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.