This is coming straight from the newsletter again. Sorry. Life has been a little busy with the house and we don’t have Internet yet.

What’s in the Box

TC veg box 9.24.9
Make sure to contact both your site host & Terri at the farm if you have pickup/delivery issues! The sooner we know about any problems with boxes the sooner we can resolve them, so get in touch with us right away on Thursday or at the latest Friday noon.  Thanks!

Italian garlic: Try a creamy roasted garlic sauce over linguine with roasted cherry tomatoes, sweet peppers, wilted spinach, and chopped chicken or shrimp.
Red and yellow onions: Thinly slice and caramelize two onions, then spoon into a shallow tart shell with a little bit of beaten egg and cream, salt, and pepper.  Bake until the custard is set and the crust is browned.
Peppers: Ukraine: Chop sweet peppers into large chunks, marinate, and grill with chicken, steaks or chops.
Jalapeños: Now is the time to make up a few more batches of fresh salsa before tomatoes and peppers make their exit for the year.
Broccoli: Sauté chopped broccoli with chopped onion, diced tomatoes, cubed firm tofu, tamari, and garlic butter.  Serve with toast.  Yum!
Red or green leaf lettuce: Big, crisp lettuce leaves make a great addition to any sandwich, or use them as a wrap for your favorite filling.
Cauliflower or romanesco: Top steamed cauliflower or romanesco with a creamy cheese sauce made from a nutty Swiss or smoked gouda.
Tomato variety bag: Find a good recipe for homemade tomato soup, then make some! Fresh tomatoes will make you never go back to Campbell’s.
Green Top celeriac: Shred with a cheese grater, mix with batter, and fry little celeriac fritters.
Green Top parsley root: See veggie feature on back of newsletter.
Spinach: Chopped spinach makes a quick nutritious pizza topping! Great with mushrooms and garlic.
Eggplant: Slice thin, brush with olive oil, S & P, sauté until translucent & top a pizza.

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