Monday, September 9, 2013

CSA Newsletter - Week #12 (2013)

Hello members!
Your veggies this week include:
  • yellow beans * haricots jaunes
  • rainbow beets * betteraves
  • potatoes * patates
  • tomatoes * tomates
  • eggplants * aubergines
  • garlic * ail
  • zucchinis * courgettes
  • shallots * échalotes
  • celery * celeri
Yellow beans are ready!  There are lots of tasty ways to prepare your beans (besides eating them raw).  Here are a few bean recipes.  You can pickle your beets, roast them, boil them, grate them raw on a salad or juice them.  The wonderful thing about beets is that when you cook them, the skins just come right off, so don't bother wasting time peeling them beforehand.  Also, beets are incredibly healthy - enjoy those antioxidants and vitamins while they're still coming out of our soil!
You will receive either French Fingerling potatoes or the Gold Rush russet variety you've been eating the past couple of weeks.  Both are delicious roasted with garlic and onions or made into salads.  Here are some great recipes:
Tomatoes are still around until the frost gets them.  Let's hope the nighttime temperatures don't bring frost for another month!  Frost is bad for some crops, like leafy greens, tomatoes, eggplants and peppers, but good for others because it makes them sweeter, like carrots and squash.  If you have trouble using all of your large tomatoes, freeze them for winter.  The cherry tomatoes can be eaten raw or you can try sautéing them with garlic and tossing into pasta with feta cheese, olive oil, chili oil and fresh lime juice.
Eggplant is succulent in ratatouille and baba ganoush or simply sliced, marinated and barbequed.  The same goes for zucchinis.  If your counter is overflowing with garlic, store it in a cool dry place and use until next spring.  You'll never have to buy tasteless garlic from China again!  Shallots are also ready - they can be used as a substitute for onion in any recipe and taste like a cross between onions and garlic.  They will give excellent flavour to any dish or vinaigrette.  Celery is great raw with a dip or used in soups and stews.

Looking ahead to the next few CSA boxes: sweet potatoes, winter squash, arugula, turnips, storage carrots and bok choy!
Happy harvest!

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