Greentree Naturals CSA Newsletter - September 24, 2014

Fresh from the Garden News

"Even if something is left undone, everyone must take time to sit still and watch the leaves turn."
- Elizabeth Lawrence

Fall Equinox upon us and the first day of autumn began just yesterday. Fall is not the end of the gardening season; it is the start of next year's growing season. The mulch you lay down will protect your perennial plants during the winter and feed the soil as it decays, while the cleaned up flower beds will give you a huge head start on either planting seeds or setting out small plants. Autumn has arrived and there is no denying it with the trees turning golden colors. Our next big push is to do garden clean up and get the fall garlic crop planted.

For you, while I suspect in some way, not having to face a big bag of produce every week may be relieving, you will now have to return to the produce isles in the grocery store. The farmers market goes until the second week of October, so you have the opportunity to find us there on Saturday until then. In the meantime, good to stock up, freeze or dry or can what you can, and prepare for eating differently for the winter months.

What's in the bag:

Cucumbers—lemon and slicer

Peppers—assorted sweet; remember you can chop and freeze peppers without blanching them for using later.

Sungold Tomatoes

Heirloom tomatoes

Eggplant

Carrots

Broccoli

Tomatillos—chop up with tomatoes, onion, and cucumber for a wonderful bruchetta. Serve on toasted sour dough bread. You can even add a little red and green chopped cabbage; basil, parsley, cutting celery, or cilantro also are a nice addition.

Red Cabbage

Green Cabbage

Garlic

Recipe: Over the Rainbow Cabbage Salad

Use whatever amounts you like to make as much as you like for this. Finely chop equal amounts purple and green cabbage. Chop up red & purple peppers. Grate a few carrots. Add a bit of chopped celery, chopped onion, and cilantro if you have it. Mix well and make this amazing "Lightened Up Tahini-Lemon Dressing" to drizzle on top of it. This salad served on top of some sort of grain is a pretty delicious way to eat it too!

Recipe: Lightened Up Tahini-Lemon Dressing

Ingredients:

• 1/4 cup Tahini
• 2 garlic cloves
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1/4 cup Nutritional yeast
• 1-4 TBS extra virgin olive oil
• 1 tsp kosher salt + freshly ground black pepper
• 3 TBS water

In a food processor, add all ingredients and process until smooth. Makes just under 1 cup.

Recipe: Spicy Eggplant and Peppers

• 4 garlic cloves
• 3/4 tsp coriander seeds, crushed (powder works ok)
• 3/4 tsp cumin seeds, crushed (powder is ok here too)
• 4 sweet peppers, any color cut into 2" strips (about 1 LB)
• 2 baby eggplant (about 1/2 LB) cut into 2x2" pieces
• Kosher salt and freshly ground black pepper
• 2 TBS red wine vinegar
• 1 cup torn fresh basil leaves
• 1/4 cup olive oil

Heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin; cook, stirring often, until garlic is softened. Add sweet peppers and eggplant; season with salt and pepper. Cook, tossing occasionally, until veggies are tender, about 15-20 minutes. Remove from heat and add vinegar. Just before serving, add basil and toss to combine.

We have been experimenting with grilling eggplant and happy with the outcome. Cut them lengthwise in half or if it is a big one, slices about 1/2" thick, brush with olive oil, grill, till tender. We've been freezing it after grilling for eating later, but it is so good on a sandwich, or made into lasagna, on top of a salad, any creative way you can think of eating it. Many recipes suggest peeling eggplant; we never do, as ours are fresh and tender skins.

With any luck, we'll have salad mix for the last delivery, which is next week.

***Some of you have several Greentree CSA bags piling up. PLEASE return these next week! You can keep one bag for using over winter, but I need the rest of them back.