Tonight is the final Monday CSA pick up of the year. We will be at the pick up site from 5-7 PM.
Tonight’s our last CSA pick up of the year–were at the pick up site until 7:00!
Second to last week of CSA this week! Next Thursday October 16th will be our last Thursday pick up, and next Monday October 20 will be our last Monday pick up. Don’t miss out on the last share of the year! If you have any CSA boxes please bring them to return at last pick up so we can clean and store them for 2015. We will be posting later this week a link to a survey we would greatly appreciate you filling out. We use this information to plan the details of our CSA for the following year including things such as share size, crops grown, etc. The more information we receive from the survey the better!
We had a very hard frost in between our Thursday and Monday pick up which meant that our Monday shares received a slightly smaller share than Thursday without the summer crops. This frost took out all of the remaining summer crops in our garden including the peppers, eggplant, squash, and beans.
The share this week:
Salad Mix with Spinach or Salad Greens and 1 bunch Spinach
2 Butternut Winter Squash
Butter turnips with greens
Simple Sauteed Butter Turnips with Greens
1 bunch butter turnips with greens
1/2 Tbsp. olive oil
1/2 Tbsp. butter
1/2 cup vegetable or chicken broth
salt and pepper to taste
1. Rinse the turnips and greens well. Cut the greens from the turnips and chop into 2 inch pieces. Trim any roots from the turnip bulbs and discard. Cut the turnips into quarters or halves depending on the size.
2. In a saute pan with a lid, heat the olive oil and butter. Add the turnips, sprinkle lightly with salt and pepper, and saute until crisp-tender, about 5 minutes. Add the greens and broth. Cover the pan and cook greens about 6 to 8 minutes, stirring occassionally.
3. Cook until liquid reduces. Serve immediately.
Greens Salad with Lemon Dressing
1/2 lb. baby greens
1 small red onion, sliced very thin
2 tablespoons freshly squeezed lemon juice
1 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
1 1/2 teaspoons honey
Finely ground sea salt and freshly ground black pepper
Combine the lemon juice and mustard in a small bowl. While whisking, add the oil in a slow steady stream. Whisk in the honey. Season to taste with salt and pepper. Toss with the greens and onion.
Swiss Chard with Potatoes
1 bunch chard
1 pound potatoes, peeled & Cut into quarters
1/4 cup Extra Virgin Olive Oil
4 large garlic cloves, peeled & minced
Salt and pepper
1 teaspoon red pepper flakes
Bring a large pot of salted water to a boil then add the potatoes and cook until just almost tender, about 20 minutes.
Wash the chard and trim the stems, then cut the stems into 1 inch pieces. Fold the leaves together, and cut into 1/2 inch strips. Add the stems from the chard to the boiling potatoes and cook another 10 minutes, then add the leaves and cook until wilted. Drain the potatoes and chard very well in a colander.
In a large heavy skillet, heat the oil over medium heat and add the garlic. Season the oil with salt and pepper and add the red pepper flakes. Add the Swiss chard and potatoes, then cook over medium heat, stirring often, and mashing the potatoes gently as they cook, for about 8 minutes. Taste, and adjust seasonings as needed, then serve warm.
Another good week on the farm this week. The storms that came through last night brought lots of rain but only tiny hail so we we were relieved to not have lost too much. Our late summer crops and still holding up and our fall greens look outstanding. The rain sure made for a muddy harvest but honestly we were happy to have the rain again.
The share this week:
Green Snap Beans
Choice second winter squash
Cut Russian kale
Coarse salt and ground pepper
1 pound green beans, stem ends trimmed
4 teaspoons olive oil
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh flat-leaf parsley
In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 minutes. Drain.
In same pot, heat 2 teaspoons oil over medium-low. Add garlic; cook until starting to soften, about 2 minutes. Return beans to pot. Add lemon zest and juice, remaining 2 teaspoons oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.
1 can (28 ounces) whole peeled tomatoes (add some fresh for flavor)
6 tablespoons extra-virgin olive oil
1 large eggplant (1 pound), cut into 1-inch pieces
Coarse salt and ground pepper
2 large yellow onions (1 pound total), diced large
1 head garlic, cloves smashed and peeled
2 bell peppers (any color), seeded and diced large
2 large zucchini (1 pound total), diced large
1 bay leaf
1 tablespoon fresh marjoram or oregano leaves
2 to 3 tablespoons red-wine vinegar
Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.
Pumpkin and Carrot Cake
FOR THE CAKE:
½ cups All-purpose Flour
½ cups Whole Wheat Flour
1 teaspoon Baking Powder
½ teaspoons Cinnamon
¼ teaspoons Ground Ginger
¼ teaspoons Baking Soda
¼ teaspoons Salt
2 whole Large Eggs
½ cups Packed Brown Sugar
½ cups Sugar Pumpkin Puree
4 Tablespoons Vegetable Oil
1 Tablespoon Grated Orange Zest
½ cups Grated Carrot (for 1/2 Cup You’ll Need 1 Small/medium Carrot)
FOR THE ICING:
¼ cups Cream Cheese, Softened
¼ cups Butter, Softened
2 cups Icing Sugar/powdered Sugar
½ teaspoons Vanilla
1 Tablespoon Milk Or Cream (add More If Necessary To Achieve Desired Consistency)
Preheat oven to 350 F. Lightly grease an 8″ square baking dish and set aside.
In a medium bowl, whisk together flours, baking powder, cinnamon, ginger, baking soda and salt.
In another larger bowl, whisk eggs for 30 seconds. Add brown sugar, pumpkin, oil and orange zest, and mix until very smooth. Add flour mixture to egg mixture and stir just until moist. Stir in carrots.
Scrape batter into the prepared baking dish and smooth the top. Then bake for 23-25 minutes, until a toothpick inserted in the centre comes out clean. Set pan on a wire rack to cool before icing.
For the icing: In a mixing bowl using an electric mixer, beat together cream cheese and butter until fluffy. Add icing sugar, vanilla and milk and mix until smooth and creamy. Spread icing over the top of the cooled cake.
Please forgive us as we totally managed to accidently not send out a newsletter last week–we apologize for that!
For record’s sake last week’s share included:
6 lbs Beets
3 lbs Potatoes
1 Black Futzu Winter Squash
1 Pie Pumpkin
1 Bunch Choice Herbs
1 Bunch Swiss Chard
1 Bunch Purplette Onions
2 Lbs Silcing Tomatoes
1 Choice Summer Pint
This week’s share:
3 Lbs Potatoes
2.5 Lbs Carrots
1 Buttercup Squash
2 Sweet Dumpling Winter Squash (Winter squashes keep for a long time so don’t fret to use them up right away)
1 Choice Summer Pint
1 Bunch Kale, Collards, OR Swiss Chard (If you got Kale this week you can thank our good fried and seed grower Jay Bayles who planted out a trial of a different curly kale variety for us to see how it does! We love how long the stems are as it makes bunching easy!)
2 lbs Slicing tomatoes
1 Head Garlic
1 Hot Pepper
1 Bunch Choice Herbs
We have had a good couple of weeks and are still keeping pretty busy. Will has been spending a lot of his non-CSA harvest days preparing and planting areas with cover crop. Cover cropping is a method very common with organic agriculture practices that uses a single or mix of legume, grass, and broadleaf plants to protect and improve the soil. Some plants, such as rye and oats, are used to hold soil nutrients over the winter and add biomass (aka soil fluff). Legumes (aka green manure) such as peas, clover, and vetch, are used to fix nitrogen. Other plants, such as buckwheat, are really great at making phosphorous or other specific plant nutrients available. We plant nearly all of our ground with cover crop in the fall which overwinters and then is worked in in the Spring at planting time.
Another big project we did this week was prepare and plan for our garlic planting which will happen sometime in October. The garlic did so well this year and we didn’t have any disease issues so we have been able to save our own seed stock which originally came from High Mowing Seeds in Vermont. Garlic is a very expensive crop to invest in. We had to spend just under $1000.00 for the certified organic seed stock we put in last fall. We have heard so much about how much you love our garlic so we will be planting about 50% more garlic this fall and hope to be be able to give even more in our CSA shares. That also means more Scapes for those of you who enjoyed them this Spring.
Some recipes to inspire your cooking this week:
Carribean Pumpkin Soup (Recipe from Saveur magazine)
3 tbsp. unsalted butter
4 cloves garlic, minced
1 medium white onion, minced
1 Hot pepper, stemmed, seeded, and minced (optional)
3 lbs winter squash, peeled, seeded, and cut into ½” pieces
4 cups chicken stock
4 sprigs thyme
2 sprigs parsley
1 bay leaf
1 cup milk
¼ cup heavy cream
½ tbsp. mild curry powder
1 tsp. fresh lime juice
¼ tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
Crème fraîche, plain yogurt, or sour cream for garnish
Melt butter in a 6-qt. saucepan over medium-high heat. Add garlic, onion, and, if using, hot pepper; cook until golden, about 8 minutes. Add squash, stock, thyme, parsley, and bay leaf; bring to a boil. Reduce heat to medium; cook until pumpkin is very tender, 30–35 minutes. Discard thyme, parsley, and bay leaf; working in batches, purée soup in a blender until smooth. Return soup to saucepan and add milk, cream, curry powder, lime juice, nutmeg, salt, and pepper; simmer until slightly thick, 4–6 minutes. Ladle soup into bowls; garnish with a swirl of crème fraîche.
Purplette Onion and Heirloom Potato Cakes (Recipe adapted from food 52)
1 Bunch Purplette Onions (Bulbs and Greens Minced)
2 eggs, lightly beaten
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
Freshly ground pepper
1/4 cup fresh bread crumbs
2 cups boiled and mashed potatoes
1 tablespoon olive oil
2 tablespoons vegetable oil
Wash and mince the onions. Cook in boiling water until tender, about 5 minutes. Drain. Place the onions in a medium-sized bowl. Add the eggs, nutmeg, salt, pepper to taste, bread crumbs, and mashed potatoes. Mix well. Heat the oils in a large skillet until hot but not smoking. (Searing the cakes quickly helps them stay together.) Shape the onion-potato mixture into patties, using 2 rounded tablespoons of the mixture for each patty. Sauté, about six at a time, until golden brown on both sides, 2 or 3 minutes per side. Keep warm while sautéing the remaining patties.
We hope you all have a good week!
Hannah and Will
Well, for all those who made us laugh and feel better about the tough couple of weeks we have had, thank you so much! I can’t tell you enough how grateful we are for your support and encouragement. One question Will and I are asked all the time is why we would ever choose to pick a profession like ours. I can tell you right now that the people we have gotten to know through our farm is definitely one of the motivators that keeps us going.
We had a pretty good week this week. Most of the field is pretty weed free, and we finally had a succession of planting that did not get compacted or washed out by heavy rainfall! One of the toughest things for us in a wet year like this one is success with direct seeding crops. Most vegetable seed is quite tiny; combine that with a heavy clay based soil, and inches of rain, you can imagine that those tiny seeds would have a tough time coming up through the compaction. Usually what will happen is the planting will be extremely spotty and we have to decide if what made it is worth the time it takes to weed and maintain for the amount harvested. Since this planting looks so wonderful, we will be seeing Spinach and salad mix back in our near future to finish out the season. The tentative plan is to have about seven more weeks of CSA pick ups: ending the week of October the 22nd. We could end up finishing one week early, or going an extra week, weather depending.
Acorn Winter Squash (You will begin seeing more winter squash now that we are getting into fall. These keep for a long time and flavor actually improves with storage so don’t be afraid to let them sit in your pantry for awhile)
Some recipes to inspire your cooking this week:
Tabouli Salad (from http://www.pinchandswirl.com)
1½ cups boiling water or brot
1 cup dry bulgur wheat (we also like to use quinoa)
1 t salt, (omit if you are using broth)
juice from 1 lemon, 2-3 T
¼ cup extra virgin olive oil
1 clove garlic, minced
3 scallions, finely chopped
½ cup minced fresh flat leaf parsley
a dozen or so fresh mint leaves, minced
1 large tomato, coarsely chopped
2 cucumbers, peeled if you like and cut in ½-inch cubes
2-3 ounces crumbled feta
1 Fennel bulb (we love to add fennel to our tabouli)
Bring water to boil, add dry bulgur to boiling water or broth, stir. Turn heat off, leaving the pan in place; cover and let stand 25 minutes.
Fluff bulgur with a fork and then allow to cool to room temperature.
Once the bulgur is cool, add salt, lemon juice, and garlic. Stir to combine; cover tightly and refrigerate for at least 30 minutes or overnight.
About ½ hour before you plan to serve this salad, remove the bulgur mixture from the fridge and toss with a fork to lighten and separate. Add remaining ingredients and stir gently to combine. Taste for seasoning – add salt and freshly ground black pepper to taste. Serve
We like to make this salad ahead of time and eat it for lunch. If you make it ahead of time we’ve found that its best to add the tomato only when you’re ready to eat.
Curried Indian Vegetable Soup
2 teaspoons olive oil or butter
1 large onion, chopped
1-inch piece fresh ginger, grated or minced
small handful of jalapeno, minced
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chili powder
1 tablespoon curry powder
1 large carrot, diced
2 medium potatoes, diced
6 to 8 mushrooms, roughly chopped
4 to 6 cups vegetable stock or water
1 1/2 teaspoons sea salt, or to taste
2 large tomatoes, finely chopped
juice of 1 lemon (3 tablespoons)
1/2 cup coconut milk or yogurt
2/3 cup frozen peas
2 tablespoons fresh parsley or cilantro, chopped
Heat the olive oil or butter over medium heat in a large saucepan or soup pot. When hot, cook the on stirring, until the onion begins to brown.
Add the ginger, hot pepper, ground spices, and stir for a minute. Now add the potatoes, mushrooms, carrots, stock or water, salt and tomatoes. Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, for about 15 minutes or until the vegetables are tender.
Add the lemon juice and coconut milk or yogurt and simmer for another 10 minutes. Add the peas and cook for a few minutes longer. Stir in the fresh coriander or parsley and serve hot.
We have ALOT of unpicked up shares today and we are thinking it’s due to the holiday. In case you forgot about pick up, we are leaving the CSA pick up stall open until 8:00 PM. After that all remaining will be donated.
Happy Labor Day!