CSA Newsletter–Sept. 26-28, 2017

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As we come closer and closer to October (the time we usually take tomatoes out of the hoop house to plant winter greens) the tomatoes seem in no hurry to leave.  They are ripening by the hour, and there are piles of seconds ready to go in salsas and sauces.  Luckily, it looks like the cool canning weather will be upon us in the next few days, and we could even get frost(!)–after two and a half weeks of sunny summer weather and no rain.  Go figure.

Look forward to two final weeks of CSA veggies in October.  We have had a great season, and it is all due to the amazing support of our members and customers.  Happy Fall!

Standard Share

  • Cabbage (green, red or savoy)
  • Carrots–2 lbs. 

Carrot Ginger Soup with Coconut Milk?! Sounds amazing! From Splendid Table

  • Cauliflower (Tuesday)
  • Pac Choy (Thursday)
  • Beets

Have a lot of beets sitting around? Try Quick Pickled Beets from Eating Well

  • Tomatoes (red and low-acid orange slicers)
  • Onion (1 large or 2 small)
  • Kale
  • Basil

Salad Share

  • Cabbage (green, red or savoy)
  • Carrots–1 lb.
  • Tomatoes (red and orange slicers)

CSA Newsletter–Sept. 19–21, 2017

20170919_162806It’s turning out to be a beautiful Fall!  We hope you enjoy all the colors and variety of this week’s share and find many creative, yummy ways to use your veggies.

If you have too many tomatoes, it’s easy to make a basic salsa with peppers, onions, garlic and cilantro.  There are so many recipes out there: roasted, fresh, and with a variety of ingredients.  We cook and can tomato salsa and tomatillo salsa using recipes from Ball Canning “Blue Book”, a great resource for all things canned.

Looking for another way to cook Brussels Sprouts?  (There are so many!)  Here are some more Brussels Sprouts Recipes.

…And when you can’t think of any more creative ways to cook, there are always the tried and true: Boil or steam with a little salt and/or vinegar (edamame, beets, kale).  Chop up in a stir fry with eggs and salsa (tomatoes, tomatillos, peppers, kale).  Or roast in the oven with oil and salt (Brussels sprouts, Delicata squash slices, kale, potatoes, beets, carrots).  Or just eat it raw, like I do! (peppers, carrots, husk cherries, cherry tomatoes). That’s the easiest way to (not) prepare food!  And since it’s organic, there is no need to peel anything at all.  : )

Standard Share

  • Salad Mix
  • Brussels Sprouts–1 lb.
  • Cherry or Roma Tomatoes
  • Kale–mixed variety
  • Peppers–bell, sweet and hot
  • Edamame Soy Beans or Husk Cherries
  • Broccoli or Cauliflower
  • Pie Pumpkin OR Delicata Squash
  • Cilantro

Salad Share

  • Salad Mix
  • Kale–mixed variety
  • Brussels Sprouts–1/2 lb.
  • Edamame, Husk Cherries or Broccoli

 

CSA Newsletter–Sept. 12-14, 2017

20170912_185106What a lovely week!  Hope you are all enjoying the sunshine.  I have been “back to school” teaching preschool on Tuesday and Thursday mornings, leaving us a little short-handed and frantic by CSA pick-up time.  Nevertheless, we managed to get out Tuesday’s share with the help of my sister and brother-in-law, who escaped the floods down in Charleston, S.C. to spend this sunny week with us!

There were a lot of roots in the share today.  At our house, we love a good root roast with garlic, potatoes, carrots and beets.  The small fennel bulbs, chopped, add a nice licorice flavor to a root roast.  Note:  I  find that if you roast beets with other veggies, they take longer to cook, and either need to be boiled a bit first, chopped smaller, or roasted longer.  Here is a great recipe that incorporates fennel (you could sub potatoes or beets in for parsnips!): Fennel Roasted Fall Vegetables

Standard Share

  • Greens mix with herbs and flowers
  • Edamame (fresh soy beans)  here’s a great link for how to prepare this tasty snack:    How to Cook Edamame
  • Fennel
  • Tomatoes–2 lbs.  Too many tomatoes?  Try this: Basic Tomato Sauce
  • Roots:  Carrots, Beets, Potatoes–2 lbs.
  • Kale
  • Garlic
  • Green Beans or Broccoli–Tuesday
  • Thyme and Oregano (use in root roast and sauce, or hang to dry!)–Thursday

Salad Share

  • Greens mix with herbs and flowers
  • Roots: carrots, beets, potatoes–1 lb.
  • Tomatoes–1 lb.
  • Garlic

CSA Newsletter–Sept. 5-7, 2017

20170906_181144First shares of Fall are looking good!  Today, we had a nice visit from the St. Johnsbury Academy “Field Semester” class.  They toured the farm (including a visit with our baby goats, Smudge and Smoke) and worked on some projects in the field.  They “topped” the Brussels Sprouts to stop the leafy growth and encourage the sprouts to bulk up.  They also harvested some of the sprouts for tomorrow’s share.  Many of the students were not aware that Brussels Sprouts grew on a stalk.

We have two varieties of Brussels Sprouts this year: the early variety we are harvesting this week, and a later variety where the whole stalk will be harvested at once.  Our early frost (September 2nd!!!) has made the sprouts sweeter, as well as sweetening other crops like kale, broccoli, arugula and cabbage.  Unfortunately, frost does nothing for the squash and pumpkin leaves, which were hit pretty hard.  The fruit itself should ripen with a few more days of sun.

This week, you have most of the makings of a great “Ratatouille,” a classic French stew with seasonal vegetables.  Besides the eggplant (which I leave out), you can easily cobble together one of these with your toms, peppers, onions, garlic, and zuccs or squash.  Here is an easy recipe from Martha Stewart: Ratatouille

Standard Share

Salad Share

  • Lettuce Mix OR Arugula
  • Kale
  • Green Beans
  • Peppers