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September 28, 2006
Welcome to the 2006 Winter CSA
It is a beautiful Indian Summer and we have been able to extend some of our summer crops into the winter CSA season for you. Our beefsteak tomatoes are big, juicy and delicious. Enjoy them sliced with a drop of balsalmic vinegar or just a pinch of salt. Fragant basil is back and is excellent in combination with those tomatoes. Yum!
We have tasty and safe spinach for you. The FDA cleared all spinach outside of Salina County on Friday. Our spinach has always been safe, due to our rigorous adherence to Washington State Organic Standards as well as being blessed with our own well water, protecting us the risks of shared irrigation waters. Our spinach is great raw or cooked. Our Saute Mix is designed to be cooked. Braise it with a little bit of broth or wine and serve as a side dish or over pasta. I like to add it to my rice and potato dishes to give a color and nutrition boost.
What is that alien looking vegetable in my box? It is Romanesco, a hybrid between a caulflower and a broccoli. Before the frosts have sweeten the brassicas, many prefer Romanesco cooked to raw. Try it grilled with shrimp in this recipe
The large shares will be receiving flagolet beans, in the pod. These gourmet beans have a great nutty flavor and are delicious braised, stewed, baked or in soups. I entertained company over the weekend with this simple Chicken Flagolet recipe. It was a big hit.
Small Shares: 1/2# spinach, 1# Romanesco, 1 bn carrots, 1/4# braising mix, 1 Beefsteak tomato, 1 bn radishes
Medium Shares: 3/4# spinach, 1 1/2# Romanesco, 2 bn carrots, 1/2# braising mix, 2 Beefsteak tomatoes, 2 bn radishes, 1 bn basil, 1 bn bok choy
Large Shares: 1# spinach, 2# Romanesco, 3 bn carrots, 1/2# braising mix, 3 Beefsteak tomatoes, 2 bn radishes, 1 bn basil, 2 bn bok choy, 1 1/2# flagolet beans in the shell, 1 slicing cucumber
Posted by Christine at September 28, 2006 10:53 AM
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