In celebration of Canadian Thanksgiving, we have sweet potatoes this week! We were much more successful in harvesting sweet potatoes this time. They’ve gotten bigger, and thanks to the crazy rainstorms we had last week, the ground was nice and soft. Pulling the sweet potatoes out was a breeze.
I can’t believe that there are only two more weeks of CSA left! My Thursdays are going to be so boring.
We are having a CSA closing event on Sunday, October 27. Come out to Pearlstone, plant some garlic, network with other members, and give us some feedback. We want to continue to adapt our CSA program to the best it can be for all our loyal members.
Get excited for leeks next week!
Don’t stop the beet.
This week’s share was:
- 1.5 lb Sweet Potatoes
- 1 bulb Fennel
- 1 bunch Kale
- 1 Head Lettuce
- 1 bunch Radishes
- 1 bunch Beets
- 1 huge Kohlrabi
- Peppers (1 big, 3-4 little)
- 1 bunch Cilantro OR Parsley OR Dill
Red Pepper and Fennel Bulb Salad
- 1 medium red bell pepper
- 1/3 cup pine nuts, toasted
- 3 tablespoons sesame seeds, toasted
- 1 head leaf lettuce, torn into bite-size pieces
- 1/2 bulb fennel, diced
- 2 tablespoons soy sauce
- 1/4 cup vegetable oil
- Black pepper to taste
Preheat broiler. Grill pepper under the broiler until the skin is blackened, and the flesh has softened slightly. Place pepper in a paper bag or resealable plastic bag to cool. Remove the seeds and skin (the skin should come off the peppers easily now). Slice into strips.
Set oven to bake at 350 degrees F (175 degrees C). Place pine nuts and sesame seeds on a baking sheet, and toast until beginning to brown. They’ll smell great!
Combine lettuce greens, fennel bulb, and red pepper in a salad bowl. In a small bowl, whisk together soy sauce and vegetable oil. Pour over salad, and toss to coat. Sprinkle with pine nuts and sesame seeds, and season to taste with ground black pepper.