Share Notes November 17 & 19

Share Notes November 17 & 19

CSA Share Notes:

Here’s your vegetable line up:

  • Broccoli—Regular and Mini shares received the broccoli harvest this week. We’ll continue to have it in small quantities for a few more weeks
  • Cauliflower— Large shares this week. 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!
  • Cabbage— Large received Caraflex (conical), Regular received Alcosa or Tendersweet (slightly flattened and round), and the Mini received Alcosa (the savoy/crinkly leaved cabbage). These would be excellent roasted in a dutch oven with your turnips, some smoked sausage, and lots of grass fed butter. Or you could use them with your daikon and make a nice batch of Korean kimchee
  • Arugula—Large shares will enjoy the bright, peppery flavor of this salad green this week. We love arugula salads with parm, dried cranberry, apple, red onion, and toasted nuts.
  • Kale/Collard— Regular shares received either Lacinato kale or Collard greens.
  • Chard— Mini shares received a lovely bunch of chard.
  • Daikon— Large and Regular received these long, tapered root radishes that typically pack a lot of spicy, radishy heat. This is the radish for making kimchee if you’d like to take a stab at that this week.
  • Radishes— Regulars shares received Easter Egg radishes for most shares, with a few receiving French Breakfast radish. Mini and a few Regular shares receiving French Breakfast radish- the long slender ones with pink tips. All tasty, crunchy, and very mild this time of year. Enjoy with salt and lemon, or on a salad or sandwich
  • Turnip— Scarlet Queen for Large shares, Purple Top for Regular shares, and Hakurei for Mini shares.  The Hakurei turnips are a salad turnip and they’re fantastic raw, with a mild, slightly sweet, slightly nutty flavor. The others are perfect for roasting or boiling and mashing. The tops are fantastic right now, too. Make sure not to waste them! Saute greens 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.
  • Green Onion— Large and Regular shares get a small bunch of these versatile little guys.
  • 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 whenever you can helps you avoid this. Or if you are lucky enough to know your farmer, you can just ask them about how they grow and store their taters.

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


Regular Share left to right: Purple Top Turnips, broccoli above a savoy-leaved cabbage, sweet potatoes, collard above French Breakfast Radish, green onions, and daikon radish across the bottom.


Large Share left to right: Scarlet Queen Turnips, cauliflower above a Caraflex (cone shaped) cabbage, sweet potatoes, French Breakfast Radish, arugula, green onions, and daikon radish across the bottom.



Mini Share left to right: Hakurei Salad Turnips, broccoli above a savoy-leaved cabbage, sweet potatoes, Chard, and French Breakfast Radish.