Prospect Heights CSA Newsletter
Week 20 – October 23, 2014
In this issue:
- Pickup #20 Information
- Get Ready for Winter Share Sign up
- The Weekly Challenge — Using It All
- Two Weeks of News from Ted
This Week’s Pickup: Week B
Thursday October 23, 4:30p -7:30p
LAST FRUIT PICK UP OF THE SEASON (maybe)
80 Underhill Ave
enter on St Marks next to the playground
Lewis Waite bread and a la carte
REMEMBER: If you are an A week share member who paid for a Lewis Waite order or a pasta share, you will need to come and get your delivery this week, or else your order will be donated at the end of the shift to the food pantry…
Get Ready for Winter Share Sign Up
Weekly Challenge – How to Use it All…
From Ted at Windflower Farm:
Indian Summer Casserole
Adapted from “Still Life With Menu” by Mollie Katzen
Preparation time: 40 minutes, plus another 35 minutes to bake
Yield: 4 to 5 servings
Highly seasoned vegetables are combined with olives, chiles, and cheese, then a custard is poured over the top and the whole thing bakes to perfection. This is a wonderful, light entrée for a warm, lazy evening. Serve it with a fresh garden salad and some hot, buttered tortillas.
A little butter or oil for the pan
1 to 2 tablespoons olive oil
2 cups corn (fresh or frozen)
3 large bell peppers (a combination of colors), chopped
2 medium-sized green or underripe tomatoes, diced
3 large cloves garlic, minced
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon dried oregano or Mexican oregano, if available
1 cup chopped scallions (whites and greens) or chopped onion
Several leaves fresh basil, minced or 1 teaspoon dried basil
1/4 cup minced parsley
Freshly ground black pepper
Cayenne to taste, optional
1/2 cup pitted, sliced olives (any kind)
1 small Anaheim, poblano, jalapeno, or serrano chile, minced (or 1 4-ounce can diced green chiles)
1 packed cup grated jack cheese or sharp cheddar cheese
1 cup buttermilk or yogurt
Paprika for the top
1. Preheat the oven to 375°F. Butter or oil an 8-inch square baking pan or its equivalent.
2. Heat the olive oil in a large, deep skillet. Add the corn, bell peppers, tomatoes, garlic, salt, cumin, and oregano, and sauté quickly over medium-high heat. After about 8 minutes, when the bell peppers are tender, remove from heat. Strain off any excess juices.
3. Add the scallions or onion, basil, parsley, black pepper, cayenne, olives, chiles, and cheese, and stir until the cheese melts. Spread this mixture into the prepared baking pan.
4. Beat the eggs together with the buttermilk or yogurt. Gently pour the custard over the vegetables. Sprinkle the top with paprika.
5. Bake uncovered for 35 minutes. Serve hot, warm, or at room temperature.
News from Ted at Windflower Farm
Puddles were covered in a thin layer of ice this morning, and once again we’ve pulled out the woolies and flannel. Last week’s rain and wind have blown many of the brightest leaves off the trees here, but there are still lovely splashes of yellow and orange on the hillsides. I spent yesterday with friends (and fellow CSA farmers) on a mountain lake in southern Vermont where all of the leaves have dropped, giving us a taste of what the next five months will look like. We talked about how pleasant it was to be nearing the end of the farming season. Our conversation was interrupted by a young moose that we watched swim across the lake, chased perhaps by coyotes.
Grass farmers have enjoyed the mild fall, and their pastures, which are a beautiful Kelly green, have begun to stand out in the landscape now that leaves are disappearing from field borders. Dairy farmers have begun to harvest the corn crops that will feed their cows through the winter, and the open fields have made deer, foxes and turkeys more visible. Farmers have been wrapping up their harvests throughout the region. Vegetable farmers are bringing in their storage crops. We’re still plugging away on our carrots and leeks and a few others. Apple farmers are in the middle of their big push. The apple crop, they tell me, has been disappointing. Quality and flavor are fine, but yields have been low because of the cold winter.
Have a great week, Ted
Ted’s news from LAST WEEK arrived too late to make our newsletter. Here it is, a week late but just as good:
Our annual survey will be coming soon. When the time comes, please share with us your thoughts about your CSA experience.
Have a great week, Ted