CSA Box # 13

CSA Box # 13 9-13-11

In this week’s box:

Cauliflower Red Fire Lettuce Basil
Green Bell Pepper Carrots Fennel
Romano Bean Heirloom Tomato Artichoke
Rainbow Lacinato Kale Summer Squash Snow Peas
Fingerling Potato Cucumber Garlic
Jalapeno pepper

It’s looking like another bumper week at Wobbly Cart. What an awesome box if I do say so myself. I was just out until night-fall harvesting Peppers, Tomatoes and Artichoke for this week.. As I got back to the house my husband Brian informs me that Joe had called and added Snow Peas to the list. We have tried for several years to get a fall flush of these peas, with limited success. This year it sounds like it worked! Hope you enjoy.

I also wanted to mention to all you canners out there. We have bulk quantities of pickling cucumbers, beets and green beans. Green beans are only $2/lb!!! Call to place your order 273-7597.

Garlic Snow Peas: Heat a wok on med-high heat. Add 1 to 2 Tbsp sesame oil. Dump in 2 cups of washed, dried and trimmed snow peas. Stir fry for 1 min, and add 3 cloves of minced garlic. Stir -fry until the peas are bright green but still crisp. Season with salt and pepper to taste. Serve immediately.

Roasted Garlic Cauliflower: Preheat oven to 450 degrees. Grease a large casserole dish. Place 3 Tbsp olive oil and 2 Tbsp minced garlic in a large resealable plastic bag. Add 1 large head of cauliflower, separated into florets. Shake to mix. Pour into the casserole dish, and season with salt and pepper to taste. Bake for 25 minutes, stirring halfway through. Top with parmesan cheese and 1 Tbsp chopped fresh parsley, and broil for 3 to 5 minutes, until golden brown.

Baked Kale Chips: Preheat your oven to 350 degrees. Line a non -insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems of one bunch of kale and tear into bite sized pieces. Wash and thoroughly dry the kale with a salad spinner. Drizzle the leaves with 1 Tbsp olive oil and sprinkle with seasoning salt. Spread out on the cookie sheet in a single layer and bake until the edges are brown but not burnt, about 10 to 15 minutes. ( Like potato chips but way healthier!)

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