- Onions
- garlic
- rainbow and redbor kale: pan fried kale
- Spinach, giant winter variety: speedy spinach pesto
- salad mix
- cilantro: cilantro lime rice, preserving cilantro
- daikon radishes
- celery
- leeks
- carrots
- mixed potatoes
- butternut squash: easy butternut ravioli
- pie pumpkin: how to bake with pumpkins
- brussel sprouts
- eggs
The weather continues to be quite mild. We took advantage of these warm sunny days to dig our last carrots and wash them up for winter storage. We are also giving all of the winter squash a washing and tucking them away for fall and early winter use.
Most all of the crops are out of the fields except for the leeks, kale, and a few last brussel sprouts. Do you think the brussels have gotten sweeter since they have been frosted? There is one more week of Brussels for everyone and most likely enough leeks to last the fall CSA season.
The fall/winter greens in the hoophouses are doing well. The salad mix is a picture perfect size and we tossed it with some young arugula leaves for flavor. If the bags of salad have become depressed in the CSA box, cheer them up by opening them and allowing in some air to resupport the bag.
there is also a nice crop of cilantro this fall. Cilantro is one of the genetically predisposed tastes that either you really love or really dislike. Because of its gentle nature, it is hard to preserve the flavor of cilantro for the off season but it is a difficult flavor to substitute if you love it. The best way to preserve it is to purée it in a food processor with a little oil and freeze it. Ice cube tray portions work well for many recipes such as guacamole, homemade winter salsa, or a chutney or sauce to brighten a dish.
If you need extra eggs, we can add them to your CSA delivery for $4/dozen. Send an email to Heather to order.
Eat Well. Smile Often.
Your Farmer,
Heather