Fall CSA #2 2013

Fall CSA #2 Sept 14

Good afternoon

It’s that time of year when summer crops are still producing but quickly coming to an end and fall/ winter crops need to get in asap! Most home gardeners are getting ready to put their gardens to bed but for us it’s like another spring where gardens need to be planted. Gardens of the months to come are priority but it’s hard to focus when there is so much harvesting and preserving to be done! I am always so grateful when, in the dead of winter, I can pull out some frozen herbs, beans, tomatoes etc… to add to a dish I am preparing.   Life gets so busy though, I really understand how hard taking time to preserve some of the summer’s bounty is. Crazy isn't it? I have already frozen some herbs, pesto, and tomatoes but have beans and eggplant on my list.  I've made some sauce but with all there is to do this year we decided that we would start freezing and filling buckets for the cooler until we have time and the same is being done with hot sauce peppers.

Did you know that you could just pop tomatoes and cherry tomatoes in the freezer as is? When you take them out to add to your sauce or soups just rinse them under a little warm water or let them sit on the counter for a bit and the skins will just slip off! Beans will be blanched and eggplant will be roasted before freezing I’ll add some links.

This week’s baskets contained:

1 bag of Chez Nous Lettuce Mix

1 bag of beans

Zucchini / summer squash patty pans

Eggplant

2 bags of Tomatoes

Peppers

A green curry paste herb bag (recipe found in Green Curry Thai below)) which contains Thai Basil, Lemon Basil, Fresh Green Cilantro seeds (use seeds and all greens), Green Chilies, Sorrel Leaves and Garlic

Included in your herb bag were many items needed to make a delicious green curry paste which could be used in the recipe included or any of your choice. You can also use these ingredients to make a delicious Salsa if Thai isn't your thing!

We have lots of beans right now, so you had some last week, this week and probably next week too! Cream of bean soup? In your Thai Curry? Cold Bean Salad? Or maybe just freeze some for a delicious winter soup! http://www.wikihow.com/Blanch-Beans

There is a pretty noticeable difference between the flavor of the greenhouse grown and field grown tomatoes this year as the outside tomatoes are receiving alot more water than we would like! We do however, mix them 50/50 The ones above were harvested in the greenhouse this morning.

Thai Basil has won me over this year for it's flavor and excellent growth! They got a good trimming today though!

I really wish I would have saved the site I got this delicious batter recipe for eggplant. It was so yummy! I know it was a pretty basic recipe though and I substituted the milk for buttermilk and fried in coconut oil. We used eggplant, zucchini and patty pans.

Here's a Thai recipe that goes perfectly with the ingredients in your basket : eggplant, beans, zucchini, peppers and the contents of the herbs bag. All the contents in the herb bag could be ground into the paste - i replaced the lemongrass with lemony sorrel leaves and the cilantro leaves with fresh green coriander. The paste can be frozen for later use if you have other plans for the veggies.

Thai Green Curry

And last a wonderful post on freezing eggplant 3 different ways rounds, cubes, puree
http://www.traditional-foods.com/food-preservation/freezing-eggplant/

Next week's basket will probably include peppers, tomatoes, zuc, lettuce, kale and parsley etc...

Have a great week!