Now that the regular CSA season is over, we have been catching up on field work; getting drip tape and plastic out of the fields, laying some raised plastic beds for next year, weeding and putting in cover crops and living mulch. There is still much work to be done, but it is a bit laid back now. We will still have veggies for sale at our Farm Stand at the pick-up site on campus. See below for a list of items that will be available for sale!
If you were a part of the regular 2016 CSA Season, we want to hear from you! Please fill out this anonymous survey by clicking on this link. This will be the last week the survey will be open.
We are still taking pre-orders for the Thanksgiving boxes. Anyone is invited to purchase a box, so tell your friends and family! We will have two different boxes available: a Winter Storage box and a Fall Greens box. Both boxes have some of the same items, but the winter storage box has more items such as potatoes, winter squash and root crops whereas the fall greens box is heavier on the kale, lettuce, collards, etc. Each box is $30 and quantities will be limited. If you would like a Thanksgiving box, you may sign up for one via the Farmigo website here.
What’s In Your Share
For this week, you’ll receive:
+ Butternut Squash
Farm Stand Extras
For Sale this week, we’ll have:
+ Jester Winter Squash
+ Green Onions
+ Lettuce Heads
+ 2nds Sweet Potatoes
+ Larger Pumpkins
+ Small Pumpkins
+ Butternut Squash
Parmesan Cauliflower Tater Tots
From Eating Well magazine
1 medium head cauliflower (about 2 lbs), trimmed and broken into small florets
5 Tbsp all purpose flour
1/4 cup grated Parmesan cheese
3/4 tsp freshly ground pepper
1/2 tsp salt
2 large egg whites, whisked until frothy
3/4 cup coarse dry whole-wheat breadcrumbs (panko)
Canola or olive oil cooking spray
1. Bring a large pot of water to boil. Add cauliflower and boil until tender, 10 to 12 minutes. Drain in a colander, shaking to remove excess water. Return the cauliflower to the pot and dry over medium-low heat, stirring with a wooden spoon, about 3 minutes. Remove from heat. Using a potato masher, mash the cauliflower until it resembles clumpy rice. Transfer to a large bowl to cool, stirring occasionally.
2. Stir flour and cheese into the cooled cauliflower. Season with pepper and salt. Stir in egg whites. Line an 8 inch square baking dish with plastic wrap, allowing the wrap to hang over the edges. Spread the cauliflower mixture into the pan, compacting it into an even layer. Cover with plastic wrap and chill in the freezer until very cold, 1 to 2 hours.
3. Preheat oven to 400 F. Coat a large baking sheet with cooking spray.
4. Spread breadcrumbs on a plate. Gently turn the cauliflower mixture out onto a cutting board, removing the plastic wrap. Cut it into 36 evenly sized pieces. Roll the pieces in the breadcrumbs, turning to coat all sides. Place on the baking sheet, about 1 inch apart.
5. Coat the tots with cooking spray. Bake, turning once halfway through, until browned, 35 to 45 minutes.
Serves 6, 6 tots each.