This week on the Farm

Wow, what a season! We feel beyond grateful for so much this year: that last snow in April which allowed us to work within new “normal” water restrictions, the relatively smoke free and not too hot for too long summer, all our crop plans that we thought up in December and managed to play out pretty much as we expected, and to make it this far into Fall without a killing frost just feels like the cherry on top.

And then YOU ALL! What a joy to see you each week (or every other for you Meat only shares). We flourished on your support, your understanding when things were different then expected, and your huge smiles as you saw the week’s bounty. Community Supported Agriculture requires an incredible community. Thank you so much for being ours!

Community Supported Agriculture also requires a team to bring the agriculture to you every week! We are so very grateful for our farmer team who went out rain or shine, smoke or clear skies, fatigue or (more often the case) so much energy the plants vibrated with their love and attention. We couldn’t have asked for a better crew this season!

20 weeks is a big chunk of time. Thank you for dedicating it to eating well and supporting local. We can’t wait to see some of you monthly this Winter and we hope to see you all next year for the 2023 Summer CSA! Between now and then be well, be strong, and know you are loved and appreciated!

photo credits for whole email: Caroline Crews, Natalie Leder, Camilla Beccera Riroroco, Sarahlee Lawrence, Zoë Griffith

Vegetable ID: Daikon Radish

Purple Daikon Radish is one of our Winter Storage Vegetables that we get to share with our Summer CSA! It is purple on the outside and purple and white on the inside. With a mild to medium zesty heat it is most often served raw either shaved or sliced thin, however it can be roasted (it will get a tamed spice and caramely flavor) or pickled. 

To store: Store radish roots unwashed in a plastic bag in the refrigerator until it starts to go slightly limp. if it is in a bag or container, weeks, if it is loose, a week or so.

To prep: Scrub radishes well and trim off any deep divots or blemishes.

To use: Eat radishes raw with a sprinkle of salt. Grate radishes into slaws and salads. Slice thin and quick pickle and put on a sandwich or in a salad. Roast in your next root vegetable roast for a new treat!

Vegetable CSA Harvest List

We think our foundation vegetables this week will include Siberian Kale and Purple Daikon Radish. We will let you know on Wednesday how many other items you will get to select.

We have been keeping an eye on the hoops and 2-acre garden and have a pretty good idea of what is out there and ready to be harvested, but this is a Sunday estimation of what we will be harvesting on Tuesday. Also, because we have a market style CSA, this isn’t a guarantee of 1 of all these things for everyone. Instead, this will be the variety of what will hopefully (fingers crossed) have for you to choose from this week.)
 

Other Vegetable Options will probably include:

carrots
kale
green onions
chard
fresh onions
leeks
kohlrabi
hot peppers
sweet peppers

beets
fennel
napa cabbage
tomatillos
tomatoes
broccoli
cauliflower
cabbage
winter squash

Keep an eye on our Instagram stories for a tour of what the options are on Wednesday around 11 am. 

Recipe Corner

And so it begins: root vegetable season! The glories of fall. Here are a few recipes glorying in the season.
 
Pasta With Winter Squash, Kale and Brown Butter
Adapted from Ali Slagel New York Times Recipes
 
You can use whatever winter squash you might pick up this week in this pasta recipe. It calls for acron, delicata, or butternut, but a pie pumpkin will work just fine. If you are using a delicata, don’t forget you can and should eat the skin of those!
 
 
INGREDIENTS
Kosher salt (such as Diamond Crystal)
1 tablespoon neutral oil, such as canola or grapeseed oil
1 to 1½ pounds winter squash, peeled if desired, halved, seeded and sliced ¼-inch-thick crosswise
1 pound spaghetti or linguine
1 bunch Tuscan kale, ribs removed, leaves torn or coarsely chopped
6 tablespoons unsalted butter, sliced
1¼ teaspoons garam masala
½ teaspoon red-pepper flakes, plus more as needed
1 teaspoon finely grated lemon zest plus 2 tablespoons juice (from 1 lemon), plus more juice as needed
Grated Parmesan, for serving

INSTRUCTIONS

  1. Bring a large pot of salted water to a boil. Meanwhile, in a large Dutch oven or skillet, heat half the oil over medium-high. Add half the squash in a single layer, season with salt and cook, undisturbed, until browned underneath, 3 to 5 minutes. Scoot the squash to the side of the pot, piling it up as needed to make room, then add the remaining oil. Arrange the remaining squash in a single layer, season with salt and cook until browned, 3 to 5 minutes. (If there’s not enough room for the second batch, remove the browned squash to a plate while you cook the rest.)
  2. When the water comes to a boil, add the pasta and cook according to package directions until al dente. During the last 3 minutes of the cooking, add the kale. Reserve 1 cup of the pasta water, then drain the pasta.
  3. When all the squash is browned, return all the squash to the pot, if you set any aside while cooking the second batch. Reduce the heat to medium-low, add the butter and stir with the squash until the butter is golden, nutty smelling and foaming, 1 to 4 minutes. (If you’re using a dark pot, it can be hard to tell if the butter’s browned, so spoon some of the butter on the squash to see if the butter’s speckled brown.) Turn off the heat, add the garam masala and red-pepper flakes, and stir until fragrant, about 1 minute. Add 1 tablespoon of cold water (or an ice cube) and toss gently to stop the cooking, then set aside until the pasta is ready.
  4. Add the pasta and ½ cup pasta water to the squash mixture. Set over low heat and toss gently until the pasta is glossed with sauce. (Some squash pieces might break apart, which can be a good thing: better disbursement through the pasta.) If the pasta looks dry, add more pasta water as needed. Remove from heat and stir in the lemon zest and juice. Season to taste with more lemon juice, red-pepper flakes and salt. Top servings with grated Parmesan.

Don’t forget, Customer Appreciation Day is Sunday, October 23

Join us on Sunday, October 23, 11a-2p for a day of community, food, and gleaning as we celebrate you, our community, and the end of a successful summer growing season! Our 25-acre field will be open for harvesting, we will be selling small plates for lunch, and our Farm Store will be open for shopping and stocking up on storage vegetables, preserves, and grains. Come prepared for the weather (whatever that maybe) and a day harvesting, chatting, eating, and celebrating!

Farm Tours will depart at 11:30 and 1 and Zach Harju will be playing music on the deck to keep things festive!

Grated Carrot, Kohlrabi and Radish Salad
Adapted from Martha Rose Shulman’s New York Times Recipe
What a fabulous way to use fresh, crisp fall vegetables. Plus, if you don’t eat it all the first serving, it will hold for several days and continuing marinating in its dressing. Consider this as a great topping for pulled BBQ beef or pork too! Serves 6
 
INGREDIENTS
1½ pounds mixed carrots, kohlrabi, and daikon, peeled and grated on the large holes of a grater or cut in thin julienne (any combination; 4 cups total)
Kosher salt to taste about ½ teaspoon
1½ cups water
1 tablespoon sugar
½ cup rice vinegar
2 tablespoons slivered mint leaves or chopped cilantro optional

INSTRUCTIONS

  1. Combine the grated or julienne vegetables in a large bowl, and toss with about ½ teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.
  2. Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat. Pour into the bowl in which you combined the vegetables, and allow to cool to room temperature.
  3. Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer. To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter. Garnish with the mint or cilantro, and serve.
 
Easy Cooked Napa Cabbage
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone
Not feeling like a slaw tonight? Try out this sautéed Napa Cabbage recipe. Quick, easy, refreshing.
 
INGREDIENTS
1 head Napa Cabbage, sliced into whatever width appeals to you but make sure you use the whole cabbage!
3+ Tbs water or rice wine
salt
dark sesame oil, roasted peanut oil, or butter
parsley, cilantro, dill, snipped chives, thinly chopped green onions, or toasted sesame seeds

INSTRUCTIONS

  1. Heat up the water or rice wine and add cabbage. Sprinkle with salt and cook over medium-high heat stirring until the cabbage is wilted.
  2. Drain the pan and toss the cabbage with the sesame oil, peanut oil, or butter and garnish with the the parsley, cilantro, dill, snipped chives, thinly chopped green onions, or toasted sesame seeds.
Photo Credit: Zoë Griffith

We can’t wait to see you on Wednesday! Thank you for a fabulous summer!

The Farm Crew