Despite a few frosty evenings this week, which toasted the last of our field summer crops, we’re feeling pretty good about the amount of produce we still have growing. We have the most we’ve ever had this time of year, which means we should have a good supply of leafy greens, green onions, leeks, cabbage, radishes, beets, carrots, etc. at the winter markets we attend from December- March. We also have tomatoes and peppers in our high tunnels, which should continue to produce for us until the end of the year, depending on the weather. We highly recommend trying the ground cherry jam recipe below- it pairs really well with a cracker, cheese and charcuterie board. Have a great week!
Apple Bibb Lettuce Salad
In a salad bowl, combine all the bibb lettuce torn into large chunks, and 2 medium apples cut into chunks. In a small bowl, whisk 1/2 cup olive oil, 1 Tbsp balsamic vinegar, 1 Tbsp honey, 1 Tbsp mayonnaise, 1/2 tsp mustard seed, 1/2 tsp mustard, 1/4 tsp salt and pepper. Drizzle over salad and toss to coat. Sprinkle with cheese, walnuts and raisins. Serve immediately.
Beet and Potato Hash with Green Onions
Shred 1 bunch of beets, and 3 medium potatoes. Squeeze out the potatoes.
Mix shredded vegetables together in a mixing bowl by hand.
Add 3 Tbsp lard, or oil to a large skillet over medium high heat. Spoon about 1/2 cup of shredded vegetables into skillet, then flatten to form a patty
Ground Cherry Jam
Combine 1.5 pint ground cherries, coarsely chopped, with 2/3 cup sugar, 1.5 Tbsp lemon or lime juice, 1 Tbsp minced ginger, 1 tsp cumin, 1/4 tsp cinnamon, 1/8 tsp cloves, 1/2 tsp salt, 1 jalapeño, stemmed, seeded and minced, in medium saucepan, Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 20-25 minutes, or until temperature reaches 220F on a candy thermometer. Taste and adjust seasoning, then cool and refrigerate until ready to use; Will keep for several weeks.
Spicy Cabbage, Carrots, and Potatoes
Thinly slice one large head of Chinese cabbage. Roughly chop 2 cups of carrots. Roughly chop 2 cups of potatoes. Dice 1 small onion. Finely chop 2-3 cloves garlic. Mince 1 Tbsp ginger.
Melt 4 Tbsp butter in a large skillet over medium-high heat. Add the chopped onion and 1 tsp salt. After 1 minute add chopped garlic and cook, stirring frequently, until the onion is soft and translucent, about 5 minutes. Add ginger, 1/2 tsp turmeric, 1/2 tsp black pepper, and stir until fragrant, about 1 minute.
Add chopped cabbage, and cover, and reduce heat. Cook until cabbage starts to wilt, about 5 minutes. Add chopped potato and carrots, and 2 cups of water. Increase the heat and bring the mixture to a boil.
Cover again, reduce heat to a gentle simmer, then cook until the vegetables are tender, about 15 minutes. Add salt if necessary.
Drunken Tomato Salad with Green Onions
Slice 4 to 5 medium tomatoes. Arrange on a plate. Add salt and pepper. Dress with 2 Tbsp olive oil, and 2 Tbsp balsamic vinegar.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|Apple Bibb Lettuce Salad||Beet and Potato Hash with Green Onions||Ground Cherry Jam||Spicy Cabbage, Carrots, and Potatoes||Drunken Tomato Salad with Green Onions|
|olive oil||1/2 cup||2 Tbsp|
|balsamic vinegar||1 Tbsp||2 Tbsp|
|mustard seed||1/2 tsp|
|lard or oil||3 Tbsp|
|lemon or lime juice||1 1/2 tsp|