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

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Cherry Tomatoes

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Cauliflower

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Garlic

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Peppers

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Dill

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Tomato

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Lettuce

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