Backyard Gardens CSA: Week 17 – September 27, 2017

DIRT FROM THE FIELD:

First and foremost, a big thank you to the handful of volunteers who came out to help us dig potatoes on Sunday: we dig you! We’ll see the rest of you out there next season 😉

Fitting with writing a section of the blog called, “Dirt from the Field,” we’ve been bringing quite a bit home with us this week. We’ve pulled out plants that were either killed by the frost last week (squash, beans) or have been fully harvested for the season (spring brassicas, potatoes). This afternoon, Cole seeded those sections for cover crops and Beth came through with the tractor to till the seeds in and shape a few beds for overwintering greens. We also took down one of the two hoop houses, which contained most of our basil and some early tomato varieties. It’s officially fall, folks!

Finally, we undertook a special fall project on Monday and Tuesday afternoon: garlic braiding! This is a fun folk tradition in which soft neck garlic is woven together in a braid to store, display, and consume over the winter. A tiny “bouquet” of flowers is added to top of the braid. Look for large, medium, and small braids for sale at market this week!


THIS WEEK’S SHARE:

Full Share

1 Head Romaine
1 Bunch Collards
3/4 lb Stir Fry Mix
1 Bunch Beets
1 Bunch Carrots
2 Poblano Peppers
2 Sweet Peppers
2 Yellow Onions- one a little sun-damaged
1 Acorn Squash

 

 

Half Share

1 Head Romaine
1 Bunch Collards (Enterprise) or Kale (Joseph)
1 Bunch Carrots
1 Bunch Beets
1 Bunch Carrots
1 Handful Hot Peppers
2 Sweet Peppers
1 Yellow Onions
1 Acorn Squash

 

 

 


FEATURED ITEM:

Our featured item this week is a classic fall vegetable: the acorn squash! Of all the things you can do with a winter squash, making this soup from Lynne’s Forage blog is a cold-weather favorite. The recipe calls for roasting the squash first to deepen the flavors in the finished soup, flavored with fresh rosemary.

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Tonia's Eggs Benedict with Green Tomatoes


Servings 2

Ingredients

  • 1 english muffin split
  • 2 slices canadian bacon
  • 2 eggs
  • 1 tsp white vinegar
  • 2 slices green tomato 1/2 in thick
  • 2 tsps butter
  • 1 pinch sugar
  • salt and pepper to taste

Instructions

  1. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.

  2. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler. Remove bacon from skillet, add 1 teaspoon butter & olive oil. Sprinkle tomato slices with salt, pepper & a pinch of sugar. Let brown 2-3 minutes on each side or until golden brown. Spread toasted muffins with softened butter, and top each one with a slice of bacon, a tomato slice & one poached egg. Serve with hollandaise sauce if desired (I don't like hollandaise sauce so I didn't prepare any). Serve immediately.

More CSA box ideas for this week from Cook with What You Have:

Collard Greens with Winter Squash and Bacon

Maple Spice Sweet Potatoes with Crispy Kale

Oat, Carrot, and Nutmeg Muffins

Happy fall eating!

Caitlin