Tips from Tish: Storing Fall Vegetables

STORING FALL VEGETABLES

Fall vegetables can be stored for long periods of time, if handled properly.
Good choices are: potatoes, onions, carrots, winter squash, cabbage family, etc.

Rules for storing:
- do not wash - gently brush off obvious dirt
- keep in a cool, dark, dry, well ventilated place
- place in a breathable container: woven basket, paper bag etc.
- place the container on a rack or in some way provide ventilation underneath

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
(particularly the ones on the bottom).

Apples spoil at house temperatures. They will keep much longer in the refrigerator or a cold basement or garage.

Week of 8/30 - HARVEST

GOOD MORNING EVERYONE- ANOTHER BEAUTIFUL DAY BUT STILL NO RAIN

THE BOXES ARE VERY COLORFUL TODAY:
ASSORTMENT OF PEPPERS – SWEET & HOT, EGGPLANT, TOMATOES, BEANS, BEETS, CARROTS, A GREEN – COULD BE BABY ARUGULA, COLLARDS, KALE OR SWISS CHARD, POTATOES & APPLES

LOTS OF FUN FOOD
HOPE YOU ENJOY

REMEMBER – WE ARE NOW TAKING RESERVATIONS FOR THE FALL CSA
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

SO 8 WEEKS FOR THE FALL

Tips from Tish - EASY LEEK AND POTATO SOUP - VICHYSSOISE

Jacques Pepin's method of cleaning leeks.

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.

EASY LEEK AND POTATO SOUP - VICHYSSOISE

In a large soup pot heat:

2 Tablespoons of butter, or margarine

When bubbling add:

2 cups prepared leeks

Cook 3-5 minutes until limp.

Add: 4 cups broth (chicken or vegetable)

Simmer 10-15 minutes or until very soft.

Remove pan from the heat.

Place the solids and about one cup of liquid in a blender or food processor and puree until smooth. Return puree to the pot.

Add while stirring constantly over medium low heat:

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.

Add one cup heavy cream (soy milk, rice milk, almond milk,coconut milk or cream, half and half?)

Chill thoroughly.

*Instead of potato flakes you can peel and dice 5 cups of potatoes and cook them along with the leeks.

Serve garnished with chives.

Week of 8/16 - HARVEST

GOOD MORNING EVERYONE –
WHAT A NICE RAIN ON SUNDAY – WE ARE SO GLAD TO SEE IT WATERING THE FALL CROPS ;-)

HERE IS THE LINE UP FOR TODAY : LEEKS, SWISS CHARD, PEPPERS, CUCUMBER, ZUCCHINI, MELON, APPLES, EGGPLANT & TOMATOES

BEST REGARDS,
PAM
PAM STEGALL
FARMER
WWW.CALVERTFARM.COM

Tips from Tish - Ratatouille

Ratatouille the Tish Way

This is not a traditional recipe - or perhaps it is - that people put together what was seasonal and what they had.

Dice eggplant - (the size of dice)
Brunoise (small dice) sweet peppers - hot peppers are optional
Thinly slice an onion.

I don’t like to cook fresh tomatoes - there are never enough to be “left over”. SO
add some tomato something:
that last bit of spaghetti sauce
1/2 cup V-8
some diluted tomato paste
minced sun dried tomato
etc. - you get the idea

Add seasonings with a light hand. Particularly our fresh veggies have wonderful flavor and you don’t want to over power them

I have to have: garlic, thyme, salt and pepper. If you use basil, save some for adding after cooking

Microwaves cook vegetables superbly. I have a vegetable setting and it cooks everything perfectly. If not, I would try 3 minutes, stir, 3 minutes more.

It can be baked in the oven at 350, for 30 minutes, but that gets the kitchen hot. If you have the oven on for something else, that would be the way to go.

Tips from Tish - Corn on the Cob

Cooking Corn on the Cob the Tish way

Cooking corn with its leaves on results in more corn flavor, whether you microwave it or grill it.

Remove the outer dark green leaves.
Fold back the pale green leaves and remove the silk.

I like mine plain, for the great fresh corn flavor, but you can....
Optional: brush with oil, butter, margarine, salt and pepper... whatever

Close the leaves back up over the corn.

Microwave 2 minutes on high for each ear, for up to 4 ears at a time.
Or
For a smoky, roasted corn flavor, grill and char the leaves, turning as needed.

I leave the leaves on, and just peel them back and use them as a handle

From CSA'er Rachel - opening a CSA Box

Thanks Rachel for sending us the You Tube video on 'Opening a CSA box'.

Just click on the title...