Final week of Session 1. I apologize for not posting this yesterday, I was out with a sick child. Please enjoy this week’s contents:
Small CSA Box: 1/3 lb Salad Mix, 1 bu Carrots, 4 hd Baby Head Lettuce, 1 ea Onion, 1 hd Green Cauliflower, 1 bu Radish, 2 Honeycrisp Apples, and ½ hd Cabbage
Medium CSA Box: ½ lb Salad Mix, 2 bu Carrots, 6 hd Baby Head Lettuce, 1 bu Bok Choy, 2 ea Onion, 1 hd Green Cauliflower, 2 bu Radish, 4 Honeycrisp Apples, 1 hd Cabbage, and 1 hd Romanesco Broccoli
Large CSA Box: 2/3 lb Salad Mix, 3 bu Carrots, 8 hd Baby Head Lettuce, 2 bu Bok Choy, 3 ea Onion, 2 hd Green Cauliflower, 3 bu Radish, 6 Honeycrisp Apples, 1 hd Cabbage, 1 hd Romanesco Broccoli, 1 bu Baby Turnips, and 3 Bosc Pears
Recipes of the week:
Once again, Ashley put together another great newsletter on October 13th, this time dedicated to Cauliflower and Broccoli. I wanted to make sure you tried the recipes on the newsletter she suggested, as they were easy and delicious:
Green Cauliflower w/Capellini & Capers
Add one head of florets to a rolling boil of salted water. Thinly slice 2 bulbs fennel and 1 onion, sauté in olive oil until caramelized. Pushing to side of pan, turn heat to high, add 1 T. oil and capers to pan. Cook until capers become crunchy and “bloom”. Fish out cauliflower and toss into sauté pan. Add Cappellini pasta to pot cauliflower was in, cook according to package, drain, add to sauce pan, toss and eat. Perfect with garlicky bread crumbs and Reggiano Parmesan on top!
Green Cauliflower Caramelized in the Oven
Preheat oven to 400 degrees. Place one head cauliflower on a cutting board and slice it top-down into ¼” slices. Toss cauliflower (with Crumbles) in large bowl with plenty of olive oil and salt. Spread onto single layer on cookie sheet. Roast until golden brown and caramelized, turning bits and slices once or twice, about 25 minutes.