Week #17: October 2nd – October 5th
SMALL & LARGE SHARE Lettuce head Bok Choy Pepper - Bell & Hot Eggplant - mini-Italian globe and/or Japanese Radish- no tops Daikon Radish Baby Fennel -no page in directory yet- see quick tips Beets - no tops Garlic Parsley-garnish for recipe below Scallion-garnish for recipe below LARGE SHARE-only Arugula Frying Peppers NOTE: Quantities and variety may vary between large and small share CLICK on each vegetable for more details
CSA Extension and 2019 CSA info at the bottom!
Quick Tips: New this season-fennel– we tried something new. We know that they are baby but we could not wait any longer. The deer had discovered them and began munching daily. We did find a recipe using fennel and radish. Lovely roasted or added to salads. You can use the fronds too. Does not store long. Daikon Radish – we tried a new recipe – check it out below. We added some parsley and scallions to your share this week as they were listed as a garnish for the recipe. We tried it this weekend – pretty tasty. They are great for roasting, salads/slaws, stir fry, kimchi, cakes, au gratin – we have several recipes on our radish pinterest board. Stores well. Bok Choy– raw or cooked even in a smoothie. Be sure to wash your leaves individually we currently are experiencing an aphid issue in the bok choy even under row covers. We washed as best we could at the farm. As many of you know, we do not use any pesticides or sprays on our farm. This is a consequence. Beets – With the cooler weather it is time for roasting beets! It is easy to boil and peel and have ready but roasting brings out a bit more flavor. I try to roast my beets when I am roasting something else anyway to conserve energy. Wrap in a foil pouch and toss them in. Be careful – beets can stain fingers and cutting boards. Stores well.
Fennel info – no page in veg directory yet – Applications: Baby fennel can be used raw in salads, or as a garnish for pasta or soup dishes. Baby fennel can also be steamed, grilled, baked or sautéed. Baby fennel pairs well with other vegetables like lettuce, tomatoes and radishes. It can be served with oils, butter, parsley, thyme, saffron, citrus, and strong, salty cheeses like pecorino, parmesan, goat’s cheese and feta. Store Baby fennel wrapped in foil in the refrigerator, where it will last for up to a week.
Video – How to prepare fennel
New Recipe – see list below – Roasted Curry Daikon Radish
Recipes from our Pinterest Boards –
Roasted Curry Daikon Radish – this is the recipe we tried so we added parsley & scallions for garnish for the recipe – we used the jalapeno in place of chili peppers **NOTE- reduce salt to 1 1/2 tsp – we think it was a typo. I also baked on parchment paper. We really liked them. We like roasting daikon.
Pan Fried Daikon Cake – we made these last year
Daikon Cakes – we tried this one too not as spicy
If you missed this news last week:
Now taking CSA Members for 2018 Extension Share – No need for a membership form. You can let me know at your CSA pick up, send us an email or text to let us know you want to join. Make payment by by October 20th. We will accept the first 30 members.
$150 – no delivery the week of Thanksgiving. Extension shares begin immediately after the regular season ends and will continue until December 7th. Crops Expected: potato, garlic, daikon, butternut squash, kale, swiss chard, beets, kohlrabi, watermelon radish, black radish, hakurei turnip, bok choy, carrots, onion, arugula, Asian greens, and lettuce
Open House @ the farm ~ October 20, 2018 1-3pm
We welcome you to visit the farm, enjoy conversation with us and other members, take a walk around the fields and sample some seasonal dishes that we prepare for you. Beverages will be provided.
$50 discount ~ pay in full by Open House ~ October 20, 2018
In an effort to reduce printing waste we have moved to an online membership form. If you need a paper form, we can mail one to you. We can accept payments by check, cash, or credit card. There is a discount when you join early. As many of you know, we rely on early memberships to purchase required supplies to get the next season going and to let us know how many members to plan for.
Do you have any favorites recipes? Let us know and we will share with fellow CSA members.
Do you know anyone that would like to have CSA “workplace delivery” for the 2019 Season? Have them contact us!