Week 1 – Let the Good Times Roll

Hi folks,

Hopefully you’ve saved a bit of room for the vegetables after eating all that candy. I’m trying to save room for a little more of both. After growing the vegetables during the summer, it’s really nice to be harvesting them for the CSA. I have to say, the fields are looking good. A little muddy in a few spots, but not too slippery. I didn’t fall down or lose a boot today, but we have a lot of harvesting ahead of us. One thing we’ve been doing to cut down on the mud, is plant crimson clover in the path ways. It helps with erosion and holds nutrients until next season, while also capturing nitrogen from the air and putting it into soil. It’s a pretty great plant. And the blooms are striking in spring. This weeks share features some really nice fennel and kohlrabi. If you haven’t cooked with either of them much, then you have some exciting times ahead. No garlic in the share this week.  We had some unexpected rot in most of our seed garlic and CSA garlic. I’ll keep you posted on the garlic situation as the season continues. Hope you all enjoy your the vegetables and your meals.

See you in a couple weeks,

What is in your share:
Baby Pam Pie Pumpkin
Tis the season. Happy Halloween! These have a really nice flesh to make pies with.
Zepplin Delicata
I like to cut these into rings, scoop out the seeds with a spoon and roast them in the oven for bit or saute them in a pan.
Napoli Carrots
These are my favorite vegetables of winter. Once we get our first few frosts and freezes, these will sweeten up nicely.
Perfection Fennel
These are HUGE! And delicious! Definitely some of the best fennel I’ve grown. The New York Times has some great recipes that call for fennel.  http://topics.nytimes.com/top/news/health/series/recipes_for_health/fennel/index.html. There is an apple, fennel, endive salad. Check it out.
Kongo Kohlrabi
Eating one of these the other day was a highlight of my week. Before you cook these, I beg you to try them raw. They are crunchy and sweet. I ate one of these like and apple and I’d do it again. You might enjoy it more if you peel the skin off. Kohlrabi is basically like a broccoli stem, but it’s a million times better. They make a really nice slaw when cut into little match sticks. Maybe carrot, kohlrabi, turnip slaw?
Hakurei Turnips
I love these little turnips. They are a salad turnip. You can eat them raw. Peel them for a more refined taste.
Joi Choi
I ate a few leaves of this raw in the field and man o man was is satisfying. Crunchy, watery, with a hint of mustard. Stir fry it. Ferment it. Eat it.
Rainbow Lacinato Kale
This is one of my favorite Kales. It’s a cross between Lacinato(dinosaur)kale and Redbor Kale. It has the great flavor of Lacinato and combines it with the colors of Redbor. The seeds from my favorites seed company down in Philomoth,OR, Wild Garden Seed. I’ll write more about them as the season continues.
Bellesque Endive
This is a great frilly endive(frisee). It’s crunchy and adds nice loft and to any salad. One of my favorite ways to eat this is to cut it up finely. Soak it in ice water for 10-15 minutes. Drain. Add some olive oil and lemon juice and a bit of salt. Yeah!
Bionda Escarole
Packed with Vitamin A, this somewhat bitter salad green is a great one. This is what fall is all about. Say good bye to lettuce and hello to escarole. A great way to get rid of some of the bitters is to do the ice water, lemon juice, olive oil salt procedure I described above.
Evergreen Bunching Onions
Raw or cooked, these are friends of vegetables.
Flat Leaf Italian Parsley
One of my favorite things of recent to do with it is to make Parsley Pesto. Add a bit of garlic, some olive oil, nut of your choice, cheese of your choice, a little lemon and there you go. One great thing about parsley is that it’s packed with vitamin K, vitamin C, and Vitamin A. The New York Times doing a whole series called “Recipes for Health”. Here’s a link to a parsley hummus recipe.  http://www.nytimes.com/2012/10/01/health/nutrition/no-parsley-left-behind-recipes-for-health.html

| November 9th, 2012 | Posted in Share Notes |

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