2019 CSA Week 10


Hey folks,

Two thirds of the way through the season but only 56.7% of our best veg has been harvested, so the return on investment is gonna be at an all time high for the next few weeks. So, our kale has been decimated by flea beetles. So many bugs when you brush them off it sounds like it’s raining, I kid you not. So it’ll be a few weeks until it bounces back (hopefully). This week:
-4 slicing tomatoes
-onions
-garlic
-dill
-golden beets
-carrots
-slicing cucumbers
-potatoes
-very possible corn and/or watermelons depending on tomorrow morning’s harvest

Storage Tip

Squash will keep for months when stored in a cool, dry, dark place. Like your pantry!

Our Garlic is now cured and will also store well for several months in your pantry.

Open Face Sandwich

By Natural Collective CSA

Ingredients

1 new ripe slicing Tomato

1 Tropeana Lunga red Onion (the oval pink onions in this weeks share. They have a nice mild flavour that is great for eating raw in salads or on this delicious sandwich you are about to make!)

1 slice of the best bread you can get (toasted optional)

Salt and Pepper to taste

Mayo (optional)

Avocado (optional)

Butter (optional)

Salami/deli meat (optional)

Cheese (optional)

Instructions

Toast your slice of bread (or not).

Slather with mayo or butter or avocado or nothing.

Add a layer of deli meat if using.

Add thick ripe slices of delicious garden fresh tomatoes.

Add cheese if using.

Top with thin slices of Tropeana Lunga onion

Season with salt and pepper and enjoy!

Here’s a nice recipe for a cooler day when you don’t mind running the oven and stove. Hate/love to say it, but we are edging into soup season!!

Thai Roasted Carrot, Golden Beet, and Squash Soup

Adapted from floatingkitchen.net

INGREDIENTS

FOR THE SOUP:

1 bunch golden beets, washed and chopped

1 bunch carrots, washed and chopped

1 buttercup or kuri squash, peeled and chopped

3 tablespoons extra-virgin olive oil, divided

1 tsp. salt, divided

1 tsp. black pepper, divided

1 cup diced onion

2-3 tablespoons red curry paste

5 cups vegetable broth

1 (13.5-ounce) can full-fat coconut milk

FOR GARNISH:

Crushed peanuts

Fresh cilantro

INSTRUCTIONS

Pre-heat your oven to 400 degrees.

Roughly chop the beets, carrots, squash into 1 1/2-inch pieces. Toss them on a large rimmed baking sheet with 2 tablespoons of the olive oil and 1/2 tsp. each of the salt and black pepper. Transfer to your pre-heated oven and roast until softened, about 30-40 minutes, stirring once halfway through the cooking time. Remove and set aside.

In a large heavy-bottom pot, warm the remaining tablespoon of olive oil. Add the diced onion and sauté until softened, about 5 minutes. Add the red curry paste and the remaining salt and black pepper and cook, stirring constantly, about 2 minutes.

Add the vegetable broth and the roasted beets and carrots. Bring the soup to a simmer and cook, covered, for about 20 minutes, or until all the vegetables are very soft. Remove the pot from the heat and allow the soup to cool slightly. Then carefully purée the soup using an immersion blender, blender or food processor with the blade attachment. Work in batches as necessary and be careful when transferring hot liquids.

Return the puréed soup to your pot and re-warm it over low-medium heat. Stir in the coconut milk. Taste and adjust for salt and black pepper.

To serve, ladle the warm soup into bowl. Garnish with crushed peanuts and fresh cilantro, if desired. Enjoy immediately