The Boxes Just Keep On Coming

 

Fall veggies are just about my favorite.  We had the cabbage for dinner tonight and it was delicious.

Look At Those Tomatoes

 

It's Been Awhile

 The boxes look amazing.  Every week they get prettier and prettier.  And they are still so full.

I have been very lax in blogging for the CSA.  Seems that life just won't move over for just a bit to let me do the things I need to do.  Hopefully, Nov will be different.  Hope you all are staying safe and warm.

It Looks lIke Squash Season

This week there is yummy yellow squash (check out the recipe below this blog entry), a good head of cabbage, a huge bunch of lettuce, and some delicious onions.  John and Anna had hoped to have green beans for the boxes but the rains that they needed just missed the farm so everything is still a little dry.  The produce is still getting watered and is looking good. They are hoping that the weather that is predicted for the farm will make it.  So you should be getting green beans in the coming weeks.

Recipe Of The Week: Baked Parmesan Yellow Squash

Baked Parmesan Baked Squash

2 medium-sized yellow squash

garlic salt and fresh ground pepper

1/2 cup of grated Parmesan cheese

Place the oven rack in the center position of the oven.  Preheat the over to 425 degrees F.  Line a baking sheet with foil (lightly sprayed with nonstick cooking spray) or parchment paper.

Wash and dry the squash and then cut each one into 1/4 inch thick slices.  Arrange the squash rounds on the prepared pan with little to no space between them.  Lightly sprinkle the squash with garlic salt and fresh ground pepper.  Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.

Bake for 25 to 20 minutes or until the Parmesan cheese melts and turns a golden brown.  Alternatively, you may broil them for a minute or two at the end of the cooing time to speed up the browning.  Serve immediately.

Yellow Squash and Zucchini

I spy with my little eye some good looking vegetables.  

 John reports to Rue that the melon plants are really gaining in size and they are looking forward to the harvest this summer.  We would usually be getting chard now in our boxes but since there was a delay in getting seeds.  Hopefully, it won't be too much longer and you will be seeing chard in your box.  Temperatures have really cooled off and that makes working on the farm more enjoyable.  Things are still pretty dry so they are having to use the irrigation system.

Recipe Of The Week... Roasted Chinese Cabbage

Roasted Chinese Cabbage

INGREDIENTS

6 Tablespoons of vegetable or olive oil

2 garlic cloves, crushed

6 cups of Napa cabbage, roughly shredded

salt to taste

pepper to taste

DIRECTIONS

Heat the oil in a skillet on low: add the garlic cloves and cook very gently for 15 minutes.  Discard the garlic and toss the cabbage in the oil, salt, and pepper.

Preheat your oven to 450 degrees

Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are brown.

Serve hot.

It also is great with hot pepper vinegar right after serving.

Last Weeks Box

The days just go away from me.  Here is what was in last week's box!

First Box In June

Wow is this box filled with goodness or what?

I see strawberries!!  And asparagus, broccoli, green onions, and some lettuce.

John and the boys have been really busy plowing the fields getting them ready for planting the summer crops.  The sun is helping to dry up the ground so that is working well.

Just a reminder...be respectful of the host homes.  Please remember to break down your empty boxes when you return them and stack them neatly at your pick-up location.  Please return your egg cartons and empty berry containers because they will be reusing them in future boxes.  That not only helps the environment but it helps keep the costs down at the farm.  

All of us at Cedarmore are glad that you have chosen to support the CSA this year and we hope that you enjoy the fresh fruits and vegetables along with all the other items that are available to purchase.

First Box Of The Season

John and Anna are working the farm really had to get as many quality veggies out as possible.  This week they have onions, radishes, kale, baby bok choi, lettuce greens and asparagus.

The asparagus needs lots more sunshine to get really growing well.  If you didn't get asparagus in your box this week they are hoping to get you some for next week's box.

Everything seems to be enjoying this warmer weather.  Veggies definitely grow better in weather like we are having now.  But those cold dips at night take their toll even with extra row coverings.

Strawberries are beginning to come on and hopefully in a few weeks they will have ripened and be ready to pick.

Enjoy your first box.

Recipe Of The Week: Garlic Bacon Kale

Garlic Bacon Kale

Ingredients:

3 Slices of bacon, chopped

1/2 cup of onion, finely chopped

1 bunch of kale, washed

2 cloves of garlic, minced

salt and pepper to taste

Instructions:

Cook the bacon until done over medium heat.  Remove bacon and set aside reserving drippings.

Reduce heat to medium-low and cook onion in drippings until tender, about 10 minutes.

Add kale and garlic stirring until cooked, about 5 minutes.

Season with salt and pepper to taste.  Sprinkle with bacon and serve.