This Weeks Box 10/12/2013

aed9a-thisweeksbox10122014

avocado
carrots
summer squash
red and white potatoes
pomegranates
green onions
fresh oregano
limes
green and orange bell peppers
tomatoes
persian cucumbers
fuyu persimmons
jalapenos
valencia oranges
basil
Thanks to all of you who filled out the CSA member survey already. If you have not received the link to the survey, please contact us so that we can get it right out to you.
I realized that I had not posted any baby pictures, so I ran out to the greenhouse in the dark in order to get a shot of some babies.
3cb28-tiphareth
I met this guy.  I think our baby veggies are safe from any marauding insects.
Spinach in the front, baby bok choy on the right, red romaine on the left, red russian kale back left.
Teenagers under the protective cloth outside. This will be our salad in two weeks.
dyno kale and chard just about ready to start producing.
patch O spaghetti and butternut just starting to produce.
Slice Fuyu and spread with lime juice, salt, and chili powder. Eat it with a slice of cheese or spread with peanut butter.
For an Autumn Salad, mix cubed Fuyu with grapes, pomegrante seeds, cubed apple, and pretty sliced green kiwi.
Top hot or cold cereal with little pieces of bright orange Fuyu.
Salsa is great when chopped Fuyu, onion, tomatillo, cilantro, and chili serrano are mixed together.
Smoothies can be blended using Fuyu, ice, lime juice, and milk. Sweeten if desired.
Syrup for hotcakes is delightful when peeled and chopped or blended Fuyu is cooked with butter and sugar.
Dehydrate thin slices of Fuyu to enjoy as a snack or to add to trail mix.
zucchini avocado pomegranate salsa with fresh oregano

2 zucchini, trimmed and cut into ½ inch dices
1 tablespoons extra virgin olive oil
1 teaspoon finely chopped fresh oregano
½ teaspoon each coarse salt and freshly ground pepper
¼ cup finely chopped red onion
1 avocado, halved, pitted, peeled, and cut into ¼ inch dice (about 1 cup)
½ cup pomegranate seeds
1 tablespoon crumbled feta cheese
1 tablespoon fresh lime juice
 
Preheat oven to 425°. Toss zucchini with oil, oregano, salt, and pepper and arrange on a baking sheet.  Roast, tossing once, for about 25 minutes.  Once zucchini has cooled completely, add remaining ingredients and gently stir to combine.  Refrigerate 30 minutes before serving.  Serve with either pita chips, toasted pita, or tortilla chips. 

Here is a great breakfast!
skillet potatoes with bell peppers and onion

How to seed a pomegranate the easy way
submittted by Stacey M

 

This entry was posted in This Week's Box. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s