Week #20 (B) Oct 27th -29th

Weekly & Week B Members – final delivery of regular season

Thank you to everyone who renewed for 2027!

Wow! 50% of you have already renewed for 2027. It is great to know that so many of you continue to support our farm and enjoy fresh veggies.

The 2027 season is limited to 50 shares a week.
Sign up now to reserve your share of the next season’s bounty and lock in pricing.

Why do we have our CSA renewal so early? Our small farm incurs tens of thousands of dollars in costs each season. We need these upfront dollars to purchase supplies over the winter, cover operating expenses, and start the season in March. As many of you know, the CSA is our only farm income. Without your commitment to our farm for the next growing season, we would not be able to continue. Your early membership commitment also helps us to plan our planting and harvest schedule.

THANK YOU!! To all of our CSA Members who renewed for 2027 and joined our CSA Extension. Your support of our small farm means so much to us. We wouldn’t be here without you. This was our 21st growing season, and we look forward to nourishing you in 2027!

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Your Veggies this week: wash your veggies at home before use

Broccoli, lacinato kale, mizuna, arugula, komatsuna, purple top turnip, hakurei turnip, daikon radish, watermelon radish, potatoes-Keuka Gold, garlic, red onion, parsley

Need help identifying your veggies? See the Variety List for 2026

Inspiration for your veggies this week:

Broccoli – this crop was grown outside without pest protection – please swish vigorously in cold water before cooking. It is likely that there are cabbage worms. We did our best to knock them out before sending them home, but they do cling on.

Not sure what to do with all of your parsley? Keep your parsley fresh for weeks – wrap in papertowel and place inside a plastic bag in the fridge. Freeze-pull off individual leaves and stuff into a baggie then place it in the freezer – pull out leaves whenever you want a pop of color and freshness in your dish. Another Idea: I have been making this recipe lately. You can keep it in a jar in the fridge or freeze it into cubes. Spread it on anything – sandwiches, toast, burgers, boiled potatoes, roasted veggies. Very versatile and so yummy. Chimichurri Sauce – Love and Lemons

Creamed Greens: Another recipe I use when I have a lot of greens is creamed greens. I recently made this with my bag of arugula. The recipe can be used with any green. When using arugula, I added an additional splash of lemon juice and a teaspoon or two of maple syrup to reduce any remaining bite. Give this one a try: Garlicky Vegan Creamed Spinach – Minimalist Baker

Great week for a stir-fry. Here is a quick tip: separate your broccoli flourettes and steam for approx 5 minutes. You want them to be bright green and firm with a little crunch. You can peel the stem and slice into rounds to add to your stirfry. Cook your aromatics – garlic, onion, ginger and then add the harder veggies – radish, stems, turnip, peppers. Once your veggies are to desired tenderness and still crisp. Cut veggies similar in size to cook evenly but also vary shapes like 1/2 moon, matchsticks, diced, sliced, shredded to add more textures to your dish. Add any chopped greens that you will wilt into your dish. Add in the stir fry sauce recipe you see below and toss in the broccoli once the sauce has thickend a bit and stir to coat evenly in the sauce. Serve over rice or noodles.

Potato quick tip: scrub and par boil your potatoes for about 8 minutes (add a bayleaf to your water to enhance flavor) then keep them in the fridge for a quick side dish that you can cook quickly. You can steam them to reheat and cover with chimichurri, butter and chopped parsley, or cut up for homefries. One of my favorite gold potato recipe is below-Roasted Yukon Golds with Rosemary and Capers

Vegetable Directory: storage tips and recipes

**NOTE: I RAN OUT OF TIME THIS MORNING – I WILL UPDATE THE RECIPE LIST LATER TONIGHT OR WEDNESDAY – I WILL BE ADDING 2 NEW RECIPES FOR TURNIPS AND RADISH –SORRY FOR THE DELAY**

RECIPES

• Miso-Glazed Daikon and Komatsuna Stir-Fry
• Roasted Radishes
• Oven-Baked Red Norland Potato Wedges – any potato
• Roasted Vegetable Medley – any potato
• Roasted Garlic
• Mizuna, Bok Choy and Radish Salad with soy-ginger dressing
• Purple-Daikon-Radish-Salad
• Easy-Stir-Fry-Sauce-1
• Skillet Potatoes and Greens

Broccoli – These were grown in the field without netting or pesticides. There is the possibility of cabbage worms present. Soak and swish in a bit of salty water for a few minutes to dislodge any. Inspect carefully – they blend since they are the same color.

Purple Daikon Radish – salads, slaw, thin slice raw, shredded onto salads, stir fry, pickled, kimchi, roasted, Daikon Au Gratin, Purple Daikon Radish Salad – scroll down

Purple Top Turnip: Baked, Boiled or Steamed. Use turnips any way you would use a potato, and then some. Try them baked or in stews, soups, and stir-fries, or lightly steamed with some butter, salt or lemon juice for flavor. They can be shredded or mashed too. They hold up diced in soups/stews better than potato. Try the turnip and apple recipe in the vegetable directory

Radish: use in salad, stir-fry, or roast; yes, you can use an air fryer; cooking mellows the spiciness of radish – can be cooked; try creamed radish

Arugula: salad, on pizza, in pasta dishes, creamed greens, pesto; when adding to a pasta dish, add it to the warm pasta and stir in to wilt; chop smaller if desired. Arugula on Veg Directory. You can even make pesto with it!

5-Minute Stir Fry Sauce – PRINTABLE PDF

Parsley: Wrap your bunch in paper towels and into a plastic bag. Your parsley will stay fresh for a few weeks like this and not get wilty. You can also freeze it chopped or whole leaves

Farm News:

Thank you from your farmers, Joely & Joe!