CSA Tuesday October 3 and Wednesday October 4

CSA Tuesday October 3 and Wednesday October 4 2017 M1. Sautéed Beets, Greens, and Pasta (26) and Kale Salad (recipe below). M2. Meat-Loaf (74), mashed potatoes, and kale salad. M3. Risotto with Green Beans (25) and artisan bread M4. Pan Grilled Salmon (80) and Mildred Schulz’s Green Beans and Potatoes (24) M5. Escarole and Walnut Salad (38), grilled steak, and artisan bread. M6. Toasted artisan bread topped with Caramelized Peppers (50) topped with Poached Eggs (77) Share Contents M1. 12 oz. pasta, bowtie is good. Garlic from last week Beets M2. 1.5 lbs ground beef or mixture of beef and pork, on, 2 eggs, ketchup, quick cooking oats M3. Onion, Arborio rice, 4 cups chicken broth, 4 oz. Calvander or parmesan cheese, prosciutto Green beans or bacon, basil or dried basil. Artisan bread . M4. 6 oz. salmon filet per person. Frozen is fine. Onion. 3 strips bacon or turkey bacon. Kale, Lacinato M5. Walnuts, small red onion, Calvander or parmesan cheese. Steak. Artisan bread. Peppers M6. Artisan bread, onions, and eggs. Potatoes, red Eggs for weekly, Calvander cheese for Wednesday subscribers. Wednesday meat subscribers petite seal medallions and ground beef.

Escarole

Kale Salad 8 oz kale, trimmed and cut in ribbons 1 Tablespoon olive oil 1.5 Tablespoons wine or balsamic vinegar 1/2 teaspoon minced onion (optional)

1/4 teaspoon sugar Salt and pepper to taste

Toss greens with dressing. This salad can be stored in the refrigerator for several days.