CSA Harvest #16 : October 8 & 10


sample full share for this week


sample full crate: Oct 10 2013


in your crate


(notice that I have high-lighted & hyper-linked a number of the veggies included in your crate this week. If you click on these with your mouse, you’ll see our web posts which have more info, recipes, storage ideas, etc regarding these crops. You may have to scroll down some, sort through some other info, but you’ll find some valuable details regarding those crops in the links. Hope this is helpful)





hot peppers

winterbor kale

brussels sprouts

tatsoi (full shares only)

green or red storage cabbage (full shares only)


salad mix

winter squash




Zabars Product Specials 6


Karen M. sent us this recipe. Thanks to Karen!

Barry tells me that this really makes the kale worth having week after week after week (after week). Hope you agree!

Karen sent us this from Zabars.com


Zabar’s Roasted Kale Salad


by Andrew Regnier, Zabar’s Executive Chef

About a year ago Andrew added what is now known as “that amazing kale salad” to our prepared foods counter! He calls it

Zabar’s Roasted Kale Salad

but pretty much everyone who tries it calls it delicious.

By roasting the kale it softens and loses any bitterness. The addition of cranberries and almonds gives it a perfect sweetness and crunch, and the dressing… the dressing! Take Andrew’s advice and double the recipe, you will be amazed at what these simple ingredients transform into.


1 large bunch of kale

1/4 cup dried cranberries

1/4 cup toasted sliced or slivered almonds

olive oil



2 Tablespoons Olive Oil

2 Tablespoons Lemon juice

1 1/2 teaspoon Honey

1 clove garlic (mashed)

2 Tablespoons Tahini

1 Tablespoon Parmesan Cheese

a pinch of red pepper flakes

water to thin as needed

salt to taste

Warning: You may want to double the recipe for the dressing – it’s awesome!


Combine all dressing ingredients in a bowl and mix until completely combined. Let sit while you make the salad.


Preheat oven to 350 degrees.

Remove and discard the stems from each leaf of kale and wash leaves thoroughly. Spin dry in a salad spinner or dry completely with a dish towel. Place the leaves in a bowl and drizzle with olive oil and salt. Mix well. Use two cookie sheets or two half sheet pans, spread out the leaves so as to not bunch up.

Cook the kale in a 350 degree oven for about 8-10 minutes until the edges of the leaves start to brown. Remove and cool to room temperature.

Mix the cooked kale, cranberries, toasted almonds and dressing! That’s it!


1/4 – 1/3 cup cubed extra firm tofu or tempeh


1/3 cup teriyaki sauce

1 Tablespoon brown sugar

1 teaspoon sesame oil

If you like Tempeh or Tofu (we use tofu) you can cube it and toss it in a fry pan with a little teriyaki glaze until just browned.

Let it cool to room temperature and add it as a garnish. It’s delicious!

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