Happy Labour Day & Back to School everyone!
You can bet we were back at it today. The vegetables wait for no one! Today the beans were still looking great. The spinach crop must have lacked for rain when it really needed it, because it hasn’t grown a wink since last week. Luckily the savoy cabbage was looking wonderful, and the yellow doll watermelon finally ripened! It’s not a bumper crop like in previous years, but it means everyone can get a little something sweet, whether a yellow doll melon, a honey dew melon, or ground cherries. These little sweet treats fall to the ground when they are ripe. Just peel back the papery wrappers and enjoy the sweet treat inside.
They would make a good school snack. Our 3 are pretty happy to be back to school, and we are happy to send them. Thanks teachers and support staff, for expanding young minds and keeping them busy and engaged. You all make a world of difference!
delicata squash
yellow doll watermelons
savoy cabbage
The delicata squash is one beautiful hint toward fall. I find this squash to have a texture more like sweet potato. It cooks up a little quicker than other squashes due to its smaller size. You can even skip peeling, as the peel is edible. Slice the squash widthwise and scoop out the seeds for an even quicker cooking process. Read the full directions here.
It’s starting to cool down and that means comfort food! try this recipe for your savoy cabbage and parsley :).
Cabbage Roll Casserole from spendwithpennies.com
Ingredients
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- 1 pound lean ground beef
- ½ pound ground pork
- 1 onion diced
- 3 cloves garlic minced
- 1 cup tomato sauce
- 1 can tomato soup
- 28 ounces diced tomatoes 1 can, with liquid
- 2 tablespoons tomato paste
- 3 tablespoons fresh parsley
- 1 teaspoon dried dill
- salt & pepper to taste
- 1 bay leaf
- 2 ½ cups cooked rice (brown or white)
- 1 tablespoon olive oil
- 1 head cabbage chopped, (approx. 8 cups)
Instructions
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Preheat oven to 350°F. Butter a 9×13 pan.
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Brown ground beef, ground pork, onion and garlic until no pink remains. Drain any fat.
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Add tomato sauce, tomato soup, canned tomatoes, tomato paste, parsley, dill, salt, pepper, and bay leaf. Simmer covered for 10 minutes. Remove bay leaf and stir in rice.
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Meanwhile, heat olive oil in a large frying pan over medium heat. Add cabbage and cook until tender-crisp.
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Place half of the cabbage in the pan. Top with half of the beef/rice mixture. Repeat layers ending with beef/rice.
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Bake uncovered 25-30 minutes or until hot & bubbly.
Farm Shares this Week
whole shares week 15
Simply 6
- field tomatoes
- green beans
- bunch carrots
- romaine lettuce
- ground cherries
- delicata squash
Half
- field tomatoes
- green beans
- bunch carrots
- romaine lettuce
- delicata squash
- cherry tomatoes
- savoy cabbage
- yellow doll watermelon (yellow on the inside) or honey dew melon
- bunch of parsley
- bok choy
Whole
- field tomatoes
- green beans
- bunch carrots
- romaine lettuce
- delicata squash
- cherry tomatoes
- savoy cabbage
- yellow doll watermelon (yellow on the inside) or honey dew melon
- bunch of parsley
- bok choy
- eggplant
- red leaf lettuce
- mini field tomatoes
- yellow onions
- cauliflower
- honeycrisp or sweet yellow baking apples
Fruit
- 4 valencia oranges
- 6 bc sunrise apples
- 4 bc peaches
- 4 bc nectarines
- 1/2 pint blueberries
Hope you have a spendid week!