you dont have to watch the vid, see description for recipe ideas
youtube.com/user/mmgraff1
you dont have to watch the vid, see description for recipe ideas
youtube.com/user/mmgraff1
Greetings Mousketeers: See my YouTube Channel for what’s in the bag, News and Recipes
https://www.youtube.com/user/mmgraff1
October 28th is your last week. Thank you all for supporting me and Community Supported Agriculture. Information for next year will be out soon!
Save the bounty! Roast garlic and freeze! Or just eat it 🙂
https://www.youtube.com/user/mmgraff1
Greetings, Mousketeers:
Reminder pickup is this week 11-1 pm
If you have issues with the time let me know right away
thanks
M
Greetings, Mousketeers:
Box:
Onions
Basil
Heirloom Tomatoes
Summer Squash
Sorrel: https://www.thekitchn.com/got-sorrel-10-colorful-spring-recipes-170262
Greetings:
Great recipes and ideas for you below
Assorted squash * I KNOW! BUT JUST LOOK AT THE RECIPES 🙂
Cherry tomatoes, Beets, parsley and oregano.
My youtube link: https://www.youtube.com/user/mmgraff1
Beets and squash: https://www.foodnetwork.com/recipes/food-network-kitchen/shaved-summer-vegetable-salad-recipe-2043133
Beet & Squash baked : https://www.farm2counter.com/recipes/vegetarian/baked-summer-squash-beets/ (use your herbs)
Cherry tomatoes and Beet Greens: https://feedmephoebe.com/on-the-job-spaghetti-with-beet-greens-and-blistered-tomatoes/
Basil Pesto with Squash
Summer Squash and beets: Recipe: Summer Squash Salad with Beets
This recipe uses ALL of the beets — leaves and roots. If you like raw zucchini in salads this way, you should consider getting a spiralizer or other kitchen utensil that does it easier and quicker. Beet roots cooked this way have a texture and sweetness similar to dried figs.
Cut the tops off 1 bunch of beets. Soak the leaves in a bowl of water while you slice the roots in rounds about 1/4″ thick.
Toss the sliced beets with 2 t. olive oil, salt, and pepper. Arrange on a baking sheet and bake at 350. When they are lightly browned on the bottom — which will take 15-20 minutes — flip them. The other side will brown much more quickly.
Meanwhile, drain the beet leaves, cut the stems off and then chop roughly. Chop 1 spring onion, whites and greens. Cook the onions in 1 T. olive oil until soft and beginning to brown, then add the beet greens and cook until tender, about 5 minutes. Season with salt and pepper.
Slice 1 lb. of zucchini or sunburst squash thinly. Cut the squash slices into ribbons. Toss in a bowl with the hot beet greens and allow to sit for 5 minutes. Dress with 1 T. balsamic vinegar or fresh squeezed orange juice, 1 T. olive oil, salt and pepper.
Serve the salad topped with crumbled goat chevre or feta cheese and the roasted beet slices.
Greetings:
In the bags :
Tomatoes
Cherry tomatoes
BAsil
Onions
Something else
Greetings, Mousketeers:
Canning tomatoes $40 / box, specialty canning squash $20 per box ( carrots sold out)
This weeks box:
Tomatoes
Arugula
Green Beans
Heirloom Squash