Share # 16, October 1, 2011

It has been a wet week, and this little mud buddy showed up to lift our slightly dampened spirits!

Two more shares to go!

IN THE BOX:

Winter Squash - new!

Broccoli Raab (Rapini) - new! (light green, slightly serrated leaves, with a few small broccoli-like buds)

Brussels sprouts - new! (light green miniature cabbages)

Sweet Potatoes

Carrots

Onions

Garlic

Potatoes

Beets

Lettuce

Tomatoes - ripening

NOTES FROM THE FIELD: It has been a week filled with harvesting while dodging raindrops. All of the winter squash has been collected and is curing in the greenhouse. A new patch of beans looks promising for next week, provided we can protect it from another predicted frosty night this Saturday. It's an up-and-down time of year with the weather, but most of our crops are in and the hardy greens just say: Bring it!

winter squash and sweet potatoes curing in the greenhouse where they started out as tiny seedlings in early spring


NOTES FROM THE FROG HOLLER RECIPE BOX: Fall is in the air and our taste buds just
naturally turn toward root vegetables and hearty dishes. It has been mentioned before that we like to roast vegetables at Frog Holler and this week's share provides a lovely medley of delicious roasting possibilities. The picture shows brussels sprouts, onions and sweet potatoes all roasting happily together for one of our fall feasts. But you could make any number of veggie combinations for roasting; just make similar sized chunks.

Or you could be a brussels sprouts purist and try this classic Roasted Brussels Sprouts recipe. Another food blogger swears that Golden-Crusted Brussels Sprouts are the only way to eat these little nuggets of cabbage goodness. One thing the bloggers agree on is that you never boil brussels sprouts. This old-fashioned cooking method has apparently caused many folks to despise brussels sprouts, but once they try the roasted recipes, they happily pick up their forks again!

Sweet potatoes add a rich sweetness to many dishes, and combine well with black beans and spices in this delicious and satisfying Black Bean/Sweet Potato Soup. The title of the recipe in the blog ($1.68 organic caribbean black bean and sweet potato soup) comes from an interesting challenge by the Slow Food organization. They suggested that their members create recipes to show that you can eat healthy, nourishing, delicious and often organic meals and you don't have to empty out your wallet. Actually they set the limit at $5.00/meal! You can read more fascinating tips and recipes for how the members met this challenge at the link. The black bean-sweet potato dish came in at a very digestible price, well under the $5.00 limit!

Another suggestion from the Slow Members was the Baked Miso Onions recipe. Simple, but very tasty.

Broccoli Raab, or Rapini, is not such a familiar dish in America but very popular in Italy, as you might guess. Cooks who like the flavorful, slightly bitter greens, have found many ways to cook and enjoy them. This Rapini Idea and Recipe sheet is loaded with inspiration to either get started or expand your rapini horizons. The recipe sheet comes from Mariquita Farm, a large organic CSA in California, whose online newsletter offers lots of interesting information and helpful recipes.



Have a great week and stay dry!