl, whisk together the eggs, milk, salt and pepper. Pour custard into a wide, shallow dish. Soak stuffed bread in custard, turning once halfway through, until most of the liquid has been absorbed, about 5 minutes.
Heat oil in a large skillet over medium heat. Add half the apple slices in a single layer and cook for 1 minute. Place bread slices in pan, covering apples. Arrange remaining apple slices on top of bread; cook 1 minute more.
Reduce heat to medium low, cover and cook for 5 minutes. Uncover and increase heat to medium; cook until bottoms are golden, about 2 minutes. Carefully turn bread and apples and cook until bread is golden and cheese is melted, 3 to 5 minutes. Serve topped with fried eggs if desired.

Caprese Chicken Stuffed Peppers

 BY LINDSAY FUNSTON   TOTAL TIME: 1:15 SERVES: 4

INGREDIENTS

1Tbsp extra virgin olive oil
1 lb. boneless skinless chicken breasts
1 tsp. Italian seasoning
kosher salt
Freshly ground black pepper
2 c. cherry tomatoes, halved
2 1/2 c. shredded mozzarella, divided
3/4 c. ricotta
1/3 c. shredded fresh basil, plus more for garnish
2 cloves garlic, minced
4 bell peppers, halved (seeds removed)
1/2 c. low-sodium chicken broth
Balsamic glaze, for drizzling

DIRECTIONS

Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add chicken and season with Italian seasoning, salt and pepper. Cook until chicken is golden and no longer pink, 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then dice.
In a large bowl, stir together cherry tomatoes, cooked chicken, 1 1/2 cups mozzarella, ricotta, basil, and garlic and season with salt and pepper.
Stuff tomato mixture into peppers and sprinkle tops with remaining 1 cup mozzarella. Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
Bake until peppers are tender and cheese melty, 40 to 45 minutes.
Garnish with more basil, drizzle with balsamic glaze, and serve.