What’s in the box? · Microsoft Word - BossyCSA2014-Week12.docx Author: Karla Pankow Created...
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What’s in the box? • Heirloom Leeks • Adirondak Blue/Red Potatoes (may include one or both varieties) • Fresh Basil Mix (Sweet Italian – may include Dark Opal also) • Heirloom Eggplant • Heirloom Tomatillos Mix • Sweet/Mild/Zesty Peppers Mix • Heirloom Tomatoes Mix • Cherry Tomatoes Mix • White Scallions Bunch • Heirloom Carrots Mix • Fresh Greek Oregano Bundle • Heirloom Purple Cauliflower • Broccoli Sprouts or Heirloom Cabbage • Micro/Baby Greens Mix with Rainbow Swiss Chard Thanks to fellow member Kate for this delicious idea! (www.kateinthekitchen.com) Leek and Lemon Pasta 1# whole-wheat linguine or thin spaghetti 2 large lemons, plus lemon wedges for garnish 2 medium leeks (white and pale green parts only), thinly sliced and rinsed well 2 tablespoons extra-virgin olive oil 1/2 cup chopped flat-leaf parsley, divided 2 cloves garlic, crushed 1/4 teaspoons salt 1/8 teaspoon freshly ground pepper 3/4 cup finely grated Parmesan cheese, divided 1/4 cup fresh thyme, divided Cook pasta in a large pot of boiling water until just tender or according to package directions. Reserve 1-1/2 cups of the cooking liquid and drain the pasta in a colander. Meanwhile, finely grate the zest from one lemon and squeeze juice from both lemons; set the juice aside. Pat leek slices dry. Heat oil in a large nonstick skillet over medium-high heat. Add the leek, the lemon zest, 1/4 cup parsley, garlic, salt and pepper. Cook, stirring frequently, until the leek is lightly browned and softened, about 6 minutes. Add the pasta, 1 cup of the reserved cooking liquid, 1/4 cup of the lemon juice and the remaining 1/4 cup parsley to the pan. Cook, stirring constantly, until the liquid is mostly absorbed, 30 seconds to 1 minute. Add the remaining 1/2 cup liquid, or more lemon juice, if desired. Remove from the heat. Toss the pasta with 1/4 cup Parmesan and 2 tablespoons thyme. Transfer to a serving bowl or bowls; sprinkle with the remaining Parmesan and 2 tablespoons thyme and serve with lemon wedges, if desired.
Transcript of What’s in the box? · Microsoft Word - BossyCSA2014-Week12.docx Author: Karla Pankow Created...
What’s in the box?
• Heirloom Leeks • Adirondak Blue/Red Potatoes (may include one or both varieties) • Fresh Basil Mix (Sweet Italian – may include Dark Opal also) • Heirloom Eggplant • Heirloom Tomatillos Mix • Sweet/Mild/Zesty Peppers Mix • Heirloom Tomatoes Mix • Cherry Tomatoes Mix • White Scallions Bunch • Heirloom Carrots Mix • Fresh Greek Oregano Bundle • Heirloom Purple Cauliflower • Broccoli Sprouts or Heirloom Cabbage • Micro/Baby Greens Mix with Rainbow Swiss Chard
Thanks to fellow member Kate for this delicious idea! (www.kateinthekitchen.com) Leek and Lemon Pasta 1# whole-wheat linguine or thin spaghetti! 2 large lemons, plus lemon wedges for garnish ! 2 medium leeks (white and pale green parts only), thinly sliced and rinsed well ! 2 tablespoons extra-virgin olive oil ! 1/2 cup chopped flat-leaf parsley, divided !2 cloves garlic, crushed ! 1/4 teaspoons salt! 1/8 teaspoon freshly ground pepper !3/4 cup finely grated Parmesan cheese, divided ! 1/4 cup fresh thyme, divided Cook pasta in a large pot of boiling water until just tender or according to package directions. Reserve 1-1/2 cups of the cooking liquid and drain the pasta in a colander. Meanwhile, finely grate the zest from one lemon and squeeze juice from both lemons; set the juice aside. Pat leek slices dry. Heat oil in a large nonstick skillet over medium-high heat. Add the leek, the lemon zest, 1/4 cup parsley, garlic, salt and pepper. Cook, stirring frequently, until the leek is lightly browned and softened, about 6 minutes. Add the pasta, 1 cup of the reserved cooking liquid, 1/4 cup of the lemon juice and the remaining 1/4 cup parsley to the pan. Cook, stirring constantly, until the liquid is mostly absorbed, 30 seconds to 1 minute. Add the remaining 1/2 cup liquid, or more lemon juice, if desired. Remove from the heat. Toss the pasta with 1/4 cup Parmesan and 2 tablespoons thyme. Transfer to a serving bowl or bowls; sprinkle with the remaining Parmesan and 2 tablespoons thyme and serve with lemon wedges, if desired.
Additional Add-On Opportunities: • Bossy E’s new book Indoor Kitchen Gardening, signed by the author: $22 • Bossy Acres Trucker Cap: $12 • Bossy Acres 3-color Logo Patch: $5 • Bossy Acres Vintage Men/Women’s Tees: $22 (fitted, run small)
o Men Blue Medium: 1 left o Men Blue Large: 5 left o Men Blue X-Large: 1 left o Men Grey Medium: 1 left o Men Grey Large: 5 left o Men Grey X-Large: 3 left o Men Grey 2X-Large: 1 left o Women Blue Small: 2 left o Women Blue Medium: 2 left o Women Grey Small: 6 left o Women Grey Medium: 3 left o Women Grey Large: 2 left
• Sapsucker Farms Maple Syrup: o 17 oz. glass bottle ($16 / only 2 left!) o 1-gallon jug ($67 / only 1 left!)
Checks, cash, or money order only to: 5875 290th Street W, Northfield MN 55057
Upcoming Event: o Saturday, October 18th (12pm-4pm) CSA Fall Harvest Party & Gleaning of
the Fields: more information to come. May push up to October 11th depending upon weather.
Next CSA Pick Ups:
• Week 13 (Sept 16th& Sept 18th) – full AND mini shares (please return your boxes!) • Week 14 (Sept 23rd & Sept 25th) – full shares only (please return your boxes!)
Despite summer soon coming to an end, September feels good down on the farm. The air is crisp, but comfortable and refreshing. Fall crops like leeks, sweet potatoes, celeriac, lettuces, winter squash, and Brussels sprouts are loving it. The next couple of boxes will represent that summer to fall transition with a few more rounds of tomatoes, tomatillos, and ground cherries mixed in with those autumn favorites. We’ll close out the final weeks with plenty of goodness for soups, roasting, and more!
