5th Winter CSA delivery + Citrus

Happily cleaning turnips!
Because of the cold, much of the produce you receive today will not be washed.  We have wiped off wear appropriate (as pictured here) or just not washed at all as in the case of the lettuce, spinach and tatsoi.  We apologize for the extra dirt, but hope you enjoy the longer shelf life produce has that has not been handled excessively!

MILLSAP FARM ELSEWHERE

W E B S I T E
This is the fifth Winter CSA!  This is the last CSA of the year – we will see you all again on February 7, 2017.  (NO CSA PICKUPS IN JANUARY!)
Notes:
1) Plastic egg carton CAN be reused by Troup, so if you want to get the egg cartons to us, we will return them so they can be sterilized and reused.  Thanks!
2) The oranges are a GIFT from us to you! Enjoy these sweet TX citrus – minimally sprayed, grown by NorAnna Farm in Mission, TX (there will be additional oranges and grapefruit for sale at the farm and at 
roundtree)

Farm News: A beautiful Fall comes to an end…

Dec 20, 2016

Tomorrow is the winter Solstice, which is the shortest day of the year, longest night, and really represents the end of the farming year more than any other calendar date.  We have been spending time the past few weeks cleaning up the fields,  organizing, repairing, recording and accounting, and generally putting things to bed for the cold weather.  Of course, on the other hand, because we are a four season farm, we have also been planting (Dill, Lettuce, radishes, and other things to be harvested after the January break).   We have continued to harvest for the CSA, Farmers Market, Harvest Restaurant, and The Order (the restaurant in Hotel V), and out two Restaurant CSA members; University Plaza and Hilton Garden Inn.  We’ve begun the planning process for next season, including what to grow, how much, and when to plant for the earliest, continuous, and latest harvests.  We’ve begun the process of budgeting for the year, figuring out ways to increase value for our community and farm, while reducing our dependence on costly (economically and environmentally) inputs from off farm.  We’ve laid plans to attend conferences in January and February, part of our endless efforts to improve our farming, for the sake of our community, ourselves, and our planet.   We’ve begun the winter-long process of machinery maintenance, fabrication, and repair, and built and filled a new woodshed.  In summary, it’s a busy time of year, but also a time for reflection, education, and preparation.   As part of that reflection, we want offer up our sincere thanks for you, our Community Supported Agriculture members, for your economic, emotional, and social commitment to the long-term success of this farm.  Because of your support, we are able to practice agriculture in a manner which improves our land, our community, and our lives, while providing an income for several families of farmers.  As part of our CSA, you have joined our community, and have voted with your pocketbook for a better tasting, healthier, and more sustainable food supply.  You’ll find a gift of South Texas Oranges in your share this week, to signify our appreciation of your membership.
Thank you for the privilege of being your farmers, and we wish you a very merry Christmas and a happy New Year.  We’ll see you again in 2017.

Curtis, Sarah, Kimby, Cammie, David, Kira, Brett, and the many other hands who tend the earth at Millsap Farms

What’s in your share?
Full Share:
Bell Peppers
Carrots
Ginger
Spinach
Turnips (topped Salad turnips)
Tatsoi
Head Lettuce
Onions
Sweet Potato (conventionally grown, Matthews Family Farm, AR)
Acorn Squash or Kabocha (Amish grown, Rich Hill, MO)
Celeriac
Beets

Bread share:
Traditional Swedish Cardamon Bread by Emma and Anna Millsap

A gift:
Tree ripened Citrus from TX!

Half Share:
Bell Peppers
Carrots
GInger
Spinach
Turnips (topped Salad turnips)
Onions
Sweet Potatoes (conventionally grown, Matthews Family Farm, AR)
Acorn or Kabocha Squash (Amish grown, Rich Hill, MO)

Sampler Share:
Carrots
Spinach
Turnips (topped Salad turnips)
Onions
Sweet Potatoes (conventionally grown, Matthews Family Farm, AR)
Acorn or Kabocha Squash (Amish grown, Rich Hill, MO)

What do I do with….

Turnips:

  • Scalloped! thinly slice and bake with butter, cream, cheese and your favorite herbs.
  • Roasted – I like to mix mine with other root vegetables – bake around 425 or so until soft.
  • Mashed – just like potatoes – you can even mix with potatoes to make the turnipy taste a little milder.

Celeriac:

  • Despite their strange appearance – celeriac are lovely vegetables.  They give a flavor like celery without all the strings attached.  The tops are mostly pretty – but you can use them in stocks like celery.
  • The bulb or root part is what you want to use – peel the outer layer off and then you can eat it raw or cook it.
  • slice thinly and toss in a salad
  • add to the roasted root vegetables
  • chop and add to soup

Tatsoi: 

  • This vegetable is very similar to bok choi – you can prepare it much the same way.  The whole plant is edible.
  • Stir fry, use in salads, soups and more!
Storage tips:

Greens:
You can soak greens in ice water for about 20 minutes, then wrap them up in a paper towel (tightly) and place in a sealed plastic bag – push all the air out.  Greens like lettuce, tatosi, kale, and swiss chard will keep well this way.  I don’t recommend this for spinach or arugula – as this treatment can damage the leaves and cause them to get slimily faster.  Baby greens should be stored as you received them and washed right before you use them.

Squash, onions, and potatoes:
Winter squash, onions, garlic and potatoes can be stored at room temperature or in a cool, but not cold place.  Dark is nice, but not necessary.  Your refrigerator is too cold for the squash and potatoes (onions and garlic are ok in the fridge – this will slow down their tendency to start growing – at which point they are still edible, just not as crunchy).

Celeriac, beets, carrots and turnips:
Remove the greens, store greens in a separate bag if you want to keep and use them.  Roots can be stored in your refrigerator – they should last for a very long time (if you don’t eat them first!)

Ginger (and Turmeric):
You can leave these on your counter for a week or so – after that I would freeze it in a plastic bag or glass container.  You can then grate the ginger frozen. If you leave them on your counter for too long they will get a little dehydrated.

Kabocha Pilaf with Coconut
-bon appétit

Kabocha is the dark green winter squash thing in your share this week!

Combine 2 Tbsp dried currants with 1 Tbsp apple cider vinegar in a small bowl; set aside.
Heat 2 Tbsp coconut oil in a large skillet over medium; cook 1 chopped small onion and 4 thin slices peeled ginger, stirring occasionally, until softened, 8-10 minutes.  Stir in 1 cup shredded peeled kacocha squash, 1 cup rinsed basmati rice, and 1 1/4 cups water; season with salt and pepper.  Bring to a boil.  Reduce heat, cover, and simmer until rice is tender, 15-18 minutes.  Remove from heat, fluff rice with a fork, and let set covered 10 minutes.  Serve topped with drained currants and toasted unsweetened coconut flakes.
4 servings

How to get that winter squash ready to use:

For stability, cut off the stem end and the base end.  Set the squash on one of these cut ends and slice it in half.  (sometimes easier said then done!).  Once in half, remove the seeds with a spoon (you can clean and toast these for a yummy snack or extra crunch on your salads).  If roasting, put halves in the oven and roast.  If you want to grate or chop or steam or stir fry squash, peel it.  It’s best to use a peeler.  Once squash is peeled it is ready for you to use in your recipes!

Kabocha and Pork Stir-Fry
– bon appétit

Steam 2 cups 1″ pieces peeled kabocha squash in a steamer basket until tender, 6-8 minutes.  Let cool slightly.  Heat 1 Tbsp vegetable oil in a large skillet and cook squash, turning occasionally until browned about 5 minutes.  Transfer to a plate.  Heat 1 Tbsp vegetable oil in skillet and cook 8 oz pork sausage, casing removed, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes.  Add 2 chopped scallions, 2 chopped garlic cloves, 1 sliced serrano chile, and 2 tsp grated peeled ginger and cook, stirring often just until softened, about 2 minutes.  Add squash, 2 tbsp fresh lime juice, 2 tsp fish sauce and 1 tsp sugar, toss to combine.  Serve topped with crushed salted roasted peanuts and chopped cilantro.
4 servings.

Thanks for choosing us to be your farmers!
~Millsap Farm Crew

orangesgrapefruit

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