From CSA'er Jessica

love love LOVE them turnips!  Thanks!

From Farmer Pam - 10/18 HARVEST

GOOD MORNING EVERYONE – WHAT A FINE DAY ;-)

HERE IS THE LINE UP FOR THE BOXES TODAY :

SALAD MIX OR BABY ARUGULA OR BABY SPINACH, BROCCOLI, CARROTS, PEPPERS, RADISHES, APPLES, POTATOES &  EITHER WHITE GOURMET TURNIPS WITH TOPS OR BOC CHOI.

WE HOPE YOU ENJOY YOUR VEGGIES ANY QUESTIONS – PLEASE HOLLAR

BEST,

PAM

PAM STEGALL

FARMER

WWW.CALVERTFARM.COM

Eggplant Again? - EASY Moussaka

Greek Moussaka (Kosher!)

1 large eggplant
salad oil
1 pound ground beef (or ground turkey)
salt & pepper
2 large onions, minced
2 cups canned tomatoes 
1/2 tsp cinnamon - optional

Directions:

Peel eggplant and cut into 1/2 inch thick slices. Sprinkle each slice with salt and let stand 1 hour. 
Drain and brown eggplant in oil. 
Saute onions in oil until transparent. 
Add beef, seasoned with cinnamon, salt & pepper to taste. 
Cook together until slightly brown. Place alternate layers of meat mixture and eggplant in a greased casserole. Pour tomatoes over this and dot generously with oil. Bake in a slow oven (325 degrees) 1 hour. Serve hot. Serves 6.

Delicata Squash Recipes

I have found a couple of tasty recipes from Old Fashioned Living.  Check them out:

http://oldfashionedliving.com/delicata.html

Useful or Decorative - Delicata Squash

We have had quite a few people ask if that striped thing in our bounty is edible.  YES, it is!!!  It is called Delicata Squash and it is quite tasty too!

Delicata squash is a nice mild tasting and delicious squash. It can be substituted in other winter squash recipes. Delicata will store at room temperature for about 4 weeks.

ENJOY

From CSA'er Debbie - Fried Smashed Potatoes with Lemons

Here is kind of an unlikely recipe that I discovered this season.

My family really enjoys it!  Debbie

Fried Smashed Potatoes with Lemons

Recipe courtesy Giada De Laurentiis

Prep Time: 8 min
Inactive Prep Time: 5 min
Cook Time:35 min
Level: Easy
Serves: 4 servings

Ingredients
Potatoes:
• 2 pounds baby or fingerling potatoes
• 1/4 cup olive oil, plus extra as needed
• 3 cloves garlic, peeled and halved
 
Dressing:
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 lemons, zested
• Kosher salt and freshly ground black pepper

Directions
For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.

In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.

For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.

Transfer the potatoes to a servin

g bowl and serve.

From Farmer Pam - Social & Garlic Planting Party

FALL SOCIAL & GARLIC PLANTING PARTY

When: Saturday, October 23rd
Time: 10A - 2P

Covered Dish Lunch
Beverages & Condiments will be provided
Children Welcome!

RSVP - FARMER@CALVERTFARM.COM