2014 CSA Week 31

*** This week is an odd week, therefore half shares will be delivered to the following cities Eufala, Columbus, Albany. and Ichauway!

Wishing you a beautiful afternoon from sunny south Georgia. It is mid November and turkeys are on everyone’s mind here on the farm. If you have not ordered your bird or ham, now is the time! If ordered in time it will be delivered the week of November 17th with your regular CSA pick up! I hope that everyone has the chance to share this special meal with loved ones, and that the meal that they consume is prepared with love, and raised with love.

Our animals and vegetables make the perfect topic of conversation for a holiday meal. It is not often that our extended family is gathered for a dinner centered around a table. For centuries, food & table have been the pivot point for discussion and planning. During the upcoming holidays it would be the opportune time to discuss food sourcing and our connection to the food chain. The holidays are ideal for breaking bread with those that are loved by you, and feeding them a meal that was chosen for its taste and treatment of the plants and animals involved. Thank you for including us in your holiday plans.

Anyone who visited us at market this week saw the bounty of the harvest. My goodness there were so many wonderful roots and greens. The month of November has ushered us in with a variety of new faces and familiar favorites. Crops finally coming into fruition such as sugar cane, sun-chokes, ginger & turmeric. Others budding and preparing to flourish in the cooler months like Brussels sprouts, cauliflower, broccoli, Swiss chard, peas & so many other lovelies.

All of the sweet potatoes are finally out of the ground, and the garlic is safely planted into the earth! A nice swap. Every time a new root crop is planted, it feels as if we buried a time capsule that grows and matures. It goes into the ground and within a matter of weeks it transforms into something wholly altered. Pulling up root crops is like harvesting presents, each unique and bursting forth in unexpected colors and shapes. Root crops have the neat yet, sometimes frustrating propensity to intertwine with their neighbors. When harvested they look like living sculptures. Tangled carrots commonly look like mothers cradling children or embracing lovers. How wonderful that nature reflects humanity at its most tender.

New Share Items: Ginger, Sun-chokes, Sugar Cane, Arugula

Ginger:

Known for its spicy kick and medicinal properties this root packs a punch. It can be found in hot teas, tonics, soups, stir fry, mixed drinks, and so many wonderful baked goods.

Preparation: Peel, using a spoon. Then chop, grate, mince, or juice!

Storage: I recommend freezing the root, it makes it easier to grate & peel (with a spoon). If you are not planning to use the root fresh, store it in a cool dark cupboard to maintain its crispness.

Sun-chokes AKA Jerusalem Artichokes:

This nubby tuber gets its name from the artichoke flavor that it emits when roasted. It can be eaten raw, or cooked. Blanching this crisp root prepares it perfectly for salads, roasting it like fingerlings potatoes is where the magic happens. It is also found in many fall winter soups.

Preparation: Run these roots under cool water and use a stiff root brush to remove any remaining dirt. The skin is edible, once properly washed.

Storage: Uncooked Sun-chokes can be stored in a zip lock baggie with a sheet of paper towel under them to collect excess moisture. Store as you would carrots.

Sugar Cane:

Three stalks will be in your share box this week. They can be eaten raw, juiced, char-grilled, or enjoyed in mixed drinks.

Preparation: If eating raw, use a sharp knife to shave the purple exterior off, then chew and enjoy. Once peeled, they can be used as sweeteners in Mojitos, skewers for grilling, or charred on the grill.

Storage: The stalks can be stored in a plastic container with damp paper towels covering their ends to keep them hydrated.

Arugula:

This spicy nutty salad green creates a wallop for your taste buds. It is well suited for salads, burgers wraps and sandwiches.

Preparation: Enjoy as is, or toss with other veggies and some dressing.

Storage: Store like any other salad green.

Organic Share Items:

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

Cabbage Cabbage rolls, cabbage slaws, cabbage salads, pickled cabbage, fermented cabbage, steamed cabbage, raw cabbage, your choices are limitless.

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

Braising Mix OR Arugula  These babies pair well with soups, stews, braised meats, pasta dishes, pizza, burritos & tacos. Add some of these nutrient dense greens to any of your favorite dishes for a vitamin boost.

Sweet Bell Peppers 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.

Watermelon Radishes  Radishes can be found in, slaw, pickles, relishes, soup & sandwich garnishes.

Carrots Sweet tender and ready to eat raw; they can be included in salads, roasted, braised, & in soups.

Beets Try them pickled, in a salad, roasted with goat cheese, as a dessert sweetener, or in juice.

Ginger  Spicy earthy heat. A root with sensational properties. Include in teas, tonics, baked goods, stir-fry, pickled creations, dressings and freshly jucied.

Sunchokes Tuber Love. Enjoy these roots blanched, roasted, sauteed, pureed, or raw.

Sugar Cane What a sweet treat! It can be chewed on raw, juiced, used as skewers, and as garnishes in mixed drinks.

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

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