This is our final
week for the Summer season CSA. We hope it has been a
positive experience for you all! Next week we begin
our Fall season CSA and today is the last day to sign up, as
we are finalizing our preparations. If you have not
filled out and returned the survey from last week, we would
appreciate you still doing so and returning it next week, or
through the mail.
During the Fall season, Week 2, for those of you who
regularly pick-up at the Farmers' Market there has been a
location adjustment. On Saturday, September 13, from 9
a.m. - 1 p.m. we will park and set up our booth in Dr. Kash
Siepert's parking lot which is above our regular Farmers'
Market spot. Please park below and walk up to our
booth for your Harvest box. If you need assistance we
will carry your Harvest box back to your car. On that
day the Umpqua Valley Farmers' Market will join the Roseburg
Harvest Festival at Stewart Park. Over the past couple
of years we have participated at Stewart Park, but have
found that this venue doesn't work well for us. It is
a much longer day and the produce suffers from being out in
the heat for so long. Also, parking for the Farmers'
Market customers has been a problem. In addition most
people come to this event for the entertainment, not to
purchase produce which they will have to carry around with
them. So we have made special arrangements with Dr.
Siepert to use his parking lot for the day. We will
bring extra produce for those of you who may want to
supplement your Harvest box and for other Farmers' Market
customers who will be looking for us at our regular
location. The following week the Umpqua Valley
Farmers' Market will return and will remain in the regular
location until the last Saturday in October.
We hope to see you all net week and enjoy what is left of
the wonderful days of Summer!
Happy veggie cooking!
Your Farmers,
Norm, Cinda, Glen and Wendy
In this week's box:
3/4 lb skinless,
boneless chicken breasts
3 slices bacon
2 cloves garlic
1 1/2 C Picante Sauce or other salsa
1 16 oz can black beans, un-drained
1 large bell pepper, chopped
1 tsp ground cumin
1/4 tsp salt
1/2 C sliced green onions
12 flour tortillas
6 oz shredded Monterey Jack Cheese
Toppings: Shredded lettuce, chopped tomatoes, sour cream,
avocado slices and cilantro
Preparation
Cut chicken into short, thin strips. Cook bacon
in 10 inch skillet until crisp. Remove to paper towel
& crumble. Pour off all but 2 T drippings. Cook
& stir chicken and garlic until no longer pink. Stir
in 1/2 cup Picante Sauce, beans, bell pepper, cumin & salt.
Stir in green onion & bacon. Spoon heaping 1/4 cup
bean mixture down center of each tortilla; top with 1 T
cheese. Roll up; place seam side down in lightly
greased 13x9" baking dish. Spoon remaining 1 cup sauce
evenly over enchiladas. Bake 350 degrees 15 minutes.
Top with remaining cheese; return to oven for 3 minutes.
Serves 6.
Ingredients
1 head red cabbage, about 2 pounds
2 tablespoons butter
1 onion, sliced
2 Paula Red Apples, cored, peeled and sliced
1 tsp dry dill ( T if using fresh dill), plus more for
garnish
2 bay leaves
1/2 cup chicken broth, low sodium
1/3 cup apple cider vinegar
2 tablespoons sugar
Salt and pepper, to taste
Preparation
Quarter the cabbage and cut away the core, then cut the
quarters into thirds. Rinse in cold water and set
aside. In a large stockpot, melt butter over medium
heat. Sauté the onion and apples for 2 minutes until
they begin to soften. Add the dill, bay leaves,
cabbage, and broth. Cook for 5 minutes until it begins
to wilt. Stir in the vinegar to preserve the red
color. Add sugar, salt, and pepper and cook for 20
minutes until the cabbage is soft, stirring occasionally.
Garnish with dill before serving.
Ingredients
2 cups roasted corn from the grill*
2 cups finely chopped fresh tomatoes
1 roasted bell pepper, chopped*
1 ripe avocado, chopped
1/4 cup chopped fresh Cilantro or Basil
2 tablespoons fresh lime juice
2 green onions, chopped
1 garlic clove, minced
1 to 2 Jalapeno peppers, seeded and minced
Sea salt and freshly ground pepper, to taste
*Grill corn and bell pepper directly on grill grates over
high heat. (Rub a little olive oil or use non-stick
cooking spray on pepper before grilling; grill corn in
husks, or shuck and rub olive oil on corn before grilling.)
Preparation
Cut grilled corn off cob and combine with tomatoes,
grilled pepper, avocado, cilantro or basil, lime juice,
green onions, garlic and Jalapeno pepper in a large bowl.
Toss until thoroughly mixed. Add salt and pepper to
taste. Serve with grilled chicken or steak, use as
topping on hamburgers, or pass around the chips and enjoy.
Ingredients
For Filling:
6-8 tart Paula Red apples
1 (16 oz) can whole berry cranberry sauce
3/4 C sugar
1 T flour
For Topping:
3/4 C all-purpose flour
1 C brown sugar, firmly packed
3/4 C chopped walnuts
1/2 C butter, melted
3/4 C rolled oats
1 tsp cinnamon
1/2 tsp nutmeg
Preparation
Preheat oven to 350 degrees.
In a large bowl, stir together the cranberry sauce,
granulated sugar and flour. Peel the apples, quarter,
remove core and cut into thin slices, about 1/4 inch thick.
Toss with the berry mixture to coat well. Transfer to
a 9x13 pan.
In the same bowl, stir together all of the topping
ingredients, adding the melted butter last. Crumble
over the filling to cover the fruit.
Bake at 350 degrees for 40-45 minutes.
