Nov 9- EXT #2 2021

CSA Share this week

• Spaghetti Squash
• Adirondack Red Potato
• Garlic
• Bell Pepper
• Purple Top Turnip
• Onion
• Beets
• Purple Daikon
• Arugula
• Swiss Chard

Many of you have already renewed your CSA Membership and we THANK YOU!! Your early payments allow us to budget more effectively and get our supply orders in early. We will make our seed & supplies orders in December.

If you are a 2021 CSA Extension Member, the Early Bird $50 discount extended until 12/3, the end of the Extension Share, for you. If you would like to pay by credit card or PayPal, please let us know and we can have an invoice emailed to you. Paying by check or cash? You can bring your payment to your CSA delivery or mail it to the farm.

Quick Tips:

As always – give your veggies a rinse at home. Your roots (radish, beets, turnip) will store for quite some time with proper storage; add paper towels to bags to absorb excess moisture. Spaghetti Squash: Our harvest was not that big this season; we haven’t grown it for a few years but we hope to grow more next season; glad that we had enough to send home in the Extension Share; Cut it in half and bake in the oven or steam in an instant pot (recipe link below). If you cut crosswise instead of lengthwise you will have longer strands. We cook ours and then just scoop and add to pasta sauce for a quick dinner. Or use in a more elaborate dish or casserole. I recently tried the instant pot and it was so easy and quick – 10 minutes. You lose the roasting caramelization but it was an incredible timesaver. You can roast the seeds the same as you would pumpkin or butternut squash. Turnip: add cubed to soups or stews-they really hold up well; boiled and mashed; oven-roasted; shredded for slaws; turnip fries; mashed with rutabaga and/or potato; Swiss Chard: Yes, you can eat the stems too! I will generally slice thinly and add to any dish that is loaded with veggies; add them early on in a sauté as they take a bit to tenderize and add the chopped greens at the end to wilt a bit; chard greens hold up well in cooking and can also be added to soups; leaves can be used a substitute for spinach; pesto too; Arugula: peppery green; use quickly it does not store well; be sure to change it to another container or add paper towels to your bag; it is moisture that also reduces its storage life; pesto; chopped and added to egg dishes, pasta (spaghetti squash), soups, on pizza; Adirondack Red Potato: excellent roasted and for salads; will lighten to pink when boiled; loaded with natural antioxidants (anthocyanin); scrub and eat the skins too; Daikon Radish: these will store for quite a long time in the fridge; we eat ours sliced thin in wraps and sandwiches; shredded, diced, julienned into a sauté, stir fry or curry; roasted too; do you have an overload in your crisper drawer? try Daikon au Gratin in the vegetable directory; Beets: roasted, boiled, or steamed; peeled and shredded raw in salads; baked into a cake;

When cooking I tend to improvise with recipes and use them as a guide – don’t be discouraged if you are missing an ingredient – substitute if necessary –baking, however, is another story…there is more chemistry involved and substitutions should be done with extra care.; When cooking a variety of veggies, cut into different shapes for more texture and visual appeal (julienne, slice, cube, shred, triangle); When roasting veggies try to cut into similar size and shape so they will roast at the same time and don’t overcrowd your sheet pan for even roasting. It is definitely soup season! Stock up on premade broth or mixes to make soup days easier. There are cartons, cans, and concentrates. Choose organic when possible. Wegmans has a great selection.

Recipes & Ideas for the week:

• Instant Pot Spaghetti Squash
• Beet Cake
• Roasted Beets
• Sauteed Veggies w/ my favoite stir fry sauce
• Greens & Beans (can use chard too)
• Roasted Veggies
• Healthy Grain Salad Bowl –
• Turnip Burgers
• Oven Roasted Potatoes
• Beet Burgers – yes it sounds crazy but they are so yummy
• Daikon au Gratin – great way to use up those daikon radish
• 25 turnip recipes
• Swedish Beet Salad– farm favorite

For more information about your weekly veggies, you can find storage and usage tips on the Vegetable Directory. We also have Pinterest boards for all veggies.

FARM NEWS: The first sleet was seen on the farm Friday. Joe is still working on getting the cover crop planted in the field. This has been difficult this season due to all of the rain recently. This delays any tractor work required to prepare the beds for the seeding of the cover crop. The seeding is done by hand by Joe a handful at a time from a bucket slung over his shoulder. Garlic Planting: We began planting the garlic for the 2022 harvest. We break apart the garlic bulbs into individual cloves and plant one clove 2″deep and about a foot apart. The beds will then be covered in organic straw. The mulching with straw keeps the ground from heaving in winter deep freeze and also helps with weed suppression. We had to change the planned location for planting due to the muddy field conditions. We were only able to plant 3 beds on Saturday because the remaining beds were still too muddy to walk in. The guys are hoping to get the rest done today before the rain that is forecasted tonight. Hoophouse Progress: The baseboards are completed as well as the hip boards for the wire lock channel. The next step is to construct the end walls with doorway openings and finally the plastic. We are hopeful that we can complete this over the next few weeks. Farmer Fun: Saturday night we attended the biggest bonfire on Seneca Lake at The Beerocracy -Seneca Lake Brewing. We noticed on Facebook that some of you attended also. There were so many people in attendance – sorry if we missed you. It was a fun night with a great turnout and a fantastic fire!

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2022 CSA Membership – 5 months (20 weeks)

We are extremely grateful for the continued support that we have received. We offer a $50 discount to CSA members that commit to the season early because it aids us with planning for the season. We can also take advantage of some early payment discounts on supplies. These upfront dollars are necessary for us to purchase supplies and keep the farm running. Our farm is solely funded by 100 CSA Memberships. The CSA share has gone up a few dollars for each week of produce received to help cover our increased expenses. We always strive to provide you with an abundance of high-quality nutritious produce. Thank you for allowing us to grow with you.

Your CSA Share is so much more than just veggies. The benefits of membership are:

• weekly organic seasonal vegetables harvested on our farm
• the opportunity to invest in your local agricultural economy
• the knowledge of where and how your food is grown
• having a relationship with your farmers
• a chance to connect and learn from fellow CSA members
• education on how to prepare and store your produce
• the opportunity to visit our farm and connect with the land

2022 CSA Membership – $650

Early Bird Discount: Pay by check or cash $600 (Ever Green Farm)

Thank you for supporting our small farm!

If you have any questions, please do not hesitate to ask. Feel free to email or text.