In your boxes this week…

cauliflower Refrigerate in coldest part of the fridge.  Caulifllower grows in a compact head shielded from sunlight by its outer leaves, so it doesn’t develop chlorophyll and thus remains white.  Steam a whole (trimmed and cored) cauliflower by placing it right side up in a basket colander over boiling water, cover, 20 minutes.  Or steam the florets in 6-10 minutes.  Great in curry dishes.

onions

red pepper

garlic

sweet potato NEVER store in fridge.  Basement or pantry, ideally at 55-65F but can tolerate warmer temps.  Bake at 350F for 45-50 minutes.  Great paired with black beans (see recipe below).

salad mix A mix of baby lettuce leaves, spinach, Asian greens.  Rinsed and ready to eat.

spinach Rinsed and ready to eat.

apples

Down on the farm

Ben worked with RR Fencing to put in sheep and goat fences on our farm.  We’ll likely wait until next summer to get animals because we want our newly seeded pasture to get well established before the goats start munching.

Recipe of the week

Black Bean Sweet Potato Burritos

3 C sweet potatoes (peel and dice small)

1/2 onion (chop)

Saute in large frypan in 1 T oil just until tender.  Add water or apple juice as need to prevent sticking.

2 C cooked black beans

1 t ground cumin

3/4 t ground cinnamon

1/2 t salt

Add and cook until heated through.

8 flour tortillas

1 1/2 C cheddar cheese (shredded)

Divide bean mixture and cheese among the tortillas and roll up.  Place in 9 x 13 baking pan.  Lighly spray with olive oil if desired.  Cover pan with foil and bake at 350F for 20-25 minutes.  Garnish with sour cream, salsa, cilantro.