2015 Fall CSA – Week 31

Week 31

This is an odd week.

As for this week we have so many beautiful greens to offer. I hope that your fridges are filling up with yummy greens and that your dreams are filled with sautés, stir fry, soups and many other wonderful meals including these greens.

For all of those lovely creatures that have sent in their RSVP we are delighted to host you on farm. Our staff is whipping up something wonderful for you.

We are in the home stretch and as such we are planning out our 2016 CSA program. I hope that you will join us for another wonderful year of growing and eating.

Organic Share Items

Chinese cabbage: dumplings, egg rolls, pesto, pot stickers, raw, risotto, salads, sautéed, spring rolls, stews, stir-fry, & wraps.

Storage: Place in a Ziploc in the back of your fridge, outer leaves will wilt. If the outer leaves are wilted, discard outer leaves the inner leaves are perfect!

Head Lettuce: burgers, fresh salads, sandwiches, braised, raw, wraps

Storage: store in an airtight container.

Turnips (Purple Top OR Hakurei): Salads, Slaw,

Storage: Remove Rubber Bands, break greens from the roots. Store separately, keep roots in a half zipped zip lock, store the tops like kale.

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

Storage: Store dirty, in dry well ventilated area. Never store near onions.

Pac Choy: braised, encouragement for homemade salad dressings, roasted, salads, sandwiches, wraps.

Storage: store in an airtight container.

Totsoi: braised, encouragement for homemade salad dressings, roasted, salads, sandwiches, wraps.

Storage: store in an airtight container.

Kale: 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.

Radishes: 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.

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).

2015 Fall CSA – Week 29

Week 29

This is an odd week.

We only have 5 more deliveries left in the season, how sad is that?!

How crazy to think that we have celebrated 29 weeks of fresh produce. We will be slowly winding down for the season, and then gearing up for our winter CSA. Please keep an eye out for our 2016 CSA application!

The deadline for the CSA dinner RSVP is closely approaching, so get in your head count if you plan on attending. And a big thank you to all of our members that are planning to share a meal with our staff!

New this share: Pac Choy, Totsoi, Radishes, Purple Top Turnips

Pac Choy & Totsoi: Both of these Asian greens have distinct flavors and are wonderful in stir fry, dumplings, grain salads, and soups. They pair well with hearty meats or mushrooms.

Radishes: crisp, spicy, refreshing. Little beauties that add a punch to any salad, soup, or dish.

Purple Top Turnips: They can be turned into fries, mashed, braised, pureed, gratin, and so much more.

And now for the veggies:

Organic Share Items:

Turnips (Purple Top OR Hakurei): Salads, Slaw,

Storage: Remove Rubber Bands, break greens from the roots. Store separately, keep roots in a half zipped zip lock, store the tops like kale.

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. (sun porch, back seat in your car, greenhouses, or a sunny window). Keep in the sun for 10-14 days before enjoying your newly cured spuds!

Red Russian 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.

Tokyo Bekana OR Pac Choy: braised, encouragement for homemade salad dressings, roasted, salads, sandwiches, wraps.

Storage: store in an airtight container.

Totsoi: braised, encouragement for homemade salad dressings, roasted, salads, sandwiches, wraps.

Storage: store in an airtight container.

Eggplant (Aubergine) OR Squash: 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.

Collards or Dino Kale: 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.

Onions OR Radishes: 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 OR Marjoram: 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).

2015 Fall CSA – Week 28

This is an Even Week!

The weather lately has been mysterious: sheets of rain, thickets of fog, and brilliant sunshine peeking through voluptuous clouds. The skies that surround White Oak are vast and uninterrupted, it is very present in our minds. We wish for dry days to plant the fields, followed by rain to water them in. I feel as though this fall we are just waiting. Waiting for the rain that never comes, and once it arrives it never stops. Waiting for days to plant, and days to harvest. Patiently waiting to enter the fields once again.

Autumn, a transition season, a season perfect for waiting. As nature starts to shift into a different state, the weather moves along. Sometimes violently, sometime unnoticed. And we wait. Fall is a time for fires, and sweaters, cook outs, and late night conversations. It prepares us for the cold, and ushers us into the holiday season. Take this time to reflect on the coming months, and the transitions that will be occurring in this new season. Plan to spend time with loved ones, share meals and memories. Pull out cool weather recipes and reflect on what it means to eat seasonally.

New This Share: Tokyo Bekana & Head Lettuce

Tokyo Bekana: Lovely, crisp, delicate, and perfect for fresh salads and sandwiches. This is part of the Asian greens/cabbage family. It is perfect for a light sauté or served raw.

Head Lettuce: Crisp, crunchy and ready to be devoured. These are the first lettuce heads of the season so enjoy their freshness!

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!

Red Russian 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.

Lacinato 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.

Tokyo Bekana OR Head Lettuce: braised, encouragement for homemade salad dressings, roasted, salads, sandwiches, wraps.

Storage: Remove from bag, store in an airtight container.n an airtight container.

Eggplant (Aubergine) OR Collards: baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets. (collards) creamed, pesto, risotto, salad, sautéed, stir-fry, soup.

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

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).

Rosemary:

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