Copy of Woolly mysteries

Copy of Woolly mysteries
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Copy of Woolly mysteries
Hello, What’s this little guy doing? Outside of doing her caterpillar thing, I think she has gotten wise to climate change. The old wives’ tale about these caterpillars and their predictions about the weather seem a little off. Normally the stripes of brown and black are horizontal across their backs, brown being mild weather, with black meaning cold and severe. The vertical stripes make it a little less clear if interpreted in the old school way. So we’re in for a mild mix of insane stinging sleet? Ice storm? Who knows. Perhaps she has changed her stripe pattern as a commentary to the coming presidential election and is predicting continued chaos? Anyway, summer is still on, but we are thinking fall. We have no choice since our year in farming is planned ten months ahead of time, and crops planted for October and November are seeded as early as February (onions). Outside of a little lettuce and a lot of baby spinach, we’re pretty much finished up with planting for the season (yay!), and we will have a ton of fresh goodies this fall. We are making all fall CSA shares customizable, and they will be offered to all CSA and market customers! Starting the first week of October we will be delivering to Pentwater, Ludington, and Manistee on Thursdays. We hope to continue through at least the week before Thanksgiving, depending on the weather. We will attach an order form to these amusing(?) newsletters each week and if you would like anything, just fill it out and email it back. Simple.
BULK ITEMS AVAILABLE THIS WEEK!!!
TOMATOES: #2 reds or romas … 20 lbs/$20 Please give preference if you have one. #2 heirlooms 25 lb case/$32 BASIL: This is ‘pesto’ basil, a little more bug-loved than what we try to bring to markets and CSA. $8/lb. We can throw in one of our HUGE bulbs of garlic with each pound for a total of $10 – just add parmesan! BEETS: red, bulk, no greens … 10 lbs/$20 BROCCOLI: 8 lbs/$20 (limited quantity) FOR CSA MEMBERS – we MUST have orders in by 8 pm Wednesday in order for bulk items to arrive with your share box. MARKET CUSTOMERS – we need orders BEFORE YOUR MARKET. We cannot fulfill bulk orders AT the market – we just don’t bring enough to go around! Best, Kate, John & Laila
Lots of fall veggies =====>
At market this week!
Salad mix Kale Cilantro Lettuces Basil Tomatoes Cherry tomatoes Red and white onions Sweet onions Shallots Garlic Scallions Carrots Kohlrabi Broccoli Brussels sprouts Collards Hot peppers Sweet peppers Beets Parsley Potatoes of all kinds Dragon tongue beans Haricots verts Green cabbage Cipollini onions Bouquets Sunflower and pea shoots Other things we’ve forgotten
Roasted romano beans
Ingredients • 2 small red onions • 6 large cloves garlic, peeled • 2 1/2 pounds green and yellow Romano beans, stems removed, tails left on • 1 tablespoon rosemary leaves • 1 tablespoon sage leaves • 1 tablespoon thyme leaves • 3/4 cup extra-virgin olive oil • Kosher salt and freshly ground black pepper Directions • Preheat the oven to 350°F. • Peel the onions, trim the roots, but leave the root ends intact (this will keep the onions in wedges, rather than slices). Cut the onions lengthwise into 3 or 4 thick (about 1/3-inch) wedges. Slice the garlic cloves lengthwise into three or four thick slices each. • Toss all the ingredients in a large bowl with salt and some freshly ground black pepper. Transfer the beans to a baking sheet. Roast in the oven for 40 minutes, stirring every 10 minutes or so, until the beans are completely wilted, shrunken, and concentrated in flavor, with a little caramelization around the edges. (You may need to stir more often toward the end, to keep the beans from browning too quickly.)
Baked eggs in stuffed peppers
Ingredients
• 3 sweet bell peppers, red, orange or yellow • 2 tablespoons butter • 1 tablespoon olive oil • 2 cloves garlic, diced • ½ cup onion, chopped • 1 pound butternut squash, peeled, seeded and cut into a large dice, about 2 cups • 1 teaspoon dried thyme leaves • Kosher salt • ¼ cup brandy • ½ cup Ricotta cheese • ¼ cup crumbled Feta cheese • 6 eggs • 2 cups prepared marinara sauce • Freshly ground black pepper Directions • Preheat oven to 400 F°. • Cut peppers in half and remove ribs and seeds. Place cut side up in shallow microwave safe bowl or dish. Add ⅓ cup water to bowl. Sprinkle peppers with kosher salt and cover with plastic wrap. Microwave on high for 5 minutes. Remove and set aside. • Heat large skillet over medium high heat and melt butter and olive oil. Add garlic and cook for 1 minute, stirring after 30 seconds. Add onion and sauté for 2-3 minutes, stirring occasionally. Add butternut squash, thyme leaves and kosher salt and cook for another 5 minutes. Remove from heat. Add brandy. Return to heat and cook for 4-5 more minutes until brandy has cooked down and squash has softened and is easily pierced with a fork. Keep warm and add Ricotta and Feta cheese. Taste and season with more salt if desired. • Pour marinara sauce in bottom of 9 x 12 inch baking dish. Place peppers cut side up and spoon ½ to ¾ cup of butternut squash mixture into each pepper, creating a hollow for egg. Bake peppers and squash mixture for 10 minutes or until warmed through. Remove from oven. • Carefully break egg into small ramekin or measuring cup and slowly pour into each pepper taking care not to overflow egg. Repeat until each pepper is filled. • Season with freshly ground black pepper and bake peppers for 10-12 minutes or until whites of eggs are set. Serve each pepper with marinara sauce and extra feta cheese if desired.
Roasted brussels sprouts
Ingredients • 1 pint brussels sprouts (about a pound) • 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan • 5 cloves garlic, peeled • Salt and pepper to taste • 1 tablespoon balsamic vinegar Directions • Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper. • Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes. • Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm
Find us at the Market
Pentwater Farmers Market Thursday 10-1 LAST ONE OF TH YEAR! Ludington Farmers Market Friday 1-6 pm Manistee Farmers Market Saturday 8-1
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1043 E Freesoil Road Free Soil, Michigan 49411
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2018-01-22T12:15:09+00:00