Share Notes November 12 & 14

Share Notes November 12 & 14

CSA Share Notes:

  • Leaf lettuce—lovely mixed leaves, just needs a quick washing and it’s ready for your table.
  • Radish—Did you know radish greens are edible? You can use them in any cooked dish in the same way you’d use collard, turnip greens, or kale. Large shares received Easter Egg radishes and Regular shares received our heirloom French Breakfast radish. They’re excellent with a squirt of lemon and sprinkle of pink salt.
  • Spinach— For the large shares this week. A bit sandy, so wash well, but super tasty.
  • Arugula—For the regular shares this week. Super flavorful and delicious in a fresh salad.
  • Broccoli— Regular shares received either small broccoli heads or long-stemmed broccoli florets. These long stems are tender and so delicious, so cook the whole thing, just trimming off any lower parts of the stem that may be a bit woody.
  • Mixed Turnips— Large and Regular shares received a small sampling of our red turnips and our heirloom purple top turnips. Mini shares received a sampling of all three turnip varieties, Red, Purple Top and Hakurei.  Here’s how we prepare them:  cook 1 strip of cut up bacon until soft-chewy. Add in chopped turnip roots along with a handful of onion and couple of cloves of garlic. Cook until turnips are nearly soft, and then add the chopped turnip greens. add a half cup of chicken broth and red pepper flakes and cook until greens are as tender as you like, checking for doneness. Serve with cornbread for a real southern experience.
  • Winter Squash— The large and regular shares, and some of the mini shares received acorn squash. These are beautiful and perfect for slicing into rings and grilling, or roasting in the oven. No need to peel.  The rest of the mini shares received delicata squash, a wonderful squash for roasting or grilling, Also no need to peel.
  • Collard— Mini shares received this green. These would be excellent prepped just how I described above for the turnips. Just add them in with the other greens and make it a big ‘ol side serving for 2, or enough for a super nutritious entree for one
  • Kale trio— This is a mix of all three of our kale varieties and it’s delicious. Give our Massaged Kale Salad a try
  • Chard—For the large shares. This is fantastic massaged into a salad with pine nuts and dried cherries (checkout our link above for massaged kale for the technique.)
  • Sweet Potatoes— Remember, these are our pal Tony Philip’s taters, not grown by us at Red  Moon Farm. They’re not organic, but they are super high quality, and with no nasty anti-sprouting chemicals sprayed on them like most commercial potatoes.

Veggie Storage tips:

Sever all roots from their greens so they don’t get rubbery.  Store all greens, roots, and broccoli sealed up in bags in the fridge. Winter squash and sweet potatoes prefer to stay at room temp.  Everything will need a significant washing before cooking, but leave the dirt on until you’re ready to use them to prevent faster 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

Large Share

Large Share:  (top row left to right) Bagged leaf lettuce, kale trio, and spinach, sweet potatoes, and Swiss Chard. (2nd row) Acorn squash above Easter Egg Radishes, mixed red and purple top turnips.


Regular Share

Regular share:(top row left to right) Bagged leaf lettuce, arugula, and kale trio, sweet potatoes. (2nd row) Acorn squash, French Breakfast Radishes, mixed red and purple top turnips, and broccoli.


Mini Share

Mini share:  (top row left to right) Bagged leaf lettuce, sweet potatoes, collards. (2nd row) Delicata (or acorn) squash and mixed turnips.