What’s in the Box 11/8/16

CSA Week #24 – November 8-11 Once we fall back to standard time in November, we find ourselves packing the vegetable boxes in the dark!  There are just three more weeks to go this season… We’re harvesting the last of everything in the fields, finishing up our cover crop planting and garlic is going in the ground.  It seems like a funny time of year to plant a crop, but that’s the way it is with garlic.  The cloves are planted into the cold ground now and the shoots are one of the first things to sprout up in the early spring   Stay tuned for more news from farm and details on our 2017 CSA program coming to your inbox later this week… 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 last week’s newsletter for recipes. Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week. Green 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 Cauliflower – These heads are so sweet!  The crop is slowly coming in over the next few weeks (the heads grow at different rates), so we’ll be giving them out in phases.  If you don’t receive a head this week, then you can expect it next week!  Roasted cauliflower is one of life’s great pleasures… Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use:Within a week. Baby Red Salad Kale –  This baby variety is best raw and there is no need to remove the entire stem – just the longer stems below the leaf. Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Juiced. When to use: Within 5 days Red Radishes – These fall radishes are more sweet than spicy.  Perfect raw in salads or sprinkled with salt as a snack. 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.  FRUIT SHARE – Mixed bag of Cameo & Granny Smith Apples ***Please note that the fruit share ends the week of November 14th.  Next week is the final week of the fruit!*** Recipes Roasted Carrots with Thyme & Parsley Cauliflower & Chickpeas in a Mustard Vinaigrette Roasted Cauliflower & Cheddar Soup Penne with Caramelized Onions & Radicchio Bon appetit! xoMaggie ♥ At the Farmers’ Market 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.