Veggie Times Week 9
Bulk Veggies this week:
Basil: (a full half pound bag)-$6.00
Kale: minimum 5 bunches-$12.00 for 5 bunches
Please email us and include your pickup location and how you plan to pay (in cash at market, or send a check) you cannot leave money with your drop off host unless you are picking up at farmers market. You items will be brought to your pickup location with your name written on it.
On the farm
Greetings! We promise this will be the last week of cabbage for a while (or maybe the rest of the season!) Like I've said before, about 3 patches matured around the same time, so we've had a bit of a bounty. Now we only have one patch left for the season, which hasn't started producing yet. We've been eating a lot of cabbage here and really enjoying it! We are in full harvest mode and really excited to be starting to dig potatoes. We've been eating them for a week or so now and they are awesome! Enjoy. Please remember to bring your box back each week to your pickup location. We are halfway through the season and this is when folks start forgetting. If we don't have boxes then we can't pack your boxes!
Finally, my social media plug...If you are into facebook, and want to hear more regularly about farm happenings, please join our private CSA members group. We post pictures almost daily of farm happenings and recipes, and we are loving some of the pictures other folks are posting too. Keep it coming!
Recipes
Roasted Garlic Lemon Broccoli
2 heads broccoli, separated into florets
2 tsp extra virgin olive oil
1 tsp sea salt
1/2 tsp ground black pepper
1 clove garlic, minced
1/2 tsp lemon juice
Preheat oven to 400F. In a large bowl, toss broccoli florets with the olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet. Bake in preheated oven until florets are just tender to pierce with a fork, 15-20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving.
Sauteed Cabbage
1 small head green or napa cabbage
2 Tbsp unsalted butter
1 1/2 tsp kosher salt
1/2 tsp ground black pepper
Cut the cabbage in half and with the cut side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core. Melt the butter in a large saute pan or heavy bottomed pot over medium-high heat. Add the cabbage, salt and pepper and saute for 10-15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
White Bean and Kale Soup with Sausage
2 (32 ounce) boxes low sodium chicken broth, divided
1 (12 ounce) package chicken sausage-or whatever type of sausage you like!
1 large yellow onion, thinly sliced (or leeks)
salt and pepper to taste
7 cups cooked white beans (cannellini, navy, or great northern), divided
1 bunch kale, stems and tough ribs removed, leaves roughly chopped
Heat 1/4 cup broth in a large pot over medium heat. Add sausage slices and cook, stirring occasionally, until liquid has evaporated and sausage is just browned, about 10 minutes. Add onions, salt and pepper and cook, stirring often, until softened, about 10 minutes more. (add a generous splash of broth to the pot if onions begin to stick). Meanwhile, put 3 cups beans and 2 cups broth into a blender and puree until smooth; sets aside. Add remaining broth to sausage mixture in pot and bring to a boil, scraping up any browned bits. Add kale, reduce heat, cover and simmer, stirring occasionally, until wilted and softened, about 5 minutes. Uncover, add remaining 4 cups beans, bean puree, salt and pepper and simmer until hot throughout, about 5 minutes.
Eggplant, Tomato, and Mozzarella Salad
6 Tbsp extra-virgin olive oil
1 medium eggplant, cut crosswise into 1/4-inch thick slices
Coarse salt and ground pepper
1 pound fresh mozzarella, sliced
1 pound sliced tomatoes (any type)
1/4 cup loosely packed fresh basil leaves, torn
2 Tbsp balsamic vinegar
Preheat oven to 400F. Brush two rimmed baking sheets with 1 Tbsp oil each. Arrange eggplant slices on sheets. Brush tops with 2 Tbsp oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature. On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 Tbsp oil and balsamic vinegar.
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