The last share of the regular season contains: 1 bunch each of orange and purple carrots, 1 pound broccoli, 2 heads of tom thumb lettuce (tiny), 1 pound gretel eggplant, 1 large red tomato, 4 pounds burgundy sweet potatoes, 2 pounds red onions, 2 bulbs garlic.
Still a little bit of hot summer crops going to ease you into fall foods. The sweet potatoes are ready to eat but will also keep for a long time. They are best kept in a dry, warm place. Counter top or cabinet by fridge or stove are good places. The purple carrots are yellow inside and make a beautiful salad when cut lengthwise.
Thank you for being a part of our CSA this year! We hope you enjoyed it. It gives meaning to our work to be growing food for you!
Saute 1 red onion, thinly sliced, and 3 cloves of garlic in olive oil until translucent. Slice the eggplant into rounds with the peels on and add to the onions. Continue to saute until eggplant are soft. Add 1 diced tomato and 1 teaspoon greek oregano and cook 5 minutes more. Puree all together and return to the pan. Salt and pepper to taste. We like toasted fennel seed in this as well. Let it cook all together, adding a little red wine or water to keep it from burning, for 20 minutes or so. I like this sauce over pasta with canellini beans or over mashed potatoes or baked sweet potatoes.
Those of you who are buying another 4 weeks, we’ll see you next week. Those of you who have credit to spend can do so until the Saturday before Thanksgiving at the North Asheville market and/or RAD market until November 6.