2018 CSA ~ Week #15
We’ve been having an issue with our email for a week now and finally had to call in our technician. Seems the problem is that our internet server, with the increased security measures everyone is putting in place, thinks that the weekly emails I send out to you the day before your delivery is SPAM, so they shut us down. I won’t be able to send the reminder emails the way I have been, and until I can explore another method, such as Mailchimp or ConstantContact, you will just have to rely on the Tuesday morning Blog to see what will be coming in your box each week. We apologize for any inconvenience and appreciate your patience while we ponder this turn of events……
LATE SEASON SHARES STILL AVAILABLE!
If you’ve been thinking about continuing on with the Late Season, please get in touch! I’ll be sending out the delivery info to members the end of the month!
WHAT’S IN YOUR SHARE THIS WEEK:
SOME SITES ONLY
Julia Child’s French Potato Leek Soup
Scalloped Potatoes and Carrots
Pasta w/Roasted Eggplant, Pepper & Garlic
After writing last week about not leaving the carrot tops in the Yum-Yuck box, I had quite a few emails from members who have taken the tops out of the box and brought them home to use in recipes! I loved hearing that….here is one recipe that member Katharine Kappa found in her South Eugene Neighborhood Newsletter. She thinks it’s fantastic and was excited to share it with you all….
Carrot Top Pesto
- 2 cups green carrot fronds, rinsed (from bunch of carrots)
- 1/4 cup fresh basil or parsley, rinsed (1 Tbsp dried herb)
- 3 garlic cloves, minced
- 1/3 cup walnuts, cashews or pine nuts (I bet almonds would work too!)
- juice of 1/2 lemon
- 1/2 cup parmesan cheese, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 to 1 cup extra-virgin olive oil
- In a strong blender of food processor, add the carrot fronds, herb, garlic, nuts, juice, cheese, salt and pepper.
- Pulse the machine until coarsely ground, then turn the machine on and slowly drizzle in the oil until well blended.
- If not using right away, spoon into a small sterilized jar and cover with olive oil to seal the top of the pesto from air and to keep its green color.
- Use within 3 days or store in the freezer for later use.
What a morning! The fog was so thick we couldn’t see the hillside or the cows in the field! Yesterday’s teeny bit of moisture was welcome, and a promise of what’s to come, cuz we sure need the rain! We’re all bundled up as the day begins, getting used to the cooler temps and moisture laden air, but by mid day when the sun bursts through the layers are shed, and the warmth feels good on our soggy bodies….just the beginning!
We’ve begun the fall harvests, beginning to bring in some squash varieties and storage carrots. We’ve got about 8 totes of lovely carrots in our cooler, and the smell is so sweet. We also planted our new Strawberry plants, which we do every Fall….the everbearing variety we use produces well for about 2 years, so we replant every year to keep a good rotation going. Soon we’ll have Pears and Apples in the boxes!
Life in the office was a bit tedious last week as our mail program was out of whack…I spent almost 5 hours on the phone with different tech people from our internet and satellite providers, as well as Apple help. We couldn’t get emails to either send or be received, and needed to work exclusively from the online server, which didn’t sync well with the other programs we use. Technology hell! Finally called in our favorite Computer tech yesterday and he was able to figure out the problem and resolve it….we love him! Now to do some catch on areas that were put aside……
Hope that all of you are doing well, navigating the “back to school” agendas for either yourself or your children, and enjoying the change of season. Hope your week goes well!
Enjoy your veggies!
Linda and all of your Winter Green Farmers