CSA 2017 – WEEK #17
Here’s the littlest farmer harvesting kale last week. Yes, kale is back! Oh how I missed it in my life for the past few months. You’re also getting another winter squash….butternut! Eat this one right away. There was some plant damage in the field and they will not last long in storage. Hardneck garlic is back this week too. We don’t grow much because the seed is so expensive, but it’s such a treat!
SAVE THE DATE!
Bring your family and friends to 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 to come…
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…
Nicola or Purple Potatoes – The varieties will rotate depending on what you received last week. Both varieties are waxy and great roasted or for potato salads.
Storage: In a cool, DARK place. Uses: Cooked. When to use: Within a week.
Butternut Squash – These butternuts are wonderful in soup or roasted in chunks. Try one of this week’s recipes.
Storage: On the counter. Uses: Cooked. When to use: Within a week
Scallions – For salads, soups or grilled. Just great flavor and crunch!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week.
Garlic – This hardneck variety is extremely special. It’s the closest veg we have to “gold” on the farm because the seed is so expensive and we only grow a little bit. Enjoy! You can’t find this type in stores.
Storage: On the counter. Uses: Raw/Cooked. When to use: Within a month
Red Kale – The very best kale variety for salads because the leaves are so tender. Also wonderful gently steamed and dressed with olive oil, lemon juice, fresh raw garlic and salt to taste.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days
Parsley – Brighten up any soup or salad! Freezes very well just as-is in a ziplock. I pull out a bunch and roughly chop it before adding to soups all winter long.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.
Green Long Peppers – ITEM IN ROTATION – Wonderful in stir-fries. They also freeze easily. Chop and store in a ziplock bag in your freezer.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week
Red Tomatoes – ITEM IN ROTATION – These are in limited supply as we near the very end of their season.
Storage: On the counter until fully red, then in the fridge. Uses: Raw/Cooked. When to use: 1-3 days depending on ripening time.
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 Cortland Apples, Bartlett & Seckel Pears
(for fruit share members ONLY)
Roasted Butternut Squash
Vegan Curried Butternut Squash Soup
19 Scallion Recipes from Saveur
Kale Salad with Apples & Cheddar
Sauteed Kale with Garlic & Lemon