Enjoy your last box of the season! Watch your email and check this blog for information about next year’s program. Thank you!
Archive for October, 2008
In your box this week (10/30)
Published October 30, 2008 Uncategorized Leave a CommentTags: CSA, CSA shares
Steering Committee Openings
Published October 28, 2008 Uncategorized Leave a CommentTags: CSA steering committee
We are looking for people who may be interested in joining the Stone’s Throw CSA steering committee. The role of the committee is to help support the farmers as well as to help guide the development of the CSA program. The committee, including farmers, CSA members and others, meets during the off season to plan for the following year.
If you think you might be interested, let us know on the member survey or a sign-up sheet will be available at pickup. We will hold a meeting after the CSA season for those interested to find out more about how it all works.
The 2008 member survey was included in your box last week. It has questions about your most and least favorite veggies, and space for suggestions you may have for us for next year. We will use this information to plan next year’s program, so please take the time to complete the short survey and return it to Silvermine Farm this week at the final pickup.
If you didn’t get a survey, there will be extra copies at pickup, or it can be downloaded here for you to print out and return.
Thank you!
This is a quick and easy meal, really yummy and easily adaptable to whatever produce is in season. Make with any combination of the veggies listed here or use them all! A great way to use up odds and ends.
2 Tbs olive oil
1 medium yellow onion, diced
1 large carrot, diced
2 garlic cloves, minced
1 jalapeño pepper, minced
OR crushed red chile to taste
1 large potato, cubed
1 large sweet pepper, chopped
1 bunch chard, kale or spinach
1 teaspoons ground cumin
2 teaspoon sweet paprika
1/2 teaspoon ground turmeric
salt and freshly ground pepper to taste
1 - 2 cups tomatoes, chopped fresh or canned whole
OR large handful of dried tomatoes
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 1/2 cups water or broth
juice of 1/2 lemon
3 cups cooked couscous
Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, garlic, sweet pepper and chile and sauté until tender. Add potato, tomato, chickpeas, spices and water. Simmer 15 minutes or until potato is tender. Add lemon juice, check for salt and pepper. Serve over couscous. Garnish with parsley or cilantro.
In your box this week (10/23)
Published October 23, 2008 information Leave a CommentTags: CSA, CSA shares
Also sweet peppers!
Carrot-Ginger Soup
Published October 20, 2008 recipes Leave a CommentTags: CSA shares, local food, recipes
This recipe is from culinate.com, which has become a favorite recipe source around here! The site has tons of great recipes, many of which are from top-tier veggie cooks like Deborah Madison and Mark Bittman. Just enter an ingredient in the search box, or visit the recipes page to view featured recipes or browse the recipe collections.
Carrot-Ginger Soup
By Caroline Cummins, from the Culinate Kitchen collection
Don’t worry about exact proportions in this soup; the ingredients tend to balance out whatever you do.
Ingredients
8 to 12 carrots, depending on size, peeled and chopped
1 yellow onion, peeled and chopped
4 cloves garlic, peeled and chopped
2 Tbsp. fresh gingerroot, peeled and chopped
¼ cup olive oil
1 Tbsp. butter (optional)
4 to 6 cups chicken or vegetable stock, depending on desired soup consistency
Salt and pepper to taste
Plain yogurt, sour cream, or crème fraîche as garnish
Freshly chopped chives and/or cilantro leaves as garnish
Steps
1. In a large, heavy stockpot, cook the carrots, onion, garlic, and ginger in the oil and optional butter until the vegetables begin to soften.
2. While the vegetables are cooking, heat the stock. Add the stock to the vegetables and simmer on low until the vegetables are thoroughly softened, about 20 minutes. Using an immersion blender, purée the soup in the stockpot until the soup has a nearly smooth texture. Add salt and pepper to taste.
3. Ladle the soup into bowls. Dollop each serving with a bit of yogurt or cream and sprinkle with the chopped chives and/or cilantro. Serve immediately, preferably with slices of crusty bread.
In your box this week (10/16)
Published October 16, 2008 Uncategorized Leave a CommentTags: CSA, CSA shares
10/16 shares
In your box last week (10/9)
Published October 16, 2008 Uncategorized Leave a CommentTags: CSA, CSA shares
Oops… forgot to post this last week!
10/9 shares
rutabagas in paradise
Published October 13, 2008 information , recipes Leave a CommentTags: produce, recipes
How could you not like a Web site called Vegetarians in Paradise? There’s a nice, easy introduction to rutabagas, with nutritional info and directions for cooking, including the recipe below:
RUTABAGAS IN THE ROUGH
4 large rutabagas
1/4 t. salt
Water
1 T. extra-virgin olive oil
Dash of nutmeg
Salt and pepper to taste
Peel rutabagas with a vegetable peeler, and cut into chunks. Put them into a 4-quart (4 liter) saucepan, add the salt and about 2″ (5 cm) of water to cover. Cover saucepan, and bring to a boil over high heat.
Turn heat down to medium and cook about 12 – 15 minutes, or until fork tender. Drain, reserving cooking liquid. Using a potato masher, coarsely mash rutabagas in the saucepan, adding cooking liquid as needed for moisture.
Add olive oil and nutmeg. Season to taste with salt and pepper. Transfer to a serving bowl, sprinkle with a dash of nutmeg, and garnish with a sprig of fresh sage or herb of your choice. Serves 6.
A grand time was had by all the members who attended the Harvest Dinner on Saturday, October 4. Members and their guests, numbering over fifty people, brought tantalizing appetizers, main and side dishes made with Stone’s Throw produce; beverages, and desserts. A sometime camp counselor put her skills to good use in leading the fun with games and activities for children. Martha Cole summarized the season’s yield and distribution, reporting that the CSA financial target was met through the 3/4-year mark. The membership applauded upon learning the group had donated nearly 900 pounds of fresh vegetables to the Worcester County Food Bank this summer. Many thanks to all the volunteers for preparing a lovely evening.
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