tag:blogger.com,1999:blog-45887791169137717332023-11-15T13:12:01.979-05:00Welcome to 2011 SUMMER CSA!Community Supported Agriculture - Helping our local growers!Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-4588779116913771733.post-2239768807742831332011-06-06T09:37:00.000-04:002011-06-06T09:37:14.813-04:00From Farmer Pam<div class="ecxWordSection1"><div class="ecxMsoNormal">HI THERE – WE ARE SO GLAD FOR THE REFRESHING RAIN – IT REALLY HELPED COOL THINGS DOWN</div><div class="ecxMsoNormal"><br />
</div><div class="ecxMsoNormal">HERE IS THE LINE UP FOR TODAY</div><div class="ecxMsoNormal"><br />
</div><div class="ecxMsoNormal">SALAD MIX</div><div class="ecxMsoNormal">MULTI LETTUCES ( 3 ASSORTED ) </div><div class="ecxMsoNormal">STRAWBERRIES</div><div class="ecxMsoNormal">RADISHES</div><div class="ecxMsoNormal">SPRING ONIONS</div><div class="ecxMsoNormal">CHINESE CABBAGE</div><div class="ecxMsoNormal">SNOW PEAS</div><div class="ecxMsoNormal">SWISS CHARD</div><div class="ecxMsoNormal"><br />
</div><div class="ecxMsoNormal">THE CHINESE CABBAGE MAKES A WONDERFUL SHREDDED SALAD – LAYERED WITH GRATED RADISH ,CARROT & ANY OTHER GARDEN VEGGIE – TOPPED WITH SNOW PEAS. THE SWISS CHARD IS WONDERFUL STEAMED DOWN &DRESSED WITH BALSAMIC VINEGAR OR SAUTEED ALONG SIDE YOUR MORNING EGGS ;-) CHOPPED RAW IN SALAD IS VERY GOOD TO </div><div class="ecxMsoNormal"><br />
</div><div class="ecxMsoNormal">HAPPY SHAVUOT</div><div class="ecxMsoNormal"><br />
</div><div class="ecxMsoNormal">FARMER PAM</div></div>Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-11534902931022436042011-05-24T08:25:00.001-04:002011-05-24T08:25:47.850-04:00From CSA'er BarbaraI found this recipe on <a href="http://epicurious.com/" target="_blank">epicurious.com</a> for Rhubarb Sorbet. I have made it three times since last year and it is delicious. <br />
<a href="http://www.epicurious.com/recipes/food/views/Rhubarb-Sorbet-1072" target="_blank">http://www.epicurious.com/<wbr></wbr>recipes/food/views/Rhubarb-<wbr></wbr>Sorbet-1072</a>Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-76640194216702986822011-05-17T08:22:00.001-04:002011-05-17T08:26:42.503-04:00From CSA'er Ellen<div style="color: #0b5394;"><span style="font-family: arial; font-size: large;">Here's a website that has an extensive recipe collection for rhubarb; </span></div><span style="color: black; font-family: arial; font-size: large;"><a href="http://rhubarbinfo.com/" target="_blank">rhubarbinfo.com</a> </span>Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-70179844607524493852011-05-17T08:01:00.002-04:002011-05-17T08:01:16.364-04:00From CSA'er JulieI wanted to share with the group the wonderful dinner I had tonight. It is not really a recipe - more of an idea. <br />
<br />
We made a wonderful salad from some of today's veggies: a bowl of arugula, topped with thinly sliced radishes, shaved parmesan, and added a citrus vinaigrette (white wine, lemon, olive oil, a little honey for sweetness, and ground pepper). Perfectly light and tasty salad.Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-91439807054292316692011-05-16T08:39:00.005-04:002011-05-17T08:21:05.360-04:00From Farmer Pam<pre>LOOKS LIKE - IF IT WOULD EVER STOP RAINING - ASPARAGUS, SPRING ONIONS,
RADISH, SALAD MIX, BOC CHOI OR KALE, HERB , RHUBARB & HEAD LETTUCE
STRAWBERRIES STILL AT LEAST A WEEK AWAY - WE NEED SOME SUNSHINE !!!
HOPE YOU ENJOY
BEST,
PAM
</pre>Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-40254240399874272342011-05-10T15:25:00.004-04:002011-05-16T08:42:31.704-04:00This Week on EatingWell.com<table border="0" cellpadding="0" cellspacing="3"><tbody>
<tr><td colspan="2"></td> </tr>
<tr bgcolor="#ffffff" valign="top"> <td valign="top" width="4%"><a href="http://links.eatingwell.com/u.d?EYGp1z99Y4ypaT87AOVez=4971" target="_blank"> <span style="font-size: small;"><img alt="The #1 Spring Vegetable You Should Be Eating (and Probably Aren’t)" border="0" height="140" src="http://images.postdirect.com/master/12/1234257/SA7627.jpg" style="float: left; padding: 7px 7px 5px 0pt;" width="140" /></span> </a></td> <td width="96%"><span style="color: #333333; font-family: Arial,Helvetica,sans-serif; font-size: x-small;"> <a href="http://links.eatingwell.com/u.d?AYGp1z99Y4ypaT87AOVe8=4981" target="_blank"><b> <span style="font-size: large;"><span style="font-family: inherit;">The #1 Spring Vegetable You Should Be Eating (and Probably Aren't):</span></span></b></a><span style="font-size: large;"><span style="font-family: inherit;"> Though this spring favorite is often matched with fruit in sweets, it's actually a vegetable. What is it? Drumroll, please... </span><a href="http://links.eatingwell.com/u.d?Q4Gp1z99Y4ypaT87AOVe5=4991" style="font-family: inherit;" target="_blank">Find out what it is. </a></span></span><br />
<br />
Did anyone answer correctly? Our farmer has provided it in the past - looking forward to it for this year...<span style="color: #333333; font-family: Arial,Helvetica,sans-serif; font-size: x-small;"><span style="font-size: large;"> </span> </span></td></tr>
</tbody></table>Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-60520499979062409152011-05-04T15:13:00.000-04:002011-05-04T15:13:18.304-04:00Counting down the days....Monday, MAY 16th - it all begins.<br />
<br />
We can begin indulging in some awesome freshness.<br />
<br />
Also looking forward to reading about any interesting tidbits, stories and recipes to share.Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-5060611691816331412011-03-10T13:11:00.000-05:002011-03-10T13:11:41.371-05:00A little rain....A little rain must fall to get our veges ready for springtime culinary delights....Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-31268134758749581922011-02-02T10:23:00.001-05:002011-02-02T10:29:29.461-05:00Register for the 2011 Summer CSA!<div class="CM7" style="font-family: Verdana,sans-serif; line-height: 11.8pt; margin-bottom: 4pt;"><span style="color: #313131; font-size: 10pt;">Carrots, Summer Squash , Winter Squash , Potatoes, Cauliflower, Eggplant, Sweet Corn , Watermelon, Asparagus, Cucumbers, Cabbage, Strawberries, Tomatoes, Greens, Celery, Cantaloupe, Peppers, Kale, Herbs, Onions, Beets, Spinach, Salad Mix , Kohlrabi, Broccoli, Brussels Sprouts , Snap beans, Leeks, Lima Beans, Peas, Radishes, Swiss Chard, Strawberries, Melons, and MORE…. </span></div><div class="Default"><br />
</div><div class="MsoNormal" style="color: black; font-family: Verdana,sans-serif; line-height: 13.3pt; margin: 0in 0in 0.0001pt 0.8pt;"><span style="font-size: small; letter-spacing: -0.3pt;">•</span><span style="font-size: small; letter-spacing: -0.15pt;">1 share costs $500 for 20 weeks of delivery from May 16 through September 26, 2011.</span></div><div class="MsoNormal" style="color: black; font-family: Verdana,sans-serif; line-height: 13.3pt; margin: 0in 0in 0.0001pt 0.8pt;"><span style="font-size: small; letter-spacing: -0.15pt;">One dozen eggs weekly are an additional $60. </span><br />
</div><div class="MsoNormal" style="color: black; font-family: Verdana,sans-serif; line-height: 13.3pt; margin: 0in 0in 0.0001pt 0.8pt;"><span style="font-size: small; letter-spacing: -0.3pt;">•</span><span style="font-size: small; letter-spacing: -0.15pt;">Pick up will be Mondays* 5:30-7:30 pm at Shaare Torah, 1409 Main Street, Gaithersburg, Maryland </span></div><div class="MsoNormal" style="color: black; font-family: Verdana,sans-serif; line-height: 13.3pt; margin: 0in 0in 0.0001pt 0.8pt;"><span style="font-size: small; letter-spacing: -0.15pt;">*Except days after Monday Holidays-- Tuesday, May 31, Tuesday July 5 and Tuesday September 6</span></div><div class="MsoNormal" style="color: black; font-family: Verdana,sans-serif; line-height: 12.05pt; margin: 0in 0in 0.0001pt 0.8pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: Verdana,sans-serif; line-height: 13.3pt; margin-bottom: 0.0001pt;"><span style="font-size: small; letter-spacing: -0.3pt;">•</span><span style="font-size: small; letter-spacing: -0.1pt;">First half of payment and signed registration form must be received to reserve your share due February 15<sup>th</sup> . </span><br />
</div><div class="MsoNormal" style="color: black; font-family: Verdana,sans-serif; line-height: 13.3pt; margin-bottom: 0.0001pt;"><span style="font-size: small; letter-spacing: -0.3pt;">•</span><span style="font-size: small; letter-spacing: -0.15pt;">F</span><span style="font-size: small; letter-spacing: -0.1pt;">ull payment due by March 30th</span></div><div class="MsoNormal" style="color: black; font-family: Verdana,sans-serif; line-height: 9.95pt; margin: 0in 0in 0.0001pt 36.8pt; text-indent: 0.25in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: Verdana,sans-serif; line-height: 15.4pt; margin: 0in 0in 0.0001pt 0.8pt;"><span style="font-size: small; letter-spacing: -0.3pt;">•</span><span style="font-size: small; letter-spacing: -0.15pt;">Shares can be split between two or more households; </span><br />
<span style="font-size: small; letter-spacing: -0.15pt;">share members are responsible for finding </span><span style="font-size: small; letter-spacing: -0.15pt;">share partners and dividing up their produce. Our farmer strongly recommends that if you decide on a half-share, you should partner with someone you know and like.</span></div><div class="MsoNormal" style="color: black; font-family: Verdana,sans-serif; line-height: 14.55pt; margin-bottom: 0.0001pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: Verdana,sans-serif; line-height: 14.55pt; margin-bottom: 0.0001pt;"><span style="font-size: small; letter-spacing: -0.25pt;">For more information contact: </span><span style="font-size: small; letter-spacing: -0.2pt;">Susan Lovich-Siegel: st.csa.info@gmail.com </span></div>Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-59778854922072690842010-11-29T09:19:00.002-05:002010-11-29T09:19:22.784-05:00From CSA'er Cindy<div>It is easy. Let the popcorn dry out and then put it in a paper bag twist the top and nuke it in the microwave. You must stay in the room as to not burn it . I take it out when it stops continuously popping. I would rather loose a few un popped kernels than burn a bunch or popcorn or start a fire. </div><div> </div><div>Happy Popping</div><div>Cindy</div>Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-74751601157318992372010-11-23T13:42:00.002-05:002010-11-23T13:42:24.665-05:00Tips from Tish - popcornPut one ear in a paper bag. <br />
Fold the end closed, lay it flat in the microwave and cut a vent snip in the top surface of the bag. <br />
Microwave until the popping slows to a pause between pops.<br />
<div>I am saving mine for a table decoration and will pop it on Friday.</div>Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-37127650249703486202010-11-23T09:32:00.000-05:002010-11-23T09:32:57.048-05:00Popcorn?Does anyone know how to make the popcorn that we received in our last box of goodies?Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com1tag:blogger.com,1999:blog-4588779116913771733.post-36236233687264534192010-11-22T12:26:00.002-05:002010-11-22T12:26:53.038-05:00From CSA'er JulieWe've sometimes fallen behind in trying our new produce, so last week (from a CSA share several weeks ago), I was making a soup and went to cut up what looked like turnips and discovered they had a strange bright red inside. I looked them up and found out they are watermelon radishes and are best eaten raw, so I sliced them up and tried a few. They were amazing! For those who didn't get a chance to really try them: they are related to both the horseradish and turnip families. The inside tastes like a sweet radish - almost beet-like it was so sweet, and the outside (white/green) tastes spicy like horseradish. They are the only vegetables that all three of our kids agree are yummy and will eat without hesitation. Here is a good link describing them and what to do with them:<br />
<br />
http://www.recipetips.com/glossary-term/t--36089/watermelon-radish.aspShaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com1tag:blogger.com,1999:blog-4588779116913771733.post-25866505127158135722010-11-22T09:30:00.002-05:002010-11-22T09:30:39.082-05:00From CSA'er DeborahI thought that this was our BEST season yet!! Can't wait for the spring season to arrive! Loved the gooseneck pumpkin, all of the squash, carrots, and various greens. The best part was that my family was always happy to try something new - if it had come from the grocery store it would not have held the same fascination or excitement!!)Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-78731367208342972812010-11-16T08:49:00.001-05:002010-11-16T08:49:36.886-05:00From CSA'er Troy<span style="font-family: Calibri,Verdana,Helvetica,Arial;"><span style="font-size: 11pt;">Can you please tell me what the tannish sweet potato looking things are?</span></span>Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com1tag:blogger.com,1999:blog-4588779116913771733.post-47352672360506514862010-10-19T08:18:00.002-04:002010-10-19T08:18:31.351-04:00From CSA'er Jessicalove love LOVE them turnips! Thanks!Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-28435895725736938612010-10-18T12:23:00.000-04:002010-10-18T12:23:07.636-04:00From Farmer Pam - 10/18 HARVEST<div class="ecxMsoNormal">GOOD MORNING EVERYONE – WHAT A FINE DAY ;-)</div><div class="ecxMsoNormal"><br />
</div><div class="ecxMsoNormal">HERE IS THE LINE UP FOR THE BOXES TODAY :</div><div class="ecxMsoNormal">SALAD MIX OR BABY ARUGULA OR BABY SPINACH, BROCCOLI, CARROTS, PEPPERS, RADISHES, APPLES, POTATOES & EITHER WHITE GOURMET TURNIPS WITH TOPS OR BOC CHOI.</div><div class="ecxMsoNormal"><br />
</div><div class="ecxMsoNormal">WE HOPE YOU ENJOY YOUR VEGGIES ANY QUESTIONS – PLEASE HOLLAR</div><div class="ecxMsoNormal"><br />
</div><div class="ecxMsoNormal">BEST,</div><div class="ecxMsoNormal">PAM</div><div class="ecxMsoNormal"><br />
</div><div class="ecxMsoNormal">PAM STEGALL</div><div class="ecxMsoNormal">FARMER</div><div class="ecxMsoNormal"><a href="http://www.calvertfarm.com/" target="_blank">WWW.CALVERTFARM.COM</a></div>Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-73180941674478508492010-10-13T10:49:00.001-04:002010-10-13T10:51:53.748-04:00Eggplant Again? - EASY Moussaka<div class="recipe_title" style="font-family: Verdana,sans-serif; text-align: left;"><h1><span style="font-size: small;">Greek Moussaka (Kosher!) </span></h1></div><div id="ingredients" style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">1 large eggplant <br />
salad oil <br />
1 pound ground beef (or ground turkey)<br />
salt & pepper <br />
2 large onions, minced <br />
2 cups canned tomatoes </span><br />
<span style="font-size: small;">1/2 tsp cinnamon - optional </span></div><div id="ingredients" style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span> </div><div class="sectionHead" id="dir_head" style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">Directions:</span></div><div id="directions" style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">Peel eggplant and cut into 1/2 inch thick slices. Sprinkle each slice with salt and let stand 1 hour. </span><br />
<span style="font-size: small;">Drain and brown eggplant in oil. </span><br />
<span style="font-size: small;">Saute onions in oil until transparent. </span><br />
<span style="font-size: small;">Add beef, seasoned with cinnamon, salt & pepper to taste. </span><br />
<span style="font-size: small;">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. </span></div>Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-56748281796426628992010-10-12T11:41:00.000-04:002010-10-12T11:41:28.832-04:00Delicata Squash Recipes<div style="font-family: Verdana,sans-serif; text-align: center;">I have found a couple of tasty recipes from Old Fashioned Living. Check them out:</div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">http://oldfashionedliving.com/delicata.html </span></div>Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com1tag:blogger.com,1999:blog-4588779116913771733.post-70126446694143034452010-10-12T11:33:00.002-04:002010-10-12T11:42:35.568-04:00Useful or Decorative - Delicata Squash<div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">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!</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="http://www.grit.com/uploadedImages/GRT/blogs/Debbie/Delicata-squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://www.grit.com/uploadedImages/GRT/blogs/Debbie/Delicata-squash.jpg" width="200" /></a></span></div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">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.</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">ENJOY </span></div><a href="http://www.grit.com/uploadedImages/GRT/blogs/Debbie/Delicata-squash.jpg"></a>Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-26225030858389266892010-10-07T08:24:00.004-04:002010-10-07T08:28:29.678-04:00From CSA'er Debbie - Fried Smashed Potatoes with Lemons<pre>Here is kind of an unlikely recipe that I discovered this season.</pre><pre>My family really enjoys it! Debbie</pre><br />
<b>Fried Smashed Potatoes with Lemons</b><br />
<br />
Recipe courtesy Giada De Laurentiis<br />
<br />
Prep Time: 8 min<br />
Inactive Prep Time: 5 min<br />
Cook Time:35 min<br />
Level: Easy<br />
Serves: 4 servings<br />
<br />
Ingredients<br />
Potatoes: <br />
• 2 pounds baby or fingerling potatoes <br />
• 1/4 cup olive oil, plus extra as needed <br />
• 3 cloves garlic, peeled and halved <br />
<br />
Dressing: <br />
• 3 tablespoons olive oil <br />
• 3 tablespoons fresh lemon juice <br />
• 2 tablespoons chopped fresh parsley leaves <br />
• 1 tablespoon chopped fresh thyme leaves <br />
• 2 lemons, zested <br />
• Kosher salt and freshly ground black pepper<br />
<br />
Directions<br />
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.<br />
<br />
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. <br />
<br />
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. <br />
<br />
Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste. <br />
<br />
Transfer the potatoes to a servin<br />
<blockquote><blockquote></blockquote></blockquote>g bowl and serve.Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-67230592437912198702010-10-06T11:28:00.000-04:002010-10-06T11:28:47.835-04:00From Farmer Pam - Social & Garlic Planting PartyFALL SOCIAL & GARLIC PLANTING PARTY<br />
<br />
When: Saturday, October 23rd<br />
Time: 10A - 2P<br />
<br />
Covered Dish Lunch<br />
Beverages & Condiments will be provided<br />
Children Welcome!<br />
<br />
RSVP - FARMER@CALVERTFARM.COMShaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-57521034713988105492010-09-22T15:18:00.000-04:002010-09-22T15:18:04.090-04:00Tips from Tish: Storing Fall VegetablesSTORING FALL VEGETABLES<br />
<br />
Fall vegetables can be stored for long periods of time, if handled properly.<br />
Good choices are: potatoes, onions, carrots, winter squash, cabbage family, etc.<br />
<br />
Rules for storing:<br />
- do not wash - gently brush off obvious dirt<br />
- keep in a cool, dark, dry, well ventilated place<br />
- place in a breathable container: woven basket, paper bag etc.<br />
- place the container on a rack or in some way provide ventilation underneath<br />
<br />
As you use the vegetables, choose the ones that show signs of changing - firmness or color changes. Check the remaining items to be sure none are spoiling<br />
(particularly the ones on the bottom).<br />
<br />
Apples spoil at house temperatures. They will keep much longer in the refrigerator or a cold basement or garage.Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-83094088477171510492010-08-30T10:07:00.000-04:002010-08-30T10:07:05.211-04:00Week of 8/30 - HARVESTGOOD MORNING EVERYONE- ANOTHER BEAUTIFUL DAY BUT STILL NO RAIN<br />
<br />
THE BOXES ARE VERY COLORFUL TODAY:<br />
ASSORTMENT OF PEPPERS – SWEET & HOT, EGGPLANT, TOMATOES, BEANS, BEETS, CARROTS, A GREEN – COULD BE BABY ARUGULA, COLLARDS, KALE OR SWISS CHARD, POTATOES & APPLES <br />
<br />
LOTS OF FUN FOOD<br />
HOPE YOU ENJOY<br />
<br />
REMEMBER – WE ARE NOW TAKING RESERVATIONS FOR THE FALL CSA<br />
WE ORIGINALLY WERE HAVING 7 WEEKS –BUT WE DECIDED – IN THIS TOUGH ECONOMY TO GIVE AN EXTRA WEEK AT NO CHARGE – OUR WAY OF GIVING BACK TO THE COMMUNITY<br />
<br />
SO 8 WEEKS FOR THE FALLShaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0tag:blogger.com,1999:blog-4588779116913771733.post-67331761086655150842010-08-17T13:47:00.000-04:002010-08-17T13:47:50.650-04:00Tips from Tish - EASY LEEK AND POTATO SOUP - VICHYSSOISEJacques Pepin's method of cleaning leeks.<br />
<br />
Using the tip of a sharp paring knife, cut off the dark green portion of the outer layer of leaves. On the next layer the light green will be higher - just cut off the dark green of each layer. Cut off the root. Cut the trimmed leek into 1/2-1 inch pieces crosswise. Place in a salad spinner or larger bowl and cover with cold water. With you hands toss the leek pieces in the water. Leave it 5 minutes to let the dirt and grit fall to the bottom. Lift out the leeks, discard the water, rinse the spinner, and spin dry the leeks. They are ready to use.<br />
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EASY LEEK AND POTATO SOUP - VICHYSSOISE<br />
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In a large soup pot heat:<br />
<br />
2 Tablespoons of butter, or margarine<br />
<br />
When bubbling add:<br />
<br />
2 cups prepared leeks<br />
<br />
Cook 3-5 minutes until limp.<br />
<br />
Add: 4 cups broth (chicken or vegetable)<br />
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Simmer 10-15 minutes or until very soft.<br />
<br />
Remove pan from the heat.<br />
<br />
Place the solids and about one cup of liquid in a blender or food processor and puree until smooth. Return puree to the pot.<br />
<br />
Add while stirring constantly over medium low heat:<br />
<br />
1-4 portions of instant potato flakes* (use package amounts) to get the thickness you like. Use caution, it will get thicker as it stands.<br />
<br />
Add one cup heavy cream (soy milk, rice milk, almond milk,coconut milk or cream, half and half?)<br />
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Chill thoroughly.<br />
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*Instead of potato flakes you can peel and dice 5 cups of potatoes and cook them along with the leeks.<br />
<br />
Serve garnished with chives.Shaare Torah CSAhttp://www.blogger.com/profile/17329068358042168509noreply@blogger.com0