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CSA Week #21

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Well, I do believe our Indian Summer is gone and maybe fall too – this week end and actually most of the week was pretty cold and damp and rainy!  I don’t typically have the doors closed for CSA days, but this week would have just been too cold and windy to have the doors open!
We still are trying to get our potatoes harvested!  It is do or die mode now!  This week is looking like we might be able to get them all done – but I don’t put too much confidence in the weather forecasts on being 100% accurate!  So, if you come to the CSA on either Tuesday or Thursday and you don’t see me but Valerie instead you will know that we were able to get potatoes harvested!!
***ONE NOTE*** IF YOU HAVE CHILDREN THAT WILL BE TRICK OR TREATING ON THURSDAY AND THAT IS YOUR DAY TO COME TO THE CSA – YOU CAN SWITCH TO TUESDAY IF THAT WILL MAKE IT EASIER FOR YOU!  IF YOU COULD JUST LET ME KNOW SO I KNOW TO HAVE MORE PRODUCT FOR TUESDAY THAT WOULD BE GREAT!!!
Also – the winner winner vegetable dinner this week is Karin Leffel. I will have one last giveaway this week so that the winner can pick it up the last week of the CSA.  (Did I just say last week – say it isn’t so!!!!)  So, it will be another harvest basket giveaway this week!!  Don’t forget to sign up!!
It will be 10 tickets for a full share and 5 tickets for a half share this week.
Available for you this week will be……………..
Garlic
Potatoes – Red, White and Yukon Golds
Onions – sweet spanish, cooking and reds
Shallots
Bell Peppers and some specialty hot and sweet peppers
Cabbage – Red, Savoy and Green (these varieties are all good winter keepers)
Pie Pumpkins
Kale
Broccoli
Brussel Sprouts
Cauliflower
Butternut
Dumpling
Spaghetti (it’s not real pretty and not real big)
Here are some different ways to do Brussel Sprouts (thanks Hiedi)
– preheat oven to 350 degrees. spray an 8″ by 8″ glass or non stick pan. place 1 lb of Brussels sprouts on bottom, then cover the sprouts with 1 lb of sliced kielbasa, which allows the sausage juices to drip over the spouts. Cover with foil & bake for 40 minutes.
– olive oil, season salt, garlic, sauteed.
–  blanch them for a few minutes, cut in half and then saute with olive oil, fresh garlic, salt and pepper and balsamic vinegar. Yummy.
– Roasted Brussels as above then tossed with pomegranate.
Maybe that will give you a few different ways to do them!  Enjoy!!
I will see you all on either Tuesday or Thursday from 2 – 7 !!
Happy Halloween!!
Until then………………
Gail
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