2019 CSA Week 15


Hey folks,

Well, this is it. It’s bittersweet to be finishing up for the year – we’ll miss the garden and the market, but the prospect of a week without the tyranny of the market schedule certainly has its perks. It’ll be slow, short days puttering in the garden and prepping as much as we can for next year for the month of October before we put the garden to bed for the year. If anyone wants bulk storage onions, carrots, beets or squash anytime before Christmas (or after in all likelihood) shoot us a message and I can deliver in the city.

It’s gonna be a borscht-y farewell this week. And you could probably squeeze a batch of butternut squash soup out of the box too.

-Cabbage
-dill
-onions
-carrots
-red beets
-butternut squash
-a tomato or two
-corn (note on corn – it’s been causing us tremendous grief and refusing to fully ripen for WEEKS now. We’re gonna harvest everything we can, but if you get an underripe cob consider this fair warning)

Ukrainian Red Borscht Recipe

Ingredients
1 (16 ounce) package pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water

1/2 medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon white sugar, or to taste
1/2 cup sour cream, for topping
1 tablespoon chopped fresh parsley for garnish
Directions
Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.

Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.

Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.

Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.