It’s me again! Lori, that is. We’ve been keeping busy on the farm and were lucky to get some good rain this weekend. The mornings are getting cooler and our fall greens are getting bigger and more robust every day. Our brassicas are stretching their legs (and leaves) and getting ready for a good season. The cows are calving, bees are buzzing, and our 5,000 baby birds just had their first day out on pasture!
As many of you know, our box truck is down and until we can replace it we will be making deliveries with our refrigerated trailer. Due to the space limitations of the trailer we have had to make some day and time adjustments to our normal weekly deliveries and have contacted each of the CSA recipients to highlight these changes. As a reminder, our normal Wednesday delivery is being split between Tuesday and Wednesday and our Tallahassee delivery will be made on Friday instead of Saturday. If you have any questions or need to confirm your pick-up time please call our office at (229) 641-2081.
Now, on to the boxes. New this week to our veggie share are baby bok choi, young turnip greens, and sunchokes. As you may remember from the spring, bok choi is a tender Asian green that has a crisp, not-too-fibrous stem and goes great in stir-fries. If you’ve never had it before don’t be afraid to experiment. Bok choi is a very versatile green and can pair well with many different flavors.
Our turnip beds are looking fantastic right now and they have been loving the cloudy weather of late. We are glad to have this opportunity to give you these healthy greens and give our Hakurei turnip rows some much-needed thinning at the same time. So enjoy your greens this week and know that in eating them you are making room for bigger, badder turnips to come!
Now, some of you veteran CSA members may remember sunchokes from last year. Also called Jerusalem artichokes (and by at least one CSA member, “fartichokes”), these underground tubers are quite versatile and can be eaten in almost any way imaginable. Add them raw to a salad, braise them, roast them, sautee them, toss them in a soup–the possibilities or endless. Or, grow your own! Sunchokes are easy to cultivate and very persistent once they’re established. Plant the tubers underground as you would a potato and you’ll be able to harvest your own next year (as a bonus, you’ll get some pretty yellow flowers and good forage for wild pollinators).
A note on the sunchokes for this week: due to the weekend rain our sunchoke fields were too wet to harvest on Monday. As a result, the Tuesday/Wednesday delivery folks will receive sweet potatoes in lieu of sunchokes this week and you’ll get your sunchokes next week. Friday/Saturday folks will get your sunchokes this weekend.
Now that that business is taken care of, let’s look at some pictures from around the farm and get on to what’s in your boxes:
Meat CSA: (call us on Monday by noon for any additional a la carte orders: 229-641-2081 – web orders click here)
3x Tenderloin Steak- Derived from the most tender muscle of the beef carcass, these steaks are the master of all steaks. Savor them for the evenings that really count. They lend themselves well to grilling, broiling and pan frying.
Pasture Raised Eggs:
Beautiful brown eggs from our own lovely ladies that range freely on certified organic pasture. The eggs are washed, candled and graded fresh for you each week. (Wanna add eggs to your order this week? Please email me or call our office today: 229-641-2081)
Certified Organic Vegetables:
Braising Mix – Tender young greens including: arugula, mizuna, tat soi, baby kale, and more!
Sweet Potatoes OR Sunchokes – Both delicious and both can be prepared in a number of ways. Please share your favorite recipes!
Okra – One pound of burgundy and green okra. Some big, some small and some just right in size.
Young turnips and turnip greens – Don’t forget to use your baby turnips too! They make a great accent to a salad or casserole.
Eggplant – Enough to go around for everyone this week. Scrumptious!
Peppers – Jupiter and Orion Bell peppers, Cowhorn and Carmens. Fall weather should help us see more colors in the peppers too. What beauties!
Garlic – At least one head of Inchelium Red softneck garlic, an heirloom variety we know you’ll enjoy.
Mixed Hot peppers – Mostly jalapenos and Cayenne types. mixed hot peppers are bagged separately for your convenience.
Bok choi – Sometimes called Chinese cabbage, this Asian green can be cooked almost as many ways as it can be spelled. Try this recipe for a simple and healthy dish.
Basil – Basil’s back! Want more ways to use it? Try infusing basil into vinegar for a tasty salad dressing base, chop it finely and make your own basil salt, or mince it and mix into a tasty herb butter! Get more ideas here.
Finally, it’s been my pleasure writing to you all for the past couple of weeks. As the resident farm entomologist I love any and all talk of insects and also slimy, slithery things in general. If you ever have any questions or comments about bugs, plants, weeds, mushrooms, or anything else, please feel free to email me at firstname.lastname@example.org. Have a great day!