CSA Newsletter Week 14

newsletter with photoFor all of you teachers and parents of school-age children, school likely represents the beginning of fall–and it is just around the corner. Pumpkins, colorful leaves, and yellow buses flow together with the first days of school. This morning’s morning walk with Mark we saw the sun rise–a reminder that the sun rises later and sets earlier. The afternoon sun has taken on the dusty hues of fall, a season that I relish. We still  have another month of summer, and I always like that too, knowing that even as the seasons transition, we have a long time yet before winter!

beet2This is my second year in 20 not to be heading to the classroom this time of year.  So instead of writing syllabi and putting readings on reserve I’m putting together a book proposal about food (so far I’ve been able to work on it from the table and chair I hefted up to the tree house, looking over the late summer forest. A great writing muse!). I’m also preserving something several times a week. Yesterday I brought my 3-year-old granddaughter, Auden, up to can pickled beets with me. She stood on the chair by the sink and talked to me, but opted not to help peel the cooked and cooled beets because they were too slimy. She ate a piece of boiled beet though, and said, “this is delicious.” I love her love of vegetables! We went to the tree house, and down to visit Marco and Polo in the cistern before heading back home.

Here’s to savoring the remaining month of summer.



From Field to Marketpeaches

Liberty Apples
Alberta Peaches/Asian Pears
Late Red Potatoes
Assorted greens (chard, collards & kale)
Red Ace Beets
Broccoli florets
Butterstick & Crookneck Summer Squash
Zucchini, Eight-ball & Patty Squash
Tromboncini Italian Heirloom Summer Squash
Blue Lake Pole Beans
Fortex Heirloom Beans
Heirloom Cherry & Slicing Tomatoes
Walla Walla Onions
Red & White Onions
Marketmore & Diva Cucumbers
Purple & Green Cabbage
Black Beauty & Listada de Gandia Heirloom Eggplant
Sage, Chives & Garlic


Recipe of the Week

Last year CSA member Angie Machado submitted this recipe and it’s worth re-printing here. Angie is an adventurous cook that lets her crate inspire her cooking. A number of you tell me creative things you do with your produce. Send me the directions, or else post them on this newsletter and I’ll highlight them in weeks to come.

Veggie Croquettes

1 eggplant
1 round zucchini and 1 yellow squash
1/4 large Onion and 1 clove garlic
1 carrot
Dash dried oregano & pepper
2 eggs (beaten)
¼ c dried Parmesan cheese and 1 c shredded mozzarella
½ c bacon bits (Angie adds because she always has them around)

**Peel eggplant, cut into cubes and sprinkle with salt.  Microwave 2 min. Toss, microwave another 2 min.  You need to be able to mash it…may need one more 2 min. zap.

**Grate zucchini & squash.  Place in cheesecloth or paper towel and wring as much moisture out as possible. Place in bowl with eggplant.

**Grate onion. Add minced garlic, shredded carrot, cheese, bacon, salt pepper, oregano and eggs and mix well.

**Heat butter or oil in large skillet. Scoop ½ c mounds into hot fat and flatten.  Cook until brown and flip.

Note from Angie: I just went through our veggies adding stuff.  Thought about green pepper too, but got lazy.  The boys like these, too.  The original recipe that I used as inspiration added bread crumbs, but since we’re trying to be ‘Paleo’ I didn’t.  But you can do that too and they’d probably stick together better.


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