What is in your share? Week of November 18th


Howdy Folks,
That’s the question everyone is asking, “What is in my share?”  Well there’s the long answer and the short one.  The long one’s here and the short one will follow.  It’s been a pretty good two weeks.  The first week of deliveries were great!  And we are officially sold out of shares for the season. That feels pretty damn good, I’ll say.  It’s always the goal to sell all the shares before the season starts, but it’s great to sell them out by the second harvest.  Thanks everyone!
This week we have another amazing visual interpretation of what’s been happening on the farm.  Lori D. really out did herself.  See it below and on our blog.  It’s a beauty!  There’s also art in your share.  Jason Sturgill made a snappy vegetable print.  And Jen Delos Reyes produced the first installment of Farm to Table Fluxus.  Lucky you!  Read about it and have some fun (specifically with a stranger this week).  We also have a save the date.  Saturday, December 7th is a kimjang (kimchi making and conversing) with Grace Hwang.  We’ll let you know the time and other information about it soon.  Eugénie is coming out to take photos again this week.  Projects are happening and I hope you all enjoy it as much as we do.
Back to the vegetable side of things.  It’s a good week to be a CSA member.  It’s the Thanksgiving share.  This is the best the brussels have looked in years.  Clean, no aphids, just eat ’em up.  And you get a long pie pumpkin.  Great flesh for making pies with.  And a sugarloaf chicory!?!   What?  Yep,  it’s a good one.  A bountiful year.  We had a good season so far.  The leeks really sized up, even though we got  them in a little late.  One of the biggest pieces of news on the farm is the addition of our prototype root washer.  Josh Volk, a friend and mentor of mine, has designed a root washer for us to use.  Right now it’s a rough draft, but it’s a good rough draft.  It doesn’t have a motor, but you can spin it by hand.  After awhile I feel like I’m going to get carpal tunnel, so I take a break and switch it up.  I think we’ll have a better version in the new year.  If you’d like to see it in action you can see it here on josh’s instagram page.  It’s already saving us time, which means more time to sleep for me and the same great quality of roots for you.  The best addition to the farm since Ramona.
Hope you all have a great couple weeks,
What’s in your share?
Long Pie Pumpkin – These are great to make pie with.  Earl Hook, the former chef at Meriwether’s restaurant loves these for pie.  Better texture than a pie pumpkin and better flavor, too.  You can use them anyway you want though.  Once known as the “Long Island Pie Pumpkin,” it was first recorded  growing on the Isle of St. George in Portugal’s Azores islands, from seed brought from the Americas.  From the Azores, it was brought back to the New World in 1832 by whalers traveling to Nantucket.  Jason Zimmerman, a friend and our website designer, gave me this great recipe for pumpkins or any type of squash, but could be great for those long pies pumpkins.   And here’s another recipe for a nice soup on this website-
Carnival Squash – This is a cross between an acorn squash and a sweet dumpling squash.  It looks good and tastes great.  Eat ’em up!
Napoli Carrots – Yep,  they’re big and tasty.  Hope you like them as much as we do.
Nicola Potatoes –  Just a great potato.  Maybe add your celeriac and make celeriac mashed potatoes!?!  These had a bit of flea beetle damage,but it’s just skin deep.
Hakurei Turnips —  I love these salad turnips.  They’re not your average roasting, baking, steaming turnip, though you can do that.  Try them raw in a salad. They are juicy and delicious.  You can eat the greens too!
Celeriac –  This amazing root doesn’t really look like anything else.  It’s gnarly!  Boil these like you do your potatoes and make mashed celeriac and potatoes or use it raw in a slaw.  But  you can alway make soup or roast it in a root roast.
Leeks –  If you haven’t used these much in the past, think of them like an onion.  They are in the same family as onions, garlic and shallots.  A trick I learned is to cut the Leek down the center, long ways, but not all the way to the roots. Fold it open so you can wash the soil out of the leek.   Many people prefer these to onions in dishes.  If you’d like to feature them in a dish,  there are many a great recipe.  Potato leek soup is a good one.  Leek potato gratin is another.
Franklin Brussels Sprouts!  – What the heck am supposed to do with this big old dr. Suess looking thing?  Take the sprouts off the stalk and put them in a plastic bag.  They’ll keep real good that way.  Some of our friends have used the whole shebang as a center piece to their table. These are great!  Try them roasted with bacon and onions.   Here’s a simple recipe for cooking brussels sprouts with bacon.  Here’s another recipe
Western Front Kale –  I love this kale. It’s a mix of russian types that are quite winter hardy. This one has great regrowth in the February and March. Tender and delicious.
Sugarloaf Chicory –  Pan di Zucchero in italian.  This is one of my favorites that I look forward to every fall.  It’s like a romaine, but better. Sweet with a bit of bitterness.  I really like to roast this in the oven. Cut it in half,(long ways) drizzle some olive oil over it and put in the oven at 425 to roast for 15ish minutes.  When it’s done you’ll have some crispy, seedy tender greens to chew on .  Eat it up!
Redventure Celery-  This is from the folks down at Wild Garden Seed.  A great full flavored celery.  Not any of this watery celery that you get at the store. This stuff has real flavor!  Add it to your stuffing, eat it raw, make soup or stock from it… ants on a log anyone?

| November 25th, 2013 | Posted in Share Notes, Uncategorized |

One Response to “What is in your share? Week of November 18th”

  1. Emily Says:

    It was so great to volunteer on Tuesday last. Thanks for having me and inviting me into your beautiful world of Veggies. I am still calling the muddy reprieve from life, “my spa day” 🙂 Best of luck and blessings to your fields and family.

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