BGF CSA - Newsletter Week 13
Posted 9/1/2010 8:05am by Scott Farabaugh.
Greetings BGF CSA Members,
Enjoy your Labor Day weekend! Have fun with family and friends - cook out, drink a good wine, eat great veggies!
You'll be receiving the last of the sweet corn for this year. Boo hoo! Tomatoes, peppers, and eggplants are also coming to an end. We've done several pickings already. The heavy pickings are done, and we're on the backside of the light pickings now. Enjoy them while they last.
We've begun picking winter squash (acorn, carnival, butternut, spaghetti). These types of squash must be picked in advance before distribution so the skins have time to dry out and harden (unlike those of summer squash). This harder skin allows for a longer storage period through the fall and winter. You should start to see these squash in a week or two.
Also we're about 3 weeks away from our second arrival of broccoli. This is a treat as we've not done a late planting of this before. We're excited to have broccoli so late in the season!
What you can expect to find in your box this week:
corn
potatoes
parsley
red round tomatoes
Roma/plum tomatoes
onion
sweet peppers
green beans
eggplant
Culinary Corner
...in the Kitchen
Country Green Beans (modified from recipe found in Taste of Home)
1 lb green beans, trimmed and snapped in halves or thirds
1/2 C diced onion
1/2 C diced boiled potatoes
1/2 C diced cooked ham, or 1/4 C chopped cooked bacon
3 T butter (or reserved grease from bacon)
1/2 C chicken broth
1 clove garlic, minced
salt & pepper to taste
parsley
Combine all ingredients in a skillet and cook for 20 minutes until beans are tender. Salt & pepper to your liking. Garnish with parsley. Serve warm.
We wish you a festive and safe holiday weekend!
Scott & Chrissy
sctfab@yahoo.com
814-948-7188
Enjoy your Labor Day weekend! Have fun with family and friends - cook out, drink a good wine, eat great veggies!
You'll be receiving the last of the sweet corn for this year. Boo hoo! Tomatoes, peppers, and eggplants are also coming to an end. We've done several pickings already. The heavy pickings are done, and we're on the backside of the light pickings now. Enjoy them while they last.
We've begun picking winter squash (acorn, carnival, butternut, spaghetti). These types of squash must be picked in advance before distribution so the skins have time to dry out and harden (unlike those of summer squash). This harder skin allows for a longer storage period through the fall and winter. You should start to see these squash in a week or two.
Also we're about 3 weeks away from our second arrival of broccoli. This is a treat as we've not done a late planting of this before. We're excited to have broccoli so late in the season!
What you can expect to find in your box this week:
corn
potatoes
parsley
red round tomatoes
Roma/plum tomatoes
onion
sweet peppers
green beans
eggplant
Culinary Corner
- Always wash your produce!
- If you like the rustic appearance of skins on your potatoes, now is the time to make smashed potatoes with the skins still on because the skins are still new and soft. A fun change to the alternative.
- The amount of tomatoes you have in your box is a great quantity for adding to chili. Simply stew the tomatoes first by simmering them in boiling water for about 3-5 minutes. Peel off the skins and chop them into bite size pieces before adding to the cooked seasoned chili meat. You can also add cooked corn! AND in our family, we eat chili over smashed potatoes. A great combo.
- These slicing tomatoes are also great for making an old fashioned tomato sandwich. Thinly slice the tomatoes and add 2-3 slices on bread. Add thinly sliced onions, if you choose, with a favorite slice of cheese. Add a favorite herb or condiment for extra flavor. Yum!
- Try sauteeing the peppers and onions and adding them to your eggs for a splendid omelet breakfast this weekend!
...in the Kitchen
Country Green Beans (modified from recipe found in Taste of Home)
1 lb green beans, trimmed and snapped in halves or thirds
1/2 C diced onion
1/2 C diced boiled potatoes
1/2 C diced cooked ham, or 1/4 C chopped cooked bacon
3 T butter (or reserved grease from bacon)
1/2 C chicken broth
1 clove garlic, minced
salt & pepper to taste
parsley
Combine all ingredients in a skillet and cook for 20 minutes until beans are tender. Salt & pepper to your liking. Garnish with parsley. Serve warm.
We wish you a festive and safe holiday weekend!
Scott & Chrissy
sctfab@yahoo.com
814-948-7188
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