CSA 2015 Week 14

Cauliflower!

Here we go. We are entering autumn in full swing. This week is a week of big change. We were able to get you one last taste of small tomatoes, but that will be the last of them for the season. They are finished before the frost has even had a chance to get to them! This means a transition to fall veggies. There will be more brassicas, roots, squash and other storage veggies to come in the last four weeks.
We are pretty happy to have enough cauliflower for all our CSA customers. The only way we are able to achieve this is to pick imperfect ones along with the mostly-perfect ones. So you may find the odd black spot which is really only a blemish. Please cut these spots away and use the cauliflowers! They are just as delicious!

The small sweet peppers are called ‘Lunchbox’. They are great to just eat as a snack, send with kids to school, or toss in olive oil and throw on the grill.

The squash this week are called ‘Heart of Gold’. They are a sweeter version of Acorns, and can be cooked similarly. If you’re unfamiliar with cooking squash, try keeping the skin on and roasting it in halves or quarters. We usually eat the skin because it’s pretty thin and tender when cooked.

Large shares are getting a small pint of okra in their shares. If you’re lost and don’t know what to do with these crazy pods, don’t fear! They are often used in southern-style food, especially gumbo. I also love to slice them about 1/2cm thick and fry them with lots of spices, Indian style. Here are a couple links to basic recipes to give you an idea:

Bhindi Masala North Indian Okra Stir Fry
Okra Gumbo

Onions (1s,2m,2l)
Small lettuce (2s,2m,3l)
Kale (s,m,l)
1 pint lunchbox peppers (s,m,l)
Sweet peppers (1s,2m,2l)
Small tomatoes (s,m,l)
Cauliflower, sized (s,m,l)
Eggplant (s,2m,2-3l)
Garlic (1s,1m,2l)
Heart of Gold squash (1s,1m,2l)
Okra (l)
Table tomatoes (2l)