So we have a few weeks left for the regular CSA growing season. The 21st and final week is the last week of October. Don’t want your weekly veggies to end ….. Join our November/December Extension – membership form here
Open House – Saturday, Oct 17th 1-4pm – Join our CSA for 2016 season and save 10%. Seneca Sunrise Coffee will be here with fresh brewed coffee for tasting. We will have seasonal food for you to sample too. Everyone should visit the farm at least once. We hope to see you!
Some of you have asked about locally produced meat. Well we have a source for you- Shannon Brook Farm. Stock up your freezer for the winter. Price list is here Place your order now and pick up at the Open House.
Possibilities for Week #19 – Lettuce, Mustard Greens, Swiss Chard, Kale, Cabbage, Collard, Kohlrabi, Broccoli, Turnip, Rutabaga, Carrots, Onion, Daikon Radish, Butterball Potato, Radicchio
Items and quantity varies between large and small share – harvest decisions are made daily
Looks like a great week for roasted vegetables. The key is to have your vegetables diced to approximately the same size and roast them at a very high temp. Dice up any of the following and in any combination – Turnip, Rutabaga, Carrot, Onion, Daikon Radish, Kohlrabi, Sweet Potato, Potato – toss with a little olive oil, fresh pressed garlic or garlic powder, salt, pepper, add some thyme & rosemary if you have it. I like to mix the herbs and spiced with the oil first then drizzle over the diced veggies in a bowl to mix up together. Roast at 500 and check regularly – single layer on cookie sheet – stir when necessary for even roasting – remove when fork tender and crisp to your liking.
Radicchio – what to do – we like ours roasted, sliced thin into a salad, or saute with other veggies
Sweet Potato – if you haven’t decided what to do yet take a look at these amazing options – its hard to make a decision all the recipes look great…You will definitely see a few of these at the Open House Saturday!
Kohlrabi – look at previous posts for links about this versatile vegetable- raw, roasted, saute, soup, mashed, endless possibilities……
German Butterball Potato – waxy potato great for boiling, mashing, frying, baking, soup