Last week of summer CSA, and apparently Fall is here!  With Fall comes great things from our soil.  Lots of new stuff in our market already.  Don’t miss out on our promotion going on: 10% off your winter CSA sign-up, now through October 7th.  Enter “WINTER” in step 3 of sign-ups for your discount.  Enjoy!

Small CSA Share: Spinach ½ lb; Carrots 1 bunch; Celery 1 bunch; Tomato 1 each; Red/Gold Raspberries 1 pint; Green Cauliflower 1 head; and Corn 2 each.

Medium CSA Share: Spinach ¾ lb; Carrots 2 bunches; Celery 2 bunches; Tomatoes 2 each; Red/Gold Raspberries 2 pints; Green Cauliflower 2 heads; Romanesco Broccoli 1 head; Cabbage 1 head; and Corn 4 each.

Large CSA Share: Spinach 1 lb; Carrots 3 bunches; Celery 2 bunches; Tomatoes 3 each; Red/Gold Raspberries 3 pints; Green Cauliflower 2 heads; Romanesco Broccoli 1 head; Cabbage 1 head; Corn 6 each; Copra Onions 2 each; and Garlic 2 heads.

Recipes of the Week
It is a “curl up with a good movie” kind of week, and here is a perfect recipe for that!

Fried Cabbage with Bacon, Onion, and Garlic
Ingredients
6 slices bacon, chopped
1 large onion, diced
2 cloves garlic, minced
1 large head cabbage, cored and sliced
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon paprika

Directions
Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.
courtesy allrecipes.com

I woke up this morning realizing I hadn’t given you your share contents yet!  I have been so focused on getting the Winter CSA signups up and running it slipped my mind.  You can now sign up for our Winter CSA season.  Katie has been working hard on revamping our web pages and updating for the winter season and it is all live now.  Just go to our website: http://www.williegreens.org/getwg.html and check out our web store, and sign up for winter CSA.  If you sign up now through September 7^th, you’ll get 10% off!  Enter “WINTER” when prompted for your discount.  Enjoy!

Small CSA Share: Salad Mix ½ lb; Carrots 1 bunch; Hericot Vert Beans ½ lb; Tomato 1 each; Red/Gold Raspberries 1 pint; Italian Parsley 1 bunch; Golden Beets 1 bunch, and Romanesco Broccoli 1 head.

Medium CSA Share: Salad Mix ¾ lb; Carrots 2 bunches; Baby Head Lettuce 4 each; Hericot Vert Beans ¾ lb; Celery 1 bunch; Tomatoes 2 each; Red/Gold Raspberries 2 pints; Italian Parsley 1 bunch; Golden Beets 2 bunches, and Romanesco Broccoli 2 heads.

Large CSA Share: Salad Mix 1 lb; Carrots 2 bunches; Baby Head Lettuce 6 each; Hericot Vert Beans 1 lb; Celery 2 bunches; Tomatoes 3 each; Red/Gold Raspberries 3 pints; Italian Parsley 2 bunches; Golden Beets 3 bunches, Romanesco Broccoli 3 heads, and Cabbage 1 head.

Recipes of the Week

I have included some pictures (below) for the new items (or items you may not know what they are).  I hope this helps with the mystery that I’ve heard in some feedback and gives you the opportunity to explore the veggies more!

Haricot Vert – French Green Beans with Garlic and Sliced Almonds

Ingredients

1 lb Haricot Vert beans, rinsed and microwaved for 4 minutes

2 – 4 garlic cloves, minced

¼ cup sliced almonds

2 tablespoons olive oil

1/8 – 1/4 cup water or 1/8-1/4 cup chicken broth

coarse sea salt (to season)

pepper (to season)

Directions
In a large pan over medium high heat, heat oil adding almonds and toss till for 1 minute add garlic to lightly brown add beans and water or broth cover for 5 minutes on low heat.  Season with salt and pepper.

WGOF Haricot Vert Beans

WGOF Romanesco Broccoli

Things are happening here on the farm!  With the late growing season, we are now getting a lot of produce ready to harvest.  Don’t forget you can always add more items to your share through our Web Store!  Enjoy this weeks CSA!

Small CSA Share: Salad Mix ½ lb; Spinach ¼ lb; Carrots 1 bunch; Romano Beans ½ lb; Copra Onion 1 each; Basil 1 bunch; Celery 1 bunch; and Forno Beets 1 bunch.

Medium CSA Share: Salad Mix ¾ lb; Red Chard 1 bunch; Spinach ½ lb; Carrots 2 bunches; Romano Beans ¾ lb; Copra Onions 2 each; Basil 2 bunches; Celery 1 bunch; Tomato 1 each; and Forno Beets 1 bunch.

Large CSA Share: Salad Mix 1 lb; Red Chard 1 bunch; Spinach ¾ lb; Carrots 3 bunches; Romano Beans 1 lb; Copra Onions 3 each; Basil 3 bunches; Celery 1 bunch; Tomatoes 2 each; Pickling Cukes ¾ lb; and Forno Beets 2 bunch.

Recipes of the Week

I really don’t want to admit it but Autumn is around the corner, and when that happens I think of body warming soups and stews.  So here is a nice lentil soup that takes 7 WGOF items! Yum!

Lentil Soup

Ingredients

1 WGOF onion, chopped

¼ c olive oil

4 WGOF carrots, diced

2 stalks WGOF celery, chopped

2 cloves WGOF garlic, minced

1 tsp. dried oregano

1 bay leaf

1 T. fresh WGOF basil [can substitute 1 tsp. dried basil]

5 to 6 whole WGOF tomatoes, peeled (or about 1 lb) [can substitute a 14.5 oz can tomatoes]

2 c dry lentils

8 c water

½ c WGOF spinach, rinsed and thinly sliced

2 T. vinegar

Salt & ground black pepper to taste

Directions

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.