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WEEK 12 CSA SEPTEMBER 3rd, 2014
LAST CSA IS SEPTEMBER 17TH, 2014
Please bring us a box, or something you would like us to put your last week of produce in. Bring it with
you with your name on it when you pick up your CSA and we will save it until week 14.
Interested in a FALL CSA share? We have a few shares available. The Fall CSA consists of 2 pickups,
once in late October and once in November (around Thanksgiving) and is full of storage items, such as
apples, onions, potatoes, winter squash and more!
IN THIS WEEK’S BASKET…
U
FULL SHARE
U
U
Apples (Macintosh)
Cucumbers
Squash / Zucchini
Leeks
Red Onions
Tomatoes
Cherry Tomatoes
Cilantro
Green Pepper
Tomatillo
Stuffing Pepper
Miscellaneous Frying or Stuffing
Peppers (zip lock bag)
Hot Pepper- Jalapeno & Cherry pepper
Bulb Fennel
Bouquet of flowers
U
HALF SHARE
Apples (Macintosh)
Cucumbers
Squash / zucchini
Leeks
Red onions
Tomatoes
Cherry Tomatoes
Green Pepper
Stuffing Pepper
Miscellaneous Frying or stuffing
Peppers (ziplock)
Hot Pepper- Jalapeno & Cherry Pepper
Bulb Fennel
SINGLE SHARE
U
Apples (Macintosh)
Cucumbers
Squash / zucchini
Leeks
Red Onions
Tomatoes
Cherry Tomatoes
Green Pepper
Stuffing Pepper
What to expect soon:
Honey Bear Winter Squash, Rutabaga
WINE SHARE NEWS—
Today’s wine share is our 2013 Sweet Riesling, made in a
traditional Late Harvest style. It has a crisp acidity with
tropical fruit flavors wrapped in sweetness.
NEW RELEASE! We just released our 2013 Lakeview White! Our
first vintage of Lakeview White was in 2012 and was our first
wine from our first harvest of grapes. Lakeview White is a blend
of Chardonnay and Riesling and is a sweeter style white wine
with 4% R.S. Very smooth with little acidity.
Stop in this week and give it a try!
UPCOMING EVENTS AT DOUGLAS VALLEY
CSA HARVEST POTLUCK!
September 28th, 2014 1:00-4:00PM
Please join us for a CSA potluck. We will provide a meat
option, plates, silverware, etc.
Please bring your family and a dish to pass!
Live Music from 1:30-4:30
You will get first access to our fall Harvest days with live
music, a hayride, apple picking, and pumpkins, etc.
Wine and hard cider tasting, and by the glass will be
available.
RSVP Strongly encouraged: 231-887-333 or
[email protected]
Tomato-Mozzarella Salad
Spicy Chicken Tomato Pitas
3 large juicy ripe tomatoes, sliced
Tomato Relish:
4 medium tomatoes, seeded and chopped OR @ 1
pint cherry tomatoes
1 small onion, chopped
¼ cup minced fresh parsley
¼ cup lemon juice
1 tablespoon olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
8 ounces fresh mozzarella, sliced
8 large basil leaves, torn
½ red or sweet onion, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon best-quality sherry, balsamic, or red wine
vinegar
Sea salt and coarsely ground black pepper
Fan the tomatoes and mozzarella in alternating slices on
a platter. Sprinkle the basil and onion on top. Drizzle
with the oil then the vinegar. Season generously with salt
and pepper and serve.
Tomato-Cucumber Salad
3-4 cups diced tomatoes or halved cherry tomatoes
3-4 cups diced cucumbers (peeled and seeded, if
desired)
2 scallions, white and tender green parts, chopped, or ¼
red or Vidalia onion, sliced
4-6 ounces crumbled feta cheese
Salt and ground black pepper
1 tablespoon red or white wine vinegar, sherry,
balsamic, or herbal vinegar, or freshly squeezed lemon
juice
¼ cup chopped fresh herbs (basil, chervil, cilantro,
parsley, dill, oregano, alone or a combination)
Combine the tomatoes, cucumbers, and scallions in a
salad bowl. Season generously with salt and pepper.
Add the oil and vinegar and toss gently. Add the herbs
and toss again. Let stand for at least 10 minutes before
serving, adding the feta cheese at the last.
Chicken Pitas
1 tablespoon ground cumin
1 tablespoon paprika
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground coriander
½ teaspoon crushed red pepper flakes
¼ teaspoon salt
4 boneless skinless chicken breast halves (4 ounces
each)
8 whole wheat pita pocket halves
Combine the relish ingredients, chill until serving.
Combine the cumin, paprika, oregano, coriander,
pepper flakes and salt; rub over both sides of
chicken. Grill chicken, covered, over medium heat
or broil 4 in. from the heat for 4-7 minutes on each
side or until juices run clear.
Slice chicken. Fill each pita half with chicken and
tomato relish.
Yield: 4 servings
Apple and Onion Chicken
3 medium apples, sliced
2 large onions, thinly sliced
1 tablespoon butter
6 boneless skinless chicken halves (5 ounces each)
¼ teaspoon salt
1/8 teaspoon pepper
¾ cup shredded reduced-fat Swiss cheese
¼ cup grated Parmesan cheese
¼ cup seasoned bread crumbs
½ teaspoon minced fresh thyme
2 tablespoons unsweetened apple juice or DV Semi-sweet
Apple Cider
In a large skillet, sauté apples and onions in butter for 10
minutes or until tender. Transfer to a 13-in. x 9-in. baking dish
coated with cooking spray. Top with chicken; sprinkle with
salt and pepper.
Combine the cheeses, bread crumbs, and thyme; sprinkle over
chicken. Drizzle with apple juice or cider. Bake, uncovered, at
350 degrees or until a meat thermometer reaches 170
degrees.
FENNEL, APPLE CELERY SALAD
WITH CILANTRO AND LEMON
INGREDIENTS
¼ cup plus 2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
Ground pepper and salt
2 large apple, julienned
1 medium head fennel, cored and thinly sliced
3 large ribs celery, sliced (about 1 cup)
½ cup cilantro leaves, roughly chopped or more to taste
DIRECTIONS:
In a large non-reactive bowl, combine the lemon juice,
olive oil, salt and pepper. Add the apples, fennel, celery
and cilantro. Toss until well combined. Taste and adjust
seasonings.
Favorite Apple Recipe
Choose favorite apple.
Wash apple.
EAT.
FRYING PEPPER AND TOMATO SAUCE
You can use this simple sauce with meatballs, pasta or
even on its own with a nice piece of crusty bread to
soak it up.
INGREDIENTS:
Extra virgin olive oil
2 ½ cups of frying pepper, seeded and cut in 1’ pieces
1 cup red onion, ½’ diced
3 cloves garlic, minced
Salt
Pepper
4 cups ripe tomatoes, seeded and chopped in 1’ pieces
Pinch of hot chili flakes (optional)
¼ cup basil roughly chopped
DIRECTIONS:
1. Add 1-2 tablespoons of olive oil in a large sauté
pan along and gently sauté the peppers,
onions, and minced garlic over medium heat.
Season them with a ¼ teaspoon each of salt
and pepper and cook for 2-3 minutes.
2. Add in tomatoes and another ¼ teaspoon each
of salt and the chili flakes if using. Turn the
heat down slightly and cook for about 5
minutes or until the tomatoes get soft and
start falling apart about 5 minutes.
3. Remove for heat and stir in the basil. Taste for
seasonings and serve.
NOTES:
After step 2 you can add in your favorite meatballs and
warm hem through for a really hearty meal.
CHICKEN AND CHEESE STUFFED ANAHEIM PEPPERS
5 ANAEIM CHILI PEPPERS
2 LARGE CHICKEN BREATS (SHREDDED)
2 OUNCES CREAM CHEESE
1 CUP MOZZARELLA (SHREDDED)
3 GREEN ONIONS
SALT AND PEPPER
For the mole sauce:
1 TABLESPOON OIL
1 SMALL ONION (CHOPPED)
1 TSP CUMIN
1 TSP OREGANO
4 TBSP CHILI POWDER
½ TSP SALT
2 CUPS CHICKEN BROTH
8 OUNCES TOMATO SAUCE
DIRECTIONS:
Preheat oven to 450 degrees
Heat oil in a medium sauce pan over medium heat. Add chopped
onion and sauté for 5-6 minutes, or until onion is soft. Add cumin,
oregano, chili powder and salt and mix with onions. Add chicken
broth and tomato sauce and stir well to combine. Allow mixture to
cook and reduce for about 20-25 minutes or until it forms a thick
sauce. Remove for heat and set aside.
While sauce is cooking, place peppers in boiling water for 6
minutes, then immediately place in cold water. Make one slice
down the front of the pepper and remove seeds with a spoon. Set
aside.
In a medium bowl, mix together shredded chicken, cream cheese,
cheese and green onions. Season with salt and pepper.
Divide mixture 5 ways and fill each pepper. Place in lightly greases
9x13 baking dish and place in oven.
Cook peppers for approx. 15-18 minutes or until peppers are soft
and starting to blacken.
Remove from oven and spoon mole sauce over the top.
Enjoy with rice and beans.