West Hartford CSA September 22nd

September 23, 2014 at 6:37 pm | Posted in Uncategorized | Leave a comment

Harvest Notes September 22nd 2014

potatodigging

Potatoes Thought potatoes were a boring vegetable? Well, think again. There are close to 4000 different varieties of potato cultivated around the world and this one is blue- inside and out!! These are especially well textured for baked or roasted potatoes but they do make a stunning mash as well. Store potatoes in a cool, dark, dry place. Check out the recipe below that Sarah developed this week for blue potato fry.

Cauliflower You can leave cauliflower in the fridge for a week or so and it will still be in good shape as it stores better than broccoli but not as well as cabbage. Cauliflower has gained fame lately in recipes that call for a creamy vegetable. I always love to just lightly roast it in the oven with salt, pepper, and herbs (perhaps dill this week:).

Garlic Try this trick to peel garlic- cut off the little brown bit at the bottom where the roots were. Then use the flat part of a large chopping knife to press down on the clove. Once it is lightly crushed, the skin should slip off relatively easily.

Jalapeno Red jalapenos are mature and hot. If you are not a lover of spice- drop these in the swap box or share them with a neighbor. If you do like spice but feel inundated by all the hot peppers you found in the swap box, remember that you can easily blanch and freeze them for later.

Sweet Peppers The long skinny red peppers in your share are sweet, not hot. This is a specialty Italian variety called Carmen that tastes unbelievable. I saw Adamah director, Shamu, bike by this morning while munching one with several strapped down on the rack behind him. The red and green bells have more typical thick skins and are not quite as sweet as the Carmens but they are still delicious raw, roasted, or sauteed.

Dill Ever had blue potato salad? Now is definitely your chance.

Tomato We are winding down on tomatoes so enjoy them while they last!

Lettuce Leafy salads are back for the fall! This green variety has a buttery texture.

Cherry Tomatoes As the tomato season winds down, there are still a few cherry tomatoes rioening in the field. They can be enjoyed a snacks or halved on salads.

Recipe from the Adamah House

Each week the Adamah fellows harvest produce from the fields and cook big meals for Shabbat in their shared house. Check out one of the dishes they made with the same produce you have in your share!

Blue Potato Fry 1 pound blue potatoes, 1 clove garlic – Cube potatoes and put in saucepan. Add water, bring to a boil & simmer until soft. Transfer to cast iron or large pan. Add coconut oil, salt & garlic. Stir as they steam. Allow one side to get crispy, then cut into fourths and flip each section. When the other side is crispy, they’re ready!

bluepotatofry

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(1-2 weeks)

LONG STORAGE LIFE

(2 or more wks)

STORE IN FRIDGE IN BAG

STORE OUT OF FRIDGE

FREEZES WELL

DRIES WELL

Potatoes

*

*

Cherry Tomatoes

*

*

*

Cauliflower

*

*

Garlic

*

*

*

Peppers

*

*

*

Dill

*

*

*

Tomato

*

*

*

*

Lettuce

*

*

West Hartford CSA September 18th

September 18, 2014 at 9:25 am | Posted in Uncategorized | Leave a comment

Harvest Notes September 18th 2014

Potatoes Thought potatoes were a boring vegetable? Well, think again. There are close to 4000 different varieties of potato cultivated around the world and this one is blue- inside and out!! These are especially well textured for baked or roasted potatoes but they do make a stunning mash as well. Store potatoes in a cool, dark, dry place.

Broccoli The broccoli leaves cook up just like kale. We think we should have plenty more of this popular veggie this fall.

Garlic Try this trick to peel garlic- cut off the little brown bit at the bottom where the roots were. Then use the flat part of a large chopping knife to press down on the clove. Once it is lightly crushed, the skin should slip off relatively easily.

Jalapeno Red jalapenos are mature and hot. Try them in the matbucha recipe below. We’ll keep hot peppers coming for all the members out there who appreciate heat. If you are not a lover of spice- drop these in the swap box or share them with a neighbor. If you do like spice but feel inundated by all the hot peppers you found in the swap box, remember that you can easily blanch and freeze them for later.

Sweet Red Peppers The long skinny red peppers in your share are sweet, not hot. This is a specialty Italian variety called Carmen that tastes unbelievable. I saw Adamah director, Shamu, bike by this morning while munching one with several strapped down on the rack behind him. The red bells have more typical thick skins and are not quite as sweet as the Carmens but they are still delicious raw, roasted, or sauteed.

babyandpeppers

 

Dill Ever had blue potato salad? Now is definitely your chance.

Tomato Check out the matbucha recipe the Adamahniks made this week. The tomato plants are dyeing off for the fall so enjoy them while they last!

Cherry Tomatoes The variety is called sungold and it just can’t be beat as a raw snack, roasted, or tossed with pasta.

Lettuce Leafy salads are back for the fall! You have two varieties in your share- a crispy green one and a leafy red one.

Recipe from the Adamah House

Each week the Adamah fellows harvest produce from the fields and cook big meals for Shabbat in their shared house. Check out one of the dishes they made with the same produce you have in your share!

Matbucha 10 ripe or overripe tomatoes, 1-2 jalapenos, and 3-4 cloves garlicBlanche and peel tomatoes. Mix with olive oil, jalapeno, garlic, and a pinch of each- salt, pepper, paprika, and black pepper. Cover, bring to a boil, and let simmer for 2-4 hours (no stirring required. Most of the liquid will evaporate. In the end it should be thick like a dip.

talyamatbuha

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(1-2 weeks)

LONG STORAGE LIFE

(2 or more wks)

STORE IN FRIDGE IN BAG

STORE OUT OF FRIDGE

FREEZES WELL

DRIES WELL

Potatoes

*

*

Broccoli

*

*

*

Garlic

*

*

*

Peppers

*

*

*

Dill

*

*

*

Cherry Tomato

*

*

*

*

Tomato

*

*

*

*

Lettuce

*

*

West Hartford CSA Pickup September 11th

September 11, 2014 at 9:24 am | Posted in Uncategorized | Leave a comment

Harvest Notes September 11th 2014

Broccoli It looks like it will be a great season for fall broccoli! Check the Adamah recipe below for an idea on how to combine the flavors of summer with autumn’s green veggies. The leaves are delicious and cook up just like kale.

Summer Squash Believe it or not, this is likely the last week of summer squash. Its time to make way for the bountiful winter squash harvest that is on its way!

Eggplant This is possibly the end of the eggplant as well.

Garlic The garlic is pretty well cured at this point so you no longer need to put them in the fridge.

Jalapeno We included some hot peppers in case you wanted to make salsa this week with your tomatoes, red peppers, garlic, and cilantro.

Sweet Red Pepper The long skinny red peppers in your share are sweet, not hot. This is a specialty Italian variety that tastes unbelievable. Try it in salsa, roasted, or sauteed.

Cilantro Its a perfect salsa week!

Tomato We expect to have tomatoes for a few more weeks but this is likely the last week of saucing quantities so make one last big batch! If you have a food dehydrator, you can make dried tomatoes very easily and they are a great way to extend the season. We do our best to sort through the plethora of tomatoes each week and make sure you don’t end up with any overripes or damaged tomatoes. If you do find that after a few days from pickup some of your tomatoes are overripe, they will still taste delicious when cooked but they may be mealy if you eat them raw. Tomatoes lose some flavor when stored in the fridge so only put them in there if you need to hold them from further ripening.

Cherry Tomatoes The variety is called sungold and it just can’t be beat as a raw snack, roasted, or tossed with pasta.

Lettuce Leafy salads are back for the fall! This variety is called New Red Fire and it is a gorgeous, leafy red.

Recipe from the Adamah House

Each week the Adamah fellows harvest produce from the fields and cook big meals for Shabbat in their shared house. Check out one of the dishes they made with the same produce you have in your share!

Goat Milk (or Coconut) CurryBroccoli, eggplant, squash, hot and sweet peppers and garlic – Sauté the vegetables with salt and pepper for about 10 minutes. Add turmeric or curry powder then lower heat. Add goat milk or coconut milk and serve.

goatmilkcurry

 

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(1-2 weeks)

LONG STORAGE LIFE

(2 or more wks)

STORE IN FRIDGE IN BAG

STORE OUT OF FRIDGE

FREEZES WELL

DRIES WELL

Broccoli

*

*

*

Squash

*

*

*

Eggplant

*

*

Garlic

*

*

*

Peppers

*

*

*

Cilantro

*

*

*

Cherry Tomato

*

*

*

*

Tomato

*

*

*

*

Lettuce

*

*

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