Harvest for our CSA 11/22/11

Well the weather has turned colder the soft rain we have been enjoying is going to help the seeds germinate that Curtis spent Saturday seeding.  We grateful for the rain but we especially grateful when it comes gently and persistently as this keeps the seeds from washing out.  Tatsoi, spinach, and carrots will be coming up and ready to harvest in March.  We hope the thanksgiving season serves as a time of reflection and perspective as we have an abundance of things to be grateful for.

  • Head lettuce  Magenta or butter-crunch large heads to the full shares, small ones to the halves.
  • Spinach, fresh and delicious.
  • Sweet Potatoes; from our own fields this time.
  • White Potatoes in time for Thanksgiving
  • Onions; medium sized, very tasty Candy Onions.
  • Turnips
  • Kale- Red Russian kale, we love kale, hopeful you are developing a taste for it as well.  We had some wonderful pickled kale from customers at the farmers market, hope to try that in the near future.Here’s how to prepare Russian Red: strip out the mature stems, no amount of cooking will soften them. Hold the lower leaf base up in one hand and pull the stem downward with the other. Simply strip away the leaf. Be sure to rinse the leaf pieces.

    Blanch Russian Red in salted water, drain then sauté. Sauté this kale in olive or nut oil, butter, bacon, or pancetta. You can season with olives, garlic, chilli, cumin, caraway, fennel, anise, or toasted sesame oil. If you want a stronger flavor, braise Russian Red in stock. Cook until tender, but remember this kale is not going to melt in your mouth like curly kale.

    The very smallest Russian Red leaves can be used as garnish or in salad. When you pick this kale up at the farm market, pick up a little extra. Once the stems are stripped away the highly lobed leaves offer less leaf surface than other kales.

  • Bell peppers; sweet and crisp and still going strong in the greenhouse.
  • Squash Smorgasbord;  your choice of butternut or acorn squash.
  • Broccoli;  from our friend Dan Bigby, he had beautiful heads in his garden and wonderful to share
  • Celery- the celery we grow in the field is more like herbal celery, use it for flavor, it has a stronger flavor, so use it in your stuffing, but you will not need as much as your recipe calls for. Try about half.

We are grateful to be your farmers, Happy Thanksgiving!



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