Hi everyone,
Are you doing anything Tuesday 10/15? Come join us for a meal full of CSA veggies! We’re putting on a dinner with Next Door Dinners to raise money for Food Not Bombs Humboldt Park Chapter. We’ve done a couple dinners with NDD in the past but this will be the most Gard Mo-y yet. We’re calling it a ‘CSA Dinner’ and will be basing the menu off of Group A’s shares next week. The menu will be posted shortly after we receive the list of produce from Nichols this weekend. It should be a lot of fun with a ton of tasty food. Get your tickets here. We hope to see you there!
Interested in volunteering to help put the meal together? Sign-up here! Since we don’t have the menu put together yet, we’ll have a menu-planning meetup with volunteers this weekend to go through some cookbooks and finalize the menu together (maybe at the market?). Be sure to sign up soon to join!
The recipe this week features pickled beets, which are included in this week’s share. These are the ones that I borrowed from your shares back in the beginning of August. Well, technically they’re the beets from Group A’s shares last week and Group A got the ones from your shares back in August. Either way, they’re pretty tasty!
Hope you all enjoy the share!
-Ben
Jonathans are an old school apple. The origin story for it is a bit misty, but they’ve been around since at least the early 1800’s. With a relatively thicker skin, Jonathans have a nice sweet tart balance mild aromatics.
Onions are one of those things we’re always happy to get in the share. They’ll last plenty long in the refrigerator, and there is a place for onion in just about every dish.
Beet greens for an otherwise greens-less share. Toss these into a soup or stew for nice bit of variety.
Nichols mentioned that these are the nicest looking green beans of the year and I’d have to agree (the green ones at least, the yellow are a little though). If you want to put off eating them, try giving them a quick pickle!
This week the peppers are these cute little ones, likely the last hoorah of the season for peppers.
Mutsu apples are a golden delicious cultivar, first grown in Japan. In Japan, there are three kinds typically available: Sun (yellow-green), Red, and Silver (pale-yellow). Each kind differ in color based on how much sunlight they receive.
With the addition of half shares this year, we’ve run into an interesting problem with the winter squashes; there’s only one per full share. Because of this we opted to cut the squash into wedges that are ready for you to roast (just oil and salt). While you won’t be able to use them as centerpieces, we hope that the convenience of having them ready to cook makes up for it. Let us know what you think!
We had sweet potatoes (covington) in the shares back in the very first share. Those sweet potatoes were from last year’s crop and now we get some of the first of this year’s. The simplest way to enjoy a sweet potato is to simply bake it; about 30-45 mins at 350F should do it but just poke it with a fork to make sure its cooked all the way through.
What corn is to summer, brussels sprouts are to fall. Simply halved and roasted, these are a treat.
Patty pan is squash that is disc shaped, with both green and yellow varieties. Its flavor is about what you would expect from a summer squash, so take advantage of its adorable shape when cooking or try out this Patty Pan Taco recipe we shared last year.
