Main Season 2017 CSA – Week # 19 – Distribution for 10/10/17

CSA 2017 – WEEK #19

October 2, 2017

I’m not sure what happened to September, but here we are in October at Week #19. For those who are counting, mark your calendars for the week BEFORE Thanksgiving as Week #25, the final delivery of the season.  We’ll be sending out more information about our winter share and renewals for 2018 soon.  In the meantime, we hope you’re able to come to our Harvest Fest on the 15th for some farm fun and field tours!  Fingers crossed for good weather!

HARVEST FESTIVAL – Sunday, October 15th from 11am-3pm
Bring your family and friends AND a picnic and visit the farm on Sunday, October 15th from 11am-3pm. You’ll have an opportunity to tour the fields, learn how we grow your food, watch cooking demonstration, enjoy kids’ activities and more!  More details here on our website…

JOIN THE CSA MEMBER GROUP!   Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It’s a private group.)

THIS WEEK IN THE SHARES…

Red Radishes –  We’re so accustomed to eating radishes early in the season, but they grow well in the cooler temps and we thought we’d bring them back one more time in the fall.  This time of year I love to roast them in the oven.  400F for 15 minutes or so.  Toss with olive oil & salt.  Yum!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

Arugula – A larger size this week, so it’s bunched.  When it’s this size, it’s nice wilted.  Try the recipe with eggs below.  A favorite!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Now!

Green Cabbage – Green cabbage forms such a tight head that it really doesn’t need to be washed inside.  Just peel back enough leaves until it’s clean.  We munch on wedges as a snack before dinner.  Super simple sautéed cabbage (recipe below) is also a staple.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week.

Cauliflower – We’re moving into the second planting of cauliflower.  Do you know why the heads stay white?  The leaves form a cover over the heads to shade them from the sun!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week.

Butternut Squash – EAT THIS RIGHT AWAY!  We’re having some issues with squash storage this season, so don’t keep this on your counter.  Eat it tonight!
Storage: In the fridge. Uses: Cooked When to use: Now!

Collards OR Napa Cabbage – These items are in rotation this week.  Collards are best cooked or used as a wrap! and the Napa Cabbage can be enjoyed either raw in salad or cooked too!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked.

Farmer’s Choice Item – It’s a surprise!

FRUIT SHARE

Please be sure to remove the fruit from the bag immediately when you get them home.  They should ripen sitting out on a platter or on a dry dish cloth.
Please remember just one bag per fruit share member.
1 mixed bag of Empire Apples & Bosc Pears
(for fruit share members ONLY)

RECIPES

Simple Sauteed Cabbage
Roasted Butternut Squash & Arugula Salad
Simple, Classic Cauliflower Soup 
Indian Spiced Cauliflower Soup
Skillet baked eggs with wilted ARUGULA, yogurt & chili oil

Tons more recipes, cooking tips and photos from fellow CSA members on our
FACEBOOK CSA MEMBERS PAGE!