Pumpkin Season

Dear CSA friends,

Sneak Peek: onions, zucchini/squash, lettuce, turnips, tomatoes, pomegranates, and a carving pumpkin.

PUMPKINS have arrived! Time to take out the carving knives and make something spooky.

Perhaps you’re wondering what else to do with all that zucchini. If so, take a minute to click on this link. I admit, it may be overwhelming because of all the impressive pictures, but it will surely whet your taste buds. If you are looking for zucchini that is sweet, savory, raw, vegan, or traditional, you’ll find it here.

http://www.tastespotting.com/search/zucchini/1

See you on the farm,

Melissa

 

 

 

 

 

Knitting Lessons and more

Dear CSA members,

Time to get a head start on your holiday gifts.. and learn to knit. I will be offering a knitting class on November 17th, from 6-8 pm. The fee is $25 and includes all the materials you need to get you started. Pre-registration is required. Times are flexible. Inquire for details.

Last week of “Season of Tomatoes”

Have you signed up for our Extended Summer Season? If not, then this is your last week! Join us for the last 4 weeks of the year and enjoy the harvest!

Sneak Peek: Onions, Apples, Zuchini (1#), Lettuce, Basil, Tomatoes, Collards/Kale, and Garlic.

Recipes with Onions

What to do with all those onions? Here are my 2 favorite ways to use them up:

Carmelized Onions.

I like to caramlize a larch batch, and then use them to fill sandwiches, top pizzas, or flavor soups. Here is the link: How to Caramelize Onions

French Onion Soup Here is the Recipe

I hope you are all well,

Melissa

 

 

 

Sneak Peek has arrived

This week’s Sneak Peek:

Onions, apples,  zucchini/squash,  carrots, lettuce, turnips, tomatoes, and garlic.

Turnip Recipes

Roasted Turnips

Put aside all your prejudices about what a turnip should taste like, and try this recipe. The turnips we grow at Fairview Gardens are creamy, mild, and perfect additions to fall meals. These instructions bring out the flavor of the turnip, so you deviate frm there, and follow one of the other recipes below. But for starters, here is the recipe: Preheat oven to 400 degrees. Wash turnips and chop into chunks. Toss with salt and pepper, and butter or olive oil until coated. Bake for 30 minutes.

Braised Turnip Greens with Turnips and Apples

Braised Turnips with Poppy seed Bread crumbs

Japanese Turnips with Miso

See you this afternoon,

Melissa

Sneak Peek: TBA

Dear friends,

I will let you know our Sneak Peek as soon as I get it from our Farm Manager (probably on Tuesday morning). News and recipes are on their way…

Sorry for the delay,

Melissa

 

Brown Paper Bags

Dear CSA Members,

If you have any brown paper bags laying around your house, please bring them to the farm stand. We are in need!

Thank you,

Melissa

October 4, 2010

Greetings folks,

Here is the sneak peek: lettuce, peppers, tongue of fire beans (dry), basil, tomatoes, arugula, kale on Tuesday, collards on Thursday, and onions. Large share also gets garlic, and cilantro or parsley.

How to Cook Tongue of Fire Beans

Wash beans and soak overnight. Rinse. Put beans in a pot of water with fresh vegetables including leeks, a chopped tomato, potato, garlic, onions, and fresh herbs (such as rosemary, thyme, and oregano or cilantro and parsley) Add olive oil and black pepper, but NO SALT. Salt will make the beans tough.

Bring to a boil and simmer for 1.5 hours minutes. Once cooked, add a squeeze of acid, such as lemon juice or splash of vinegar. If you really want them to absorb the flavor, turn off the heat, and let them sit on the stove for another hour.

Here are some cooking ideas:

• Make a bean salad with fresh vegetables and herbs.
• Crush them up and put them on bruschetta.
• Cook with clams and chorizo and serve over pasta.
• Or, eat them straight out of the pot with their broth.

Have a great week,

Melissa