Organic produce for Monday, September 26th

Good morning everyone!

Although I could not get the spinach, swiss chard and cucumbers I ordered, I found out that there is a bunch of local, organic produce that we are getting in our boxes now. The green cabbage, red peppers, green pepper, and eggplant are all from Greenfield farm, about 1/2 hour from here.
Now that I’ve realized that they do get local stuff, I will try to get as much as possible until the end of the season.

Today’s 2nds are celery hearts, eggplant, green peppers, grapefruit and cauliflower. There are some extra 2nds (cauliflower, eggplant and 1 green pepper) on the lefts side of my porch which you are free to take.

Last week, some people found that their red peppers were rotten inside. We got an extra box of red peppers this week, so everybody got at least 2 red peppers. None of the peppers are visibly rotten, but a few are not pretty looking. For some reason, one of the downsides to local is that the produce is more hit or miss. I don’t know why, except that perhaps it is harder to grow things in this climate.

In terms of dividing up the produce, I can’t always divide things perfectly. Each box has all the kinds of produce, but each box has a little more of one thing and a little less of another. If you have a preference, feel free to ring the bell when you pick up and I can help you pick the box you’ll like best.

Last week after I made the butternut vegetable soup, I got really excited about another butternut squash soup. Here’s the recipe in case you still have your squash:

Pureed Butternut Squash Soup
1 onion chopped
4 big garlic cloves minced
2 T. olive oil
1 medium butternut squash cubed
3 sweet potatoes cubed
2 carrots sliced
3-4 potatos cubed
1 T. each fresh basil and thyme
1 quart vegetable stock
salt and pepper to taste

Sautee the onions and garlic for 10 minutes. Add the carrots and squash and sautee for 10 minutes more. Ad the rest of the vegetables with the vegetable stock and 4 cups of water. Add in 1 T each of basil and thyme. Bring to boil and simmer covered for 30-45 minutes, until the vegetables are soft. Use an immersion blender to puree the entire soup. Add more water to thin the soup to your liking. Add salt and pepper to your taste.

This week I am making a simple cauliflower soup. Break up the cauliflower into bite size pieces. Cover the cauliflower with water in a pot. Bring to boil and simmer with no lid for about 15 minutes or until the cauliflower is tender. Puree the cauliflower and season with nutmeg, salt and pepper. My kids love this simple soup.

Happy new year!

Toby Rosenberg

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