We are distributing a share that is worth the value of two on this final week of the CSA to express our gratitude to you for being a part of our farm.
Most of these veggies will store for many weeks so you can keep eating farm produce over Thanksgiving and beyond, depending on how quickly you need to free up space in your fridge:) Daikon Radish These long, white Japanese radishes are versatile. Shred them with vinegar dressing for a simple salad or turn them into a stir-fry, roast or soup. Watermelon Radish One last storage radish variety for the season! These gorgeous pink and green radishes can be used similarly to the purple bravo radishes you received in your last share or the daikon radishes in this one. Storage Kohlrabi These giants are meant to store for weeks so there is no rush. Peal, and slice for raw kohlrabi sticks which you can eat like carrots sticks, they are so sweet! Or, try roasting, making soup, or adding to other salads. Popcorn Yes, we grew our own popcorn! Remove the kernels by starting at the bottom and gently pressing each one toward the edge of the cob. Heat oil on medium heat in a pan until it sizzles when you put a drop of water in. Add the kernels, put a lid on the pot and remove from heat when you hear a few moments of silence between pops! Beets The greens made it through the warm November weather unscathed so enjoy them in soups or sautés. The roots will store for weeks. Apples We harvested these apples from a neighbor’s orchard and we’re very excited to get to share them with you! Salad Mix We got one final salad cutting thanks to this November’s unseasonably warm weather and the row covers we used. The mix is heavier on baby mustard greens than lettuces because of the cooler temperatures. Collards There are a number of holes in these leaves, which we hope you’ll take as a reminder of our organic practices rather than as blemishes. Collards are incredibly nutritious and super tasty when cooked slowly for a long time and seasoned with vinegars or fatty sauces. You can also try using the thick leaves as a wrap like a tortilla! Potatoes These will store well in the fridge for weeks so take your time if you still have some from the past few weeks. Parsley Enjoy the last of the parsley for your salads, juices, potatoes or soups. Garlic Two heads this week to keep you going into Thanksgiving:) Onion Its hard to find onions as flavorful as these, so enjoy the last of them! Enjoy the unintentional color scheme of this week’s share: shades of purple, green and white.
Purple Top Storage Turnip These large classic turnips are best suited for soups, roasted veggies and turnip mash. They store for months, so there is no rush to use them. Purple Bravo Storage Radish If you aren’t used to cooking with radishes, try cubing with turnips and potatoes and roasting in the oven with a little olive oil and salt. They are ideal for stir-fries and add color and crunch when chopped small or shredded for raw salads. Vinegar offers sweetness to tame the sharp radish flavor. Salad Turnips These are the ones to eat raw if you already have enough roots to cook with but of course they are delicious sautéed or roasted too. Don’t forget to eat the greens raw or lightly cook them to keep their bright green color! Cabbage These should store for weeks. Blue Potatoes And our color them is rounded out with these. Such a gorgeous color no matter how you cook these! Salad Mix The sharp flavor of the baby mustards is toned down by the spinach and lettuce. The mix is triple washed. Curly Kale The two tricks to making perfect kale chips are: 1) make sure sure the roughly chopped leaves are totally dry before adding salt and oil and 2) watch them in the oven so they don’t over cook. There is only about 1 minute between perfectly crispy and over done. Garlic Plenty of garlic this week! It will store, so you can save it for those December weeks ahead when the CSA is over:( Sage A good soup herb, this one can easily be dried if you aren’t ready for it this week. |
Categories
All
Archives
February 2024
|