Hello folks,

Welcome to week 14 of our CSA. Its really feeling like fall on these crisp mornings.

 

Thanks for sending in some recipes… keep them coming. Think of your favorite squash dish.

 

This week is the last Huntington Localvore Market at Jubilee. 3-6:30 is the time to come. Then we’ll move back to pickups at our farm 4-6:30.

 

Anyone who might be tardy to pickup veggies, please call my cell 233-3862 and we can set a bag out for you after we are gone so you dont miss the amazing harvest.

 

Great Event…dont miss out.

Shelburne Orchards Small Farms Food Festival. Sunday 11-5pm. Come listen to Bluegrass music, pick apples, face painting and food tastes from local farms. We’ll be there with our hamburgers and sausages!

 

ON THE FARM: Our cow/calf/bull herd has once again moved back to the Teal Farm pastures for the fall grazing program. See them now and for the next week and a half up close along side the Camels Hump Rd near Brewster Pierce School.

Turkeys are having a great time pecking away at the grass and grubs. Reserve yours now for Thanksgiving. We have sent off our first group of lambs to the butcher, we take the animals when they reach 80 lbs live weight.

 

 

Another poultry announcement: Our last fresh organic bird processing is next week. If you would like to reserve one or several, let us know. Pick and selection will be at the Andrews Farm Thurs from 3-6.

 

IN THE GARDEN: Tomatos are plentiful! Make salsa, spaghetti sauce, can or freeze them if you cant quite eat them all. Enjoy! Thank you for the last shot of rain from Mother Nature and the wonderful warm fall sun. The garden is looking great, many wonderful things still to come. We have a plethora of winter squash coming your way and fall broccoli and more potatoes of course.

 

THIS WEEKS HARVEST: Tomatoes, Paste Tomatoes, Cherry Tomatoes, Tomatillos(see recipe), Chard, a last baby Watermelon, Green Peppers, Onion, Jalapeno, Pac Choi (see recipe), Green Cabbage, Red Lettuce and root vegetables…..and your 3rd installment of maple syrup!

 

IN THE KITCHEN:

Green Salsa is super easy to make with the tomatillos. Give it a try, you’ll get hooked! Its great with scrambled eggs or meats.

 

Tomatillo Salsa

Roast your white onion, tomatillos and jalapeno on a cookie sheet under the broiler. Turn the veggies as they roast. The tomatillos will get brown and exude some liquid (thats good). 

Put the veggies and the juice in your blender or food processor with some salt pepper lemon juice and of course some cilantro and voila, delicious salsa.

Note, you do not have to roast the veggies it just gives a more full bodied flavor. You can make the salsa with the raw veggies or boil the tomatillos if you want. 

 

 

The following great recipe idea is submitted by CSA member,Wendy Gagliardi of Simply Gourmet Personal Chef Service www.simplygourmetvt.com

Tangy Pork with Tomatillos, Tomatoes, and Cilantro
Total time: 28 minutes

1 1/2 teaspoons ground cumin

Combine the first 4 ingredients in a medium bowl. Add pork; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray. Add pork; sauté 3 minutes. Remove pork from pan; keep warm.

 

Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add onion and garlic; sauté for 30 seconds. Add tomatillos; sauté 1 minute. Add pork; cover and cook 10 minutes or until pork is done. Add tomatoes and cilantro; cover and cook for 1 minute. Serve with rice.

Yield:  4 servings (serving size: 1 cup pork mixture and 1 cup rice)

CALORIES 375 (18% from fat); FAT 7.7g (sat 1.6g,mono 4.1g,poly 0.9g); IRON 4.3mg; CHOLESTEROL 74mg; CALCIUM 62mg; CARBOHYDRATE 46g; SODIUM 379mg; PROTEIN 29.4g; FIBER 4g

Cooking Light, JUNE 2001

Pac Choi

How To Store

Keep in the fridge for up to a week - less if possible. Don’t wash before storing or it will go slimy.

How To Use

Separate the leaves and wash well. The green leaf is often cooked separately to the much thicker, paler stalk. In a stir fry, cut off the stalks and slice. Cook for a couple of minutes before adding the leaves for 2 minutes.  The inner leaves are more tender and work well, raw, in salads. The tougher, outer leaves taste better cooked.  Use in stir fries, chopped in salads, braised, roasted or add to a soup for the last few minutes of cooking. For a quick recipe, chop the pak choi and steam for 3-4 minutes. Serve with soy sauce.   Quick Idea  The leaves taste great in salads - just shred them. Keep the stalks for use in stocks or other recipes.     See you soon, enjoy the harvest. Have fun. Beth

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This entry was posted on Wednesday, September 10th, 2008 at 9:33 pm and is filed under Community Supported Agriculture, News.