Bard Family Market Garden CSA
September 2015 - Week Fifteen
What's in your box
Charantais (true French) Cantaloupe (store in the refrigerator)
Gill's Golden Pippin Acorn Squash (Store in a cool place. Do not refrigerate)
Silver Slicer Cucumber
Parade Green Onions
Napoli F1 Carrots
Chioggia, Early Wonder Tall Top or Bulls Blood Beets (without the tops)
Black Beauty Eggplant
Juane Flamme and/or Yellow Perfection Saladette Heirloom Tomatoes
Lively Italian Sweet Orange and Tolli's Sweet Italian Frying Peppers
King of the North or Olympus Bell Peppers
Rossa Di Milano Onions (store in a cool dry place. Do not refrigerate)
Encore Lettuce Mix
Pink Beauty Radishes
This weeks recipes
Fried Sweet Peppers With Balsamic Vinegar
4 Large Sweet Peppers
1/3 Cup Extra Virgin Olive OIl
2 Garlic Cloves, Peeled & Minced
1/3 Cup Balsamic Vinegar
Salt & Pepper
Wash and dry the peppers, then remove the seeds, stems, and membranes.
Cut the peppers into 1 inch strips.
Heat the oil in a large heavy bottomed skillet and add the peppers, stirring well to coat in the oil.
Cook the peppers over medium heat until they begin to soften and brown, stirring often, about 10 minutes.
Add the garlic and cook another minute or two until fragrant.
Add the balsamic vinegar, season with salt and pepper and mix well.
Cook another 3 to 4 minutes until the peppers have absorbed all of the vinegar
Roasted Acorn Squash - Yummly
- 1 acorn squash
- 1 teaspoon coconut oil
- Using a big knife, cut the squash in half
- Scoop out the seeds and discard or save for later use
- Rub inside and out of squash with coconut oil
- Place face down on a metal baking sheet
- Bake at 350° for 40 to 60 minutes