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)
Lacinato Kale

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


Ingredients:

4 Large Sweet Peppers

1/3 Cup Extra Virgin Olive OIl
2 Garlic Cloves, Peeled & Minced
1/3 Cup Balsamic Vinegar
Salt & Pepper


Directions:

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


Ingredients

  • 1 acorn squash
  • 1 teaspoon coconut oil


Instructions

  1. Using a big knife, cut the squash in half
  2. Scoop out the seeds and discard or save for later use
  3. Rub inside and out of squash with coconut oil
  4. Place face down on a metal baking sheet
  5. Bake at 350° for 40 to 60 minutes
  6. Serve

What's happening at the garden this week

We are harvesting and curing our winter squash. The storage onions are cured and being distributed. We are putting in more cover crops and our production fields are shrinking as we get ready for the end of the season. Our fall crop of broccoli is looking great and so is the cabbage. The slicing heirloom tomato plants are no longer producing much, and the saladette and cherry tomato plants are slowing, too.