This week is the last CSA of the season.  We have really enjoyed getting to know all of you and hope to see you all again in the spring!

This week's CSA:
Carrots
Beets
Broccoli
Lettuce
Tomatoes
Kohl Rabi
Sweet Potatoes
Rosemary
Savoy Cabbage

 

Beet Greens Recipe

While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.

Ingredients

• 1 pound beet greens
• 1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
• 1/4 cup chopped onion
• 1 large garlic clove, minced
• 3/4 cup of water
• 1 Tbsp granulated sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/6 cup of cider vinegar

Method

1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.
3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)

  Next week will be the last CSA delivery of the season. 

This week's CSA:
Cabbage
Asian Greens Mix
Tomatoes
Lettuce
Kale
Sweet Potatoes
Cauliflower

Recipes:

Asian Greens Recipe

INGREDIENTS:

1 slice bacon, halved

24 ounces Asian greens, all tough stems and central spines removed, rinsed and dried well

3/4 teaspoon granulated sugar

1/4 teaspoon salt

2 cranks ground pepper in a mill

1 clove garlic, peeled and smashed

1 knob fresh ginger, peeled and smashed

PREPARATION:

In a large pot over medium heat, cook bacon until all fat has been rendered, 4 - 6 minutes. Remove bacon and refrigerate for another use or eat.

While bacon is cooking, place greens in a large bowl. Sprinkle with sugar, salt and pepper; toss. Add garlic and ginger to pot with bacon fat, then saute 4 minutes. Increase heat to high.

When bacon fat is sizzling, add about a third of seasoned mustard greens to pot and stir-fry, using tongs to circulate greens until wilted and bright green, 1 to 2 minutes.

Use tongs to transfer greens to serving bowl or individual dishes, leaving garlic and ginger in pot. Repeat with remaining greens. Serve hot.

Roasted Cauliflower Recipe

Ingredients

1 head of cauliflower

2-3 cloves of garlic, peeled and coarsely minced

Lemon juice from half a lemon

Olive oil

Coarse salt and freshly ground black pepper

Parmesan cheese

Method

1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

Sweet and Savory Kale

Ingredients

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

1 tablespoon Dijon mustard

4 teaspoons white sugar

1 tablespoon cider vinegar

1 1/2 cups chicken broth

4 cups stemmed, torn and rinsed kale

1/4 cup dried cranberries

salt and pepper to taste

1/4 cup sliced almonds

Directions

1.Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.

2.Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.

  The temperature has dropped below freezing a few times.  This means that the summer varieties are gone.  Although the tomatoes are sheltered from the frost they are ripening at a very slow pace, this week we are including some green tomatoes in the CSA.  The frost does not affect the fall varieties and they are looking great.  This week we are harvesting kohl rabi, cauliflower, broccoli and green cabbages.  The Sandy Springs Market coordinator is putting together a winter CSA starting on November 12 and ending around the middle of December.  The CSA will consist of naturally grown vegetables from 4 farms (including Owl Pine Farm, Hager Crager Farm and Abundant Harvest), let me know if you are interested in information regarding the Winter CSA.

This week’s CSA:

Broccoli

Cauliflower

Kohl Rabi

Green Cabbage

Green Tomatoes

Winterbor Kale

Lettuce

Recipes:

Fried Green Tomatoes:

Ingredients:

•4 to 6 green tomatoes

•salt and pepper

•cornmeal

•bacon grease or vegetable oil

Preparation:

Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side

*We like to eat our fried green tomatoes with a Cajun remoulade dipping sauce or stacked in layers of Fried green tomato, goat cheese and marinara.  Another great way to enjoy these fried treats is in a BLT (Bacon, lettuce, Tomato) sandwich with fried green tomato and a wasabi mayonnaise.

Braised Kohl Rabi:

I added more stock and cooked it like a traditional "southern" collard green. I also added a little cider vinegar to brighten up the flavors a bit:

bunch kohlrabi with greens attached, about 1.5kg

1 tablespoon peanut oil

1/2 teaspoon each cumin and yellow mustard seeds

1 tablespoon chopped garlic

1 small jalapeno or other chili, seeded and minced

1/2 cup chicken stock or water

salt and black pepper to taste

Discard any yellow or withered greens from the kohlrabi and cut off most of each stem. Stack the leaves, then roll them in cigar-like fashion and cut across into thin strips, 3mm wide. Put greens in a basin of cool water to remove grit. Drain. Peel and cut kohlrabi into 1cm dice and add to the greens. Put oil in a wok over medium heat. Add cumin and mustard seeds and stir a few seconds until mustard seeds begin to pop. Add garlic and jalapeno and stir a minute or two until garlic turns light golden. Add diced kohlrabi, greens, stock, and salt and black pepper to taste. Toss, cover, and reduce heat to medium. Cook, tossing once or twice, about 20-25 minutes or until kohlrabi is tender. Add a bit more liquid if needed.

Kohl Rabi

Our little pink monster