2013 Fall Share #2

Here’s your second CSA share from Red Moon Farm!  We know the frost could arrive any day, so this might be the last week for some of the summer treats we have been able to give you thus far.  This week’s share contents will look a lot like these pictures.

Large Share



In this week’s large share: (clockwise) Sweet Potatoes, Kale or Collards, Basil, Fairytale Eggplant, Malabar Spinach, Radishes, Pac Choi.

Small Share


In this week’s small share: (clockwise) Sweet Potatoes, Kale or Collards, Basil, Long Japanese Eggplant,  Malabar Spinach, Radishes, Pac Choi.


  • Pac Choi- A wonderful Chinese cabbage that is one of the oldest cultivated vegetables. This is a staple for stir fries. The leaves and stems are both edible. Store sealed in the fridge.
  • Radishes- Easter egg varieties of pink, purple, red, and white. I prefer them fresh, cold, and raw with a little salt. The greens are edible too!  Try your hand at a radish greens pesto that one of our former members told us about. If you do, let us know how it turns out! Store sealed in the fridge.
  • Sweet Potatoes- The possibilities are endless! Store at room temp.
  • Collard Greens- Young tender leaves are good mixed into a salad, more mature leaves are wonderful braised or sauteed. Store sealed in a bag in the fridge.
  • Kale- If you didn’t receive collards you may have received one of three varieties of kale: Red Russian, Lacinato, or Winterbor. Though I like it raw, like many brassicas (broccoli, cabbage, collards), kale can be tough on your stomach if not at least lightly cooked. Try your hand at some kale chips. Store sealed in the fridge.
  • Eggplant- This week try roasting them at a high temp in the oven. You won’t believe how sweet they become. These may not last us another week so enjoy them while you can! Store sealed in the fridge.
  • Basil- As long as the frost holds off, we hope to keep giving you a little of this summer treat. We’re giving you as much as we can, since we aren’t sure we’ll have it for you again until July. If you can’t use it all up, hang it to dry for use this winter. Store at room temp in a glass of fresh water.
  • Malabar Spinach- this is quite a unique green that is incredibly nutritious. Try in a soup like minestrone or in place of cooked spinach in a pasta dish. (Check the kitchen blog later this week for a nice Malabar Spinach recipe from Karen!) Store sealed in the fridge.