09' CSA Basket Journal #22
10/15/2009 6:46pm by Matthew and Allison Mills Neal
CSA Basket Journal #22
Oct. 14th
What Genus Specie Varieties your basket contains:
1.)Dry Shell Beans of Octobers (pink & white bean inside), Calypso (black and white bean)
2.)Walthan Butternut Squash
3.)Sweet Long Peppers of Nepolean Sweets and Corno di Toro
Hot Peppers of Ring of Fire and Cycklon Polish Hot (these Hot Peppers
are great for drying and then to be used through winter)
4.)Bulk Caribe Cilantro
5.)Collard Greens Bunches ("The Headless Cabbage")
6.)Batavian Escarole Endive
7.)Crisp Mint and Olga Romaine Lettuce Heads
Good evening to all on yet another dreary fall day, but I am sure that even if you are blue then maybe the thought of this week's wonderful basket of greens, peppers, golden orange sweet butternut, and crunchy peppers will add a pep to your step and some smiles in the kitchen and at the table!
The weather is suppose to be clearing at the start of next week. Therefore, we are hoping that the week will continue to stay nice all on through the weekend, so we will have some great weather for the Fall Gathering. We forgot to ask many of you on Wednsday if it was looking favorable for you to attend, so remember to let us know if you are planning on coming. We really would love for as many of you our CSA members to be able to come, as this gathering is in part an appreciation to all of you for being apart of Arugula's Star Farm CSA! It will also allow you to ask as many field questions that maybe you have been curious about and just have not asked about at the basket pick-ups.
I think I might have heard all of you crunching into those wonderfully crisp sweet peppers last night all the way out here in Maury County... goodness, the peppers have been so very crisp and full this year with all of this rain that they really do make for a great crunch. When the peppers are this good they are really great to eat whole just like an apple, and if you have never thought about just biting into a pepper like an apple then I highly recommend trying it.
I bet everyone is thinking about a delicious warm dish of peppers, beans, and cilantro. Since there is not a magnanomous amount of dry beans this week I would imagine that you should shell them and use them this week without neccessarily trying to save them. Just shell, soak overnight, drain, and then prepare like you would any store-bought dry bean.
Also, remember that you have the Basket Journal Archives from the '08 CSA season that you can go back and look through and learn more about all types of different "vegetables of the week." For example you can look back at 08' Archive Basket Journal #6 to read about Endive, and to find a great Collard Green Slaw recipe.
Here is a great dinner idea for this week that we had last night for dinner....
Heat some olive oil in a pot and then add about 1/4 of a cycklon polish hot pepper minced or 1 whole ring o fire pepper minced (take out seeds before mincing). Then add a pear that has been diced to the warm oil and hot peppers. Sautee this around for about 1 minute or so and then cover with a lid. Next add about 3-4 thinly sliced peppers and sautee around and some salt to taste. Add some splashes of vinegared red wine and then cover and by this time have your heat turned down to low-med. Chop up some of your cilantro and add this in. Then you final step will be adding the drained pasta back to peppers and then pouring your reserved pasta water in and stiring around. Thinly slice your cheese so it will be ready to place on top of your servings. Also, after plating up your pasta you can add some more olive oil to stir around and for your desired taste.
Enjoy and Cheers!
Oct. 14th
What Genus Specie Varieties your basket contains:
1.)Dry Shell Beans of Octobers (pink & white bean inside), Calypso (black and white bean)
2.)Walthan Butternut Squash
3.)Sweet Long Peppers of Nepolean Sweets and Corno di Toro
Hot Peppers of Ring of Fire and Cycklon Polish Hot (these Hot Peppers
are great for drying and then to be used through winter)
4.)Bulk Caribe Cilantro
5.)Collard Greens Bunches ("The Headless Cabbage")
6.)Batavian Escarole Endive
7.)Crisp Mint and Olga Romaine Lettuce Heads
Good evening to all on yet another dreary fall day, but I am sure that even if you are blue then maybe the thought of this week's wonderful basket of greens, peppers, golden orange sweet butternut, and crunchy peppers will add a pep to your step and some smiles in the kitchen and at the table!
The weather is suppose to be clearing at the start of next week. Therefore, we are hoping that the week will continue to stay nice all on through the weekend, so we will have some great weather for the Fall Gathering. We forgot to ask many of you on Wednsday if it was looking favorable for you to attend, so remember to let us know if you are planning on coming. We really would love for as many of you our CSA members to be able to come, as this gathering is in part an appreciation to all of you for being apart of Arugula's Star Farm CSA! It will also allow you to ask as many field questions that maybe you have been curious about and just have not asked about at the basket pick-ups.
I think I might have heard all of you crunching into those wonderfully crisp sweet peppers last night all the way out here in Maury County... goodness, the peppers have been so very crisp and full this year with all of this rain that they really do make for a great crunch. When the peppers are this good they are really great to eat whole just like an apple, and if you have never thought about just biting into a pepper like an apple then I highly recommend trying it.
I bet everyone is thinking about a delicious warm dish of peppers, beans, and cilantro. Since there is not a magnanomous amount of dry beans this week I would imagine that you should shell them and use them this week without neccessarily trying to save them. Just shell, soak overnight, drain, and then prepare like you would any store-bought dry bean.
Also, remember that you have the Basket Journal Archives from the '08 CSA season that you can go back and look through and learn more about all types of different "vegetables of the week." For example you can look back at 08' Archive Basket Journal #6 to read about Endive, and to find a great Collard Green Slaw recipe.
Here is a great dinner idea for this week that we had last night for dinner....
- A fine chopped Crisp Mint Lettuce, and Batavian Escarole Endive Salad tossed with Olive Oil, Red Wine Vinegar, Salt, Pepper, and some Walnuts.
- A warm Pasta, Pepper, and Cilantro Dish served topped with a great raw Hard Goat's Milk Cheese that came from Whole Foods called Tommes Des bois noirs Herve Mons
Heat some olive oil in a pot and then add about 1/4 of a cycklon polish hot pepper minced or 1 whole ring o fire pepper minced (take out seeds before mincing). Then add a pear that has been diced to the warm oil and hot peppers. Sautee this around for about 1 minute or so and then cover with a lid. Next add about 3-4 thinly sliced peppers and sautee around and some salt to taste. Add some splashes of vinegared red wine and then cover and by this time have your heat turned down to low-med. Chop up some of your cilantro and add this in. Then you final step will be adding the drained pasta back to peppers and then pouring your reserved pasta water in and stiring around. Thinly slice your cheese so it will be ready to place on top of your servings. Also, after plating up your pasta you can add some more olive oil to stir around and for your desired taste.
Enjoy and Cheers!
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