Main Season 2017 CSA – Week # 23 – Distribution for 11/07/17

CSA 2017 – WEEK #23

October 30, 2017

What a storm we had on Sunday evening!  The rain and wind tossed around our produce in the fields, damaging some of the leaves and leaving things looking a little banged up.  We did our best to wash everything extra carefully today to remove as much soil as possible.  Please check some of the notes below regarding specific issues with items in the box.  Otherwise, we have a really lovely share again this week.  The radicchio is such a beautiful, rich purple color, and the savoy cabbage is such a treat.  More leeks for your fall soups and stews…. and kohlrabi!

End of CSA Season…Mark Your Calendars
Our program runs through week #25, which is the week before Thanksgiving.  Tuesday Queens groups and Astoria CSA will receive a make-up delivery the Tuesday before Thanksgiving.  (Please note that this make-up delivery is for Queens sites only.)

WINTER CSA – Sign-up for Long Island members online NOW!
We’re now accepting online applications for our CSA Winter Share.  Four monthly deliveries, December through March.  Sign up here…

CSA RENEWALS FOR 2018 – Coming in November!
Renewing members receive priority sign-up for our 2018 CSA season.  New this year!  Online payment with credit card or direct deposit.  Save time & hassle!  We’ll be sending out renewal reminders beginning in November, so stay tuned.

FRASER FIR CHRISTMAS TREES – From our sister farm in Vermont!
We’ll be sending out a separate e-mail with more information soon.  In short, we will be offering pre-ordered, fresh-cut Fraser Fir Christmas Trees & Wreathes for pick-up at the farm in Jamesport this December.  The trees are grown at our sister farm in Springfield, Vermont by our VT farm crew without the use of any synthetic fertilizers, pesticides or herbicides on land that is currently being transitioned to organic production.  Stay tuned for more details!

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…

Radicchio – Just look at this beautiful vegetable!  The rich, purple leaves set against the white veins and stem.  It’s definitely one of the best looking veg we grow here.  Same as the Sugarloaf chicory last week… This is an ever-so-slightly bitter green that works great as a salad cut thinly into ribbons and dressed with olive oil, lemon juice, fresh pressed garlic, salt & pepper to taste and cheese. A hard, nutty cheese (Parmesan works great) shaved on top balances out the bitterness.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

Leeks – I told the farmer to plant more leeks this season because honestly, onions don’t stand a chance in my kitchen when leeks are around.  Have you fallen for them too?
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within a week.

Kohlrabi – This grows as a bulb just above the surface of the soil.  It has a great crunch and a nutty flavor that works well raw or cooked.  It’s super versatile.  Just peel and the rest is good to eat!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Savoy Cabbage – This cabbage is so pretty with frilly leaves which add great texture to dishes.  Great both raw in salads or cooked.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Red Kale – More of this wonderful variety of kale.  I haven’t pushed my stand-by kale recipe much, but if you’re still not a fan of kale, try this… Remove the stems (discard) and steam the kale leaves until tender.  This takes about 5 minutes.  Remove from the steamer and put the kale in a bowl.  Dress with olive oil, fresh crushed raw garlic and umeboshi vinegar to taste. (Buy the umeboshi or ume plum vinegar at Whole Foods or at your local health food store.  Use it sparingly, since it’s salty!)  Let me know what you think.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Cauliflower – The rain and wet weather has left some cosmetic brown decay spots on the tops of the cauliflower.  We didn’t have the heart to compost the whole planting, so we’re giving it out even though it doesn’t look perfect. You can easily cut it off, but eat it right away – tonight!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: NOW!

Parsley – This is a little known superfood! With high levels of Vitamin C and K, antioxidants and essential nutrients, it should be part of your regular diet!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

FRUIT SHARE
Please remember just one bag per fruit share member.
1 mixed bag of Bosc Pears and Cameo & Mutsu Apples
(for fruit share members ONLY)

RECIPES

Savoy Cabbage with Garlic & Ginger
Garlic Parmesan Roasted Cauliflower
5 Ways with Kohlrabi – from The Kitchn
Sauteed Kale with Kohlrabi
Oven-Braised Savoy Cabbage