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Newsletter 
October 29 2009 / Week TWENTY TWO
www.sunnysidecsa.com(718) 670-7354
Wanna contribute something? 
 
Green Tomato CakeNote from the Editor 
via MarilouSuszko
This Week’s Produce
.
4 cups chopped green tomatoes1 tablespoon salt1/2 cup butter, at room temperature2 cups sugar
[Note: This is a tentative list. We may not get all of these items at our pick up. Then again, we may get more than this!] 
Ingredients:
eggs2 cups all-purpose flour1 teaspoon cinnamon1 teaspoon ground nutmeg1 teaspoon baking soda1/4 teaspoon salt
 BABY SALAD TURNIPS | 1 bunchGREEN TOMATOES | 1-3 pcs
1/2 cup golden raisins1/2 cup chopped walnuts or pecans
CARROTS | 1 bunchGREEN KALE | 1 bunchBABY BOK CHOI | 1 bunch
Directions:
Toss chopped tomatoes w/TB salt. Place incolander & let stand for 30 minutes. Rinse w/cold
DAIKON RADISH or KOHLRABI | 1-3pcsCILANTRO | 1 bunch
.Preheat oven to 350°F. Grease & flour 9 x 13 inchbaking pan.Place butter & sugar in mixing bowl. Creamtogether on medium speed for 5 minutes. Addeggs. Beat until creamy.,love for those great big….green tomatoes.This week’s front page recipe is inspired byMiss Dolly. Of course you can go traditionaland fry your green tomatoes, but if you preferyour indulgences on the sweet, rather than
LEEKS | 2 pcsGREEN or SAVOY CABBAGE orBROCCOLI | 1 pc or head
n a separae ow, s ogeer e our,cinnamon, nutmeg, baking soda, & salt. Tossraisins & nuts in the flour mixture. Add the dryingredients to the creamed mixture & mix well.The dough will be stiff.Add the drained tomatoes and mix well. Pour intoe savory se, gve s recpe a ry. ee eoriginal recipe in
Dolly’s Dixie Fixins.
This oneis just inspired by the great lady.
BoscPears & Red Apples | 1 mixed bag
Fruit Share
xo,Tracy 
the prepared pan.Bake for 45 to 50 minutes or until a toothpickinserted into the cake comes out clean.Cool for at least one hour before serving.
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