Green Beans – .4 lbs (Harvested from a new planting—delicious, tender size!)
Sungold Cherry Tomatoes – 1/2 lb
Savoy Cabbage – 1 head
Red or Yellow Onions – 1 lb
Yellow Potatoes – 1 quart
Red Tomatoes – 4 lb bag
Cilantro – 1 bunch
*Contents of the share may fluctuate over the week.
Mixed Apples (Gala & Gravenstein)
Milk Not Jails Dairy Share & Monthly Dairy Specials
Weekly dairy share pick up AND à la carte specials pick up!
A few friendly reminders & updates:
Tomato Shares, Available Now! ~ ORDER NOW for delivery this Thursday
Tomato shares are ready for this Thursday! Shares are $35 for 20 lbs. of plum canning/sauce tomatoes. Please deal with Golden Earthworm Farm directly—READ MORE HERE.
Lewis Waite Farm CSA Extras
The next Lewis Waite order deadline is Sunday, September 2nd for delivery on September 6th. Anyone, not just CSA members, can order these products and pick up from our CSA. They have an amazing selection of items, all produced by small local farms.
Milk Not Jails Monthly Dairy Specials
The next dairy à la carte order deadline is Friday, September 7th for delivery on September 20th. Anyone, not just CSA members, can order these products and pick up from our CSA. Enjoy amazing dairy products and support criminal justice reform at the same time.
Continue reading In the Box: Summer, Week #14
recipe via Lisa Sabin; image via The Nibble
I have made this a couple times and it is light and healthy. Yes, you are using frozen edamame, but the fresh corn makes all the difference. – Jessica
1 bag (16 0unces) frozen shelled edamame (soy beans)
3 ears of corn, roasted
1/4 cup diced red onions
1/4 cup chopped red pepper
1 1/4 tbsp finely grated ginger root
2 tbsp finely chopped cilantro
1 tbsp light mayonaise
1 tbsp lemon
1. Drizzle olive oil onto ears of corn, sprinkle with sea salt and freshly ground pepper. Roast corn at 350 degrees for about 40 minutes. Turn frequently.
2. Toss edamame, peppers, onions, cilantro in bowl. Whisk lemon and light mayo in a cup, toss into the salad. Set aside.
3. Remove corn from oven, let cool for a few minutes. Carefully cut corn kernels off the cob. Toss corn into the bown with the other ingredients. Chill in the refrigerator.
4. Serve cold or at room temperature.
recipe adapted from Smitten Kitchen
3 TB extra-virgin olive oil, divided
10 oz cooked, smoked linguica or chorizo sausage, cut into 1/4-inch-thick slices 2 medium onions, chopped
2 large garlic cloves, minced
2 lbs sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 lb white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 c. low-salt chicken broth
1 lb. oz fresh spinach
1. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, about 8 minutes. Transfer sausage to paper towels to drain.
2. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits.
3. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes.
Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes.
4. Stir in remaining 1 tablespoon oil.
5. Season with salt and pepper and serve.
recipe adapted from Vegetarian Planet
3 medium beets (about 1 pound), peeled and cut into chunks
1 tablespoon canola or corn oil
1 cup chopped onion
1 pound carrots, coarsely chopped
1 tablespoon minced fresh ginger
1 large garlic clove, minced
6 cups water or vegetable stock
1 teaspoon grated orange rind
Freshly-ground black pepper to taste
4 teaspoons greek yogurt (optional)
Chopped parsley for garnish
1. In a stock pot over medium heat, heat the oil.
2. Saute the onion until it is translucent.
3. Add the carrots, ginger, & garlic.
4. Cook 5 minutes, stirring frequently.
5. Add beets & stock.
6. Simmer, covered, for 50 minutes.
7. Add orange rind & stir well.
8. Puree mixture.
9. Add salt & pepper to taste.
10. Garnish with yogurt & parsley.
1 ½ lbs. kale
2 tbsp. extra-virgin olive oil
2 medium onions, halved and sliced thin
½ tsp. sugar
2 tbsp. balsamic vinegar
Freshly ground black pepper
1. Bring 4 quarts of water to a boil in a large pot.
2. Wash the kale in several changes of cold water, stripping off the leafy green portion from both sides of the central vein. Discard the veins and rip the leafy portions in small pieces.
3. Add the kale and 1 teaspoon salt to the water. Cover and cook, stirring occasionally, until the kale is tender, about 8 minutes. Drain well.
4. Heat the oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, until golden brown, 12 to 15 minutes.
5. Sprinkle with the sugar and continue cooking until the onions are a rich brown color, about 10 minutes. Lower the heat if at anytime the onions start to burn.
6. Add the kale and cook, tossing well, until heated through and evenly flavored with the onions, 1 to 2 minutes.
7. Add the vinegar and a generous amount of pepper.
8. Adjust the seasonings and serve immediately.
photo copyright Adulau
One cup of raw chopped onion has 64 calories, 2 grams of protein, 3 grams of fiber and 7 grams of sugar. It is considered a good source of B6, folate and Potassium. It offers 20% of your daily intake of Vitamin C as well Regular consumption of onions has, like garlic, been shown to lower high cholesterol levels and high blood pressure. Studies show that onions also help lower your risk for various cancers..
There is pretty much an onion in season all year long. The fall/ winter variety tend to have a more intense taste while spring/summer onions tend to be more delicate.
Store in a loose, non-plastic bag in a cool, dark, dry, well-ventilated place. For longer term, wrap in foil and refrigerate.