CSA Week #15 (EOW Week #1)

Print This Week's Harvest:  Carrots, Sweet Red Peppers, Sweet Corn*, Napa Cabbage, Cucumbers, Yellow Onions, Garlic, Tomatoes, Edamame, Kale, Lettuce, Beets w/tops, Salsa Verde pack (including recipe insert!).  Extras: Eggplant, bell peppers *provided by our friends at West Star Farm, a certified organic farm in Cottage Grove. This Week in the U-Pick Garden: Flowers, Mint, Oregano, Chives, Sage, Thyme, Marjoram, Parsley, and Basil (going fast!), Sauce Tomatoes (LOTS and LOTS), Cherry Tomatoes (LOTS), Spicy peppers. Our transition from summer to fall continues as carrots return to the share, as well as tender and delicious Napa Cabbage.  I love Napa because of its veratility--it makes a tasty shredded salad or slaw, and can also provide the backbone to a stir fry or saute.  It cooks very quickly, so add it among the last ingredients.  Check out THESE tasty ideas from Cooking Light.  I've made the Thai Summer Slaw and it's delicious). The tomatoes are going strong (VERY strong in fact!) and I think they are among the most flavorful we have grown.  If you have the ability to throw some in the freezer or make some salsa which the fixings are fresh, you'll be so grateful later on!  In addition to our U-pick option free of charge to members, we will offer 10 lb. boxes of tomatoes for those without time or ability to pick.  The case price is $15, and you can email me ([email protected]) to reserve yours or just pick them up at the farm as supplies last.  We'll have some on hand each week. Some of you have been visiting the tomatillos in the U-pick as well.  I thought I would introduce one of my FAVORITE salsas this week by providing a Salsa Verde pack which will contain tomatillos, a spicy pepper, a small onion, cilantro, and a recipe card.  You'll have all you need for a quick and fantastic salsa or sauce for vegetables, chicken or pork. The edamame is maturing beautifully, and this week's bag is large and the beans are plump.  Enjoy them!  With more beans on hand, you might enjoy the Edamame Dip below. Have you roasted a bulb of our garlic yet??  Now is a perfect time to enjoy the creamy spice of the roasted garlic on toasted baguette with diced tomato and basil, or with slices of roasted or grilled eggplant and red peppers.  Just follow the steps below. Now is also a great time to start thinking about drying some of the herbs from the U-pick garden for the winter.  Grab extra bunches of oregano, sage, thyme, and mint and hang them in a dry, warm place out of direct sunlight.  You can also use a food dehydrator on the low setting.  You can also follow this fun idea and freeze your fresh herbs in olive oil in ice cube trays! Finally, the first fall Kale arrives this week, very tender young leaves that are perfect for a Massaged Kale Salad.  One way of tenderizing kale to eat as a raw green is to "knead" or massage it with olive oil, or in this case, lemon juice and avocado.  Yumm.... This Week's Recipes:    
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