10/4/22 – CSA Week #17

CSA Membership Renewal Week : 10/8 – 10/15

Begins Saturday, October 8th!!!

Current members get the first opportunity to renew for 2023.

Renew your CSA Membership early and you will receive exclusive bonus pages for your CSA Member Cookbook including Table of Contents, Pantry Wish List, and more!! When you attend the Gratitude Gathering 10/15 at the farm and renew your Weekly CSA Share for 2023 you can deduct $25 (check and cash only) from your membership. During this week, we are also waiving processing fees for credit cards. (up to $20 savings)

Do you plan to attend our Gratitude Gathering? Please let us know

Our farm is a “CSA Farm” meaning that all of our sales come directly from CSA Members. We do not attend farmer’s markets or sell to restaurants. Our members support the production costs to run our farm and in return our CSA members are our main priority. Without members, our farm would cease to exist. Our early renewal initiative is required for us to make necessary purchases for the upcoming season and aids us in our crop planning.

This week in your CSA Share:

1. Butternut Squash**
2. Kale
3. Napa Cabbage**
4. Beans – Italian Flat Beans (Pole Beans)**
5. Jalapeno
6. Leeks
7. Parsley
8. Onion
9. Garlic
10. Daikon Radish

Each item in the list is a direct link to the Vegetable Directory that has more details about storage and recipes. On each page you will also find a link to a Pinterest Board for that vegetable. **Featured in this week’s custom KP Holistic Chef recipes or past weeks with links below.

Butternut Squash – so versatile – roasted, steamed, pureed – can be used for soups, stews, baked goods; pureed can be substituted for pumpkin in pie or baking; stores well for several months under proper conditions- best at 50 degrees in a dark cool place; can be peeled, cut and frozen

Daikon Radish – eaten raw, shredded, sliced thinly or cooked roasted or stir-fry

Napa Cabbage – the standard for Kimchi; To store: Place whole in a plastic bag in the refrigerator for up to a week. To use: Napa is great sliced and sautéed with onions and garlic. It goes well in a stir fry. For a caramelized flavor, cut the cabbage into wedges and roast them until the cabbage is tender. Or slice in half and grill the entire wedge until charred. To freeze: Cut into quarters, wedges, or shred it. Cook in boiling pot of water for 90 seconds. Douse in ice water to stop the cooking process. Drain the cabbage and dry as much as possible. Place in Ziploc freezer bags and remove as much air as possible.

Italian Flat Beans – great braised, stews, soups, sautéed; These beans are great for soup. Beans can be cleaned, trimmed, blanched and frozen.

Leeks – the allium family, relative of garlic and onion; tips for cutting, cleaning, and using – Roast, Grill, Sauté and recipe suggestions, mild onion flavor; use the white solid stalk with some of the light green To store: Cut off the green tops (save those greens and put them in your veggie freezer bag to make veggie stock). Loosely wrap unwashed leek bottoms in a plastic bag and store them in the crisper drawer of your refrigerator where they will keep for 2 weeks. To prep: Cut the leek about 1 inch above the white part, where the leaves begin changing from dark to light green. Save the unused greens; they’ll give great flavor to your next vegetable stock. Slit the leek lengthwise and soak it in water. Fan the leaves under running water to dislodge dirt, then pat dry. chop the white part of the allium finely. To use: Use leeks in salads, casseroles and soups or wherever you’d use onions. They can be braised, boiled, grilled, or steamed. To freeze: Cut the white parts of the leek into slices and flash freeze in Ziploc bags.

Weekly Recipes: KP Holistic Chef – Katie Peterson has created 2 custom recipes to compliment your CSA share. You will receive printed copies of the weekly recipes. The recipes are always listed on her website too www.kpholistichef.com @KPholisticchef

Don’t forget that you can look back to previous recipes as many veggies appear more than once!

Something Saturdays:

There is only 1 more opportunity this season!!

Available Dates remaining: 10/8

EVENT SCHEDULE: Only 1 remaining event for the season – CSA renewal, T-shirt distribution,

End of Season Gratitude Gathering: Saturday 10/15 – 1pm – 4pm???

Join us at the farm and spend some time with your fellow community of CSA members, bring a dish to pass that features and ingredient (if you can) from your CSA share. We will have the fire going to keep you warm. We will provide non-alcoholic beverages, plates, napkins, utensils. Feel free to BYOB – lets make it a party!!

Social Media :

FACEBOOK & INSTAGRAM tag us in your photos: @egfcsa @KPholisticchef

We have a new Facebook Page. We will continue to post on both pages for a while as we transition to using just one. Please like and follow our new page

We have also added a new private Facebook Group. We are up to 23 members!! We would like this to be a place where we can all share general cooking and preservation tips, CSA related ideas, recipes, and photos of our culinary creations made with our CSA veggies. It is set up so you can post anonymously if preferred. You can request to be added at the link below.

MEET THE FARM CREW:

This season’s produce is brought to you by this crew. We are a small family farm and grow 4-7 acres of over 40 varieties of vegetables. This bunch works hard to get your veggies to you every week.