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Bittersweet Gardens

October 2, 2018 Issue No. 5

News from Bittersweet Gardens Happy October! Welcome to Week 5 of our fall harvest!

We have exciting news this week: our Gardens addition has reached its final stages and we have started moving into our new space piece by piece! Stay tuned for more updates.

Mike and Keerston harvested green onions for your boxes this week, and Keerston carefully cleaned them and packaged them for you. Mike and Darin helped harvest greens for your boxes this week, and Keerston and Gabe harvested peppers! Donnie harvested and packaged your basil for your enjoyment this week.

Our tomatoes have slowed considerably, so we hope you enjoy the last of our summer’s fruits. This is our first week for beets! If you haven’t already discovered your favorite method of preparing them, these tasty roots are delicious gently boiled in salted water, sliced and roasted with olive oil and sea salt, or they can be boiled, mashed and turned into chocolate desserts like chocolate muffins!

The butternut squash in your box this week is from our good friends at Keil’s Greenhouse.

Enjoy this week’s bounty!

Joanne Wendling, Beth Kuntz-Wineland, Steve MentrekBittersweet Gardens Teamjwendling@bittersweetfarms.org419 875 6986, ext. 1205 or ext. 1211

Continued on backFollow Bittersweet Gardens on Pinterest for more delicious recipes using your CSA Produce!http://www.pinterest.com/bsf1983

CSA NEWSLETTER

This Week’s Harvest

Slicing OnionGreen OnionsBell Pepper

Lunchbox PeppersBeets

EggplantKale

LettuceButternut Squash – Keil’s

Jalapeño PeppersSalad TomatoesCherry Tomatoes

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The mission of Bittersweet, Inc. is to positively impact the lives of individuals with autism and those whose lives they touch.

Bittersweet Gardens Recipes

Cinnamon Roasted Butternut Squash

Ingredients1 large butternut squash, peeled/seeded and cut into 1-inch cubes3 TB olive oil2 TB packed brown sugar1 tsp ground cinnamon1 tsp kosher salt1 tsp freshly ground black pepper

Instructions 1. Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil.2. In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to foil-lined baking sheet, in a single layer, without overcrowding the pieces.3. Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately. You may want to start checking squash around 35 minutes, just to ensure that they don’t become overcooked.

Source: Pinterest Recipe http://www.chewoutloud.com/2014/11/17/cinnamon-roasted-butternut-squash-3/

Eggplant, Tomato, and Onion Pie

Ingredients1 large eggplant6 Roma tomatoes, sliced into half-inch rounds1 medium red onion, diced2 cloves garlic, chopped1 cup panko breadcrumbs1/4 cup grated Parmesan cheese1 egg

Instructions 1. Peel and cube eggplant, and boil in salted water until soft, about 10 minutes. While eggplant is cooking, saute onions and garlic over medium heat until translucent and fragrant, being careful to not burn the garlic, then set aside.2. When eggplant is soft, drain water and mash. To eggplant mash, add sautéed onion, garlic, breadcrumbs, Parmesan, egg, melted butter, pesto, and mix well.3. Spray the pie pan with non-stick cooking spray. Layer on the bottom of the pan with tomato slices. Add eggplant mixture. Top mixture with the rest of the tomatoes. Add shredded mozzarella and sprinkle with the fresh parsley.4. Bake at 350 F for 30 minutes or until golden brown.

Source: Pinterest Recipe https://poshinprogress.com/2015/08/05/summer-eggplant-tomato-onion-pie/

3 tablespoons butter, melted1 tablespoon prepared pesto4 ounces mozzarella cheese, shreddedFresh chopped, flat-leafed, Italian parsleySalt and pepper to taste