CSA Newsletter–Sept. 19–21, 2017

20170919_162806It’s turning out to be a beautiful Fall!  We hope you enjoy all the colors and variety of this week’s share and find many creative, yummy ways to use your veggies.

If you have too many tomatoes, it’s easy to make a basic salsa with peppers, onions, garlic and cilantro.  There are so many recipes out there: roasted, fresh, and with a variety of ingredients.  We cook and can tomato salsa and tomatillo salsa using recipes from Ball Canning “Blue Book”, a great resource for all things canned.

Looking for another way to cook Brussels Sprouts?  (There are so many!)  Here are some more Brussels Sprouts Recipes.

…And when you can’t think of any more creative ways to cook, there are always the tried and true: Boil or steam with a little salt and/or vinegar (edamame, beets, kale).  Chop up in a stir fry with eggs and salsa (tomatoes, tomatillos, peppers, kale).  Or roast in the oven with oil and salt (Brussels sprouts, Delicata squash slices, kale, potatoes, beets, carrots).  Or just eat it raw, like I do! (peppers, carrots, husk cherries, cherry tomatoes). That’s the easiest way to (not) prepare food!  And since it’s organic, there is no need to peel anything at all.  : )

Standard Share

  • Salad Mix
  • Brussels Sprouts–1 lb.
  • Cherry or Roma Tomatoes
  • Kale–mixed variety
  • Peppers–bell, sweet and hot
  • Edamame Soy Beans or Husk Cherries
  • Broccoli or Cauliflower
  • Pie Pumpkin OR Delicata Squash
  • Cilantro

Salad Share

  • Salad Mix
  • Kale–mixed variety
  • Brussels Sprouts–1/2 lb.
  • Edamame, Husk Cherries or Broccoli


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