CSA Week 19

by Lili Tova in


I love the foods of fall; root roasts for days, sauteed greens, wild mushrooms, savory leeks, onions, and garlic....I could go on for days. Fall really highlights the bounty of farming in the Pacific Northwest. As we bring in the storage crops, stock the pantry with canned goods, and fill the freezer with farm fresh meats, I feel a deep sense of gratitude for this place. As the weather cools the land begins to quiet and I feel that same sense of quiet reflected in my own daily patterns. There's a natural balance between the patterns of the season and the internal landscape of our daily experience. Summer is the time for looking out, action, movement, heat and light. Fall is the time for gathering friends and family around the fire, sharing food, stories, and celebrating bounty.

My dad made a beautiful time lapse of us filling up the CSA boxes last week!

Full Share:

Lettuce, Spretnak - 1 head

Leeks, Lancelot - 2 each

Leaf Raab, Spring Raab - 1 bunch

Radish, Cherry Belle - 1 bunch

Parsnips - 1 pound

Beets - 1 pound

Green Peppers, Anaheims and Poblanos - 2 of each type

Sweet Peppers, Italian Frying - 4-5 each

Garlic, Killarney Red - 2 each

Acorn Squash, Reba - 1 each

Beans, Provider - 3/4 pound bag

Delicata, Honey Boat - 1 each

Red Cabbage, Ruby King - 1 each

Radicchio, Indigo - 1 head

Dill, Goldkrone - 1 bunch

Arugula, Adagio - 1/2 pound

Half Share:

Lettuce, Spretnak - 1 head

Leeks, Lancelot - 2 each

Leaf Raab, Spring Raab - 1 bunch

Radish, Cherry Belle - 1 bunch

Parsnips - 1 pound

Beets - 1 pound

Green Peppers, Anaheims and Poblanos - 2 of each type

Sweet Peppers, Italian Frying - 4-5 each

Garlic, Killarney Red - 1 each

Acorn Squash, Reba - 1 each

Beans, Provider - 3/4 pound bag

Recipes:

Acorn Squash w/Chile-Lime Vinaigrette

Check out this recipe from the Pioneer Women Cooks for Sauteed Green Beans with Red Peppers.

Or try these delicious Baked Parsnip Fries from Bon Appetit