C.S.A. Week 6

Everything on the farm is in either a state of growth or decay. The tomatoes, peppers, and eggplant are reaching for the sky, bushing out, loaded with fruit. The squash plants are getting tired, slowly wilting under the pressure of bugs. Broccoli and Cauliflower plants having had their flowering heads chopped now lay on the ground waiting to get turned back into the soil. Full sized cabbage heads are coming out to be stored and sold out of the walk-in cooler. We are on a crash course towards fall, plants that are done are coming out to make room for cool loving greens. We watch the big storage roots get slowly bigger and have one eye on the onions waiting for their tops to brown and topple the sure sign they are ready to harvest. I walk the field temporarily overwhelmed by the amount of food that will have to be harvested and put into storage for the winter but remind myself it happens in pieces over several months, always pleasantly surprised when we finally finish.

A more accurate list than last week, had some last-minute changes when I stepped into the field last Tuesday morning.

In the share:

• Celery

• Sungolds

• Red Slicing tomatoes

• Kohlrabi

• Green Sweet Peppers

• Carrots

• Kale

• Cukes

Kohlrabi SLAW

Ingredients

3 cups kohlrabi (about 3/4 pound), peeled and cut into matchsticks

• 1 cup carrots (about 2 large carrots), julienned or shredded

• 1 apple, cut into matchsticks

• 2 green onions, thinly sliced

• 2 tablespoons chopped parsley

• 2 tablespoons olive oil

• 1 tablespoon white wine vinegar

• 1 tablespoon maple syrup, honey or sugar

• ½ tablespoon Dijon mustard

• ½ teaspoon salt

Remove any attached greens from the kohlrabi. Chop the kohlrabi, carrots, apple, green onion, into matchsticks, cut up parsley.

1. Mix in a bowl with the olive oil, white wine vinegar, maple syrup, Dijon mustard, and salt Enjoy immediately or refrigerate 1 to 2 days.

STUFFED GREEN PEPPERS

6Medium Fresh Tomatoes (peeled, seeded and chopped)

1Medium Onion (chopped)3Celery Ribs (diced)

8 ounces Tomato Sauce

1 cup Water

2 teaspoons Salt (divided)

½ teaspoon Pepper (divided)

4Medium Green Peppers

1 pound Lean Ground Beef (90% lean)

1 cup Instant Rice (cooked

)1 teaspoon Dried Basil

In a large saucepan, combine the tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer 10-15 minutes. Meanwhile, cut tops off of green peppers and remove seeds; set aside.

1. In a large bowl, combine the ground beef, rice, basil and remaining salt and pepper. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers.

2. Cover and simmer for 40-45 minutes or until beef is cooked and peppers are tender.