GREAT BASIN BASKET CSA
LATE SEASON 2014
Week 6 – Tuesday, Sept 2
√ Please sign the clipboard
each week. Verify that your
information is current.
√ Please pick up your basket in
a timely manner.
√ Please bring a container in
which to take your produce
home. Return the empty
box if you take it.
√ Current pick-up schedule can
be found on the CSA website.
√ All newsletters are posted on
the CSA website.
Olivia Lefort
Membership Coordinator
(775) 867-3750
(866) 638-6293 toll-free
[email protected]
www.greatbasinbasket.com
Lattin Farms
P.O. Box 5358
Fallon, NV 89407
(775) 867-3750 ranch
(866) 638-6293 toll free
(775) 867-4592 fax
[email protected]
www.lattinfarms.com
Follow Lattin Farms on:
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Down on the Farm Notes
*Cipollini Onions (Pioneer
Farms)
There are only four more weeks
left for the Late Season baskets.
We hope you have been enjoying
the produce you have been
receiving so far. Although our
baskets are ending this month, we
will still have great produce
available in our produce stand out
in Fallon. It’s time to start thinking
of making a trip to visit us during
the Fall Festival. More information
will be following in the next few
weeks.
We have had several of our CSA
members ordering box pri
prices of
produce. This is a great time to do
so as we are heavy into our
season. You can email or call us
here at Lattin Farms so we can get
the produce to you.
Our winter squash has already
decided to make an appearance.
This will be the first wee
week you will
find a winter squash in your basket
and we hope to have a different
variety each week. Our pumpkins
are starting to look fantastic and
will be ready for the fall festival.
*Green Beans (River Bend)
Today’s Basket Contents
All Items are grown on a certified
o
organic farm unless otherwise
noted by (*).
Carrots
Please refrigerate all produce
right away!
Produce Tips
Butternut Squash has a sweet,
nutty taste similar to that of a
pumpkin. It has yellow skin and
orange fleshy pulp. The fruit is
prepared by removing the skin,
stalk and seeds. One of the most
common ways to prepare it is by
roasting. The fruit is normally
prepared by removing the skin,
stalk and seeds, which are not
usually eaten or cooked. However,
the seeds are edible,
edible either raw or
roasted and the skin is also edible
and softens when roasted.
Cipollini Onions are about the size
of a golf ball with a slightly
flattened appearance. They are
thin skinned and halve translucent
white flesh with more residual
sugar than your average yellow or
white onion. They are great for
roasting and caramelizing. The
residual sugars caramelize
c
and
concentrate, leaving behind none
of the astringent raw onion flavor.
To get the skin off,
off use a paring
knife to pull off strips from root to
end.
Butternut Squash
Italian Peppers
Zucchini
Country Kitchen Recipes
Tomatoes
Creamy Butternut
Casserole
Slicing Cucumbers
Prep: 20 minutes Cook: 50 minutes
Yields 4 servings
Japanese Eggplant
Garlic
Rosie Basil
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Squash
2 Tbsp. olive oil
2 small onions, chopped
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1 butternut squash-peeled,
seeded, and cubed
6 cloves garlic, crushed
¼ tsp. salt
1 Tbsp. water, or as needed
(optional)
3 eggs
¾ c. sour cream
1 c. grate Parmesan cheese
1/3 c. chopped fresh basil
¼ tsp. ground black pepper
½ (8 oz.) package coarsely
shredded mozzarella cheese
Directions:
Preheat oven to 425 degrees.
Grease a 9 X 13-inch casserole
dish.
Heat olive oil in a skillet over
medium heat; cook and stir onions
in the hot oil until softened, about
10 minutes. Stir in squash and
garlic; season with salt. Cook
squash
mixture,
stirring
occasionally, until squash is slightly
tender, about 10 minutes. Add
water if mixture gets too dry.
Transfer squash mixture to the
prepared casserole dish.
Lightly whisk eggs in a bowl; stir
in sour cream, Parmesan cheese,
basil, and black pepper. Pour egg
mixture over squash mixture; top
with mozzarella cheese.
Bake in the preheated oven
until squash is tender and
mozzarella cheese is bubbling,
about 30 minutes.
Vegetable Stuffed Cannelloni
Prep: 45 min Total: 65 min
Yields-8 servings
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8 cannelloni noodles
5 cloves garlic, minced
5 shallots, chopped
2 Tbsp. olive oil
1 c. dry sherry
2 c. heavy whipping cream
Salt and pepper to taste
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1 onion, chopped
1 c. fresh sliced mushrooms
1 zucchini, chopped
1 small eggplant, diced
2 roasted red Italian
peppers, diced
1 tsp. dried basil
1 tsp. dried oregano
¾ c. ricotta cheese
1 c. grated Parmesan cheese
Directions:
In a large pot of salted water,
parboil cannelloni. (Parboiling is
partially cooking the noodles in
boiling water; they will finish
cooking when baked.)
Meanwhile, cook 2 cloves garlic
and 2 shallots in 1 tablespoon olive
oil in a medium saucepan over
medium heat for 30 seconds. Pour
in sherry, raise heat to high, and
reduce liquid by half. Stir in
cream, and reduce until there is
about 1 ½ cups liquid. Remove
from heat and season with salt and
pepper to taste. Set cream sauce
aside.
In a large skillet, heat one
tablespoon olive oil over medium
heat. Cook onion, 3 shallots, 3
cloves garlic, mushrooms, zucchini,
and eggplant in olive oil until all
vegetables are tender. Transfer to
a large bowl. Stir in red peppers,
basil, oregano, ricotta, and
Parmesan cheese. Season with
salt and pepper to taste. Set filling
aside.
Preheat oven to 350 degrees.
Lightly grease one 9 X 13 inch
baking
dish.
Stuff
vegetable/cheese
filling
into
cannelloni.
Place in prepared
baking dish, and cover with cream
sauce.
Bake in preheated oven for 25
minutes.
Pan-Glazed Cipollini
and Carrots
Onions
Prep Time: 15 min Cook Time: 15 min
Yields 8 servings
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3 Tbsp. butter
1 lb cipollini onions peeled
½ lb carrots peeled
1 ½ Tbsp. brown sugar
2 tsp. dry mustard
1 tsp. salt
½ c. white wine
Black pepper freshly ground
Directions:
In a large skillet over mediumhigh heat, melt 2 Tbsp. butter.
Add onions and sauté until
browned all over, about 5 minutes.
Add carrots and ½ cup water;
simmer until liquid is almost
completely evaporated and carrots
are crisp-tender, about 8 minutes.
Stir in brown sugar, mustard, and
salt. Add wine and stir, scraping
bottom of pan. Increase heat to
high and cook at a rapid simmer 5
minutes more. Remove from heat
and stir in remaining butter.
Season with pepper.
Questions or comments?
Email us at
[email protected]