If you still haven’t used your beets from last week’s share (and don’t worry if you have, we’ll get plenty more throughout the season) here is a fun way to use them to make cupcakes!
July 22, 2014 newletter
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We’ve got a nice share for you this week!
Salad mix (from Wood Barrel Farm, right here in Helena)
and sugar snap peas!
See you Tuesday!
We’ve made it to the end, folks. For those of you who’ve been with us the entire 26 weeks, we thank you for supporting us and the local food system in Montana. I think it’s been a great season, and we at Helena Local hope you feel the same. This week, in preparation for Thanksgiving, have ordered up some potatoes, beets, carrots, and onions. Additionally, as a little extra surprise, we ordered some feta cheese that is delicious (I would know, I got some in my fun share this summer and I’m so excited to see it again!). The potatoes are a mix of fingerlings or Russets, so get here early for the best selection! We also have mixed beets again. All in all, it’s a pretty nice way to end the season.
For those of you who did not get a pie pumpkin last week, we have them for you this week. Don’t forget to pick it up!
And don’t forget, if you are interested in getting eggs over the winter, let us know. We’ve decided to wait until January to begin egg delivery–and we WILL be offering half dozen eggs every week, instead of biweekly like originally proposed. So that’s the latest.
We hope you all have a wonderful holiday season and winter (get out and enjoy some skiing, snowshoeing, or winter hiking to beat off those winter “blahs”!) and we look forward to seeing you again next summer! We’ll be in touch next spring with respect to Summer 2016 shares.
This week’s share is awesome, if I do say so myself. Sweet dumpling squashes, sweet onions, carrots, beets, and–what’s this??–POBLANO PEPPERS?! I’m thinking fajitas tonight, with some venison from the freezer.
Next week, in prep for Thanksgiving, we’ll be ordering pie pumpkins! Happy local eating everyone!
It’s been a long time coming, but our last CSA week is upon us at last. I would be a little sad, except that I’m continuing with a fall share that begins next week, so I’ve got 6 more weeks of goodies coming my way. If you are one of the 2 dozen or so joining us for the fall share, you probably share my enthusiasm. For our final week we have red cabbage, beets, cherry tomatoes, green onions, more apples, and, as a surprise, celeriac. If you aren’t familiar with celeriac, another common name is celery root. It is a large rooty vegetable that tastes like celery but has a texture more like potatoes. Try it roasted with potatoes, carrots, beets, and garlic. Or slice it thin and alternate it in a pan with potatoes for scalloped celeriac potatoes. I think that’s how I’m going to prepare it–with blue cheese. Mmmmmmm…
One final note: they forgot to send us the cheese for those of you with cheese shares, so you’ll be toting home extra veggies as a substitute. Sorry about that little mishap! Why do those sorts of things always happen at the end?!
I hope you have enjoyed your summer share and if you aren’t joining us for the fall, we hope to see you again next summer!
It’s beginning to look a little like fall around here, both outside and in the kitchen. The leaves are turning and falling just as quickly, and we’ve had a hard freeze in the valley that took out the last of the tomatoes and summer squashes, much to our growers’ dismay. But, we have a great selection of late summer produce for you today: cilantro, tomatoes, potatoes, mixed beets, and rainbow chard. You can’t go wrong with this week’s share! Enjoy!
I think this box says it all: Yes, cherries are a sweet addition to our share this week.
But lookie at what else came in our share today: eggplant, beets, and chard. I have the most awesome red velvet cupcake recipe that uses beets instead of an entire bottle of red food coloring. For non-beet lovers, this recipe is right up your alley because you can’t really tell there are beets in there! They are a cult favorite. Trust me.
As for eggplant, I have used this amazing, yet simple, recipe for eggplant parmesan. The best part? There is no breading and frying of the eggplant. “What?!” you might ask. Just trust me on this. It’s delicious. Last summer I made this and served it over linguine. Super. Yum. How else might you use the eggplant? In the mood for Chinese? I made eggplant in garlic sauce last summer. It’s one of my favorite dishes now.
Enjoy this week’s share and if you have any unique recipe ideas, let us know!