Week 12!!! C.S.A. Items!!!

Dear Members,

Sorry this blog is a little late! We have a great week of items this week. We are switching it up a little bit by adding some new items and subtracting others. The boxes look awesome! I will post a farm update later tonight.

Thanks Chris

C.S.A. Week 12 Items:

Tomato
Orange Tomato (Pint)
Kale
Broccoli
Cucumber
Summer Squash
Peter Pan Summer Squash
Herbs (If you pick up at the farm)
Pepper's

Habanero's will be in the store in pints if you dare take them! They are super hot, so beware. Even the oil on the pepper can have serious consequences if it comes in contact with your skin.

Mint Chiller!

Ingredients

• 1/2 cup lightly packed fresh mint leaves
• 2 cups lime cordial
• 2 cups club soda
• 4 slices lime

Directions

1. Reserve 4 mint leaves for garnish. Place the remaining mint leaves and lime cordial into the container of a blender, and process until mint is finely ground. Stir in the club soda. Serve in tall glasses over ice. Garnish with fresh mint leaves and lime slices.

Tater-Dipped Eggplant

Ingredients

• 1/4 cup butter
• 1 medium eggplant, peeled and cut into 3/4 inch slices
• 1 egg
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup instant mashed potato flakes

Directions

1. Preheat the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish in the oven while it is preheating.
2. In a small bowl, mix together the egg, salt and pepper. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat. Place the coated slices of eggplant into the hot buttered dish.
3. Bake for about 20 minutes, or until tender, turning once after 10 minutes.

Avocado, Tomato, Mango Salsa!

Ingredients

• 1 mango - peeled, seeded and diced
• 1 avocado - peeled, pitted, and diced
• 4 medium tomatoes, diced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 1 teaspoon salt
• 2 tablespoons fresh lime juice
• 1/4 cup chopped red onion
• 3 tablespoons olive oil

Directions

1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Fiesta Salsa

Ingredients

• 4 1/2 cups finely diced fresh tomatoes
• 3 tablespoons white vinegar (5% acidity)
• 1/4 cup Ball® Fiesta Salsa Mix - MIX WELL BEFORE MEASURING
• 2 Ball® or Kerr® Pint (16 oz) Jars with lids and bands

Directions

1. Prepare canner, jars, and lids according to manufacturer's instructions.
2. Combine tomatoes, vinegar, and Ball® Fiesta Salsa Mix in large saucepan.
3. Heat to a boil. Reduce heat and simmer 5 minutes.
4. Ladle hot salsa into jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
5. Process in boiling water canner for 35 minutes, adjusting for altitude.

Pepper Jelly!

Ingredients

• 1 1/2 cups finely chopped green bell pepper
• 1 1/2 cups distilled white vinegar
• 6 1/2 cups white sugar
• 3 ounces liquid pectin

Directions

1. In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
2. Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
3. Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.

Week 11!! Items!! Farm Update!!

Hello Again,


Another week has past and we have another great week of produce. The summer squash this week is of perfect frying size. We picked a ton of pepper's this week and you will notice it in your box they are really nice and their are many colors. When you have pepper's that are multicolor's it makes cooking that much more exciting because of the color. Their are not a whole lot of extra pepper's this week because we put them all in your boxes. The coolor in the store is all we have left. Check your box to see how much you got this week before taking any in the cooler. Their are tomato's in your box and a ton everywhere else again, so if you need any be sure to use your card. Their are also extra summer squash in the store on the shelves. The melons and Orange tomato's are on the table up front. We did not want them spilling in your box. So be sure to grab those when you come to the farm. No potato's yet! Deere still has my digger, they should have it back to me by end of week. Don't worry though we will get them all out, there will just be more in your box:) This week on the farm was nice, the cooler weather is awesome. During this time of the year we are pretty much picking all the time, so this weather is always welcome. From a growing standpoint all the plants look pretty good. Last saturday I pulled three new rows on the farm for the last of the lettuce and swish chard. I will plant these after the rain today. So we will receive these items once again. I hope you enjoy the box this week.

• Orange Tomato (tiny)
• Red Tomato
• Green Tomato (Upfront)
• Summer Squash
• White Eggplant
• Melon
• Cucumber
• Herbs (if you pick up @ farm)
• Pan or saucer Squash
• Beautiful bag of peppers

Thanks,

Chris Bass