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What's in your box and
where does it go?
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Fridge? |
Bag? |
| cantaloupe |
once cut |
container of choice |
| carrots |
yes |
plastic |
| cucumbers |
yes |
plastic |
| garlic |
no |
countertop |
| green beans |
yes |
plastic |
| onion |
no |
countertop |
| peppers-hot, italian, and bell |
yes |
plastic |
| potatoes-red gold |
no |
countertop |
| salad mix |
yes |
plastic |
| winter squash-delicata |
no |
countertop |
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Recipes
Stuffed Delicata Squash
2 small delicata squash (about 12 ounces each), halved and seeded
6 teaspoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 cup bulgur
1 cup water
1 small onion, chopped
8 ounces lean ground beef (90% or leaner)
2 tablespoons chili powder
1/2 cup nonfat or low-fat plain yogurt
4 teaspoons toasted pepitas (see Tip)
Preheat oven to 425°F.
Brush the cut sides of the squash with 2 teaspoons oil and sprinkle with 1/4 teaspoon salt. Place facedown on a large baking sheet. Bake until tender and browned on the edges, 25 to 30 minutes.
Meanwhile, bring bulgur and water to a boil in a small saucepan. Reduce heat, cover and simmer until tender and most of the liquid is absorbed, about 10 minutes. Drain well.
Heat the remaining 4 teaspoons oil in a large skillet over medium heat. Add onion; cook, stirring, until beginning to brown, 4 to 5 minutes. Add beef, chili powder and the remaining 1/4 teaspoon salt; cook, stirring and breaking up with a spoon, until the meat is cooked through, about 5 minutes. Stir in the bulgur and cook 1 minute. Stir in yogurt.
Spoon about 3/4 cup filling into each squash half. Serve sprinkled with pepitas.
Tip: For the best flavor, toast chopped nuts or seeds: Heat a dry skillet over medium-low heat. Add nuts or seeds and cook, stirring constantly, until fragrant, 2 to 4 minutes.
Adapted from chef turned farmer Heather Wiarda.
Caramelized Spicy Green Beans
1 pound green beans
2 tablespoons light brown sugar
1 tablespoon soy sauce
1/2 teaspoon dried crushed red pepper
1 medium-size red pepper sliced
1/2 medium-size onion, sliced
1 teaspoon peanut oil
3/4 teaspoon seasoned salt
Cook beans in boiling salted water to cover 1 minute; drain. Plunge green beans into ice water to stop the cooking process; drain well, pressing between paper towels. Stir together brown sugar, soy sauce, and dried crushed red pepper. Sauté bell pepper, onion, and green beans in hot peanut oil in a large skillet over high heat 3 to 5 minutes or until beans look blistered. Sprinkle with seasoned salt. Remove from heat; add soy sauce mixture to green bean mixture, and stir to coat.
Adapted from Southern Living magazine
How we roast potatoes here at Sweet Top Farm:
Preheat oven to 450 degrees. Cut potatoes into small pieces (a little smaller than bite size). Toss with a generous amount of olive oil and spread evenly on sheet pan. Sprinkle with more salt than you think you need (we use Real Salt and recommend that you choose a nice sea salt for roasting veggies). Roast until crispy.
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There are an abundance of frogs and toads on the farm this year. I made friends with this guy while picking green beans. That's Adam in the background hard at work.
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Details About Today's
CSA Box
Cantaloupe
This is the last of the cantaloupe. We harvested these melons when the stems "slipped" from the melon but they DEFINITELY need several more days (maybe even a week) on the countertop. These cool temps are not ideal for melons, so hopefully they sweeten up for you.
Carrots
Great for lunchboxes!
Cucumbers
6 slicers!!! What!?
Garlic
The bulbs are a bit small this year, but the flavor is really great.
Green Beans
We likely have one more week of beans after this. Please return the cloth bag with your CSA box.
Onion-yellow
One ginormous onion--equivalent to three medium onions! If you don't need it all at once, bag and put in the refrigerator.
Peppers
One small medium-hot jalapeno (pointed green pepper), one or two large Italian peppers with some color (not hot), and one or two purple bell pepper. Finally seeing some color on the peppers.
Potatoes--Red Gold
A nice potato for salads or roasting.
Salad Mix
We don't grow a lot of salad mix because it is labor intensive, but it sure is DELICIOUS! Use in the next couple of days when it is freshest.
Winter Squash-Delicata
The oblong creamy colored squash in your box. We love it roasted, but it is also great for stuffing.
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This week's harvest (left to right): salad mix, cantaloupe, cucumbers, delicata squash, carros, red gold potatoes, peppers, green beans, garlic, jalapenos, and onion.
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