2015 Summer CSA Week 26

Announcements!

We will be hosting our CSA dinner on Sunday November 8th! The farm tour & appetizers will start at 4pm, and the main courses will begin at 5pm. We will be offering a complimentary cork service, please bring your favorite bottle, or 6pack and we will happily keep them cool and serve you! We ask that you RSVP by Oct 25th, please email me with your head count at: Mary.Bruce@whiteoakpastures.com.

This week marks the beginning of sweet potato season! On Monday they emerged from their sandy depths, and were brought topside in order to begin their curing process. As sweet potatoes “cure” they are in fact creating an internal moisture loss barrier. It takes roughly 1-2 weeks to cure a sweet spud. They are perfectly fine to eat before cured. However, they lack the well-developed flavor of cured sweet potatoes. Over the next few weeks we will fill our greenhouse and high tunnels with sweet potatoes for curing.

Sweet potatoes are a beautiful thing, they symbolize a year round larder, a tradition from times long ago. These beautiful tubers will remain in our yearlong larder and be shared with our members through the fall and winter. Having and preparing your larder (pickling, canning, & freezing) allows you to extend the season for many of your favorites.

I know that a huge sigh of relief passed through our CSA members when the greens started showing up in our shares, and we are so glad to bring you these wonderful presents!

New This Share: Uncured Sweet Potatoes, Buckwheat, Collards, & Kale.

Sweet Potatoes: These sweet nuggets of joy are finally back in our lives! When you receive them, do not remove the soil that your find on their skin. This soil aides in their curing and storing process. They are perfectly fine with dirt on them until you are prepared to cook them. Never wash sweet potatoes, unless you are ready to cook them right then. We recommend placing your sweet spuds in a very sunny, hot, and dry location (such as a screened in porch, or in your car (park in the sun!), or in the window sill of a sunny window). Be gentle, any bruising will lead to soft spots latter on.

Buckwheat: This flowering leafy green has a deep earthy flavor, it is a nice addition to salads, sandwiches, smoothies, and soups!

Collards & Kale: You know these great greens and they are back to stay! Wonderful additions to any meal.

Organic Share Items:

Uncured (fresh) Sweet Potatoes: Not suitable to bake until cured. Perfect for mashing, candied, fried and boiling.

Storage: Store dirty, in a sunny, hot, dry location. (sunporch, back seat in your car, greenhouses, or a sunny window). Keep in the sun for 10-14 days before enjoying your newly cured spuds!

Buckwheat: braised, fresh, burritos/tacos, pasta, pizza, salad, soup/stew.

Storage: Remove from plastic bag, place in open container, wrap with a dry kitchen towel to absorb moisture.

Miniature Bunches of Kale: chips, creamed, pesto, risotto, salad, sautéed, stir-fry, soup.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Collards OR Microgreens: creamed, pesto, risotto, salad, sautéed, stir-fry, soup.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Eggplant (Aubergine): baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets.

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Muscadine OR Pears: chutney, relish, tart, pie, popsicles, braised, jam,

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Basil: bruschetta, pesto, pizza, sauces

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Marjoram: “add it last”, poultry, marinades, meat, salad dressings, sauces, stuffing

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

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

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