Nov 10th-EXT 2020 #2

CSA Share this week

  • Adirondack Red Potato
  • Broccoli
  • Napa Cabbage
  • Collard Greens
  • Red Radish
  • Arugula
  • Bell Pepper
  • Delicata Squash
  • Asian Greens
  • Garlic
  • Leeks
  • Parsley

For more information about the above items, you can find storage and usage tips on the Vegetable Directory.

Vegetable Directory

Quick Tips -Wash your greens prior to eating! Adirondack Red Potato- all-purpose- baked, roasted, pan-frying, grilled, boiled (color fades). Scrub them good and leave the skin on if you can. Due to the coloring, this potato is high in antioxidants – especially the skin. Broccoli – Please be sure to give it a swish at home to remove any pests. Yes, you can eat the stalks too! We dice ours up and add to stir-fry and curries. Broccoli soup is one of the easiest. Delicata Squash – You can eat the skin. We love ours as fries. Instructions are in the vegetable directory. Napa Cabbage – use a leaf at a time or shred thin into a stir fry or eggroll filling. This is the cabbage typically used for kimchi. Do you still have purple daikon radish in the fridge? Give kimchi a try. There are many variations out there. We don’t use fish or shrimp sauce in ours. Collard Greens – very sturdy cooking green. Holds up great in soup and braising. Blanch to use as a gluten-free wrap. Red Radish – storage radish. We use these in our weekly stirfry. Try different shapes -matchsticks, rounds, shredded, sliced thin with a peeler. Cooking radishes decreases the spicy bite of radishes. Radishes can also be roasted and pan-fried. Still looking for ideas how about creamed radish. Arugula – peppery flavor, eaten raw in salads, pesto, chopped and added to pasta or egg dishes. Cooks quickly, try not to overcook, and also reduces peppery flavor. Parsley – keep fresh in a baggie or standing in water in the fridge. Can be washed, pat dry, and frozen without blanching for later, however, it will be wilted and not crisp as fresh is. Asian Greens- this week’s variety is Vitamin. Stems and greens can be eaten raw or cooked and are loaded with nutrients. Garlic – store at room temperature. Have you tried roasting garlic in a whole head? Leeks- onion flavor. Be sure to clean them. Sometimes there is dirt in the uppermost leaves. Some tips on cleaning, storage, and usage. Someday I will get all this info on my own website. Sorry for all the outside links. Peppers – can be frozen without blanching-just prep for use and put in a freezer baggie. We like to prep ours and keep them in the fridge to use during the week. If they don’t get put into a salad, sandwich, on pizza, or stirfry – they go in the freezer.

Farm Update: Wow — What amazing weather we are having. We planted the garlic! We were able to work the soil after that much-needed rain. We had planted a mustard cover crop on the garlic plot. The next step is to break apart all of the garlic bulbs into individual cloves. Each clove is hand planted 12 inches apart with 3 rows per bed. This is one crop that we do save seed for. We planted approximately 3000. They are then covered in a blanket of organic straw for the winter. This blanket reduces the risk of frost pushing them above ground, allows them to get some growth before the deep freeze and helps to reduce weeds while it continues to grow until we harvest in late July. We hope that we will be able to have one of our favorite farm events next season – Garlic Harvest.

Thank you for your support – without you- we would not be farming. THANK YOU!!

All posts this season and past seasons can be found in the archives are searchable at the bottom of this page. Also, find info in the vegetable directory and on our Pinterest Boards. As always — if you have any questions –please feel free to ask – text or email too.

Farm Events — We are hopeful that we can offer events on the farm in 2021!

Thank you for supporting our small farm!

If you have any questions, please do not hesitate to ask. Feel free to email or text. Our cell phone number is listed on your weekly email update.

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