Common Good City Farm: Market CSA pick-up on Wednesday, 09-26-2018
From: Common Good City Farm
Of Common Good City Farm Sent: Tuesday, September 25, 2018 1:31 PM Subject:September 26 Market CSA Pick-up
Wed, September 26 Market CSA Pick-up
Note: No CSA Pick up on Wednesday, October 3 due to A Night on
the Farm the following day.
Thank you to everyone for bringing back their pint and quart
Reminder: starting Wed, October 10 to Wed, Nov 14, the Farm
Market will only be open on Wednesdays from 4 - 6 pm.
are able to bring back your pint and quart mason jars as well,
that would be much appreciated!
Sweet Potato Greens
Dragon's Tongue Beans
Yellow Sweet Peppers
Red Sweet Peppers (limited)
Cherry Tomatoes (Limited)
Hot Peppers: Red Ember and Jalapenos
Pickled Summer Squash
Hot Pepper Jelly
Sweet Chili Sauce
Vegan Butternut Squash Okra Gumbo
with Brown Rice
for the roux:
¼ cup avocado oil
(or other mild oil)
1 cup unbleached
white flour (or you can use white whole wheat)
about 4 cups
cooked brown rice (1/2 cup per serving)
Tabasco or other
vinegar based hot sauce
for the simmer:
8 cups water
3 cups sliced
2 cups cubed
2 cups chopped
vegan andouille sausage or your favorite cooked beans
for the saute:
¾ cup minced
¾ cup minced bell
1½ teaspoons salt
(or to taste)
1 teaspoon ground
black pepper (or to taste)
½ teaspoon to 1
tablespoons ground cayenne pepper, to taste
In a large soup
pot,over low heat, add the oil and flour and mix well. You
will slowly toast this mixture. It will start out a pale
white and then after about 15 minutes it will be a light
brown. After 15 more it will be more maple colored.
important thing is to not let this burn and stir often
throughout the roux cooking process. If you burn it you must
throw it out and start again. So go low and slow. Since this
process takes about 30 minutes I like to prep my veggies
while this is cooking. Cut a little, stir the roux, cut some
Once the roux is
a medium brown and begins to smell almost like toasted nuts,
add in the the onion, bell pepper, and garlic. Turn up the
heat to medium low, stir and saute until the veggies begin
Add in the herbs
and spices. You can leave the salt, pepper, and cayenne to
add before serving if you want. Or start small and add more
at the end if you're not sure how you like it yet.
Add the water,
okra, butternut squash, and andouille or beans. Cover and
let cook over medium-low heat until the okra and squash are
soft, about 20 minutes.
re-season salt, pepper, and cayenne as needed.
Serve topped with
rice and hot sauce on the side.
freezes well too, so I make up containers with th gumbo and
rice to freeze for grab and go lunches!
You can make a monthly recurring donation to Common
Good City Farm through Network for Good. Monthly
donations help us sustain and grow our educational programs,
and provide a steady source of income for the farm. Help
us celebrate 10 years with a $10/month donation!