Good morning everyone!
Today we hit the jackpot in 2nds. We have apples, celery, grapefruit, acorn squash, sweet potatoes, zucchini and limes. Enjoy the bounty today.
I put up a dry erase board in the mudroom. You can enter the side door of my house, check your name off on the dry erase board and go thru to the garage to collect your box.
Due to case sizes, some people are getting extra red peppers/tomatos/mushrooms instead of broccoli or spinach. Let me know if you have a preference and I can help you pick a box. Also, please tell me if you miss out on something and I can make sure your box has it next time.
We don’t have lots of one item this week except cucumbers, which I gave out recipes for a couple of weeks ago. Honestly, my kids eat so many cucumbers plain, I never get to make the recipes.
If you just have too many vegetables in general, here’s a recipe for vegetable soup that I make to "get rid" of stuff. Also, you can cut all the veggies and freeze them (except the potatos) and make it fresh when you want the soup. The other day I used up veggies from my summer CSA to make this soup and it was great!
Kitchen sink vegetable soup
1 onion diced
3 stalks celery diced
4 cloves of garlic chopped
4 carrots quartered and sliced
Sautee the above ingredients in a few Tablespoons of olive oil for 10 minutes
Add the rest of the ingredients, and bring to a boil. Reduce heat, to a simmer and cook for another 45 min- 1hr. Stir the soup a couple of times during cooking. You may need to add 1-2 c. of water if the soup is too thick.
1-2 sweet potatos depending on size 1/2 inch chunks
2 zucchini quartered and sliced
8 mushrooms (if you have them)
An acorn squash (bake the squash at 350 until the peel is easy to remove) cut into 1/2 inch chunks
1 c. spinach or kale (sliced in ribbons)
1/2 of a small can of tomato paste
1 quart vegetable stock
1 t. basil (optional)
1 t. oregano (optional)
1 t. salt or to taste
1/4 t. pepper
1/4 c. cooking wine or dry red wine
Any of the following veggies if you have them:
1 c. green beans
1 c. shredded cabbage
1 c. potato shredded
In the last 15 minutes of cooking, you can add up to 1/2 c. parsley.
Wash beets and boil in water until until you can fork them easily. Drain and cool. Peel the beets using gloves (beets stain your hands). Slice the beets into 1/4 inch slices (think pizza shapes). Add some thinly sliced red onion. Add as much lemon dressing as needed to lightly coat the beets. You should only have a tablespoon or so of dressing at the bottom of your bowl. Marinate in the refrigerator for a couple of hours before serving. Beet salad will last for a week in your refrigerator. Tastes great with feta and massaged kale* salad.
Lemon/olive oil dressing
1/4 c. olive oil
1/4 t. pepper or to taste
1/2 t. salt or to taste
*Massaged kale salad
A while back, I gave out the recipe for kale salad where you remove the stems from the kale, slice the kale into thin ribbons and marinate it in a lemon dressing which you have to rub into the kale by hand before refrigerating. I guess since you rub the dressing into the kale, they call this salad massaged kale. Here’s a link with more specific instructions: http://www.foodnetwork.com/recipes/aarti-sequeira/massaged-kale-salad-recipe/index.html. This recipe adds mango and pepitas to the kale, but massaged kale is so versatile you can add almost anything to it, from pears to avacados and tomatos.
Have fun experimenting!
If you need help with ideas, feel free to e-mail with questions.