CSA Newsletter for the week of September 18th/22nd

Hi Everyone,
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
Purplette Onions

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.

The Great Garlic Harvest of 2014

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


2 thoughts on “CSA Newsletter for the week of September 18th/22nd

  1. Tracy Glomski September 19, 2014 / 7:23 pm

    Thank you for all that you do, and especially for the garlic. 😉 Both the bulbs and the scapes are much appreciated at our house, and if you grow more, we’ll happily eat more!

  2. Tracy September 29, 2014 / 3:26 pm

    > Hi Hannah & Will! > > Hey I talked to Will last Monday about getting a pretty good quantity of jalapenos, we are wanting to can some. So just double checking on if you will have some a can buy tonight and if so how much? So I have the right cash. It’s not my week to pick up veggies, so if you can let me know for sure if you’ll have jalapenos for me to buy, I will stop and get them. Thanks! Tracy 4024699071 >

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s