CSA
NEWSLETTER #11
OCTOBER 13, 2004
THERE WILL BE NO PRODUCE PICK UP THIS COMING WEEKEND, NOR
ANY OTHER WEEKEND IN OCTOBER, AS WE HAD A COUPLE OF FREEZES THAT
KILLED MOST EVERYTHING. BUT, YOU WILL BE ABLE TO PICK UP SOME
WINTER PRODUCE THE FIRST WEEKEND IN NOVEMBER, WEATHER
PERMITTING.
MEANWHILE, CHECK OUR NEWSLETTERS EACH WEEK FOR A NEW RECIPE AND
ANY OTHER NEWS.
OBSERVED:
***TAKE NOTE: THERE IS GOING TO BE A CONFERENCE FOR
COMMUNITY SUPPORTED AGRICULTURE
CALLED "GROWING TOGETHER" IN TUSTIN, MICHIGAN ON NOVEMBER 12-14,
2004. THERE WILL BE WORKSHOPS AND PRESENTATIONS, CSA TOOLS AND
RESOURCES, MUSIC, DANCING AND DISPLAYS.
***TIM & I
WILL BE THERE AND HOPE TO SEE SOME OF YOU THERE, TOO.
***YOUR INPUT IS ALWAYS WELCOME. HOW HAVE WE BEEN DOING THIS
SEASON?***
***DO YOU HAVE ANY WISH LIST ITEMS FOR THE 2005 YEAR? IF SO,
PLEASE EMAIL YOUR IDEAS & BE SPECIFIC IN THE TYPES OF PRODUCE
YOU PREFER, AS WE PLACE OUR SEED ORDERS IN DECEMBER AND PLANT IN
THE GREENHOUSES IN FEBRUARY. (FOR EXAMPLE, "HUNGARIAN HOT WAX
PEPPERS" IS MORE HELPFUL THAN JUST "PEPPERS" UNLESS OF COURSE
YOU LOVE ALL PEPPERS). THANK YOU!
KINDLY REMINDERS:
SEND ME ANY
RECIPES/PREPARATION TIPS THAT I MAY BE ABLE TO INCLUDE IN A
FUTURE NEWSLETTER. SIMPLE IS BEST.
*RECIPES*
You can
serve the following recipe over rice or pasta, or use as a side
dish.
Fresh
Pepper Medley Stir-fry
4 cups 3-4
varieties of chopped peppers
1 cup
chopped onions
1 cup
mushrooms
1 clove
garlic
1/2 cup
grated Parmesan cheese
1 tbs
Italian seasoning (see below for recipe)
1 tsp salt
1/2 tsp
freshly ground pepper
1 tbs oil
(optional)
Chop all
vegetables; set aside. If using, heat oil over medium heat.
Combine
cheese and seasoning in seperate bowl.
Stir-fry
vegetables in oil for 5 minutes; add cheese mixture. Stir-fry 10
more minutes. Serve over rice or pasta, or use as a side dish.
NOTE: You
may use no oil by stir-frying on low with a bit of water; this
takes a bit longer. Enjoy!
Salt-Free
Italian Seasoning Mix
1 tbs dried
basil
1 tbs dried
oregano
1 tbs dried
parsley
1 tbs dried
thyme
1 tbs dried
marjoram
1/2 tsp
paprika
1/4 tsp red
pepper flakes
Combine all
ingredients and store in airtight container. Mix thoroughly
before using.
NOTE: When
using fresh herbs, use 2-3 times more than the dried.
Our friends
and relatives rave about my honey chicken/turkey! The following
recipe will be a sure hit at your dinner table as well!
Robin's
Honey Chicken
16 oz bottle
of honey (clover is very tasty!)
Whole
chicken, about 3 1/2 lbs fresh
Set oven
temp to 350 degrees. Wash chicken under cold water. Pat
dry with paper towel. Place in roaster pan or
ceramic/corning bake ware that has a lid. Pour honey over
chicken; cover and bake. Baste every 20-30 minutes and cover
again with more honey. Bird will be done when a leg can be
pulled off.
If you
want to cook a frozen bird: turn temp down after 1 1/2 hours
to 275 degrees and finish cooking, until leg can be pulled off.
(Meanwhile, keep basting from juices at bottom of pan and each
time cover again with honey).
If
cooking a larger bird, say 6 1/2 lbs:
Oven temp:
350. Baste every 30 minutes and cover again with honey. Bird
will be done in about 4 hours, or when the leg pulls off. If
frozen: turn temp down after 2 hours to 300 degrees and
finish cooking about 2 1/2-3 more hours, until leg can be pulled
off. Enjoy!
NOTE:
You can use the above chicken recipes for turkey also, just
adjust your cooking time.
***SEE NEXT
WEEK'S NEWSLETTER FOR A NEW RECIPE TO TRY!
