What is in your share? Week of November 4th


Hey Folks!

Yep, it’s the first drop of the CSA.  Thanks for signing up for a share of our harvest this year.  I love the winter time vegetables.  It’s like a nice settling in. Like getting into a pair of  old pants  and sipping a cup of tea or bourbon.  A nice settling in…… Squash, Carrots, Greens… I hope you all enjoy them as much as I do. For some reason the lead up this year seemed longer than usual. Maybe it was that sunny October we had.  That lucky ol’sun made the carrots a bit larger that I usually like to have them this time of year, but hey, they still taste great.  Just from the looks of it we’ve had a good carrot year.  We’ll be offering bulk quantities of carrots at low prices for CSA members.  Juice ’em up or make the biggest carrot cake ever, just make sure you invite me because I have a huge sweet tooth.  Don’t get me wrong, I love my vegetables, but sugary sweets are pretty great!

Every pick up I send out a newsletter via email, then post it on the field notes page on our website.  We also have recipes on this blog and…. this year we’ve asked some artists to collaborate with the farm.  Sometimes you’ll receive extra art as well as your vegetables. One great and thing that’s up on our blog right now is the first entry of our Illustrated Farm Journal.  Lori D. is illustrating my farm notes and thoughts and reflections.  It’s great to see my thoughts drawn out by Lori D. We’re attaching the first one here and it’s posted on our site here.  We’ll be updating and organizing our website in the weeks to come.  Stay tuned.

If you have any questions or any recipes to share or just want to bend my ear feel free to call or email.

Hope you all are doing well.

Thanks for eating!



What is in your share?

Candystick Delicata
This is the first year growing this delicata.  I don’t think it will be the last.  It’s really got a nice flavor.  The folks over at Adaptive Seeds say, “Most delicata have a honey sweet flavor or even a maple flavor, Candystick has a richer date-like flavor that is truly addictive.”  Nough said.  I like to roast these whole for about 45 minute somewhere near 400.  I find that they keep more of their moisture and it’s so much easier to take out the seeds when they’ve been cooked.  I’m sure many of you like myself have almost cut off our fingers trying to cut a squash in half, even with a sharp knife.

Napoli Carrots
This is my favorite carrot.  And is should only get better as the days darken and the frosts continue.  This year we’ve bumped up the amount of carrots we give out.  Hope you all enjoy them as much as I do.

Three Grex Root Beets
This is a variety of beet that is well suited to winter production in our area.  Last year the seed was sold out before I was able to buy it, but this year I bought it right away. It’s a mix of yellow, orange, purple and red beets.  They were bred by a hero of mine.  Alan Kapuler, a local seed breeder whose passion has been saving the genetic diversity of plants.  Fedco Seeds, wrote about Kapuler, “The problem is not hybrids but “ownership of life.”  Hybridizing, an “essential form of innovation,” does not go far enough. The next step is to make open-pollinated lines that stabilize the varieties. Rather than owning them, we must return them to the public domain, giving amateurs access to the gene pool and opportunities to develop new plants.  There’s a nice link to that article here.  http://www.fedcoseeds.com/seeds/breeder_Kapuler.htm

Watermelon Radish
Cut it open.  Yep, it’s beautiful.  This has more of a diakon flavor than a spicy french breakfast radish.  My new favorite radish.  If it looks good and taste good then that’s a winner for me.

Korist 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, radish slaw?

Perfection Fennel
The New York Times has some great recipes that call for fennel.  There is one for an apple, fennel, endive salad.  Check it out.

Madeley Kale
This is the flat leafed greens you got in your share.  It’s an old English kale that the folks from Adaptive Seeds are selling these days.  I was really excited about this type of kale, I’m not sure how it will winter, but right now in the fall it’s great.  It’s sweet with just a bit of that brassica/kale flavor.  Great raw or cooked.  Kale slaw?


Red Ursa Kale
This is one of my favorite kales.  It has really good flavor and is pretty tender, too.  Making it a blast to eat raw and cook with.  We’ll give it out again in March sometime.  Hope you like it as much as I do.

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.

Giant Italian Parsley-
Parsley Pesto!  Parsley Pesto!  You’ve got to try it if you haven’t already.   Here’s a great recipe that you can add to or subtract from.  http://www.simplyrecipes.com/recipes/walnut_parsley_pesto/  I usually like a bit more garlic, but Ramona sticks her tongue out whenever I add too much.

Cipollini Onions
Nice little onions.


Ed’s Red Shallot
Who doesn’t like shallots.  Use ’em like you would an onion!

Khabar Purple Striped Garlic
This season we bought some garlic from friends of our at Flying Onion Farm. We bought some of it for seed and planted it this October. Thanks to all those that helped plant.  The rest we bought for you.  Use it or lose it. Really it will keep for a few months, but they say “garlic is as good as 10 mothers”.

| November 19th, 2013 | Posted in Share Notes, Uncategorized |

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