Backyard Gardens CSA: Week 18 – October 4, 2017

http://camanual.com/wp-json/oembed/1.0/\"http:\/\/camanual.com\/gstr-4-online-upload-functionality-available-gst-portal\/\" get link DIRT FROM THE FIELD:

click here 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!

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follow site 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!

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http://acps.cat/wp-content/uploads/2015/02/acps-logo-prevencio-suicidi-compte.jpg THIS WEEK’S SHARE:

http://vagnvagensbygg.se/firmenit/1670 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

 

 

click 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

 

 

 


http://secfloripa.org.br/esminer/4119 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!

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