Butternut Squash – 1 piece
Green Beans – .75lb
Sungold Cherry Tomatoes – .35lb bag
Leeks – 2 pieces
Red Tomatoes – 4 plum & 1 red beefsteak
Yukon Gold Potatoes – 4 lb bag
Red Boston or Green Batavian Lettuce – 1 head
*Contents of the share may fluctuate over the week
Greening & Russet Apples (baking varieties) – 1 bag mixed
Bosc Pears – 1 bag
Lewis Waite Farm CSA Extras
Pick up your Lewis Waite orders today! Forgot to place an order? The next deadline is September 30th for delivery on October 4th.
A few friendly reminders & updates:
CSA Harvest Festival – Sunday, October 14
Our farm’s annual Harvest Festival will be held on Sunday, October 14th from 11am-3pm. CSA members, their families and invited guests are welcome!
Read more and sign up online.
Serve warm as a vegetable side to roast meat or at room temp, cut up in a salad. Cipollini can be prepared ahead and kept refrigerated for a few days.
1 1/4 lb cipollini onions, unpeeled
four sprigs fresh rosemary, thyme or oregano, chopped
3/4 cup dry white wine
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey
1. Place enough water in a sauce pan large enough to comfortably hold the cipollini. Bring the water to a boil.
2. Score an X in the root end of each onion and boil them in the water for 60 seconds. Drain and allow to cool. (This step makes peeling them a bit easier). Once cooled, cut off the roots and stems and remove the onion peels.
3. Preheat the oven to 450º.
4. Place the onions in a shallow dish or pan big enough to hold them all in one layer without crowding.
5. Combine the wine, soy sauce, vinegar and olive oil. Pour the mixture over the onions. Scatter on the herbs.
6. Roast in the preheated 450º oven for about 40 minutes, turning twice.