Share Notes 11-12-15
CSA Share Notes:
Your farmers are a bit bummed that the weather spoiled our plans for farm community this past weekend. But in spite of cancelling our farm potluck picnic, we still had a great time with some new friends this week. We were blessed beyond measure by two different volunteer groups from YWAM’s Ag Tech program as well as an intern from ECHO International. We got to chat about our vision and mission in farming this plot of land, the concept of true stewardship, and they also helped us so much with our harvesting and field clean up. Great visits like this keep us going in hard years (like this one!)
If you would like to come out for a visit this fall and winter, please do! We would love to have you out at the farm. Just get in touch and we’ll set it up!
As cool weather blows in on the farm, we hope you’re planning some warm soups in your weekend menu. Our farm assistant, Chris, is working on a great roasted pepper and potato soup recipe that we’ll get up on the website later this week (we know we loaded you down with bell peppers. I hope you enjoy them, that’s the last of them till next summer!)
Here’s your vegetable line up:
- Acorn Squash—This winter squash is ready! Always harvested first is the wonderful acorn squash. This vegetable can be stored at room temp for several weeks, but I suggest you try this fantastic Roasted Squash and Kale Salad right away. You could use whatever greens you have on hand, and add in some sweet potatoes if you like.
- Pak Choi— sometimes called bok choy. This is another type of Asian cabbage, this one from China. Pak choi would be great roasted into the salad above or in this excellent Sesame Noodle with Bok Choy recipe.
- Sweet Potato—Did you try out my favorite winter soup yet? As the wind blows in, this is exactly what I am making tonight. Spicy Sweet Potato Soup with Greens.
- Kale or Collard—Small shares received Red Russian, the smooth leaved, ultra tender variety, and the large shares received collard greens. Both are very similar but collards have a bit less tender. They hold up really well in a soup. Try either of these greens in the soup I mention above: Spicy Sweet Potato Soup with Greens. So good!
- Eggplant—Small shares received the very last of this year’s eggplant. You may have any of the three varieties pictured below- Italian, Japanese, or Fairytale. On the Japanese and Fairytale, the skin is nice and tender so you I never have to peel these varieties other than the little areas with brown sun scars. The larger Italian varieties will benefit from being sliced and salted to drain out the bitter juice for about 30 minutes before cooking. Try roasting these in bite sized chunks with the sweet potatoes until browned and sweet.
- Green Tomato Salsa Bag—Contents:
- Green tomato
- Pearl Onion
- We thought it’d be fun to bundle together all the ingredients you need to whip up a batch of green tomato salsa, and enough to feed a crowd at your next football game party. These recipes are a fun throwback to early summer just as frost is about to arrive. Feel free to do anything you like with your bag of goodies, but may we suggest: Grilled Green Tomato Salsa, this New York Times recipe, or this one, fresh and raw with cumin and lime.
- Sweet Peppers—Colorful bells of a wide variety.
- Radish—Easter Egg, a multi-colored variety, excellent for fresh eating. With the large amount of rainfall, the heat has been rinsed out of them and they are crisp and mild. These are wonderful just sliced with lemon and salt. And the tops are edible too! They’re a bit like turnip greens.
Veggie Storage tips:
Everything will need a gentle washing before cooking, but leave the dirt on until you’re ready to use them. As a general rule, wait to wash any veggies until you’re ready to use them to help retain nutrients and prevent spoilage from excess moisture. Any bruised or nicked produce should be eaten quickly as it will begin to spoil faster. Peppers can be stored in the fridge, onion, garlic, and tomatoes at room temperature, and everything else prefers to be sealed up and in the fridge. Remove root crops from their tops so they remain crisp, and store both in the fridge.
We’d love to hear stories and recipes of your culinary adventures this week. Post a comment of how you’ve used your CSA share, or tag us in your facebook and instagram posts! Show us how you’re using your share of the harvest.
Jess & Justin
Large, from top left: Bell peppers, sweet potatoes across bottom, Easter Egg radishes, acorn squash, green tomato goodies, (including small red garlic, pearl onions, jalapenos, serranos, and poblanos), Pak Choi, and collard greens.
Small share from left: Sweet potatoes, acorn squash, kale, bell peppers, green tomato goodies, (including small red garlic, pearl onions, jalapenos, serranos, and poblanos), Easter egg radishes, Pak Choi, and eggplant (Italian, Japanese, and Fairytale).