Share Notes Nov 14, 2024
Here’s your vegetable line-up:
- Broccoli – Enough for everybody this week!! Some of the largest, prettiest broccoli we’ve grown. We’re very excited to bring this to you!
- Cauliflower – The large shares are receiving a bit of cauliflower. We hope to have much more soon, but this crop is much harder to grow than most and our yields typically are not that large. We’ll see!
- Kohlrabi – This funky looking crop is new to many, but once folks try it, it quickly becomes a favorite! It is excellent peeled and thinly sliced and served dipped in melted butter, or with lemon and salt. It’s also fantastic added to a coleslaw or salad, or it can also be roasted, or put in a soup.
- Head Lettuce – This week almost everyone is receiving a green romaine type. The Large shares are also receiving an iceburg, and a few of the larges are receiving a butter lettuce instead of a romaine. Next week will likely be our last head lettuce week.
- Radish – everyone received a huge bunch
- Pac Choi – A beautiful and delicious Asian cabbage for everyone, perfect in a bowl of Japanese Ramen, a Thai yellow curry, a stir fry, or Korean kim chee. Try our wonderful sesame noodles with pac choi!
- Turnips – Regular shares received our Purple Top turnips. These are a southern heirloom, and are very good prepared the traditional way. You can do this with your collards, too, or our Asian Spring Mix (which is all in the turnip family, too). Even kale is amazing prepared this way. And if you want to make a big batch, add those crops ALL TOGETHER to make yourself a “whole mess” of greens like my South Carolinian Grandmama did.
- Cook a slice or three of chopped bacon till cooked, but tender
- Add some olive oil or butter and cook a chopped onion, couple cloves of garlic, and your chopped up turnip roots. Saute till turnips are about 90% tender.
- Next add your sliced ribbons of turnip greens and lightly saute until they’re as tender as you like them. Serve up and top with a bit of pepper vinegar, tobasco, or a drizzle of olive oil, and plenty of salt.
- Vegetarian note: if you don’t do pork, you could saute some umami-packed mushrooms, and a bit of sun dried tomato for a different end result that would be incredibly delicious
- Kale – Large shares received Red Russian kale, Regular shares received collards, and Mini shares received Red Russian kale. Not getting through all your kale/collards fast enough? They freeze WONDERFULLY. Simply rough-chop and toss in a gallon ziploc and freeze.
- If you haven’t made a massaged kale salad yet with seasonal blackberries, raspberries, pear, or *persimmon*, what are you waiting for?! Slice your kale into ribbons, generously top with good olive oil and kosher salt, and with well-scrubbed hands, begin rubbing and massaging those leaves together in handfuls until they are silky and smooth. Once the cellulose is a little broken down and everything is a super vibrant green, top with your fruit of choice, a little red onion, a bit of feta perhaps.
- Bell Peppers/ Italian peppers — Everyone is receiving a good helping of peppers today! This is likely the end of this crop. We need to yank them out and plant that space with winter crops!
Veggie Storage tips:
- Everything wants to be washed well before cooking, but keep the dirt on till then, to prevent faster spoilage.
- Peppers, radishes, turnips, broccoli, kohlrabi, and all the leafy greens want to be in your fridge. Seal them up in a bag or container to retain moisture for longest storage life.
- Roots will store best when severed from their tops, and stored separately (remember the tops are edible, too!)
We’d love to hear stories and recipes of your culinary adventures this week. Tag us on Instagram or Facebook, showing us how you’ve used your CSA share.
Your farmers, Jess & Justin
Regular Share
Regular Share top left to right: Winterbor Kale, romaine, pac choi, (2nd row) Italian and bell peppers, broccoli, radishes, kohlrabi, and purple top turnips. Sweet potatoes across the bottom.
Large Share
Large Share top left to right: Lacinato Kale, iceburg lettuce and either a butter or a romaine lettuce, pac choi, (2nd row) Italian and bell peppers, cauliflower, broccoli, radishes, kohlrabi. Sweet potatoes across the bottom.
Mini Share
