Our 1st summer turning to autumn share. On this rainy morning I'm thinking about some squash soup and caramelized root vegetables. I'm also very excited to prepare the Tatsoi. In the coming weeks, I guess I should consider freezing part of my share for those months when the CSA share will be limited or unavailable. I'm feeling hesitant about starting this process because I’m not sure how well and for how long everything will keep.
1. Eggplant -1
2. Lettuce -1
3. Beets -1
4. Tat Soi -1
5. Squash, winter: Acorn -1
6. Cilantro -1 bunch
7. Cantaloupe -1
I actually worked the cantaloupe table and all of the melons smelled delicious. I must have chosen the worst one because it had no flavor at all. What a disappointment.
The beets were used in a simple salad
Beets
Celery
Red Onion
Garbanzo Beans
Peel and roast the beets for 20-30 minutes... until fork tender
slice the beets into 1/4 thick circles
slice 1/4 of the red onion
chop 2 stalks of celery
add one can of garbanzo beans
mix together with Italian dressing.
The cilantro I'll be using in a pan black eyed pea cake recipe. I will post that recipe later.
Grilled vegetable wraps and Panini’s
The Eggplant will be marinated in Olive oil, garlic, oregano, red pepper flakes, lemon juice and balsamic vinegar and then grilled.
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