Eight Mile Creek FarmWeek 16 2015 CSA
Produce for This Second Week of October 2015
Spinach, Radishes, Arugula, Swiss Chard, Green Tomatoes, Red Tomatoes, Parsley, Mint
Autumn colors beginning to appear as Maggie enjoys the cooler fall air
Tabouli
Tabouli is a Lebanese salad and is very nutritious and has a wonderful, fresh flavor!
1 cup bulghur
1 large bunch parsley, stemmed and chopped
1 bunch fresh mint leaves, finely chopped
1 bunch green onions, chopped
4 tomatoes, partially seeded and chopped
Fresh squeezed juice from 3-4 lemons
1/2 cup extra virgin olive oil
sea salt and freshly ground pepper
Wash bulghur and drain. soak in hot water for about one hour. Drain and squeeze as dry as possible. Combine with vegetables and herbs. Drizzle with lemon juice and olive oil. Add salt and pepper to taste, and toss thoroughly. Refrigerate for about one hour.
Radish Greens Soup
Save your radish tops by cutting them off the root and wrap a wet paper towel around the stem ends. Place in a plastic bag. You will be receiving another bunch of radishes next week, and that will be enough to make a large batch of this soup.
4 Tbsp butter
1 onion, diced
2 bunches of radish greens, washed and roughly chopped
6 medium baking potatoes, peeled and cut into 1/2 inch dice
4 1/2 cups chicken broth
1 cup heavy cream
sea salt and freshly ground pepper
In a pot, melt butter over medium heat. Stir in onions and saute until soft, about 4 minutes. Add radish greens, and cook until wilted, about 4 minutes. Add potatoes and broth and cook, stirring occasionally, about 30 minutes, or until potatoes are tender. Working in batches, puree soup in blender or food processor. Transfer to a bowl and stir in cream. Season with salt and pepper. Return to original pot and heat before serving.
Radish Sandwiches
Soften butter by placing on your countertop for 30 minutes. Chop radishes fine and mix with minced fresh herbs. Press in enough butter to make vegetables hold together. Spread on your favorite crusty whole grain bread for a tasty sandwich.
Fried Green Tomatoes
If you’ve never seen the movie “Fried Green Tomatoes,” it’s really worth watching! It’s one of our very favorite movies ever. It stars Mary Stuart Masterson, Mary-Louise Parker and Kathy Bates. You can rent it on Net Flix!
Green Tomatoes
2 Eggs
1/2 cup milk
1 cup flour
1/2 cup cornmeal
1/2 cup breadcrumbs
2 tsp sea salt
1/4 tsp freshly ground pepper
high heat oil, like canola oil
Slice tomatoes 1/2 inch thick. Whisk eggs and milk together. Lay flour out on a plate. Mix cornmeal, breadcrumbs, salt and pepper on another plate. Dip tomatoes into flour, coating both sides. Then dip the tomatoes into milk and egg mixture. Coat both sides with breadcrumbs. In a large skillet, heat 1/2 inch of oil over medium heat. Fry tomatoes in batches so they do not touch. Turn over when browned and brown on other side. Drain on paper towels.
William returning to the field from drinking with his buddies
“The world and our life in it are conditional gifts. We have the world to live in, and the use of it to live from, on the condition that we will take good care of it.”
Wendell Berry
