Monday, September 17, 2012

CSA Newsletter: Week #13 - Sept 18 & 19

Good morning members!
Your veggies this week:
  • Lettuce mix * Laitue mélangée
  • Onions * Oignons
  • Leeks * Poireaux
  • Tomatoes * Tomates
  • Radishes * Radis
  • Bok Choy * Pe-tsaï
  • Parsley * Persil
  • Thyme * Thym
  • Butternut squash * Courge de beurre
Click on the blue links for recipes.

Your lettuce mix is delicious and tender.  Make an avocado vinaigrette and toss with cherry tomatoes and sliced radishes.  Sliced radishes also add a nice crunch to cream cheese and turkey sandwiches.  Onions are a staple in the kitchen - keep them on the counter and use in frittatas, soups, salads, or caramelize and eat on grilled cheese sandwiches.  Leeks can be used in soups or strudels, omelets or goat cheese tarts.  Tomatoes and cherry tomatoes can be cooked into a sauce for the freezer.  Bok choy is a delicious Asian green which accompanies fish, beef or chicken and is best steamed or sautéed.  Toss in a few drops of soy sauce and sesame oil.  Parsley is a wonderful garnish or can be made into tabouli.  Thyme can be used fresh or dried and saved all winter.  For the next 4 weeks, you will receive different kinds of squashes - this week it's butternut squash!  Your squashes can be stored in a cool dry place and will last the winter.  Try making a butternut squash soup or simply chop your squash and roast with butter, garlic and a mixture of cinnamon, nutmeg, paprika, cumin, corriander, cloves, cardamom, pepper and salt.  The spice mixture (minus the cinnamon) is called Baharat and tastes great on any variety of squash or sweet potatoes.

See this list of links for more delicious recipes relevant to your share this week:
Enjoy!  Only 4 weeks left...

Team Luxy

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