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Full Shares
Jalapeno Peppers!
Corn
Carrots
Butternut Squash
Eggplant
Beets
Peppers
Yellow Squash
Zucchini
Cucumbers
Red Cabbage
Napa Cabbage
Tomatoes
Calalloo
Red Leaf Lettuce
Green Boston Lettuce
Mustard Greens
Sage
Parsley
Half Shares
Lemon Balm
Parsley
Corn
Carrots
Peppers
Yellow Squash
Zucchini
Cucumbers
Calalloo
Green Boston Lettuce
Arugula
Due to
availability not all shares will have the exact same contents.
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Hello
CSA Members!
We
here at Heavens Harvest Farm hope you all had a great Labor Day!
We
are enjoying beautiful weather with just the right amount of sun and a light
breeze.
The
boxes are filled to the brim this week with a wonderful variety of fresh
organic vegetables. Enjoy!
-Ashley
& Ethel
The jalapeño
is a medium to large size chili pepper which is
prized for its warm, burning sensation when eaten. Ripe, the jalapeño can be
2–3½ inches (5–9 cm) long and is commonly sold when still green. It is a
cultivar of the species Capsicum Annuum originating in Mexico. It is named after the town of Xalapa, Veracruz, where it was traditionally produced.
Arugula is an aromatic salad
green. It is also known as rocket, roquette, rugula and rucola, and is
popular in Italian cuisine.
Arugula is an
excellent source of vitamins A and C, folic acid, calcium, manganese, and
magnesium. It's also a very good source of potassium,
iron, zinc, riboflavin, and
copper.
Arugula and other cruciferous vegetables contain a group of
anticancer compounds
known as glucosinolates. These compounds exert
antioxidant activity, and are potent
stimulators of natural detoxifying enzymes in the body.
Arugula, like other greens, is rich in many essential
vitamins and minerals, as well as
important phytochemicals. Arugula contains
phytochemicals such as carotenes and
chlorophyll. Those phytochemicals make it an excellent
source of antioxidants.
Arugula Pesto
1 bunch arugula, stems removed (about 4 ounces)
2 3/4 teaspoons of coarse or Kosher salt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
Fill a large bowl with ice and add water, set aside. Fill a medium
sized saucepan with water and the 2 1/2 teaspoons of salt, and bring it to a
boil. Add the arugula and as soon as the water returns to a boil, remove the
arugula with a slotted spoon and place it immediately into the ice water to
stop the cooking process.
Transfer the arugula to several layers of paper toweling or clean kitchen
towels and allow to drain. Roll up the towels and squeeze as much moisture as
possible from the arugula.
Place the
arugula in a blender jar and add the oil, 1/4 teaspoon of salt and the pepper
and puree until the mixture looks like thick pesto. There will be a
small amount of oil on the surface. Use immediately or transfer the
mixture to a jar with a tight fitting lid if you are going to store it.
This will keep for at least 5 days, refrigerated. Before using,
stir the pesto to incorporate the oil accumulated at the top.
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