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CSA Week 17

Posted 9/16/2015 2:13pm by Christy and Chris Kantlehner.

Good Afternoon! The season is winding down with only five more weeks left for the share. We have some delicious new veggies in this weeks CSA share.

Here's what was in this week's share:

-2lb beets-A sweet addition to any meal. These beets don't even need to be peeled. Simply wrap in foil with olive oil and bake for about an hour (they are done when you can pierce them with a fork). Then simply slice and enjoy. If your prefer them without skins you can boil them on stove-top and you will be able to slide the skins easily off (Using gloves, they will be hot!) Try this Beet Salad recipe with Honey-lime Vinaigrette (with cooked or uncooked beets, depending on taste): You'll need 6 cups of salad greens, about 4 beets (peeled and shredded or thinly sliced), 1/2 small red onion, 3/4 cup crumbled feta, 1/2 cup sunflower seeds. For the vinaigrette; juice from one lime, 1 tablespoon balsamic vinegar, 1 tablespoon honey, 1/4 cup olive oil, salt and black pepper to taste. TO PREPARE: place greens in serving bowl with beets and onion. sprinkle feta and sunflower seeds on top. Whisk together all ingredients for vinaigrette. Pour over salad and toss. Allow to sit in refrigerator for 15 minutes before serving to blend flavors. (Recipe taken from Farm Fresh and Fast)

-3 heads of lettuce-This week's share included 3 different kinds of lettuce; Nevada (Longer, entirely green), Magenta (Red tips, ruffled leaves) and butterhead (round, green). The options for use of greens are endless. Since beets were included in this week's share check out this Roasted Beet and Carrot Salad.

-Quart of tomatoes- We are fast approaching the end of tomato season. Enjoy!

-Heirloom tomato-We included one specialty heirloom in this week's share as the season comes to an end.

-Red Russian kale: This type of kale has a sweet juicy taste. Be sure to de-stem before using. Try making crispy roasted kale for a snack or appetizer. Cut the kale into bite-size pieces, removing the stems. Preheat oven to 400degrees. Place kale in large bowl and drizzle with desired amount of olive oil, rubbing oil into leaves with hands to ensure even coating. Toss with salt and pepper. Transfer kale to a baking sheet in a single layer. Roast until crispy (about 8-10min). Serve after allowing to cool or store in airtight container. Recipe taken from Farm Fresh and Fast

-Scallions-Also called green onion, these onions are utilized for their leaves. Much milder than other onions they can add subtle flavor to many dishes cooked or raw. Try adding them to salsa or sauce. Scallions are great in a seafood dish. For other ideas check out this Kale salad.

-Kohlrabi-This round purple veggie resembles a dragonfruit. Delicious chopped up raw, this veggie can also be roasted with other vegetables or steamed. For a healthy snack chop up kohlrabi (removing outer skin before eating) and dipping into your favorite hummus. Another one to try using your beets is this Beet and Kohlrabi Slaw.

-Spaghetti squash- This yellow, oval shaped squash gets its name from its resemblance to spaghetti once cooked. Delicious and easy to cook! Any meal you would make with spaghetti you can substitute spaghetti squash in. I recommend baking in the oven. Preheat to 425 degrees. Slice squash in half, remove seeds and place sliced ends down in baking pan with water (only enough water to cover the bottom of pan). Cook about 40 minutes (The longer you cook the softer the "spaghetti"). Squash is ready when you can pierce with a fork. Remove and scrap out insides of squash with a fork. The scraping will produce long thin strands of squash. Enjoy with sauce, olive oil or other veggies!