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).

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

Post navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: