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
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
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.