2016 CSA Fall October 1st
- Bell Peppers
- Eggplant Medley
- Yukon Gold Potatoes
- Baby Ginger
- Thai Basil with flowers
- Delicata Squash
- Tomatoes (pick from set)
- Cucumber
- Patty Pan Squash
- Baby Arugula 8×8
- Hatch type green chilies
Delicata squash this week! So versatile and the skin is so thin, you can eat that too. We cut them in half, scoop out the seeds, (roast seeds for a bonus treat) and bake on a pan with about ½ an inch of water for about half an hour @350. They can also be stuffed and baked…we like to use the toasted seeds as a garnish. Consider using greens, cheese, and herbs for a yummy stuffing combo. For a quick dish, we like to roast the halves and then garnish with pumpkin and Indian spices like ginger, cinnamon, nutmeg, turmeric, and cardamom. Simply with brown sugar and butter makes for a nice desert with the custard-like consistency when cooked.
This week we have been enjoying eggplant lasagna-style, substituting the pasta sheets with slices of eggplant instead. Did you know that that you can also dry sliced eggplant and store it like pasta?
To the right is a photo of Chef Anderson’s mixed drinks with Thai Basil. Have you ever tried Thai Basil in an iced coffee? Make a simple syrup of sugar and water and steep your leaves as it cools. Use the syrup in your coffee drink. Hope you get inspired this week! Enjoy!
