Thursday, August 14, 2008

Veggie CSA Newsletter, Week #18

Full Share:

Tomatoes - 4# - $12.00
Cucumbers - 1# - $2.00
Peppers - 2# - $7.00
Squash - 1# - $2.00
Sungold Cherry Tomatoes - $3.00

TOTAL - $26.00

Half Share - CARRBORO:
Tomatoes - 3# - $9.00
Peppers - 1# - $3.50
Eggplant - 1# - $2.00
Cucumbers - 1# - $2.00
TOTAL - $16.50

Half Share - RTI:
Tomatoes - 3# - $9.00
Peppers - 1# - $3.50
Cucumbers - 1# - $2.00
Eggplant - 1/2# - $1.00
Basil - 1 bunch - $1.00
TOTAL - $16.50

Whats in your box:

Lots more tomatoes! The end is near, so enjoy them, probably just this week and next. Many more of the Pink Beautys (pink) and Big Beefs (red) so you will mostly see these in your boxes, with maybe a few other varieties. The sungolds are no longer producing enough for everyone to get them, so if you really want a pint, I'll bring extras with me today to the RTI drop-off.

This is the first of the eggplant, and hopefully they start giving us more in the next few weeks. They've been slow to blossom and set fruit, but I am beginning to see many little eggplant fruits starting now. Carrboro picker-uppers didn't receive basil this week (and instead got more eggplant) because it was a drizzly, rainy morning (no complaints!) on Wednesday.

In the peppers, you'll find red bell peppers (Sweet) and Anaheim chiles (mildly hot). Below, I will post a recipe a friend of mine hands out at market during pepper season, for a green chile stew, which includes Anaheims in the ingredients, and is so yummy! The (relatively) cool weather this week made me hungry for soups, stews, and fall crops. I have been eating this stew for breakfast the past few mornings.

Alex Hitt's Green Chile Stew

Traditional dish in New Mexico served at any meal ... even breakfast! It's also delicious made with pinto beans instead of meat.

10-20 New Mexican chiles (Anaheims)
(roasted, peeled, stems & seeds removed, chopped)
2 lb. lean pork or chicken breast cut into cubes
2 tablespoons vegetable oil
2 large onions, chopped
2 cloves garlic, chopped
2 tomatoes, chopped (optional)
4 cups beef or chicken broth depending on meat

Bringing it all together:
In a large pot or crockpot, brown the meat in the oil, add the onion and garlic and sauté until soft. Place all the rest of the ingredients in the pot and simmer until the meat is very tender (longer for pork, less time for chicken).

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