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
Monday, September 29, 2014
Week 17
We have one customer that only comes two or three times a year always in search of green tomatoes. He is from the south and he loves them. On his first visit of the year we usually tell him to come back later in the season because in July we are still hopeful that the big green tomatoes on the plant will turn red. In August we go through and cut the growth points off of the tomatoes in hopes of concentrating the plants energy into ripening tomatoes. This time of year we are happy to sell green tomatoes except that this year we don't have very many left on the plant! We are going to pick the plants clean today and see if we have enough for everyone. I grew up eating slices of green tomatoes pan fried in butter and eaten with fried eggs and toast and also fermented with lots of garlic and made into half sour pickles. Fried with eggs is still my favorite way to eat them. I cook them until they brown a bit and are tender than slide them on a plate and top them with a fried egg. Every year I hope to make half sours but I have never got around to it. Once a year or so I also will make them with either panko bread crumbs or a corn meal crust to go with some baked chicken. When you don't get many ripe tomatoes green tomatoes can seem like kind of a let down or like something you feel obligated to eat when what you really wanted was a bumper crop of ripe fruit. However, I think a green tomato, when not compared to a red tomato is awesome. It has distinct flavor that isn't like anything else.
Carrots
Acorn Squash - The acorn squash we grow is really sweet and shouldn't need any sugar to make it delicious. Like the delicata you had last week it is easy to cut, quick to cook and great on its own or stuffed.
Garlic
Poblano Peppers - These are great roasted and added to things like corn chowder, mac and cheese, a meat chili or a white bean chili. They can also be sliced and sautéed. They can be cut in half and stuffed or they can be used whole for chile rellenos. Like the green tomatoes, I am not sure how many everyone will be getting.
Hakuri
Yokatta Na - an Asian green most similar to bok choy
Green Tomato
Cauliflower-Large Only
Next week will bring more winter squash, shallots and perhaps some root vegetables. If you still have your delicata squash from last week don't worry about it. All the squash we give you will keep for months just sitting on your kitchen counter.
We have one customer that only comes two or three times a year always in search of green tomatoes. He is from the south and he loves them. On his first visit of the year we usually tell him to come back later in the season because in July we are still hopeful that the big green tomatoes on the plant will turn red. In August we go through and cut the growth points off of the tomatoes in hopes of concentrating the plants energy into ripening tomatoes. This time of year we are happy to sell green tomatoes except that this year we don't have very many left on the plant! We are going to pick the plants clean today and see if we have enough for everyone. I grew up eating slices of green tomatoes pan fried in butter and eaten with fried eggs and toast and also fermented with lots of garlic and made into half sour pickles. Fried with eggs is still my favorite way to eat them. I cook them until they brown a bit and are tender than slide them on a plate and top them with a fried egg. Every year I hope to make half sours but I have never got around to it. Once a year or so I also will make them with either panko bread crumbs or a corn meal crust to go with some baked chicken. When you don't get many ripe tomatoes green tomatoes can seem like kind of a let down or like something you feel obligated to eat when what you really wanted was a bumper crop of ripe fruit. However, I think a green tomato, when not compared to a red tomato is awesome. It has distinct flavor that isn't like anything else.
Carrots
Acorn Squash - The acorn squash we grow is really sweet and shouldn't need any sugar to make it delicious. Like the delicata you had last week it is easy to cut, quick to cook and great on its own or stuffed.
Garlic
Poblano Peppers - These are great roasted and added to things like corn chowder, mac and cheese, a meat chili or a white bean chili. They can also be sliced and sautéed. They can be cut in half and stuffed or they can be used whole for chile rellenos. Like the green tomatoes, I am not sure how many everyone will be getting.
Hakuri
Yokatta Na - an Asian green most similar to bok choy
Green Tomato
Cauliflower-Large Only
Next week will bring more winter squash, shallots and perhaps some root vegetables. If you still have your delicata squash from last week don't worry about it. All the squash we give you will keep for months just sitting on your kitchen counter.
Monday, September 22, 2014
Week 16
There are few things more beautiful than a sunny fall afternoon. The warmth, the dryness in the air and a light breeze rustling the leaves all reminds me of growing up in New England. I hope you all had a chance to enjoy the weekend.
We are still hauling squash. Some years it is done in one push and others it is dragged out with a couple truck loads at the end of each day. I don't know that one is really better than the other. The nights have been mild and I am not worried about the squash but like any large project it is nice to just get it done.
Some of you seemed burdened by the cabbage you got last week. I know, they look big and when you start shredding them they expand and take over your kitchen counter. It breaks my heart just a little to think you don't love cabbage- it is such a wonderful vegetable and one of the few that I eat all year round and always enjoy. I will include a couple recipes at the end because I have a feeling many of you still have the one you got last week rolling around your produce drawer!
We are starting off squash season with delicata squash. It is the only winter squash we have eaten thus far and it was fantastic. I just sliced it into "fries" and roasted them.
Delicata Squash
Broccoli
Sweet Peppers
Hot Pepper
Cucumbers
Cherry Tomatoes
Tomatoes
Radish
Kale
Lettuce-Large Only
Potatoes-Large Only
We like this red cabbage dish. I usually use less clove and I often add a little extra lemon juice. Sometimes I will add a bit of red wine vinegar and a tablespoon or so of sugar to make it more like sweet and sour cabbage.
Red Cabbage with Cranberries
Cabbage and apples go great together. In the dish below they are cooked but they are also great together raw in a slaw/chopped salad type of thing.
Braised Green Cabbage with Apples
There are few things more beautiful than a sunny fall afternoon. The warmth, the dryness in the air and a light breeze rustling the leaves all reminds me of growing up in New England. I hope you all had a chance to enjoy the weekend.
We are still hauling squash. Some years it is done in one push and others it is dragged out with a couple truck loads at the end of each day. I don't know that one is really better than the other. The nights have been mild and I am not worried about the squash but like any large project it is nice to just get it done.
Some of you seemed burdened by the cabbage you got last week. I know, they look big and when you start shredding them they expand and take over your kitchen counter. It breaks my heart just a little to think you don't love cabbage- it is such a wonderful vegetable and one of the few that I eat all year round and always enjoy. I will include a couple recipes at the end because I have a feeling many of you still have the one you got last week rolling around your produce drawer!
We are starting off squash season with delicata squash. It is the only winter squash we have eaten thus far and it was fantastic. I just sliced it into "fries" and roasted them.
Delicata Squash
Broccoli
Sweet Peppers
Hot Pepper
Cucumbers
Cherry Tomatoes
Tomatoes
Radish
Kale
Lettuce-Large Only
Potatoes-Large Only
We like this red cabbage dish. I usually use less clove and I often add a little extra lemon juice. Sometimes I will add a bit of red wine vinegar and a tablespoon or so of sugar to make it more like sweet and sour cabbage.
Red Cabbage with Cranberries
Cabbage and apples go great together. In the dish below they are cooked but they are also great together raw in a slaw/chopped salad type of thing.
Braised Green Cabbage with Apples
 |
| Squash and Dry Beans |
Monday, September 15, 2014
Week 15
It has been a crazy week. I dropped Kelly off at the airport on Tuesday and he flew to Tennessee to help my dad, who purchased a house just down the road from us in June, move out here. Fortunately, my dad had hired a moving company so Kelly just helped with a few odds and ends and they headed out on Thursday. They split the driving and arrived last night. I enjoyed the challenge of keeping up with everything on the farm but am so thankful to have Kelly back for harvest this morning. I am also incredibly thankful that the man who has no interest in leaving the farm to do anything offered to drive my dad half way across the country. While Kelly was gone we saw some cold nights and the push to get all the winter squash out of the fields has begun. Your box is showing signs of the changing seasons. Next week we will fully embrace fall and include winter squash. This week there will be some on the trade table for those of you looking to get started early.
Purple Diakon Radish - New for us this year and it is gorgeous.
Green Chard - I had hoped to harvest and assortment of greens today and let you choose one but I think they would all just wilt the minute we put them on the stand if the weather forecast is correct. Instead, I chose my current favorite. It is chard that tastes like spinach when cooked!
Kohlrabi - We haven't grown kohlrabi in a couple years and it is nice to see its whimsical looking bulbs in the field this year.
Cabbage
Parsley
Sweet Onion
Zucchini - Along with the cherry tomatoes the last hurrah of summer.
Cherry Tomatoes
Purple Carrots - Large Only
Cauliflower - Large Only
It has been a crazy week. I dropped Kelly off at the airport on Tuesday and he flew to Tennessee to help my dad, who purchased a house just down the road from us in June, move out here. Fortunately, my dad had hired a moving company so Kelly just helped with a few odds and ends and they headed out on Thursday. They split the driving and arrived last night. I enjoyed the challenge of keeping up with everything on the farm but am so thankful to have Kelly back for harvest this morning. I am also incredibly thankful that the man who has no interest in leaving the farm to do anything offered to drive my dad half way across the country. While Kelly was gone we saw some cold nights and the push to get all the winter squash out of the fields has begun. Your box is showing signs of the changing seasons. Next week we will fully embrace fall and include winter squash. This week there will be some on the trade table for those of you looking to get started early.
Purple Diakon Radish - New for us this year and it is gorgeous.
Green Chard - I had hoped to harvest and assortment of greens today and let you choose one but I think they would all just wilt the minute we put them on the stand if the weather forecast is correct. Instead, I chose my current favorite. It is chard that tastes like spinach when cooked!
Kohlrabi - We haven't grown kohlrabi in a couple years and it is nice to see its whimsical looking bulbs in the field this year.
Cabbage
Parsley
Sweet Onion
Zucchini - Along with the cherry tomatoes the last hurrah of summer.
Cherry Tomatoes
Purple Carrots - Large Only
Cauliflower - Large Only
Monday, September 8, 2014
Week 14
Last year we attempted to grow a couple new winter squash for the farm share. Those of you who have been with us for a few years may have noticed you get the same assortment of squash each year. We have a good reason for that - they are our favorites. Last year's attempt ended with one variety that refused to cure and ripen until after the farm share was over and another that ended up being ridiculously large. This year's attempt is going better - all three look good. Of course, looks aren't everything and the real test will be when we cook them up. We hauled some squash out of the field last week and it is fun to see our barn starting to fill with fall color.
This week we are going to include what will probably be your last round of zucchini. The weather is still great but production is beginning to slow down. I think we will see a drop in production with the tomatoes shortly.
Carrots are back this week. It has not been our best carrot year. As you pull into the parking lot you can see our fall carrots in the front field by the road. Hopefully they will do well and we will finish the year in abundance.
Carrots
Zucchini
Slicing Tomato
Cherry Tomato
Summer (aka Japanese) Turnips
Head Lettuce
Sun Jewel Melon
Senposai - Large Only - A new green breed in Japan that is a cross between cabbage and Japanese Mustard Spinach. The large tender leaf has a mild taste and can be eaten raw or cooked (sweeter when cooked).
Here is a recipe I have been wanting to make all summer and haven't. I am determined to give it a try before zucchini season is over. The recipe is posted on a food blog but it is from the Jerusalem cookbook. It is spiced with mint, cilantro and cumin.
Turkey and Zucchini Burgers
Last year we attempted to grow a couple new winter squash for the farm share. Those of you who have been with us for a few years may have noticed you get the same assortment of squash each year. We have a good reason for that - they are our favorites. Last year's attempt ended with one variety that refused to cure and ripen until after the farm share was over and another that ended up being ridiculously large. This year's attempt is going better - all three look good. Of course, looks aren't everything and the real test will be when we cook them up. We hauled some squash out of the field last week and it is fun to see our barn starting to fill with fall color.
This week we are going to include what will probably be your last round of zucchini. The weather is still great but production is beginning to slow down. I think we will see a drop in production with the tomatoes shortly.
Carrots are back this week. It has not been our best carrot year. As you pull into the parking lot you can see our fall carrots in the front field by the road. Hopefully they will do well and we will finish the year in abundance.
Carrots
Zucchini
Slicing Tomato
Cherry Tomato
Summer (aka Japanese) Turnips
Head Lettuce
Sun Jewel Melon
Senposai - Large Only - A new green breed in Japan that is a cross between cabbage and Japanese Mustard Spinach. The large tender leaf has a mild taste and can be eaten raw or cooked (sweeter when cooked).
Here is a recipe I have been wanting to make all summer and haven't. I am determined to give it a try before zucchini season is over. The recipe is posted on a food blog but it is from the Jerusalem cookbook. It is spiced with mint, cilantro and cumin.
Turkey and Zucchini Burgers
Subscribe to:
Comments (Atom)