Share Notes Nov 10 & 12, 2022
CSA Share Notes:
This week we launched Winter Season sign-up over our new platform over on Barn 2 Door. Woohoo! It will replace our current CSA platform (Farmigo) starting in January, so you guys will register for winter season over there. It’ll be a little different than you’re used to, as it has different (better!) features to offer you guys.
Just FYI: our winter season is a time of lower production, so we deliver to about half of our locations. We are limiting winter registration to just our ETX locations. DFW members will have a chance to join us in the Spring season so you’ll have to wait just a minute till you can sign up.
To reserve your spot, head to this link and follow the steps below:
- Purchase the member planting fee and create a new member account
- We’ll email you a link unlocking our private store where you can reserve your share and select your pick up location.
- Watch the settings you choose: Just like with our old platform, you can choose to pay week-to-week, or all upfront. You can choose to pay electronically, or with a paper check. Just take note that you’re selecting the options you prefer at each step.
This new hosting platform is new to us, too! Understand there will likely be a few kinks to work out. Please let us know if you notice anything needs our attention.
Now on to your vegetable line up:
- Broccoli—Enough for everyone! We’re so grateful for a very abundant broccoli harvest this week. We’ll have it in smaller quantities for a few more weeks
- Cauliflower— This crop is extremely difficult to grow well in warm climates. Any year that we get a nice harvest, we feel so grateful. And this year, the cauliflower is simply gorgeous. Please cherish it! We know we will!
- Radishes— Easter Egg radishes for most shares, with Mini and a few Regular shares receiving French Breakfast radish- the long slender ones with pink tips. All tasty, crunchy, and surprisingly mild. Enjoy with salt and lemon, or on a salad or sandwich
- Scarlet Queen Turnip— Rosy pink turnips, perfect for roasting or boiling and mashing (Scottish Neeps and Tatties, anyone?) The tops are fantastic right now, too. Make sure not to waste them! Saute with butter, onion, and garlic, a bit of ham or bacon if you have it. Dress with some red pepper flakes or a dash of tobasco.
- Fennel— This crop is quickly becoming a favorite. We made a great tuscan kale and white bean soup last week that called for chopped fennel bulb. It was such a great addition! It has a sweet, very slight licorice flavor, and it’s really pleasant. Great roasted, but also nice raw, thin sliced.
- Winter Squash— The winter squash crop was almost a total loss this summer, so we only have a tiny bit to offer. Large shares received baby butternut squash, and regular shares received acorn or kabocha squash.
- Garlic — A big, beautiful bulb or two for everyone.
- Sweet Potatoes — These lovely taters are grown right down the road by our friend and neighbor Tony Philips. He’s a fantastic sweet potato farmer, and while he’s not organic, he uses minimal inputs and never sprays the post-harvest potatoes with anti-sprouting hormones (Which are some of the worst endocrine disrupting and thyroid harming chemicals we could ingest on our food. Buying organic potatoes and sweet potatoes whenever you can helps you avoid this. Or if you know your farmer, you can ask if they use these nasty chemicals!) As the potatoes are really small this year, we’ve loaded you down with quite a few. Hopefully it’s plenty for 2 meals for your share size (Mini for 1 person, Regular for 2-3 ppl. and Larges for 4+ ppl)
Veggie Storage tips:
All your various greens and roots will keep longest stored in the fridge sealed up in produce bags or other airtight containers. For best storage life, sever your roots from their greens and store separately. This will help keep the roots from getting rubbery and the greens from going limp. Potatoes, winter squash, and garlic prefer a dry, room temperature spot, out of direct light. Everything will need a thorough washing before cooking, but leave the dirt on until you’re ready to use them to prevent spoilage.
We’d love to hear stories and recipes of your culinary adventures this week. Send us a note or post a comment of how you’ve used your CSA share.
Your farmers, Jess & Justin