Week 20
Last year we grew a very small bed of fennel as an experiment. We seeded it so that it would be ready late in the season when we were loosing variety on the stand. We really liked having it and decided to plant a larger bed this year so that we could give some to the farm share and have some for the stand. I seeded it as late as I thought I could and then it didn't get the water it needed when it was little. For a while I wasn't sure if it would plump up to full size before we had a hard frost but fortunately we have had a mild fall. Some people don't care for the licorice flavor but if you are a little on the fence about it the best thing to do is to mix it with something. I love to caramelize it with onions. It softens the flavor and brings out the sweetness. It is also great in a slaw with cabbage and apples.
You also have one of our favorite winter squash varieties in your box today - orange kabocha. It isn't the squash we eat the most of (delicata) but it is my go to squash for baking pies, cakes and breads. I also love it for soup. It has a velvety texture and is super sweet. It is also a good squash to use for Thai curries or braised squash. I am including a recipe below that is similar to one I use however I like to leave the peel on the squash. It helps it hold its shape and I hate peeling them.
Thank you all for your support! We hope you enjoyed all the produce you received this year.
Carrot
Fennel
Potato
Orange Kabocha Squash
Cipollini Red Onions
Broccoli
Bunched Green
Green Cabbage - Large Only
Braised Kabocha Squash
Monday, October 20, 2014
Monday, October 13, 2014
Week 19
Hard to believe that for some of you it is your last week and for others the end is just a week away. Fall came so late that it seems too early to end the farm share. One of our farmer friends who started farming around the same time as us was telling me that she is so sick of her partner telling people that pretty soon things will slow down. It is true for us as well that things don't slow down quite the way they use to in years past. We have become a lot better at extending the season both in the fall and in the spring. In addition, we all put a lot more time into planning by looking over our harvest records, production plans and staring at spread sheets for hours on end than we use to (although I will admit we are not as good at it or as thorough as we should be). We love the challenge of trying to do better each year and we have a long list of items that need some improvement. That said it has been a fantastic year. The carrot shortage was a little tough but stopped short of being a complete disaster. We had a fine tomato year but in general we need to be better at growing them. We really need to get better at remembering to grab a change of clothes so we aren't a complete mess when you pick up your boxes! We did a good job with our peas this year (remember June peas, so long ago). Our garlic looks great, we had fantastic yields on our winter squash and the weather this fall has been awesome for both the vegetables and our morale.
None of this would matter if you all didn't support us. The farm share has become a big part of our overall farm plan and we hope to continue to slowly expand it as the farm grows. One thing we spend very little time on is advertising. You all do it for us and we appreciate you for it. So many of you joined because your friend or neighbor flaunted their shiny produce. We are so lucky to have you all.
One thing I hope to always be able to do is personally hand out boxes rather than have a drop off spot. I don't always get a chance to chat with people but here and there I get to hear about what you all do with the vegetables your receive. I think it is fun and it gives me lots of ideas. Even if it doesn't sound like something I want to make it is great to have different suggestions for other customers.
We will be at the stand on Saturdays from 9-4 until the end of November and Wednesday afternoons as well. Come by, say hi and get some veggies.
Carrots
Shallots
Parsnip
Rutabaga
Watermelon Radishes
Bell Pepper
Winter Squash - choice of butternut, spaghetti or pie pumpkin
Cauliflower - hoping to give you all romanesco or purple cauliflower
Kale - Large Only
Last year, one of the farm share members mentioned she had made root vegetable latkes. What a great idea, I thought. They became a popular side dish at our house last year. The recipe below only uses parsnips but you should feel free add a little rutabaga and/or some potatoes.
Parsnip Pancakes
We made this recipe a couple times last winter and enjoyed it as a change of pace.
Winter Squash Carbonara
Spaghetti Squash
The best way to appreciate spaghetti squash is to go into thinking that it is its own thing. It isn't spaghetti and it tastes nothing like a traditional sweet winter squash. However, its mild flavor is pleasant and goes with just about anything. I think it is great in place of rice with a rich coconut curry on top.
Stuffed Squash
If you have ever asked me what to do with an acorn or a delicata you have probably heard me say they are good stuffed. For those of you who prefer a recipe one of your fellow farm share members took the time to record how she made the squash and shared it with us.
Hard to believe that for some of you it is your last week and for others the end is just a week away. Fall came so late that it seems too early to end the farm share. One of our farmer friends who started farming around the same time as us was telling me that she is so sick of her partner telling people that pretty soon things will slow down. It is true for us as well that things don't slow down quite the way they use to in years past. We have become a lot better at extending the season both in the fall and in the spring. In addition, we all put a lot more time into planning by looking over our harvest records, production plans and staring at spread sheets for hours on end than we use to (although I will admit we are not as good at it or as thorough as we should be). We love the challenge of trying to do better each year and we have a long list of items that need some improvement. That said it has been a fantastic year. The carrot shortage was a little tough but stopped short of being a complete disaster. We had a fine tomato year but in general we need to be better at growing them. We really need to get better at remembering to grab a change of clothes so we aren't a complete mess when you pick up your boxes! We did a good job with our peas this year (remember June peas, so long ago). Our garlic looks great, we had fantastic yields on our winter squash and the weather this fall has been awesome for both the vegetables and our morale.
None of this would matter if you all didn't support us. The farm share has become a big part of our overall farm plan and we hope to continue to slowly expand it as the farm grows. One thing we spend very little time on is advertising. You all do it for us and we appreciate you for it. So many of you joined because your friend or neighbor flaunted their shiny produce. We are so lucky to have you all.
One thing I hope to always be able to do is personally hand out boxes rather than have a drop off spot. I don't always get a chance to chat with people but here and there I get to hear about what you all do with the vegetables your receive. I think it is fun and it gives me lots of ideas. Even if it doesn't sound like something I want to make it is great to have different suggestions for other customers.
We will be at the stand on Saturdays from 9-4 until the end of November and Wednesday afternoons as well. Come by, say hi and get some veggies.
Carrots
Shallots
Parsnip
Rutabaga
Watermelon Radishes
Bell Pepper
Winter Squash - choice of butternut, spaghetti or pie pumpkin
Cauliflower - hoping to give you all romanesco or purple cauliflower
Kale - Large Only
Last year, one of the farm share members mentioned she had made root vegetable latkes. What a great idea, I thought. They became a popular side dish at our house last year. The recipe below only uses parsnips but you should feel free add a little rutabaga and/or some potatoes.
Parsnip Pancakes
We made this recipe a couple times last winter and enjoyed it as a change of pace.
Winter Squash Carbonara
Spaghetti Squash
The best way to appreciate spaghetti squash is to go into thinking that it is its own thing. It isn't spaghetti and it tastes nothing like a traditional sweet winter squash. However, its mild flavor is pleasant and goes with just about anything. I think it is great in place of rice with a rich coconut curry on top.
Stuffed Squash
If you have ever asked me what to do with an acorn or a delicata you have probably heard me say they are good stuffed. For those of you who prefer a recipe one of your fellow farm share members took the time to record how she made the squash and shared it with us.
3 acorn squash (or any other squash)
Bunch of dark leafy greens (kales, chards, collards, etc)
1 onion (yellow, purple, sweet)
1 shallot or 3 garlic cloves
1 leek
4 sausages (Italian, andouille, or vegetarian fieldroast )
3 cups cooked rice or other grain.
1 cup grated parmesan cheese
Salt, pepper to taste
Alternate ingredients: panko bread crumbs, chopped nuts (walnuts, pecans, etc)
Directions:
Halve squash and cut a thin section off remaining rounded base (so it will sit steady on a plate)
Bake squash open face down on a lightly greased baking sheet at 350o F for about 30 – 45 minutes.
While squash are baking…
In a large skillet or heavy pot, sauté chopped onion, garlic, leek, and sausage. If you like the ribs from the leafy greens chop and add to onion mixture. When onions are translucent, add salt and pepper to taste, and mix well. Add in chopped green leaves. Sauté until greens are wilted. Add grain, mix well. Set aside.
Grate parmesan cheese.
When squash is done, remove from oven. If needed, to make room for greens mixture, scoop out some squash meat and mix with sautéed greens. Then pack each squash with several spoonfuls of the mixture. Sprinkle tops with parmesan cheese (and panko, nuts etc, if you added this to your list) and return to oven. Bake until cheese is melted, roughly 10 minutes
Greens mix is fabulous by itself also!
Monday, October 6, 2014
Week 18
Last week when I was putting yokatta na down on the list I googled it to see if I could find something more to say about it than "similar to bok choy" or to recommend you stir-fry it. What came up was mostly other CSA newsletters. It is interesting to see what other farms write about and it reminded me of Kelly's friend who gave us a lecture(really it was just a conversation but it felt a bit like a lecture) about cultivating an image on social media. I found the whole conversation rather irritating but truthfully we are all cultivating an image, me included, every time we write something about ourselves that other people read. I try to present the farm and farming as I think it really is - a mix of pure joy and horrific disappointment! I want you all to realize what goes into growing the food you eat but I want to stop short of anyone feeling sorry for us. After all, we are incredibly lucky that we get to choose to do something we enjoy so much even if some days are a little less enjoyable.
I have written about this time of year before. It is a relief to have the majority of work behind us for the season but it also leaves us feeling a little sad that all the work is behind us. Planting something, tending to it and then harvesting it is a little more satisfying than rolling up drip tape and organizing irrigation parts into different boxes. There are still some fun projects to be done including digging fall carrots and planting garlic. Yesterday, Kelly spent the day on the tractor. Most of our summer fields got mowed and disked. The fields look a lot better without a bunch dead plants and weeds about to go to seed. Some of the fields were mowed, disked and cover cropped before the last rains and that cover crop is just beginning to establish itself.
The boxes look good today. Hope you enjoy them.
Rainbow Carrots
Beets
Potatoes
Silver Bell - This is one of the new squashes we grew this year. We have only eaten one of them and hopefully it was typical of what to expect. It has a golden orange flesh that is smooth and sweet. It is a selection from blue banana squash from the 1950s that Ferry Morse Seed Company introduced. It turns pink in storage.
Leeks - Some of you will have a variety called Bulgarian Giant. The long shank means that they should be very clean. If it seems like you have some dirt in the leek I find the best way to clean them is to cut them in half all the to the base but leave the base in tact. Then you can swish them around in a bowl of water without them falling apart.
Lettuce
Purple Top Turnips - traditional fall/winter variety
Collards - Large Only
Broccoli - Large Only
Last week when I was putting yokatta na down on the list I googled it to see if I could find something more to say about it than "similar to bok choy" or to recommend you stir-fry it. What came up was mostly other CSA newsletters. It is interesting to see what other farms write about and it reminded me of Kelly's friend who gave us a lecture(really it was just a conversation but it felt a bit like a lecture) about cultivating an image on social media. I found the whole conversation rather irritating but truthfully we are all cultivating an image, me included, every time we write something about ourselves that other people read. I try to present the farm and farming as I think it really is - a mix of pure joy and horrific disappointment! I want you all to realize what goes into growing the food you eat but I want to stop short of anyone feeling sorry for us. After all, we are incredibly lucky that we get to choose to do something we enjoy so much even if some days are a little less enjoyable.
I have written about this time of year before. It is a relief to have the majority of work behind us for the season but it also leaves us feeling a little sad that all the work is behind us. Planting something, tending to it and then harvesting it is a little more satisfying than rolling up drip tape and organizing irrigation parts into different boxes. There are still some fun projects to be done including digging fall carrots and planting garlic. Yesterday, Kelly spent the day on the tractor. Most of our summer fields got mowed and disked. The fields look a lot better without a bunch dead plants and weeds about to go to seed. Some of the fields were mowed, disked and cover cropped before the last rains and that cover crop is just beginning to establish itself.
The boxes look good today. Hope you enjoy them.
Rainbow Carrots
Beets
Potatoes
Silver Bell - This is one of the new squashes we grew this year. We have only eaten one of them and hopefully it was typical of what to expect. It has a golden orange flesh that is smooth and sweet. It is a selection from blue banana squash from the 1950s that Ferry Morse Seed Company introduced. It turns pink in storage.
Leeks - Some of you will have a variety called Bulgarian Giant. The long shank means that they should be very clean. If it seems like you have some dirt in the leek I find the best way to clean them is to cut them in half all the to the base but leave the base in tact. Then you can swish them around in a bowl of water without them falling apart.
Lettuce
Purple Top Turnips - traditional fall/winter variety
Collards - Large Only
Broccoli - Large Only
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