Archive for October, 2009

Harvest Dinner Nov 1

stcsa_harvest

Join your fellow Stone’s Throw CSA members for an end-of-season CSA family gathering and celebration! While the growing season may be over, the community spirit of Stone’s Throw CSA is year-round.  Don’t miss this important opportunity to hear from the growers who will give a year-end summary and provide a look ahead to some exciting changes for next year.

 Stone’s Throw CSA Members and Guests
Date: Sunday, November 1, 2009
New indoor location and time: 3-5 pm at St. John’s Episcopal Church, 
3 Pleasant Street at the corner of 122A, Sutton 
Follow this link to Google maps    

***Important—please RSVP if you can attend to info @ stonesthrowcsa.org***
 This will be a potluck event—please bring your favorite potluck dish as follows:

  • Last name A-H: salad or appetizer
  •  I-P: entree or casserole
  • Q-Z: dessert or beverage 

(If you bring something that doesn’t go with your last name, we won’t mind!!)

Did you cook something fabulous with your CSA produce?  Bring your tastiest recipe to contribute to the Stone’s Throw recipe collection and for a chance to win a prize.

We need some volunteers, please, to: 
   

  • Set up (2-3PM)

  • Take down (5-6PM)

  • A family or two to supply paper goods (plates, cups, forks, knives and spoons and napkins) in lieu of a dish  

 

COMING SOON TO YOUR INBOX…
Take part in our member survey.  Everyone’s voice is important—join the conversation!

Pea tendrils

A few of you may have picked up fresh pea tendrils (or pea shoots) this week. These are the tips of ordinary pea plants and they have a similar flavor to fresh snow peas.  They can be added to salads and they are great sauteed for just a few minutes or added to stir fries in the last couple minutes. Click here for more information and a few recipes.

Afghan Pumpkin

Kadu Bouranee (Sweet Pumpkin)

2 lb Fresh pumpkin or squash
1/4 cup olive oil

Sweet Tomato Sauce:
1 tsp crushed garlic
1 cup water
1/2 tsp salt
1/4 cup honey
4 oz tomato sauce
1/2 tsp ginger root, chopped fine
1 tsp ground coriander seeds
1/4 tsp black pepper

Yogurt Sauce:
1/4 tsp crushed garlic
1/4 tsp salt
3/4 cup plain yogurt

Garnish:
Dry mint leaves, crushed

Peel the pumpkin and cut into 2-3″ cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides for a couple of minutes until lightly browned. Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. Mix together the ingredients for the yogurt sauce. To serve, spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread.

 

from: http://fooddownunder.com/cgi-bin/recipe.cgi?r=1525

Kale Putenesca

Below is the original recipe from Allrecipes.com for Kale Putenesca. For a vegetarian version, subsititue 4Tbs good balsamic vinegar for the anchovies.

  • 1/2 (16 ounce) package whole-wheat angel hair pasta
  • 2 tablespoons olive oil
  • 1/2 large onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 tablespoon drained capers
  • 1 (2 ounce) can anchovy fillets, drained and quartered
  • 1 cup canned diced tomatoes, undrained
  • 2 cups coarsely chopped kale
  • 1 (4 ounce) can sliced black olives, drained
  • 1/2 cup grated Parmesan cheese, or to taste

 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. eanwhile, heat olive oil in a large skillet over medium-high heat. Add onions, garlic, and red pepper flakes. Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. Stir in capers, anchovy fillets, and diced tomatoes, and bring to a simmer. Stir in kale, and simmer over medium-low heat until wilted and tender, about 10 minutes. Once the pasta has cooked and been drained, stir into the puttanesca along with the black olives. Toss and sprinkle with grated Parmesan cheese before serving

 



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