Welcome to Autumn! We had a really good frost out here on the farm this morning. That means we will be harvesting our delicata squash this week and you’ll be seeing it in the last few boxes.
What’s in Box #17?
Salad Mix: These greens are back! When the night-time temps start falling, our salad greens grow at a much slower rate. We are already harvesting in our last field!
Tomatoes: We haven’t picked these yet, but are hoping to send you a mix of Early Girls (a low-acid slicer) and the heirloom Black Prince.
Spinach: Spinach is a cooler weather staple for us. Cold and even frosty nights will make these leaves sweeter. Don’t be fooled by the size of the bag, the greens will shrink down quite a bit when you cook them.
Carrots: Merida variety. These large roots will keep for a long time in a plastic bag or container in your fridge. We’re talking months!
Cauliflower: Clarify variety. Delicious roasted or grilled. Cauliflower soup is also a great idea!
Parsley: Italian flat-leaf parsley. Nice flavor. Will keep well in a plastic bag in your fridge. A great addition to soups, stews and other cool-weather dishes.
Yellow Onions: Frontier variety. These are pungent onions that are great for cooking. They are cured for storage and should keep well.
A simple recipe to use up a large bunch of parsley. Can be frozen for future use. Excellent on fish, chicken, tofu and/or tempeh. Can be served warm or cold. ~ Lisa
2 c. fresh flat-leaf parsley leaves
2 tbsp toasted pine nuts (or another favorite nut)
1 1/2 tbsp grated fresh Parmigiano-Reggiano cheese
1 tsp extra-virgin olive oil
1/4 tsp salt
Combine all ingredients in a food processor; process until smooth.
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Roasted Cauliflower Soup
Whole heads of cauliflower are best stored in a loosely sealed plastic bag accompanied with a wet paper towel for 4-7 days in the refrigerator. For recipes like this Roasted Cauliflower Soup, I like to precut my cauliflower and store it in the freezer. It’s an easy method for long-term storage and the pre-cut pieces save time when preparing the dish. ~ Lisa
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Stir Fry with Carrots & Broccoli
Broccoli, chopped – 1-2 heads dependin on size
Carrot, chopped – 2
Ginger, grated – 1 tsp
Chili flakes – 1 tsp
Sesame seeds – 2 tsp
Cumin seeds – 3/4 tsp
Turmeric – 1/2 tsp
Cooking oil – 3 tbsp
Lemon juice – 2 tsp
Salt – to taste
Sugar- 1/4 tsp
Scrape carrots and make thin slices.
Chop broccoli into small florets.
Peel and slice the broccoli stem.
Heat oil in a pan and add 1 tsp of cumin seeds.
When cumin seeds start crackling add sesame seeds.
When sesame seeds become golden then add grated ginger.
Now add turmeric powder and broccoli and saute for a minute.
Add chopped carrot, salt and chili flakes. Mix well.
Cover the pan with a lid and cook on low heat.
Cook until it is cooked through but remains crisp and crunchy.
Now add lemon juice and sugar and mix.
Garnish with 1/2 tsp of toasted sesame seeds and serve.