Backyard Gardens CSA: Week 18 – October 4, 2017

DIRT FROM THE FIELD:

Did you all know that East Fork Brewery (aka TG Joseph/TG South) is having a grand opening this weekend? I did, because we washed 200 lbs of potatoes for them, for making french fries, this week! Thanks East Fork for taking helping us clear out the seed closet!

The flowers have been a joy to see since mid-July this summer, but with the end of the flower CSA, it was time to say goodbye. We salvaged all the statice and strawflowers, and then let the pollinators take a last sip before we pulled out the flower beds. Goodbye until next year, sunflowers!

 

 


THIS WEEK’S SHARE:

Full Share

1/2 lb Salad Mix
1 Cabbage
1 Bunch Parsley
1 Bunch Mizuna Mustard Greens
1 Bunch Mini Onions
2 Kohlrabi
2 lb Potatoes
1 Delicata Squash
1/4 lb Basil

 

 

Half Share

1/2 lb Salad Mix
1 Cabbage
1 Bunch Mizuna Mustard Greens
1 Bunch Mini Onions
1 Kohlrabi
1 lb Potatoes
1 Delicata Squash
1/4 lb Basil

 

 

 


FEATURED ITEM:

I had to ask the crew this morning, what the heck do you do with kohlrabi anyway? I haven’t cooked with one before myself, but hey, there they are in your CSA bin. Cali said she’s only had it once- as kohlrabi slaw! Sounded delicious to me at the time, as so many things do when you’ve harvested and hauled many, many pounds of produce, so I thought I would poke around the internets and find a recipe to share with you all too. This one includes cabbage, which you’ll also find in your bin. I hope you enjoy!

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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:

Kohlrabi Latkes

Cabbage and Fried Rice

Mojadra (Indian Lentils with Rice and Caramelized Onions)

Happy eating!

Caitlin