From: Common Good City Farm
Sent: Tuesday, October 9, 2018 12:58 PM
Subject: October 10 Market CSA Pick-up (4 - 6 pm only)
Wed, October 10 Market CSA Pick-up
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!
New this week: Radishes
Mesclun Greens
Mustard Greens
Butternut Squash
Swiss Chard
Sweet Potato Greens
Heirloom Tomatoes (limited)
Cherry Tomatoes (Limited)
Dragon's Tongue Beans
Okra
Eggplants
Yellow Sweet Peppers
Red Sweet Peppers
Cucumbers (limited)
Hot Peppers: Red Ember and Jalapenos
Pickled Radish
Pickled Summer Squash
Hot Pepper Jelly
Sweet Chili Sauce
Pear-Apple Butter
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Tortellini with Eggplant and
Peppers
Ingredients
- 2 tablespoons
olive oil
- 1 medium
eggplant, cut into ½-inch pieces
- 2 bell peppers,
cut into 1/2-inch pieces
- kosher salt and
black pepper
- 4 cloves garlic,
finely chopped
- ¼ teaspoon
crushed red pepper
- 3 cups low-sodium
vegetable broth
- 1 pound cheese
tortellini (fresh or frozen)
- ½ cup fresh
flat-leaf parsley, chopped
- ½ cup grated
Parmesan (2 ounces)
Directions
1. Heat the oil in a large skillet over medium-high heat.
2. Add the eggplant, bell peppers, ½ teaspoon salt, and ¼
teaspoon pepper. Cook, stirring occasionally, until the
vegetables begin to soften, 6 to 8 minutes.
3. Add the garlic and crushed red pepper and cook, stirring, for
1 minute.
4. Add the broth and tortellini. Simmer, covered, stirring
occasionally, until the tortellini are cooked through and most of
the broth is absorbed, 12 to 15 minutes.
5. Stir in the parsley and ¼ cup of the Parmesan. Spoon into
bowls and sprinkle with the remaining ¼ cup of Parmesan.
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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!
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