Until Next Year!

THE LAST HOORAH!
Someone once said that all things must come to an end, and so it is with summer and this year’s Tiny CSA. Thanks so much for your support!!! We hope that y’all had as much fun eating our veggies as we had growing them. We have learned much this season from our successes and from our trials. We have prospects for expansion next year and hope that you all will join us in our continued tiny adventures!! Thanks especially to all the volunteers who sweat with us through those fearsome summer days. And of course, we couldn’t live without the help of Laura Stone and Eleanor Davis and Drew Weing whose mighty efforts, patience, talents and enthusiam are unending and deeply appreciated.

GREEK STYLE LIMA BEANS
• 10 oz fresh lima beans
• 1 cup water
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh oregano
• 1 tablespoon minced garlic
• 1/2 teaspoon salt

Preparation
Cook lima beans, water, 2 tablespoons oil, 1 tablespoon oregano, garlic, and salt in a 2-quart heavy saucepan, tightly covered, over moderate heat, stirring occasionally, until beans are tender, 17 to 20 minutes. Season with salt and pepper and transfer to a bowl. Serve drizzled with remaining tablespoon oil.
***adapted recipe from www.epicurious.com

WHAT'S IN YOUR BOX?
Peppers
Sweet Potatoes
Winter Squash
Garlic
Okra
Basil
Eggplant
Lima Beans
Oregano

STORAGE TIPS
Fresh lima beans should store in the fridge for 2 days. If you want to save them for later you can freeze them. Simply, shuck them, blanch them for 4 minutes, put them in an ice bath for 4 minutes, and freeze them.

Beautiful Basil!

FEATURED VEGGIE OF THE WEEK: BASIL BASIL JELLY
1 1/2 cup lightly packed unblemished basil leaves, rinsed, drained and coarsely torn, including some unopened flower heads, if available
2 cup water
2 T. mild white wine or rice vinegar
pinch of salt
3 1/2 cup sugar
1/2 bottle (6 oz size) liquid pectin

Directions:
Chop basil in food processor, put in large saucepan; crush it well using the bottom of a glass or bottle. Add the water; bring slowly to a boil and boil for 30 seconds. Remove from heat, cover and let stand for 15 minutes.

Strain 1 1/2 cup of the basil liquid through a sieve into a saucepan. Add the vinegar, salt and sugar and bring to a hard boil, stirring. When the boil can’t be stirred down, add the pectin. Return to a hard boil and boil for exactly 1 minute, then remove from heat. Skim off the foam and pour jelly into hot, sterilized jelly glasses, leaving 1/2” of headspace, or straight sided half-pint canning jars (1/8” headspace). Seal at once with melted paraffin or sterilized 2 piece lids.

WHAT'S IN YOUR BOX?
Peppers
Braising Mix
Winter Squash
Garlic
Okra
Cucumbers
Basil
Eggplant
Sweet Potato Greens

SAY WHAT?
Ok, so you may be tired of making pesto and curries. We can sympathize. The attached recipes will hopefully give you a renewed zesty feeling for basil, and if not then you can always give them to friends and family as gifts!

STORAGE TIPS
If you want to store your basil for many days or even weeks simply put the basil in a jar or vase of cold water and keep on the counter out of direct sunlight. Basil tends to turn black quickly if stored in the fridge.

Oh Gosh Squash!

FEATURED VEGGIES OF THE WEEK: WINTER SQUASH
Acorn Squash have greenish black skin and orange flesh.
Delicata Squash are cream colored with green stripes along their sides.
Butternut Squash are light brown and shaped like a peanut.

Each of these varieties are prized for their sweet flesh, and are great baked, stuffed, souped, or pied. Below is my favorite soup recipe. Enjoy!


RECIPE TIME! SQUASH SOUP
About 8 cups

Bake winter squash using: 3.5 pounds squash
Heat in a soup pot over medium-low heat: 3 Tbsp butter
Add and cook, stirring, until onions are tender: 2 large onions, chopped, and 4 tsp ginger, minced and peeled
Scrape the cooled squash flesh from the skin and stir it in along with:
4 cups chicken or vegetable stock or broth
Bring to a simmer. Cook for 20 minutes, stirring, and breaking up the squash. Puree the soup in a blender or food processor until smooth.
Return to the pot and stir in: 2 cups chicken or vegetable stock or broth and 1 1/2 tsp salt
Serve garnished with: chopped parsley or cilantro, croutons, or toasted squash seeds.
*** Joy of Cooking

WHAT'S IN YOUR BOX?
Peppers
Braising Mix
Winter Squash
Onions and Garlic
Sweet Potato Greens
Okra
Cucumbers
Marigolds
Basil

SAY WHAT?
Winter Squash is called winter squash not because it grows during the winter, but because it can store throughout the winter!

STORAGE TIPS
Stored in a cool, dark place, the Acorn and Butternut should last for up to two months. The Delicata has a shorter storage span.

Raisin' Braisin'

FEATURED VEGGIES OF THE WEEK: BRAISING MIX

And what, you may ask, is this delicous combination of leafy greens? Well, it is simply the new culinary craze that is sweeping the nation...BRAISING MIX! Our braisng mix is a combination of arugula, red and green mizuna, pac choi, collards, and red russian kale. They can be eaten raw in a seriously green salad or braised. A word to the wise: look out for sneaky catepillars; they are hard to spot and taste a bit bitter.

RECIPE TIME! HOT GREENS
Ingredients:
• 1 thick slice smoky bacon or fakin’ bacon
• 1/2 tablespoon olive oil
• 1 large clove garlic, minced
• 1 medium sweet red onion
• 3 tablespoon chicken/veggie stock
• 2 tablespoon balsamic vinegar
• 1 quart mixed braising mix
• 1/4 cup toasted pecans
Directions:
In a large, deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions. Sauté for 3-4 minutes, until onions and garlic are softened. Stir in chicken stock and vinegar. Add greens and mix. Stir-fry for 2-3 minutes, until leaves are coated. Cover and cook several minutes more, until leaves are wilted and cooked tender-crisp. Top with bacon and chopped pecans. Serve hot.
***Tufts University

WHAT'S IN YOUR BOX?
Peppers
Braising Mix
Sweet Potatoes
Onions and Garlic
Soy Beans
Okra
Herb Bundle
Eggplant

SAY WHAT?
Did you know that adding vinegar to your greens before serving them will prevent them from losing their color?
***specialty produce

STORAGE TIPS
In a plastic bag in the fridge..duh! How did people store vegetables before the invention of the plastic bag?

Eggplant Forever!

FEATURED VEGGIE OF THE WEEK: EGGPLANT!
Truth be told, I very much disliked eggplant until I started growing it. But, as I watched the leaves grow large, the flowers open, and the fruits ripen I decided to give it another chance. If it was so beautiful in the field, I thought it surely could be beautiful in my belly. And lo and behold, Maggie prepared it to perfection with the below recipe. Now, I have branched out into the world of grilled eggplant, fried eggplant, stewed eggplant and other eggplant delights and I’m not turning back.

BABA GANOUSH
• 2 eggplants
• 2-4 Tbsp olive oil
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 2 tsp cumin powder
• salt and pepper to taste

First, roast the eggplant over an open gas range until the skin is charred and the eggplant is thoroughly cooked. It should be oozing its tastiness and making a bit of a mess. Then, place in a pot and cover until they cool off a bit. Next, peel off all the charred skin bits and put the meat of the eggplant into a blender or food processor. Add lemon, cumin, salt, and drizzle in the olive oil. Chill before enjoying. And serve with a dollop of olive oil on top

WHAT'S IN YOUR BOX?
Peppers
Braising Mix
Winter Squash
Cucumbers
Okra
Arugula
Basil
Summer Squash
Eggplant

SAY WHAT?
Though eggplants orginated in India, Europeans gave it the name we now use because the variety poplar in the 18th century was a white goose-egg shaped fruit.

STORAGE TIPS
Eggplants bruise easily so treat them kindly. They should store well in a plastic bag in the fridge for about a week.

Sweet Sweet Sweeties!

SO EAT UP! FEATURED VEGGIE OF THE WEEK: SWEET POTS!

Sweet Potatoes VS. Yams The Truth Uncovered:

True yams are not much like a true sweet potato. The first is a native of Africa, and tastes starchy instead of sweet. The second is a native of South America and sweet sweet sweet. Each are classified in two different botanical genera. Southeners have apparently caused the yam/sweet potato confusion by mislabeling the sweet potato. Let's break the cycle of botanical ignorance by calling a spade a spade or a sweet potato a sweet potato!

So, I know it feels like we are far from fall, but the Tulip Poplar has already began to drop its leaves. If stored in a cool , dark, dry place our sweet potatoes should store until winter. So, when that cool weather finally hits try this warming tasty treat.

Sweet Potato Soup*

1 1/2 cups diced cooked sweet potatoes ·
1 tablespoon butter
1 tablespoon flour
1 1/2 teaspoons salt
1/4 teaspoon ginger
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon brown sugar
1 1/2 cups chicken or veggie broth
1 cup milk

Place sweet potato, butter, flour, seasonings, brown sugar and broth in blender. Cover container and blend until contents are smooth, about 15 seconds. Pour into saucepan. Add milk. Cook, stirring constantly, until soup comes to a boil. Let simmer over low heat for 5 minutes, Serve immediately.
*epicurious.com

WHAT'S IN YOUR BOX?
Garlic
Okra
Sweet Potatoes Roots and
Greens
Green Tomatoes
Basil
Arugula
Summer Squash
Sweet Peppers

SAY WHAT?

Don't forget that sweet potatoes are also tasty if grated finely and prepared in raw vinegrette salad.

And for your information:

"In 1992, the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other vegetables. Considering fibre content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value."
*wikipedia.org

O My Onions! Gee Whiz Garlic!

ONIONS AND GARLIC!

In winters past, I have taken some version of Fire Cider to prevent and treat the cold, the flu, and the winter blues. And frankly, though it is quite spicy I love the flavor. I have taken it daily as a tonic, and multiple times a day during an illness. Also, don't be scared to add it to a dish for a good ole fashioned culinary adventure.

*Ingredients and Directions:

1 quart Organic Apple Cider Vinegar
1/2 cup Horseradish root grated
1/8 cup of Garlic chopped
1/2 cup of Onion chopped
1/2 cup of Ginger grated
1 tsp Cayenne or 2-3 Jalapeno peppers chopped

Place all ingredients in a sterilized quart jar and cover with vinegar leaving about two inches of head space. Cover tightly, and be sure to place a bit of wax paper between the lid and the jar. Steep for 8 weeks. Strain into clean jar.
How to Use Your Fire Cider?

~ Rub into sore muscles and aching joints. ~ Soak a clean cloth in Fire Cider to place on a congested chest. ~Drink it straight or diluted in a bit of water. Start out with a tsp or so to test your tolerance level. ~ Mix with a bit of honey to ease a cough.
*the above recipe and suggested uses are from herbalremediesinfo.com

A WORD OF CAUTION: "The herbs in this formula can affect individuals who are taking blood thinning medications or aspirin. Anyone undergoing any surgical procedures should stop taking blood thinning herbs at least two weeks prior to and one week following surgery. This formula should be used with caution by any individual with a sensitive stomach, acid reflux or chronic heartburn, gastric ulcers, irritable bowel syndrome, Crohns, or flatulence." ***Northwest School of Botanical Studies

SAY WHAT?

“Eat onions in March and garlic in May, Then the rest of the year, your doctor can play."

WHAT'S IN YOUR BOX?

Peppers
Tomatoes
Onions
Cucumbers
Okra
Summer Squash
Winter Squash
Basil