see the list of produce items available at Wednesday's Common Good City Farm Market CSA
From: Common Good City Farm
Sent: Monday, October 22, 2018 2:57 PM Subject:October 24 Market CSA Pick-up (4 - 6 pm only)
Wed, October 24 Market CSA Pick-up
Reminder: 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!
New this week: Sweet potatoes and Leeks
Our sweet potatoes are ready!
Please note, that they have not been cured yet so we recommend
using them within 1-2 months.
If you would like to store your sweet potatoes longer than that,
you can cure them at home by placing the sweet potatoes in a
single layer in a plastic bag, poke a few holes. close the bag,
and place in a warm window or anywhere that gets warm. If
there is a draft in some of these locations, then you can place a
towel or a quilt over them. Wait 10 days. The potatoes that are
firm and moist are ready. The sweet potatoes that are soft should
be discarded. Once cured, the sweet potatoes should be stored in
a cool, dry area.
For more information, see Tenth
Red Leaf Lettuce
Sweet Potato Greens
Heirloom Tomatoes (limited)
Dragon's Tongue Beans
Yellow Sweet Peppers
Red Sweet Peppers
Hot Peppers: Red Ember and Jalapenos
Pickled Summer Squash
Hot Pepper Jelly
Sweet Chili Sauce
Potato, Apple, and Leek Casserole
2 medium leeks,
white and light green parts sliced lengthwise and thinly
Salt and freshly
fresh thyme leaves
1/2 cup heavy
1 large sweet
potato (about 1 pound), peeled and sliced into
1 large or 2
medium red skinned apples, such as Gala or Honeycrisp (about
12 ounces), halved, cored and cut into 1/4-inch slices
1/4 cup freshly
Preheat the oven
to 350 degrees F.
In a large
skillet, heat 1 tablespoon of the oil over medium heat. Add
the leeks and 2 tablespoons water; season with salt and
pepper. Cook, stirring occasionally, until tender but not
browned, about 8 minutes. Add the thyme and then the cream
and cook until the liquid thickens, about 2 minutes; set
In a 2-quart
shallow baking dish, arrange the sweet potato in overlapping
layers. Spread the leek mixture evenly over the potatoes.
Arrange the apples in an overlapping layer on the leeks.
Brush the apples with the remaining tablespoon of oil and
sprinkle with the Parmesan. Cover tightly with aluminum foil
and bake 40 minutes. Uncover and continue to bake until the
Parmesan is golden brown and melted, about 20 minutes more.
The tip of a paring knife should easily pierce the apples
and potatoes. Let cool 10 minutes before serving.
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!