Week 29 Veggie List & Menu

Celebrate: More Apples, More Apple Recipes

“Adapt the pace of nature; her secret is patience.” –Ralph Waldo Emerson

Our CSA sent these words of wisdom in last week’s newsletter. It’s even more appropriate this week, since this week’s fruits and veggies look like an instant replay of last week’s. Patience is the tool that I need to re-make the Carrot Sambal, Roasted Beet Salad, and Apple Cake recipes from last week in an attempt to improve them from good to uniquely delicious.

It’s the midst of fall harvest season, and I’m attending two exciting foodie events this Saturday. First, I’m going to the Hilton for the King Arthur flour traveling baking show. King Arthur will be demonstrating Perfect Pies and Savory Scones—presumably with samples and most assuredly with recipe resources that I’ll share.

Second event is outdoors starting at 2pm—the Live Earth Farm Harvest Festival. If you’re a Santa Cruz/Bay Area local, come on down and meet farmers and CSA members. Also, make your own apple juice (& take some home), take a farm tour and pick apples, enjoy the Banana Slug String Band’s environmentally friendly songs for all ages, and sample apple pizzettes from the outdoor oven. I’m most excited about the apple syrup making and the pie contest—this year for $1 anyone can taste and vote on pies, and money supports Live Earth Discovery Program, and onsite program to teach schoolkids about organic farming. All are welcome to participate in the potluck at 6. Members also get a free pumpkin of their choice!

This week’s veggies:

Arugula

Beets
Collard greens
Green beans
Leeks
Lettuce
Hot peppers (padrones & Hungarian wax)

Yellow Finn potatoes
Summer squash
Dry-farmed tomatoes 

Gala apples

Warren pears

Strawberries

Leftovers: beet salad, carrots, hot peppers, applesauce, lettuce, Squash in fresh tomato sauce

Wednesday

Leftover turkey

Steamed green beans

Leftover beet salad

Thursday

Veggie burgers

Steamed summer squash

Leftover applesauce

Friday

Dinner at work (Bruce)

Dinner at Farmers Market gig (Robin)

Steamed greens

Make apple cake?

Saturday

Lunch:

Tacos, event foods

Dinner:

Turkey burgers

Sauteed Leeks with Collard Greens

Lettuce and tomato

Sunday

Lunch:

Veggie burgers

Salad

Dinner:

Bruce’s Chicken with Peppers, Zucchini, and Tomatoes

Skillet roasted potatoes with rosemary and garlic

Carrot Sambal

Monday

Roasted turkey

Roasted beet salad

Tuesday

Leftovers