Mariquita Farm What's In The Box 2011

Community Supported Agriculture

Red Swiss Chard

What's in the Box 2011

Below is a list of what is planned to be in our shares for a given week. These are Andy's best guess based on how the fields and crops are looking several days before harvest. Sometimes crops we've been counting on get destroyed by hail, or a heat wave can push a crop past its prime before we have a chance to pick it. Sometimes deer or gophers harvest more than their “share” and sometimes we just make a mistake in our estimation. If you see a 'mystery' item on the list, we don't mean that you'll be mystified by what it is, only that we are playing it safe because we're not sure if we'll have enough of a certain item for everyone, and want to keep our options open about the substitutions we'll make. We figure that it's better to surprise people than disappoint them. And if we're unable to put one item in the box, we will fill that slot with something else. Think of the 'what's in the box list' as a guide, but be prepared for small surprises, and trust that we'll do our best to give you the best we can coax from Mother Nature. -Andy

Sign Up for the Ladybug Post Card: Weekly Recipes from Mariquita Farm Email Address:

Recipes

Photo Gallery

Pickup Site List

Ladybug Letter

Parsley Root

Lentil Soup with Parsley Root and
Carrots

1 lb Dried lentils, -washed and drained
1/4   c Lard, bacon drippings, -or oil
2 md   Onions or leeks, chopped
1 parsley root or parnsip, chopped
2 md Carrots, sliced
1 c Sliced fennel or celery
8 c   Water
1 t Salt to or to taste
Several whole black pepper-corns
2 Whole cloves
2 Bay leaves
1 lg Potato, peeled and grated
2 lg Links (or 4 small) smoked -sausage,
skin pricked-with fork
2 tb Good vinegar

In a large pot, heat fat and add carrots, root
vegetable and onions. Saute until onions are
golden. Add lentils, water, celery, and
seasonings. Grate the potato into the mixture
and add sausage. Simmer covered 1 hour
until lentils and vegetables are tender.
Remove bay leaves. Add vinegar just before
serving and adjust salt. Serve with a crusty
bread and salad. Serves 4-6

~~~~~

Yams

Silver Dollar Sweet Potatoes
(From The Garden of Eating, by Rachel
Albert-Matesz and Don Matesz)

2 TBS melted, unrefined coconut oil or EV
olive oil
2 tsp. apple pie spice or ground ginger or
cinnamon, or as needed
4 large or 6 medium sweet potatoes (2-2
1/2 lb.)

Preheat oven to 400F. Put oil in custard cup
and set out spices. Rinse and scrub sweet
potatoes with bristle brush. Pat dry.
Remove rough sections and any soft or
black spots. Peel if desired. Cut into 1/3-
inch thick rounds with sturdy vegetable or
chef knife or use a mandoline for potato
chip-like texture. Cut in 1/2-inch thick
rounds for softer, French fry-like texture.

Working quickly to keep sweet potatoes
from oxidizing, lightly brush cut surfaces with
oil, dust with spices, rub spiced halves
together and arrange on 2 large cookie
sheets or shallow baking pans. (For easy
cleanup, line with unbleached parchment
paper.) Bake 15 minutes. Flip slices with
metal spatula if desired, and bake 10 to 15
minutes longer, until just tender. Serve.
Refrigerate leftovers and use within 3 days.

~~~~~

Boiled Peanuts

Fresh (Green) Boiled Peanuts

2 lb fresh peanuts
1/4 -1/3 c kosher salt

Put the peanuts in a pot and cover with
water by 2 inches. Add the salt and stir well.
Bring to a boil and simmer for at least an
hour and up to 3 hours. Test the peanuts by
taking one out, opening it up, and tasting the
nuts. They should be soft, not crunchy.
Drain and serve.

~~~~~

French Breakfast Radishes

Festive Red and Green Toasts
(Bon Appetit, December 1990)

1 French bread baguette, cut into 24 half
inch-thick rounds
1/2 lb St. Andres, or other triple cream
cheese, at room temperature
1/2 lb. Saga, or other soft ripe blue cheese,
room temperature
2 bunches radishes, trimmed & thinly sliced
3 stocks celery, thinly sliced

Preheat broiler. Arrange bread on baking
pan. Broil until lightly colored on both sides.
Cool very slightly. Spread 12 bread rounds
with St. Andre and 12 with Saga. Arrange
radish slices in circle atop St. Andre toasts
and celery slices in circle atop blue cheese
toasts. Serve toasts immediately.

~~~~~

Acorn Squash

Curried Mushroom & Squash Soup
(Moosewood Cookbook by Molly Katzen)
1.5 hrs to prepare & simmer; 4-5 servings

2 medium butternut or acorn squash
2-1/2 cups water or stock
1 c. orange juice
2 Tbl. butter
1/2 c. chopped onion
1 medium clove crushed garlic
6 oz. mushrooms, sliced
1/2 tsp ground cumin
1/2 tsp coriander
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp dry mustard
1 tsp salt (or to taste)
a few dashes cayenne
optional: fresh lemon juice
garnishes: chopped, toasted, almonds yogurt

Split the squash lengthwise and bake face-
down in a 375s oven on an oiled tray, 30
minutes or until quite soft. Cook and scoop
out the insides. You'll need about 3 cups
worth. Put it in the blender with the water or
stock and puree until smooth. Combine in a
kettle or saucepan with the orange juice.

Heat the butter in a skillet and add the
garlic, onion, salt and spices. Saute until the
onion is very soft. (You may need to add a
little water if it sticks). Add mushrooms,
cover and cook 10 minutes.

Add the saute to the squash, scraping the
skillet well to salvage all the good stuff. Heat
everything together very gently. Taste to
correct seasoning. Since this is a fairly sweet
soup, you may want to spruce it up with
some fresh lemon juice.

Serve topped with yogurt and chopped,
toasted almonds. (Note: this soup need not
be served immediately. Simmer a while, and
the flavors can mature.)

~~~~~

Turnip Greens

Turnip Greens Meal

3 Tablespoons Olive Oil
3 Garlic cloves, minced
1 cup shitake mushrooms, sliced
1 Tablespoon Red Raspberry vinegar (I
would use cider vinegar if no raspberry is
available...)
1 large red onion, sliced
1 can black beans
2 Tablespoons soy sauce
1 large pototo, cubed (I would substitute a
couple of the turnips...)
cleaned greens from one bunch of turnips.

Put all ingredients in a large pot, in the order
listed. Bring mixture to boiling point, stir,
lower heat to simmer, cover and cook for
15 or 20 minutes, or until potato is tender.
Serve with a chilled fruit and yogurt
accompaniment.

~~~~~

Broccoli Romanesco

Julia's Cauliflower Soup

1 head broccoli romanesco or cauliflower
1-2 onions, chopped (substitute leeks, green
onions, green garlic, depending on the
season)
small amount olive oil
vegetable or chicken broth
about 4 cups milk(optional) to thin out soup

Cook up onions in the oil in a dutch oven,
then add florets and cook everything over
medium heat until browing somewhat. Add
broth and cook another 20-30 minutes until
everything is well cooked. Cool slightly, then
puree with immersible blender. (I love this
gadget!). Thin soup with milk if desired.
Season to taste with salt and pepper.

~~~~~

Early Girl Tomatoes

Tomates Concassées

This is the French term for chopped,
seeded, and peeled tomatoes, I think. Andy
likes to make a fresh pasta sauce this time of
year and call it "Tomates Concassées"
because he read about it in a book years
ago. He basically makes a ‘salsa' but with
the Italian red sauce ingredients, all raw but
the onions and garlic and of course the
noodles. I've seen him make it many times,
below is my approximation:

3 pounds ripe tomatoes, any color
1 pound onions
3 garlic cloves
some olive oil
1 bunch of basil
juice from one large or two small lemons
salt and pepper to taste

1. Bring a saucepan of water to boil. Rinse
the tomatoes, and make a 1-3 inch shallow
slit in the bottom of each one. Lower the
tomatoes, 2 or 3 at a time, depending on
their size, into the boiling saucepan of water.
They should only bathe for *5* seconds, no
longer. Remove to a plate, rinse in cool
water if you like. When all the tomatoes are
done, remove peels and seeds, and roughly
chop. (I personally admit to skipping the
final cool rinse and fully admit to skipping
the seed removal, no one has complained
about my own sauce yet.)

2. Peel and chop onions and garlic. Saute
the onions in a little oil over a medium heat
in a wide largish soup pan for a few minutes,
then add the garlic. Take care not to burn
either. Remove from heat when both are
soft and won't be raw and crunchy in the
sauce.

3. Wash and chop basil, then mix it with the
cooled onion mixture, and the tomatoes.
Season with salt and pepper to taste. (Andy
is very liberal with the pepper....) Toss with
just cooked noodles, and eat.

~~~~~

Purple Cauliflower

Cauliflower & Quinoa
(By Chef Jonathan Miller)

1 c quinoa
1 head cauliflower, cut into florets
1 c broccoli, cut into small pieces
large handful snow peas, sliced
1 shallot, minced
3 T lemon juice
1/2 T curry powder
cilantro
olive oil
marinated artichokes

Cook your quinoa and allow to cool slightly.
Steam the cauliflower, broccoli, and snow
peas to the texture you like. Make a
vinaigrette with the shallot, lemon juice,
curry powder, a bit of cilantro, and olive oil.
Fold that into the quinoa with the vegetables
and add salt and pepper to taste. Serve
warm, topped with the artichokes. I also
finished this with a blackened fish, but it is
fine by itself.

~~~~~

Radicchio di Chioggia

Crostini with Radicchio and Apple

1 lb radicchio, cut in thin stripes
1 shallot, chopped
1 apple, diced
1 tbsp honey
1 tbsp balsamic vinegar
1 tbsp olive oil
salt & pepper

Sautee shallot and apple in oil for a few
minutes; add radicchio, honey, salt and
pepper and cook until wilted. Add the
balsamic vinegar, mix well and spread on
warm toasted Italian bread.

~~~~~

Sweet Peppers Mixed

Romesco Sauce for Crostini, Pasta, or as
a vegetable dipper

4 large roasted yellow, orange, and or red
peppers
1/2 cup toasted almonds
2 cloves garlic
1 ripe tomato
1 tsp salt
2 thick slices from a baguette
1 tsp paprika
½ cup or less olive oil
Fresh basil leaves if available
2-4 Tablespoons sherry vinegar

Whirl everything in a food processor.

~~~~~

Jalapenos 250

Jalapeños are named after Jalapa, the
capital of Veracruz, a state in Mexico. They
range from hot to very hot. (but not as hot
as an habanero or Thai chile). They are
easily seeded, remove the seeds (with
rubber gloves!) if you want less heat. These
are the chiles that are made into chipotles.
Other spicy peppers can be substituted for
them.

Make your own hot sauce!

Grill the jalapenos first if you like (truly
optional), chop up all the chiles you want to
use up, barely cover them with vinegar
(apple cider or white) in a sauce pan, add
some onion and garlic if you like, boil until
soft, let cool a bit, then whirl in a blender or
food processor. Keep in a glass jar in the
fridge! Taco Sauce made by your own
hand.

~~~~~

Lemon Cucumbers

In-a-Pinch Cucumber Salad
(Adapted from Vegetarian Cooking for
Everyone by Deborah Madison)

1 long or two short Armenian cucumbers or
3-4 lemon cukes
salt and freshly milled white pepper
2 to 3 tsp. extra virgin olive oil
champagne vinegar or fresh lemon juice
1 tsp. fresh dill or parsley, chopped

Thinly slice cucumbers. Toss the cucumbers
with a few pinches salt, pepper to taste, and
enough oil to coat lightly. Add a few drops
vinegar and the herb of your choice.
Serves 4.

~~~~~

Escarole

Wilted Escarole

3 T olive oil
2 med. escarole - rinsed, dried & chopped
1/2 cup lemon juice
chopped zest from one lemon
2 tablespoons capers, roughly/barely
chopped
10 dark, pitted olives, kalamata are good
here
ground black pepper to taste

Heat oil in a large frying pan over high heat.
Add escarole; cook and stir until greens
begin to wilt. Stir in lemon juice & zest. Add
capers, S & P, and olives; cook and stir for
another 15-30 seconds.

~~~~~

Tomatoes

Chickpea (Garbanzo Bean) and Tomato
Salad
(Adapted from Simply Recipes)

2 15-ounce cans of garbanzo beans,
drained & rinsed
4 tomatoes (~ 2 lbs.), cored & chopped
4 large hard-boiled eggs, peeled & chopped
2 cups of sweet onions or 1 bunch green
onions, chopped
1/2 cup extra-virgin olive oil
6 Tbsp of white wine vinegar or sherry
vinegar
1 teaspoon salt
Freshly ground pepper
Chopped parsley for garnish

Method

Combine the garbanzo beans, tomatoes,
eggs, and onion in a large bowl.

Separately mix the dressing ingredients in
a jar or a small bowl - olive oil, vinegar, salt,
and pepper. Pour over salad ingredients.
Sprinkle on chopped parsley. Serve
immediately. Serves 6-8.

~~~~~

Padron Peppers

Padron and Friarelli peppers look similar:
Padrons are usually a bit shorter and wider,
whereas Friarelli are long and more slender.
Padron of mostly mild but occasionally, you
might get one with a bit of heat. Friarelli are
always mild.

Cook over high heat in a bit of oil in a sturdy
frying pan on a stove or on a campfire until
charred on at least two sides. Then sprinkle
with a great salt and eat. We use the stems
to hold them. It's that simple!

Then, serve them with a fancy cheese such
as burrata or other favorite cheese. Edward
of Incanto said they are to be consummed
with a 'crisp white'. Wine, of course! We've
also seen them roasted inside a wood
burning pizza oven, served on top of a
pizza... Or, substitute them for green bell
peppers in a stir fry!

~~~~~

Nadia Eggplant

Eggplant Rounds with Cheese and
Tomato Sauce
(Aadapted from D. Madison's Vegetarian
Cooking for Everyone)

1-2 eggplant rounds per person, grilled,
broiled or fried (or 6-8 from the skinny
asian eggplants.)
3/4 cup grated or sliced mozzarella
1/2 cup crumbled gorgonzola or goat
cheese
about 4 cups favorite tomato sauce
chopped parsley or basil

Place the eggplant rounds on a sheet pan
and cover with the cheeses. Bake at 375
degrees until the cheese melts. Serve with 2
or 3 spoonfuls of the sauce on each serving
and garnish with the parsley or basil.

~~~~~

Gold Beets

BEET AND ARUGULA SALAD
(Gourmet, March 1997)

1/2 lb beets without leaves (about 3 med.)
1 sml bunch arugula
1 T. white wine vinegar
1/4 cup olive oil

Peel beets and cut into 1/2-inch wedges. In
a steamer set over boiling water steam beets
until tender, about 10 minutes, and transfer
to a bowl. Discard course stems from
arugula. Wash arugula well and dry. In a
bowl whisk together vinegar and salt and
pepper to taste and whisk in oil until
emulsified. Pour half of vinaigrette over
beets and toss well. To vinaigrette remaining
in bowl add arugula and toss well. Arrange
arugula and beets on 2 plates. Serves 2.

~~~~~

Summer Squash Family

Thyme-Braised Zucchini
in Creme Fraiche
Braising zucchini brings out their subtle,
delicate flavor.
Serves 4

4 tablespoons unsalted butter
4 medium zucchini, about 1-1/4 lbs.,
trimmed and thinly sliced
Salt and freshly ground black pepper
Zest of one lemon and juice of ½ lemon
2 tablespoons finely minced fresh thyme
3/4 cup crème fraîche

Melt butter over low heat in skillet. Add
zucchini, salt, pepper, lemon juice and
thyme. Cover skillet and braise over low
heat for 6-8 minutes, or until just tender.
Uncover skillet. Gently fold in crème fraîche
and just heat through. Correct seasoning
and serve at once.

~~~~~

Arugula

Lemon Couscous Salad with Arugula,
Scallions & Dill
(Adapted from Gourmet)

2 1/4 cups water
a 10-ounce box couscous (~ 1 1/2 cups)
1/2 teaspoon salt
3 tablespoons fresh lemon juice, or to taste
1/4 cup olive oil
1 bunch arugula, leaves washed thoroughly,
spun dry, and shredded fine (about 2 cups)
3 large scallions, sliced thin
3 tablespoons finely chopped fresh dill, or to
taste

In a saucepan bring water to a boil and stir
in couscous and salt. Remove pan from heat
and let couscous stand, cover 5 minutes.
Fluff couscous with a fork and transfer to a
bowl. Stir in lemon juice, oil, and salt and
pepper to taste and cool couscous
completely. Stir in arugula, scallions, and dill
and chill for 2 hours or overnight.

~~~~~

Fennel Tote

Fennel Baked with Parmesan Cheese
(from: Jane Grigson's Vegetable Book)

Jane Grigson's note about this recipe: "My
favourite fennel dish, the best one of all by
far. The simple additions of butter and
parmesan - no other cheese will do - show
off the fennel flavour perfectly. The point to
watch, when the dish is in the oven, is the
browning of the cheese. Do not let it go
beyond a rich golden-brown."

Julia's note: this dish can be halved or made
even smaller for just two people with one or
two large heads of fennel.

6 heads fennel, trimmed, quartered
butter
pepper
3 tablespoons grated parmesan cheese

Cook the fennel in salted water until it is
tender. It is important to get this right: the
fennel should not still be crisp, on the other
hand it should not be floppy either. Drain it
well and arrange in a generously buttered
gratin dish. Be generous, too, with the
pepper mill. Sprinkle on the cheese. Put into
the oven at 400 degrees, until the cheese is
golden brown and the fennel is bubbling
vigorously in buttery juices.

~~~~~

Basil

SPICY CHICKEN WITH FRIED RICE
(Adapted from Thai Cooking Made
Easy by Sukhum Kittivech)

1/2 lb. boneless chicken, cut in strips
1 c. string beans or summer squash, cut in
2" strips
1 tsp minced garlic
6 shredded chiles (or I used a tsp of chili
paste)
2 cups cooked rice
1 Tbsp fish sauce (or a dash of
Worcestershire instead)
1 Tbsp soy sauce
1 tsp. sugar
20 basil leaves

Heat 2 tbsp. oil then stirfry the chiles and
garlic until fragrant. Add chicken and
veggies, stirfry until meat changes color.
Add rice, fish sauce, soy sauce, sugar and
basil leaves; stir fry and mix well. Serve.

~~~~~

Cauliflower

Caulifower & Quinoa
by Chef Jonathan Miller
(comments by Julia)

1 c quinoa
1 head cauliflower, cut into florets
1 c broccoli, cut into small pieces (optional
this week, could add chopped steamed spinach)
large handful snow peas, sliced (very optional
this week! add a grated carrot instead?)
1 shallot, minced (spring onions would be fine,
although shallots are worth going to the store for!)
3 T lemon juice
1/2 T curry powder
cilantro
olive oil
marinated artichokes

Cook your quinoa and allow to cool slightly.
Steam the cauliflower, broccoli, and snow
peas to the texture you like. Make a
vinaigrette with the shallot, lemon juice,
curry powder, a bit of cilantro, and olive oil.
Fold that into the quinoa with the vegetables
and add salt and pepper to taste. Serve
warm, topped with the artichokes. I also
finished this with a blackened fish, but it is
fine by itself.

~~~~~

Carrots

Spicy Carrot Salad

2 lbs carrots
1 tbsp lemon juice
1 clove garlic
1/4 tsp cayenne
1 tsp salt
3/4 cup olive oil
2 tbsp red wine vinegar
2 tbsp cilantro, chopped

Peel carrots and cut into julienne -- quick
work with a Japanese mandolin. Mash the
garlic clove with the salt, mix it with the
vinegar, lemon juice, and cayenne. Whisk in
the olive oil. Taste for seasoning and add
more acid, salt or cayenne if needed. Toss
with the carrots and cilantro.

~~~~~

New Red Potatoes

Potato Scallion Curry

1 inch ginger, minced
2 cloves garlic, minced
1 medium onion,chopped
1 bunch scallions or spring onions, chopped
4-6 potatoes boiled, chopped (big pieces)
optionally remove peel
2 small green chilis
2 tsp curry powder

"Popu"
1 1/2 tbsp oil (olive, sesame, canola, etc.)
1 pinch fenugreek
1/4 tsp mustard seed1 tsp cumin seed

In a large saucepan, prepare the popu.

When the seeds crackle, add garlic and stir
until aroma emerges. Add scallions,onion
and green chilis. Stir until onions soften and
become transulcent. Add potatoes and
ginger. Stir for 1-2 minutes. Add curry
powder, stir for 1-2 minutes. Remove from
heat.

Can be served as a filling for dosas, with
rice, or chappatis.

~~~~~

Fava Beans

Umbrian Fava Bean Stew (Scafata)

This recipe is about as simple as spring
cooking gets. It's adapted from Antonella
Santolini's La Cucina Delle Regioni
D'Italia: Umbria The name comes from the
Umbrian word for the hull of the beans.

2 Tablespoons olive oil
1/2 cup shelled fava beans
1/2 cup chopped onion
1/4 cup chopped fennel
1 1/2 cups chopped chard leaves
1 1/2 cups chopped, peeled tomatoes
salt, pepper

Cook oil, beans, onion, fennel, carrot and
chard over low heat in medium saucepan.
When beans are quite tender, after about 45
minutes, add tomatoes and cook for another
25 minutes. Season to taste with salt and
pepper.

~~~~~

Cardoons

Martin's Cardoon Potato Gratin

8-10 stalks of Cardoon
2-3 medium potatoes
8 oz. grated Parmesan cheese
1 pint half & half or cream
salt & pepper to taste

Blanch the cardoon stalks in water that has
a splash of vinegar or lemon juice until
medium tender. You can peel them if you
like. We don't. Cut the cardoon stalks in 1/4
inch crescents, across the grain, like you
would celery. Peel the potatoes. Cut the
potatoes into batons, about like a french fry.
Toss the cut, blanched cardoon stalks with
the potatoes directly in a gratin dish.
Reserve a handful of the cheese for the top
and toss the rest of the cheese with the
cardoon/potato mixture. Add the pint of half
and half (or cream if using.) Season with salt
and pepper.

Bake in a 425 oven 40 minutes or so: until
golden brown and the potatoes are all the
way through.

~~~~~

Kohlrabi

Kohlrabi (A recipe from Cooks.com)

6-8 young kohlrabi
2 T butter
1 1/2 T flour
1 cup kohlrabi liquid (or 1/2 c. liquid
& 1/2 c. thin cream)
salt & pepper
paprika

Remove stem ends from kohlrabi; peel and
slice thin. Cover with boiling salted water
and cook until tender. Drain and reserve the
liquid. Melt butter in saucepan; add flour
and blend. Add kohlrabi liquid, add water
to make 1 cup. Cook and stir until smooth
and thickened. Add kohlrabi; season to
taste (salt and pepper) and heat to serving
temperature. Just before serving, add a dash
of paprika. (4 servings)

~~~~~

Red Swiss Chard

Chard in Dijon Mustard Sauce

2 1/2 T olive oil
1 large bunch green onions, chopped
2 cloves garlice, finely chopped
1/2 pound mushrooms, sliced
1 bunch chard, finely shredded, incl. stems
1 T dijon mustard

Heat the oil in a large skillet. Saute the green
onions and garlic for 2 minutes until softened
and tender. Add mushrooms and cook 4 to
5 minutes more. Add chard, cover and
cook over low heat for about 5 minutes, or
until chard is tender but still crisp. Mix in
mustard and heat 1 to 2 minutes more. Stir
and serve immediately.

~~~~~

Dandelion Greens

Dandelion Salad with Anchovy Dressing
(Adapted from recipe from the San
Francisco Chronicle)

2 bunches Dandelion Greens
6 Anchovy Filets
5 stalks green garlic, cleaned as you would
a leek and chopped
1/4 cup cooking oil, such as olive
2 T dark vinegar, such as balsamic
S & P to taste

Wash and dry dandelion greens. Cut into 2"
long slivers. Mash anchovy filets with garlic;
blend in olive oil and balsamic vinegar. Toss
leaves with dressing, then divide among 4
plates. Season with S & P and serve at
room temperature with thick slices of chewy
bread. Serves 4.

~~~~~

Baby White Turnips

Agretti

From CSA Member, Mary H: This was
my first time cooking with agretti. Thank
you for always having something interesting
to try! I wanted to share with you the
recipe I made as it turned out very yummy!
My 4 and 9 year old daughters LOVED it!:

Sesame Agretti Salad

I sauteed about 4 Tbs of chopped leek in
olive oil, then added the agretti cut into 1-
inch lengths. I added a liberal amount of
crushed black pepper and a splash of water
and covered to cook on low temp for about
10 minutes. It tasted very good at this
point, but I then refrigerated it and later
turned it into a cold salad by adding sesame
oil and sesame seeds and WOW! it was
perfect. Like a japanese salad with the
perfect amount of salt (none added as the
agretti naturally has its own saltiness).

What's planned for the last box of the CSA season, November 16th & 17th:

Winter Luxury Pumpkin

Celery

Parsley Root

Gala Apples

Red Norland OR Russet Potatoes

Red OR Gold Chard

Yellow Chantenay Carrots

Pan de Zucchero (A type of chicory; treat like escarole, radicchio or as a cooking green)

PDF of this week's newsletter

~~~~~

In the box the Week of November 9th & 10th: