Week #15 – September 24th – September 27th
QUICK TIPS: Be sure to take a look at the links for each veggie above. They take you to the vegetable directory.
Ideas for the week – NEW** Purple Daikon – smaller than our regular white daikon and mild for a radish. Great raw in salads sliced or shredded and so beautiful. They can also be used like other radishes – raw, stirfry, roasted, kimchi, sautees, and curries. Beets- boiled, roasted or grated raw. We like to cook them and have them ready to go in the fridge. Scrub and boil until fork tender and slip from the skins. Then they are ready to go into salads or cooked dishes. Beets can stain your fingers and cutting boards – you have been warned. Roasting really brings out the sweet flavor of beets. Eggplant – This will likely be the last of the season. We need to clear out the beds and get them covered for winter. Eggplant must be cooked and seasoned. It really has no individual flavor. An excellent choice for curry and roasting. Parsley – keep in a bag with a paper towel to retain moisture. If it gets a bit wilted, you can recut the end of the stems and put in a glass of water in the fridge. You can also store this way but do change your water daily. You can also freeze parsley without blanching. Be sure that it is cleaned up and dry then put the whole bunch in a baggie, squeeze out the air and in the freezer to use as needed. It will not be as firm as fresh but will add color and flavor. Sweet Corn – This is it! Everyone gets 4 ears this week. If you don’t want to eat all of your corn this week, blanch your ears and cut off the cob to freeze. If you have a grill, you can grill in the husk. After it is cooked you can cut from the cob to add to other meals like tacos, chili, salads, or soup. It can also be frozen on the cob but does take up more room in your freezer. Broccoli – We did give it a soak at the farm, however, please be aware that little cabbage worms do like to hide in the crevices. Soak in saltwater (Method #3) to help remove any remaining – just keep an eye out. Beans – We still have 1 more planting after this bed has been harvested. We hope that you have been able to blanch and freeze some for winter. If not you have another chance. We like to have our beans blanched and ready to go in the fridge as they can be snacked on raw, added to a salad, or tossed into other dishes. We like to cook our beans with basil from the freezer or added to our Curry dishes. At least once a week we have a Coconut Curry – basically, anything that is available for the week sauteed together with curry powder and when everything is cooked we add in some greens to wilt quickly then add a can of organic coconut milk.
FARM UPDATE – Only 5 weeks left of the regular season
Some of you have started to ask when the CSA ends. Our regular season is 20 weeks and ends the last week of October. This year the final week is October 29 – November 1st.
FALL OPEN HOUSE – SAVE $50 ON NEXT SEASON – 2020 CSA SHARES We will have our Annual Fall Open House on Saturday, October 19th from 1pm-4pm. We will prepare some seasonal dishes, tour around the farm, and you can receive a $50 discount when you join and pay in full for next season. Watch for more details soon.
We have set up the online store if you prefer to pay by credit card (fees apply)
Extension CSA Share – 4 weeks – join now!!
Keep the goodness going!! 2019 Extension CSA Share – an additional 4 weeks. This year the dates are November 5th through December 6th. There will be no delivery during the week of Thanksgiving. The Extension begins as soon as the regular season ends. Veggies that we plan to have included in the Extension Share are garlic, purple top & hakurei turnip, radish (watermelon, white and purple daikon), cabbage, butternut squash, potato, onion, carrots, celeriac, kale, arugula, mustard greens, swiss chard, lettuce, and parsley.
The Extension cost is $150 and can be paid by check, cash, or credit card (fees apply). Here is a link to the online store.
This extension share is open to 50 current CSA members only –so join early. If you have completed your membership form for this season there is no form to fill out just send us a text or email that you wish to be included. You will receive a confirmation when payment is made. It is going to be great. Watch for more details in the coming weeks.
Fields in the fall – Last week we talked about getting our plots ready for winter and planting cover crops. Here are some updated pictures of the progress. What a difference a week makes. The mustard cover crop on the garlic beds is growing great and is a lush green bed. The area of the farm that we added drainage in the spring has been mowed, plowed, tilled and seeded with a cover crop of Triticale and Austrian Winter Peas.
Butternut squash harvest is still going. We are curing the winter squash in the hoop house we use in spring to start all of our transplants. This time of year it becomes our curing house for onions and squash.
Do you have a favorite recipe?? – Share it with us and we will add it to our “Member Approved” recipes on the Vegetable Directory
Veggie Notes: We do give your veggies a rinse at the farm – however, we do recommend a second wash at home as necessary. Decisions on rinsing are made at the time of harvest and the effect it will have on your produce. Some items just store better unwashed. We do not use pesticides; therefore, it is possible that you find inhabitants in your produce. We try to restrict our plastic usage. The bags that you receive are recyclable at grocery store drop-offs.
Thank you for supporting our small farm!!!