BIG ROCK ORGANICS AT LAMB OF GOD FARM CSA NEWS LETTER WEEK 18. Greetings from the farm. Welcome Aboard and Thank you for Supporting our Farm!!

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1 BIG ROCK ORGANICS AT LAMB OF GOD FARM CSA NEWS LETTER WEEK 18 Greetings from the farm. Welcome Aboard and Thank you for Supporting our Farm!! What s in the Box? What a variety in this box, it s a heavy one.. love when we can provide such a bounty for you!! Contact Donna s cell or her at donna@esthersplacefibers.com if you have any questions Thai Basil, Mint, Italian Parsley,Lettuce Mix with kale and mizuna, Spaghetti Squash,Potatoes,Shallots,Carrots, Kale,Swiss Chard, Hot Pepprers, Bell Peppers,Okra, Onions, Radishes, Brussel Sprouts Spaghetti Squash and Meatballs Ingredients 1 large spaghetti squash, baked (I had 1.5 lbs after cooking) 2 large eggs or 1/2 cup egg whites 1 cup pasta sauce 1 recipe 20 minute meatballs, uncooked 1 cup shredded mozzarella cheese

2 Instructions Preheat oven to 400 degrees Mix together spaghetti Place into a cast iron skillet Remove from the oven and Return to the oven and bake cooked Allow to cool slightly before squash, eggs, 3/4 cup pasta sauce and 1/2 cup cheese or an oven proofed pan and baked 20 minutes top with remaining sauce, meatballs and cheese for an additional minutes or until meatballs are serving Source: fitchick.com TWO COOKING TIPS: pregrated cheese in a bag 1. Cheese that is grated at home melts better than the 2. Cooking in an iron skillet is great! Here are some very good reasons to start using them. Cast iron pans are safer than many modern pieces of cookware.... They are tough and durable.... Cast iron pans require less oil.... They act like non-stick pans when seasoned well.... You can cook on high heat.... Cast iron pans keep food from burning.... iron. skillet can add significant amounts of iron to your food addition to eating more iron-rich foods like meats, beans, cast iron pot is an easy way to boost your iron intake. Iron all the cells in our body to if you are in the market for purchasing a skillet Food cooks evenly in cast Yes, cooking in a cast iron and into your body. In and spinach, cooking in a is an essential nutrient for Here s a good article to refer skillet-pan-reviews-article

3 Classic Tabbouleh Salad a.k.a. tabouli is made with cracked wheat bulgur, parsley, tomatoes, and a bright garlic mint dressing. Feel free to play around with the proportions, especially the various vegetables. Example: you can make this with no tomatoes when fresh, ripe ones were not to be had, or throw in much more parsley (we're talking three big bunches) for a greener salad. Ingredients 1 cup cracked wheat bulgur 1 teaspoon fine sea salt (divided) 1/3 cup extra virgin olive oil 1/4 cup fresh lemon juice 1 clove garlic 1/2 cup fresh mint leaves 1/2 teaspoon freshly ground black pepper

4 1 bunch parsley 4 tomatoes 1 cucumber Steps to Make It Put the bulgur in a medium bowl and sprinkle it with 1/2 teaspoon salt. Add 1 1/2 cups boiling water, cover, and let sit 20 minutes. While the bulgar sits, whirl the olive oil, lemon juice, and garlic in a blender (or, pulse the garlic in a food processor until minced, then add the olive oil and lemon juice and whirl into a dressing-like consistency). Add the mint leaves, the remaining 1/2 teaspoon salt, and the pepper. Whirl until the mint leaves are well worked into the dressing and the dressing is more or less smooth. Taste and add more salt and pepper, if you like. Pick the parsley leaves from the stems; discard the stems or save them for another use. Roughly chop the leaves. Core, seed, and chop the tomatoes. Peel, seed, and chop the cucumber (removing the seeds from the cucumber will keep the final salad from becoming too watery and also mitigates any bitterness than cucumber seeds can have). Check the bulgur. After 20 minutes it should have absorbed all of the water, but there may be a bit in the bottom of the bowl. Taste the bulgur, it should be tender to the bite. If it's not, stir, cover, and let sit 10 more minutes. If it is tender and there's water in the bowl, either drain the bulgur in a fine-mesh sieve or lift it out with a slotted spoon and into a separate bowl. Pour the dressing over the bulgur and toss to combine well. Add the parsley and toss to combine well. Add the tomatoes and cucumber and stir to combine. Serve immediately or cover and chill until ready to serve, up to overnight.

5 Thai Basil Beef Dinner 15 mins Thai Basil Beef, or Pad Gra Prow, is an easy, delicious dish of stir-fried beef and thai basil. Thai Basil Beef over white rice is a perfect 15-minute meal. Serves: 4 servings Ingredients 2 tablespoons oil 12 oz. beef, sliced thinly against the grain and mixed with 1 teaspoon oil and 2 teaspoons cornstarch 5 cloves garlic, chopped

6 ½ of a red bell pepper, sliced thinly 1 small onion, thinly sliced 2 teaspoons soy sauce 1 teaspoon dark soy sauce 1 teaspoon oyster sauce 1 tablespoon fish sauce ½ teaspoon sugar 1 cup thai basil leaves, packed Instructions Heat your wok over high heat, and add the oil. Sear the beef until just browned, remove from the wok, and set aside. Add the garlic and red pepper to the wok and stir-fry for about 20 seconds. Add the onions and stir-fry until browned and slightly caramelized. Toss the beef back in, along with the soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry for another few seconds, and then fold in the Thai basil until it s just wilted. Serve with jasmine rice, and garnish with parsley

7 Spicy Thai Chicken Coconut Soup with Okra and Mushrooms Prep time 10 min, Cook Time, 20 min A warm and delicious spicy Thai coconut soup filled with chicken, mushrooms, and okra. This spicy thai chicken coconut soup with okra and mushrooms is the perfect weeknight dinner. Author: Andrea Giang Ingredients 1 tablespoon olive oil 4 cloves of garlic, minced

8 1 teaspoon minced ginger ¼ medium sized onion, sliced 1 cup sliced mushroom 1 piece lemongrass (about 3 inches), sliced in half* 2 lime kefir leaves* 3 cup chicken broth 1 ¼ cup coconut milk 5 teaspoons fish sauce 1 tablespoon granulated sugar 3 teaspoons chili paste 6-8 okra 2 cups cooked shredded chicken breast Directions: Add a little bit of olive oil to a medium sized pot over medium to high heat. Once the olive oil has heated, add minced garlic, minced ginger, and sliced onions. Cook them until they ve softened and become aromatic. Add the mushrooms, lemongrass, and lime kefir leaves. Cook for a few minutes until the mushrooms have softened. Pour in the chicken broth and coconut milk. Season the soup with chili paste, fish sauce, and sugar. Stir the soup with a ladle to incorporate the ingredients. Allow the soup to simmer for several minutes. Now, add the okra. Cook for a few minutes until the okra has softened and become tender. Lastly, add the chicken breast to the soup and cook until warmed. Remove the lemongrass and lime kefir leaves. Serve the soup with rice

9 *If you cannot locate fresh lemon grass.. this is a easy alternative.. carried at Jewel and other local grocery stores.. *Kaffir Lime Leaves Substitute It is not true that there is no substitute for kaffir lime leaves in Thai cooking. You can simply substitute lime zest to get a wonderful fresh lime scent and citrusy flavor that adds zing and freshness to your dish. A regular everyday Persian lime, like the kind you find at grocery stores, will do just fine. Better yet, use a combination of lime and lemon zest. Generally,

10 about 1 and 1/2 teaspoons of finely chopped lime zest can be used in place of one kaffir lime leaf. Try one teaspoon of lime zest and 1/2 teaspoon of lemon zest, and then adjust to your taste. These ingredients are usually found in a Thai or Vietnamese Grocery Store.. google your neighbor hood for one.. stock up.. you can freeze or dehydrate them for the winter.. Sorry we cannot grow them in Illinois LOL

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