We are thankful for recent warm sunny weather. It’s allowed us to focus on transplanting and has allowed plants to continue sizing up. Typically, when we have hard frosts or snow at this time of year, we’re performing harvest triage where we must either cover or cut all crops of value. We love that our CSA program allows us to continue to connect with you all even though the outdoor market season has ended. We still have great produce this time of year, with great flavors and textures now that the heat of summer has passed. We hope you enjoy this week’s produce!
Mint and Parsley Chimichurri Roast
Roughly chop 1 bunch mint and 1 bunch parsley. Mince 2 cloves garlic. Combine with 2 Tbsp red wine vinegar, 1/2 tsp salt, 1/4 tsp red pepper flakes, and 1/2 cup olive oil.
Take half of the chimichurri, mix it with 2 Tbsp mustard. Coat a lamb or beef roast. Roast at 300F for 2 hours or until tender. Slice roast and serve with the rest of the chimichurri.
Finely chop about 1 head of cabbage (any type). Cut 1 beet into either matchsticks, or shred them using a grater. Toss vegetables together in a mixing bowl with 3 Tbsp salt (aim for a 2% salt solution, so for 3 lb of vegetables that would be 0.06lb or roughly 2-3 Tbsp salt). Allow vegetables to sweat for about 20 minutes to release some juices, then tightly pack vegetables and juices into about 2 quart glass/mason jars or the equivalent.
Set jars in a cool dark place and allow to ferment for up to 2 weeks.
Cook 1.5 cup dried black or pinto beans for 1-2 hours, until fork tender. Or use 2 15 oz cans of reduced sodium beans. Dice 1 pint sweet peppers, 1 pint tomatoes, 1 small yellow onion, and mince 3 cloves garlic.
Add 2 Tbsp cooking oil to a 6 quart stock pot over medium high heat. Add 2 boneless skinless chicken breasts, about 1 lb, to the stock pot and cook until the breast had browned, then turn breast over and brown other side, then remove chicken from stockpot and set aside to cool. When chicken breast is cool enough to handle, shred with fingers.
Add another 1 Tbsp cooking oil to the stock pot, then add all diced peppers and onion. Cook, stirring frequently until vegetables become fragrant, 3-5 minutes, then add minced garlic and cook another 2 minutes. Add 2 tsp cumin, 2.5 Tbsp chili powder, 2 Tbsp sugar, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp ground black pepper, and 1/4 tsp cayenne pepper (optional). Add chicken breast back to stockpot along with cooked beans, 4 cups, diced tomatoes, 2 cups chicken broth, and 1 quart tomato sauce. Bring to a boil, then reduce to a simmer and cook until chili has thickened.
Serve with toppings of your choice, such as thinly sliced green onion tops, a squeeze of lime juice, sour cream, shredded cheese, and crushed tortilla chips.
Roasted Root Vegetables
Peel and cut 2 to 3 large carrots, all but 1 beet, 2 medium potatoes, and all the turnips into bite sized pieces. Coat with 2 tbsp olive oil. Arrange on a rimmed baking sheet sprinkle with salt, pepper and one minced cloves garlic. Roast in the oven at 450F for 30-40 minutes, or until charred on top.
Salad with thousand island
Rinse salad greens, then add to serving bowl. Dress with homemade Thousand Islands dressing, and add additional garnishes if desired.
To make dressing combine 1⁄2 cup mayonnaise, 2 Tbsp ketchup, 1 Tbsp white vinegar, 2 tsp honey, 2 tsp sweet pickle relish, 1 Tbsp finely chopped green onions, 1⁄2 tsp salt, and 1/2 tsp black pepper.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|Parmesan Carrot Risotto||Fennel, Celery, & Apple Salad||Tomato Sauce with Peppers||Chive Hummus||Salad|