2014 CSA Week 26

*** This week is an even week, therefore half shares will be delivered to the following cities: Americus, Blakely, Cordele, Dothan, Harris, Tallahassee, Warner Robbins, and WOP.

Greetings from your fall harvesters! We are blessed with so many gorgeous greens bursting forth in our clay laden soil. Our mornings have been much cooler, whereas our days are filled with warm winds and sun beams.

Did anyone catch the huge golden moon this morning? It was so full, and hanging unreasonably low. For any of those that missed it, make sure to catch the blood moon tonight! White Oak is the ideal setting for watching the heavens. Whether it is as you arrive in the morning for harvest, or as you are leaving the grounds on a late planting night. The horizons are forever stretching, and perpetually on display. We could not live on a more beautiful piece of Earth. For any of those who have not visited, please do and take a moment to revel in the splendor of our lush pastures, the magnificent skies, and our majestic livestock.

Calling all chefs in training! I have recently signed up for online cooking lessons thru http://www.thekitchn.com/collection/cooking-school-373, the site is allowing everyday readers to sign up. It is free and introduces you to free cooking lessons for thirty days. If you have ever felt overwhelmed when you receive a box or look over a recipe this is a good place to start. I have signed up, and have encouraged some friends on the farm to do the same. I am looking forward to improving my knife skills and veggie preparations.

New items for your share box: Pac Choi, Collards, Winter Squash: (Butternut, Delicata, Blue Hubbard & Red Kuri).

Pac Choi:

Beauty and flavor all in one delicate package. Pac Choi is an elegant Chinese green. It has found a home in our early fall garden and she is now coming to a share box near you. This green is pleasantly mild so it can be eaten raw stem and all. The stem is juicy and crunchy which makes a wonderful addition to any stir-fry, salad, or soup. The supple leaves are found in many fall soups, and if daring would be an excellent addition to homemade stuffed dumplings, spring rolls or egg rolls. My suggestion would be to pair it with mushrooms, add some earthy goodness to this delicate creature.

Collards:

This cousin to the cabbage is one of the most beautiful plants in the garden. If you have not seen a collard in its natural state I highly encourage you to look it up. Maybe even plant some for their ascetic appeal. In Michigan, collards are not a staple. However, in the south collards are beloved by so many. For good reason, these greens are full of nutrients and flavor. I encourage you to try something new with this season collards. While looking for inspiration online I found some great options: incorporate into a spinach dip, risotto, pesto, creamed, braised and used as a wrap for sandwiches. I have eaten a spinach, kale & greek yogurt dip that was mouth watering. I think that collards would be the perfect addition to that style dip.

Winter Squash:

Check out this website to learn a little more about the winter squash that is filling your boxes!

Blue Hubbard – Blue-Gray in appearance round and sweet in nature. Sweet enough for pies and baked goods!

Delicata Similar in flavor to sweet potatoes, making this squash very versatile. Roasting it with maple syrup and chili flakes is a sure fire way to bring together everyone for a meal all can enjoy!

Red Kuri A dark burnt orange mini gourd pumped with velvety flesh. Ideal for baking and roasting. Once cooked, the Red Kuri gives off a pleasant chestnut flavor. I would bake, scoop out flesh, food process till smooth, and either pair with some fresh eggs and cream for a decadent dessert route or add some roasted garlic and herbs for a savory soup.

Butternut This sweet treat is my favorite when roasted. It enriches every dish that it combines with. Stuffed ravioli, soup, pasta sauce, just think of the possibilities!

 

Organic Share Items:

 

Sweet Potatoes – Souffle, pie, fries, hash, mashed, chips, casseroles, scalloped, soup and cheese cake. They are a holiday favorite, and have gained popularity in the everyday. **Please take these sweet babies out of their plastic bag, and place on the counter or windowsill. 

Pac Choi – This elegant green can be sauteed, stir fried, eaten raw, added to soups, stews, dumplings, spring and egg rolls!

Tokyo Bekana This delicate cabbage, is perfect for salads or light sautés. It would make a crunchy addition to any sandwich, salad or burger.

Malukia – This green is well paired with summer salads. It is bright and refreshing a great addition to any dish requiring a pop of freshness!

Collards – Pesto, wraps, sauteed, stir-fry, creamed, risotto, braised and incorporated into soup and stews. Try pairing with bacon!

Kale: Red Russian OR Lacinato– Sauteed with onions and garlic or torn as a salad mix, get some greens in your daily meal adventures. These hearty greens make fabulous Kale chips!

Eggplants OR  Sweet Peppers–   Peppers are perfect on the grill, in the oven or on the stove. Enjoy them sauteed or blackened, in any dish you can imagine. I encourage you to try eating these peppers raw, however they are delightful roasted, grilled, stuffed, pepper jelly, pickled and stir-fried. So many ideas to try for eggplant: vegetarian cutlets, eggplant Parmesan, baba ghanoush, or moussaka. I treat eggplant as I would chicken, marinade it, and its delicious baked, grilled, blackened, and sauteed.

Okra OR Tomatoes – The Okra can be enjoyed raw, steamed, fried, baked, or stewed. These beautiful tomatoe globes can be eaten fresh or made into sweet jams and preserves.

Squash(Winter or Summer) – Scrumptious Squash, yum. Saute, grill, bake, fry, and roast. Be sure to send your recipes!

Sage OR Mint – These herbs are all unique and powerful. They can turn any bland dish into a flavor punch. Enjoy in mixed drinks, sauces, and breads!

Garlic – Delicious in so many recipes, fresh and spicy! Salsa is always so refreshing and extra special when it has just the right amount of a spicy kick.

Categories: CSA (Community Supported Agriculture) | Leave a comment

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