Week 19 2016 CSA

Kale on Eight Mile Creek Farm…sweeter for having been kissed by the snow this week

Produce for this first week of November 2016

Broccoli Rabe,  Scotch Curled Kale, Radicchio,  Lettuce,  Rainbow Carrots,  Spaghetti Squash,  Celery

Balsamic Kale and Radicchio Saute’

1 Tbsp olive oil

4 cups chopped kale

1 cup sliced radicchio

1 tsp minced garlic

1 Tbsp balsamic vinegar

1/4 tsp sea salt

1/4 tsp turbinado sugar

1/8 tsp crushed red pepper

Heat a skillet over medium heat.  Add olive oil and swirl.  Add kale, radicchio, and minced garlic.  Saute’ 2 minutes.  Stir in vinegar, salt, sugar, and crushed red pepper.

adapted from cookinglight.com


Should have knocked on wood when making that comment on last week’s blog about “…at least it wasn’t 3 inches of snow.”  We got about 5 inches this Thursday, but most everything pulled through!

Spaghetti with Broccoli Rabe, Toasted Garlic and Bread Crumbs

1/2 cup extra virgin olive oil

4 cloves garlic, peeled and slivered

1 cup bread crumbs, preferably homemade

1/4 tsp red pepper flakes

1 bunch broccoli rabe, 1 inch of ends trimmed off and washed

1 lb spaghetti

freshly ground pepper

freshly grated parmesan cheese

Bring a large pot of water to a boil and add salt.  Put 1/4 cup olive oil in large skillet over medium low heat.  Cook garlic 1-2 minutes.  add bread crumbs and red pepper flakes and cook until bread crumbs are golden, about 5 minutes.  Remove and set aside/  Meanwhile, add remaining oil to skillet over medium low heat.  Add broccoli rabe and toss well.  Sprinkle with salt and pepper.  When it is warm,  add garlic and bread crumbs and mix well.  When pasta is done, drain, reserving a little cooking water.  Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary.  Adjust seasonings and serve with freshly grated parmesan.

from cooking.nytimes.com


soup ingredients

Chicken or Beef Soup

Rich in calcium and many important minerals, this stock can simply be drunk like a cup of tea to provide an energy boost.  Or, you could serve with pasta or rice as a hearty supper.

1 chicken carcass or several beef soup bones

Several stalks celery, washed

several carrots, washed

Several kale leaves

Sea salt and freshly ground pepper

pasta or rice

Place chicken carcass or beef bones in large stock pot and fill with water.  Place pot on wood stove or stove top and bring to a boil.  Reduce heat and simmer, covered, all day and up to two days.  Strain bones and add sea salt and vegetables.  Meanwhile, make pasta or rice according to package directions.  Season soup with freshly ground pepper and adjust salt.  Spoon rice or pasta into bowls and ladle soup over.

Thank you for being part of our CSA this summer!!  We hope you have enjoyed it.  We have enjoyed seeing all of you each week and hearing about how you have prepared your vegetables.  We hope you have a wonderful holiday season and hope you will join us next summer as well!

Those of you who would like to continue on with us throughout the fall and winter seasons, we thank you!  We have so many delicious vegetables yet to come!!

2 Comments on “Week 19 2016 CSA

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>