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 13^th, 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.

Our awesome market gal Ashley, put together a great newsletter a couple weeks back, dedicated to kale.  Kale can be a bit intimidating if you haven’t ever ate/cooked it before, so this informative newsletter helped a lot.  Incase you didn’t get the newsletter or haven’t tried kale out yet, start with these easy and yummy recipes:

Kale Chips – Baked

Preheat oven to 300?F.  Lay one bunch Lancinato Kale leaves out on a baking sheet and drizzle with olive oil, sprinkle with salt and pepper.  Bake 20 minutes, or until crisp.  Allow to cool and then transfer to a bowl.  For an extra treat, crumble kale chips over popcorn and top with parmesan cheese.

Kale Salad – Raw

Slice Lancinato Kale into ¾ inch wide ribbons.  Add ½ clove garlic paste, ¼ c. finely grated Pecorino cheese, 3 T. olive oil, ½ t. lemon juice, ¼ t. salt, 1/8 t. pepper flakes and black pepper, and whisk to combine.  Pour dressing over kale and toss thoroughly to combine.  Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Enjoy!

Burrr! It is getting chilly outside! The produce seems to be enjoying it but not sure I am ready…  Stay warm and enjoy this week’s produce!

Small CSA Box: 1/3 lb Salad Mix; 1 bu Carrots, 1 bu Chioggia Beets, ½ lb Fortex Beans, 1 hd Green Cauliflower, ½ lb Brussels Sprouts, 3 ea Pears, and 1 bu Leeks

Medium CSA Box: ½ lb Salad Mix; 2 bu Carrots, 1 bu Chioggia Beets, 1 bu Fennel, 1 bu Lancinato Kale, ½ lb Fortex Beans, 1 hd Green Cauliflower, ½ lb Brussels Sprouts, 5 ea Pears, and 2 bu Leeks

Large CSA Box: 2/3 lb Salad Mix;3 bu Carrots, 2 bu Chioggia Beets, 2 bu Fennel, 1 bu Lancinato Kale, ¾ lb Fortex Beans, 2 hd Green Cauliflower, 1 lb Brussels Sprouts, 1 bu Radish, 7 ea Pears, 2 bu Leeks, and 1 hd Broccoli

Recipe of the week:  to be posted shortly…

I wanted something warm for this week’s recipe that could go good with a chili, so this is what I came up with, enjoy!

Scalloped Corn

Ingredients
1 (15 ounce) can creamed corn
2 cups corn kernels, cut from ear
1 (8 ounce) container sour cream
2 eggs
1/2 cup butter
2 tablespoons white sugar
1 (8.5 ounce) package corn muffin mix

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.  Mix together corn, sour cream, eggs, melted butter or margarine, and sugar.  Mix in muffin mix.  Pour into prepared baking dish.  Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.

As the leaves fall and the air’s crisp scent fills the sky, new produce is flourishing in our unique, northwest weather.  I hope you are getting a chance to try some new recipes and maybe even some new produce you haven’t tried before!  Enjoy!

Small CSA Box: ¼ lb Salad Mix; 1 bu Carrots, 1 bu Radish, 1 hd Green Cauliflower, ½ lb Fortex Beans, 3 ears Corn, 1 ea Garlic, 3 ea Pears

Medium CSA Box: ½ lb Salad Mix; 2 bu Carrots, 2 bu Radish, 1 hd Green Cauliflower, ¾ lb Fortex Beans, 5 ears Corn, 1 bu Fennel, 1 bu Chioggia Beets, 2 ea Garlic, and 5 ea Pears

Large CSA Box: ¾ lb Salad Mix; ; 3 bu Carrots, 1 bu Collard Greens, 2 bu Radish, 2 hd Green Cauliflower, 1 lb Fortex Beans, 7 ears Corn, 2 bu Fennel, 2 bu Chioggia Beets, 3 ea Garlic, 7 ea Pears, and 1 bu Basil

Recipe of the Week to follow shortly…