Tuesday, September 25, 2018

Common Good City Farm: Market CSA pick-up on Wednesday, 09-26-2018


From: Common Good City Farm On Behalf 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 containers.

Reminder: starting Wed, October 10 to Wed, Nov 14, the Farm Market will only be open on Wednesdays from 4 - 6 pm.

If you are able to bring back your pint and quart mason jars as well, that would be much appreciated!


Butternut Squash
Beet Greens
Swiss Chard
Sweet Potato Greens
Heirloom Tomatoes
Dragon's Tongue Beans
Okra
Eggplants
Yellow Sweet Peppers
Cucumbers (limited)
Red Sweet Peppers (limited)
Cherry Tomatoes (Limited)
Hot Peppers: Red Ember and Jalapenos


Pickled Radish
Pickled Summer Squash
Hot Pepper Jelly
Sweet Chili Sauce
Pear-Apple Butter

Vegan Butternut Squash Okra Gumbo with Brown Rice

Ingredients

  • for the roux:
  • ¼ cup avocado oil (or other mild oil)
  • 1 cup unbleached white flour (or you can use white whole wheat)
  • for serving:
  • 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 okra
  • 2 cups cubed butternut squash
  • 2 cups chopped vegan andouille sausage or your favorite cooked beans
  • for the saute:
  • ¾ cup minced onion
  • ¾ cup minced bell pepper
  • 2 teaspoons garlic
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 2 teaspoons regular paprika
  • 1½ teaspoons dried thyme
  • 1½ teaspoons salt (or to taste)
  • 1 teaspoon ground black pepper (or to taste)
  • ½ teaspoon to 1 tablespoons ground cayenne pepper, to taste
Directions
  1. 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.
  2. The most 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 more, etc.
  3. 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 to soften.
  4. 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.
  5. 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.
  6. Taste and re-season salt, pepper, and cayenne as needed. 
  7. Serve topped with rice and hot sauce on the side.
  8. Note: this freezes well too, so I make up containers with th gumbo and rice to freeze for grab and go lunches!
Recipe from Healthy Slow Cooking

 


Save the Date for
A Night on the Farm
Thursday, October 4 
6:30 - 8:30 pm 


Did you know?

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!




Copyright © *2018* *Common Good City Farm*, All rights reserved.
Our address is:
*PO Box 26030 Washington DC 20001*
*Farm: V St NW between 2nd and 4th St*

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