Hello CSA members,
You’ll notice this week’s share is a very colorful one, and the veggies inside lend themselves well to roasting. Keeping that in mind, we have two roasted vegetable recipes to offer you: one for those receiving broccoli, and the other for those members receiving cauliflower. Be sure to take a look at the roasting veggie tips shared by author Lalaine at the end of her recipe for “Lemon Garlic Roasted Broccoli and Carrots”. Good useful information.
We also have two salad recipes for you this week. The “Black Bean and Corn Salad” from member Darleen Harens is delicious and so easy. I made it once with frozen corn and the second time with fresh corn cut right off the cob. I chilled that version awhile before serving. Both times it was gobbled up so quickly, it didn’t last long around here. The other salad for you to consider is Cliff Pelloni’s recipe for “Carrot, Apple and Beet Salad.” It’s fun to make with kids. Cliff’s specialty is creating quick and easy recipes kids will enjoy making with your help and encouragement.
If any of you weren’t planning on using your red peppers right away, remember they can easily be frozen. Simply cut into pieces or chunks, removing the seeds and membrane. Place the pieces into labeled and dated zip lock bags, remove excess air, and seal. Lay flat in the freezer and that’s it! You’ll have peppers on hand to enjoy in stir fry, soup or stew this winter.
Enjoy the week ahead–we can look forward to some nice warm days.
It is hard to believe we will be welcoming October in a few short days! These last couple of weeks of the CSA season are going...