Week 21

As the season is coming to a close we are so grateful for this year. We feel it has been pretty successful minus a few mishaps. We are happy to have provided salad mix for you all almost every week, although it hasn’t been our year for tomatoes or broccoli. But, what can you do? Growing food varies so much year to year, and each year you learn sooo much! We hope you all can join us next year for another great year of veggies. We would love to hear any feed-back on what you liked, didn’t like, would like to see changed etc..constructive critisism is good! Sam has thoughts of next winter having a winter C.S.A….what do you think? I feel like folks are pretty hungry for some fresh local greens and storage crops in the winter. A reminder to bring your own bag next week to pick up your csa with so we can collect all our bins. Thanks! For this week:

SMALL SHARE

salad mix

collards (use like kale or any other dark leafy green..i like to saute garlic and olive oil and then braise the collards, top with sea salt and pepper- simple and delicious)

cilantro

carrots

winter squash

peppers

onions

potatoes

LARGE SHARE

head lettuce

garlic

cabbage

strawberries (still going..but barley)

 

The best salad dressing ever:

In a small mason jar put

• one part extra virgin olive oil (1 c.)
• 3/4 part apple cider vinegar (3/4 c.)
• 1/2 part sweetener (1/2 c.) We use agave syrup or honey
• 1/2 part shoyu or tamari (or just soy sauce) (1/2 c.)
• 4-10 cloves of garlic to taste
• fresh ground black pepper to taste
• If you want finely diced parsley

Again you can adjust all ingredients to taste and the longer it marinates (a few days is the best) the better it tastes!! ( It nice to have the dressing in a sealed container so you can really shake it up each time you use it)