What’s in the Box 11/15/16

CSA Week #25 – November 15-18
Please note that this is the second to last week of our CSA season.  Tuesday and Wednesday groups will receive their final delivery next week, the week of Thanksgiving.  Thursday and Friday groups will take off next week and receive their final delivery the week after Thanksgiving. We’ll send out reminder notices, don’t worry!CSA WINTER SHARE!  (December-March)  We’re now taking applications for our CSA Winter Share.  Quick rundown….4 pick-ups, once a month from December through March.  Choose from 2 pick-up sites, either Port Washington or Jamesport.  Sorry, we can’t deliver to any sites that freeze or else your veg will freeze… LEARN MORE & SIGN UP HERE!This week in the shares…

Carrots – I’ve been waiting all fall for these beauties to grow!  We lost an earlier fall planting, so these are particularly special!  They are super sweet and crunchy and I haven’t had much time to cook with them because we’re enjoying them raw!
Storage: In an airtight (plastic) bag in the refrigerator. Separate the roots from the green tops.  They’ll last longer that way. Uses:Raw or cooked. When to use: Within 5 days. 

Radicchio – Radicchio is a leaf chicory with a spicy and bitter taste that mellows when cooked.  Due to its bitterness, radicchio pairs best with sweet, salty and acidic ingredients like oranges, prosciutto and balsamic vinegar.  Check out this newsletter for recipes.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.

Bunched Red Kale –  A great variety for raw salads or cooked recipes.  Fine Cooking has an excellent photo tutorial and video to teach you how to easily remove the stems.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Baked (Chips) Cooked (Best in Soups) or Juiced. When to use:Within 5 days

Watermelon Radish – These spectacular cold weather radishes are all serious on the outside and party on the inside!  When you cut into them you’ll quickly see where they got their name.  I like to eat them raw in salads dressed with olive oil, lemon juice, crushed garlic and salt & pepper.  They are also great roasted.  Try one of the recipes below.  They do not need to be peeled!
Storage: In an airtight (plastic) bag in the refrigerator. Separate the roots from the green tops.  They’ll last longer that way. Uses:Raw or cooked. When to use: Within 5 days. 

Rutabaga – This root vegetable is a cross between a cabbage and a turnip!  I love rutabaga mash.  Peel off the outer skin and cut into cubes.  Steam or boil until tender and mash with olive oil or butter and salt.  You can also try delicious rutabaga fries!
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Cooked. When to use: Within a month.
— THIS IS THE FINAL WEEK OF THE FRUIT SHARE —
Mixed bag of Granny Smith and Red & Golden Delicious Apples

At the Farmers’ Market

THIS IS OUR FINAL WEEK OF FARMERS’ MARKETS!
As a separate program from our CSA, we grow produce for 3 farmers’ markets on Long Island.  Our CSA members are often our best customers at the market, so please stop by and say “hello”!

Islip – Saturdays 7am-12am
Port Washington is now CLOSED for the season.
Huntington – Sundays 7am-12pm

Click here for maps & directions to the markets.