- P I C K L I S T -
Leeks - Lunch Box Peppers - Plum Tomatoes - Cherry Tomatoes - Chives -
Beets - Red Kale - Potatoes - Broccoli
Our beloved farmstand closes for the season on October 11th. This means you have exactly 11 days to bask in the light of phenomenal heirloom tomatoes, Fall Raspberries, winter squash, warm baked goods, Allie Boeri* and the rest of the badass farmstand crew. If you can not stand the thought of the farmstand closing, here are some ways to extend your eating season with us.
CSA FALL SHARES STILL AVAILABLE (sign on through the website or in-person at the farmstand)
Place an order at the farmstand for bulk crops.
Think: Plum Tomatoes, Herbs, Beets, Onions Potatoes, Carrots, raspberries, winter squash, etc… for Winter storage. To do so call the number: 603-298-5764
From the Fields to our Freezer to your freezer! The good folks in the kitchen have been pumping out soups, sauces, pestos, pizza dough, berries, etc for the purchasing and the eating. Check out the selection and load up with all the frozen meals to minimize cooking while still eating good grown food.
VOTE. JK on this extending the 2020 EDGEWATER SEASON with us. I just assume that if you’ve made it this far in the newsletter, I have your attention. Vote for the planet, Vote for democracy, Vote for Racial Justice. Your vote is your voice so eat your beets, eat your kale, drink water, stay focused, tell your friends, make sure you have a plan, and do the damn thing. Ok, stepping down from my Bushel Box. FOR MORE INFO:
*ALLIE BOERI: an actual real life superhero keeping us all grounded and light. She manages the farmstand, teaches us about plants during greenhouse season, shares in the FALL CSA love fest, interpersonal communicator extraordinaire and the occasional teller of questionably inappropriate jokes. We love Allie.
HOT TIPS:
from The First Mess // SERVES: 4-6
NOTES: I would make this a meal by serving it in a grain bowl-style setup with some cooked farro, white beans, and a big handful of chopped/baby greens per person.-I used (potatoes) and beets, but any mixture of root vegetables you like is good. You’ll need 1 ½ pounds.-If you don’t have za’atar spice blend, that’s fine! Just use salt and pepper. The sauce is super flavorful.
ROOTS:
1 lb potatoes, chopped into 2-inch pieces
½ lb beets, (3 medium/4 small) peeled and chopped into 1-inch wedges
1 tablespoon olive oil1
½ teaspoons za’atar spice
sea salt and ground black pepper, to taste
YOGURT SAUCE:
1 cup mixed herbs, packed (I used parsley, dill & basil, chives), plus extra for garnish
1 small jalapeño pepper (do you have some leftover jalapenos from previous CSA week? If not any hot pepper will work) seeded and chopped (I left some of the seeds because I like the heat)
1 garlic clove, peeled
2 tablespoons shelled and salted pistachios, plus extra for garnish
2 tablespoons olive oil1 tablespoon lemon juice
sea salt and ground black pepper, to taste
1 cup thick yogurt
Preheat the oven to 375 degrees F. Line a 9x13x2 baking dish with parchment paper.Place the chopped potatoes and beets in the baking dish and toss them with the olive oil, za’atar, salt and pepper. Once the vegetables are evenly coated, spread them out into a single layer and slide the dish into the oven. Roast the vegetables for 1 hour, taking them out at the halfway point to stir them up and flip them over.Make the herbed jalapeño yogurt sauce: In a food processor, combine the herbs, jalapeño, garlic, pistachios, olive oil, lemon juice, salt, and pepper. Pulse the machine a few times until everything is finely chopped, scraping down the sides of the bowl with a spatula if necessary. Add the non-dairy yogurt to the food processor and pulse until the sauce is fully combined and uniformly light green. Check the sauce for seasoning and adjust if necessary.
To serve: Spread the herbed jalapeño yogurt sauce out on the base of your serving plate. Pile the roasted root vegetables on top of the yogurt sauce. Garnish the grounding roasted roots and herbed jalapeño yogurt sauce with extra chopped herbs and pistachios. Serve warm or at room temperature.
From The First Mess (thefirstmess.com) SERVES: 4
NOTES: You could use chard or actual beet greens for the salad as well. If you only have access to bigger beets, just cut them into quarters or sixths pre-roasting. Some crunchy, toasted hazelnuts would be a nice garnish here too.
BEETS:
5 beets: chopped, scrubbed and trimmed
1/2 cup balsamic vinegar
3 tbsp demerara sugar
2 tbsp grape seed oil
salt and pepper
KALE & SALAD:
1/2 cup quinoa, rinsed
1 bunch of curly kale, stems removed and leaves torn into bite-size pieces
2 tbsp grape seed oil
1 clove of garlic, peeled and finely sliced
1 tsp smoked paprika
salt and pepper
handful of pecorino shavings (parm or grana padano would be great too)
Preheat the oven to 400 degrees F.
Place the beets in a 2 inch deep ceramic or glass dish. Pour the balsamic vinegar and grape seed oil in. SPrinkle the muscovado sugar, salt and pepper around the beets. Cover dish with foil and roast for 30 minutes. Remove the foil, stir the beets up a bit and continue to roast, uncovered, for 20 more minutes. They should be quite tender. Remove from the oven and allow dish to cool.
In a small saucepan, place the rinsed quinoa and 1 cup of water. Add a pinch of salt. Place pot over medium heat and bring to a boil. Simmer for 15 minutes or until quinoa is mostly cooked and the little tails start to pop out. Remove from the heat and set aside.
In a large soup pot, heat the 2 tbsp of grape-seed oil over medium heat. Add the sliced garlic and smoked paprika. Stir around until fragrant, about 30 seconds. Add the quinoa, a splash of water and half of the kale. Stir around until kale begins to wilt a bit. Add the remaining kale, season with salt and pepper and keep stirring. The kale should all be slightly wilted, but still firm. Take off the heat and transfer kale and quinoa mixture to your serving bowl.
Arrange roasted beets on top of the greens and quinoa. Drizzle salad with the balsamic cooking liquid in the pan (there should be about 1/4 cup of it left). Scatter the pecorino shavings on top and serve.