We have made it to the final week of our main season CSA. Thank you for hanging with us through the ups and downs that the pandemic brought us all. We are proud that you chose us to be your farmers this season. This fall, winter, and next spring we hope to see students on the farm and CSA members at Farm Stands or Fall CSA pick ups. We will be opening 2021 season sign ups in mid-January.
Will you take a few moments to complete our 2020 CSA Member survey? We value your feedback on this year as we plan for contingencies, like a continued pandemic situation, come next spring. Click here to access the survey!
Just a reminder that for those participating in the CSA Nutrition study, the biometric data collection will be happening at the pick up on the farm today.
Thank you again for your support by valuing not only locally grown, organic produce, but also the education of farmers and care for the earth as well.
What’s In Your Share
- Sweet Potatoes
- Butternut Squash
- Brussels Sprouts
- Gold & Red Beets with greens
- Kale, Collards, OR Swiss Chard
- Fresh Turmeric
- Watermelon Radishes
- Surprise Brassica! Broccoli, white cauliflower, romanesco cauliflower, and red cabbage mix. One of these will be yours!
Items for sale today include
- Sweet Potatoes, $2.50/ln
- Beets, $4 a bunch
- Garlic, $2 each
- Garlic Seed for planting, $12/lb
- Butternut Squash, $3
- Kale/Collards/Chard, $3 a bunch
- Popcorn, 2 ears for $1
- Green lettuce head, $3
- Red and Savoy Cabbages, $3 each
- Fresh Turmeric, $5 for approx. 1/3 lb.
- PLEASE wait to pop your popcorn. This will be a good treat closer to Halloween or even Thanksgiving. As the popcorn dries, there will be a greater percentage of kernels that POP! Let it sit in your pantry for a few more weeks to get the most pop action. The easiest way to pop is remove the husk, place cob in a brown paper bag, add a tablespoon of oil to coat the kernels. Then close the bag and place in microwave for 2 minutes. Stop when pops are 2 or more seconds apart.
- The brussels sprouts are best washed and eaten soon. We saved you the trouble of plucking them off the stalks (which undoubtedly would not have fitted into the bags!)
- Turmeric is a FRESH, baby product that should be refrigerated and used within 10 days. If you can’t use it in this time frame, you might consider dehydrating for powder OR freezing in a ziploc bag. Once frozen, simple use a grater to grate off however much you want to use, and place remainder back into the freezer.
Sweet Potato Veggie Meatballs
Thankfully, it seems that there are many meat-less meatballs on the internet. I think I would miss meatballs the most if i were to ever give up meat entirely. Here’s a great substitute to beef! https://www.thekitchenwhisperer.net/2015/04/03/sweet-potato-veggie-meatballs/
- 1 1/3 cup cooked sweet potato, mashed
- 1 cup shelled chickpeas
- 1/2 cup roasted red peppers, chopped small
- 1/2 cup whole oats
- 1 cup oat flour
- 1/2 cup cooked brown rice
- 1 chipotle pepper, minced
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 1/2 tsp parsley
- 1 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 cup onions, chopped
- 2 tsp garlic, minced
- 2 tsp butter, unsalted
- 1 tsp olive oil
- 1 large egg or egg substitute
- In a medium skillet over medium heat add the butter and oil.
- When the butter starts to slightly bubble and melt add in the onions and sauté, stirring gently to coat.
- After 2 minutes add in the 1/2 tsp of salt and stir.
- Once the onions begin to turn soft and translucent (~6-7 minutes) add in the garlic cooking for a minute while stirring.
- Remove the pan from the heat.
- In a medium bowl add in the sweet potato, egg, chickpeas, red peppers, chipotle pepper and the rest of the seasonings.
- Using a large spoon gently mix the mixture.
- Add in the oats, oat flour and rice mixing until well combined.
- Line a baking tray with parchment paper and spray with cooking spray.
- Using lightly damp hands form into meatballs about 1” around (about 2-3 Tbl of the mixture).
- Place the veggie meatballs on the parchment paper leaving a slight gap in between (just don’t let them touch).
- Loosely cover with plastic wrap and chill in the fridge for one hour.
- When ready to bake preheat oven to 400F, rack in the middle.
- Remove the pan from the fridge and lightly mist the meatballs with olive oil.
- Place the pan in the oven and bake for 30 minutes or until the outside has started to just brown and they are firm to the touch.
- Remove from the oven and serve with Satan Chipotle Remoulade Sauce.
Butternut Squash and Tomato Soup
Ok! So I made this recipe last week and it was absolutely delicious. We used both honeynut and butternut squash- so if you have squash left over from the last share be sure to zchoosh up the recipe any way you want to! https://www.bonappetit.com/recipe/butternut-squash-and-tomato-soup
- 2 tablespoons olive oil, divided
- 1 medium butternut squash, halved, seeded
- 2 garlic cloves, peeled
- 1 onion, chopped
- 2 teaspoons grated peeled ginger or 1/2 teaspoon dried ground ginger
- 2 teaspoons kosher salt plus more for seasoning
- 1/2 teaspoon ground turmeric
- 1 28-oz. can whole peeled tomatoes, drained
- 1 1/2 cups cups low-sodium chicken broth
- Freshly ground black pepper
- Preheat oven to 400°. Brush a baking sheet with 1 Tbsp. oil. Place squash halves, cut side down, on baking sheet and tuck a garlic clove under the hollow of each half. Roast until squash is tender all the way through, about 45 minutes. When cool, scoop out squash flesh and reserve, along with roasted garlic. Discard squash skins. DO AHEAD: Squash and garlic can be roasted 1 day ahead. Cover and chill.
- Heat remaining 1 Tbsp. oil in a large heavy pot over medium heat. Add onion; cook until softened, about 5 minutes. Stir in ginger, 2 tsp. salt, and turmeric. Cook until fragrant, about 30 seconds. Add roasted squash and garlic cloves and stir to coat. Add tomatoes and chicken broth; bring to a boil. Reduce heat and simmer to allow flavors to meld, about 20 minutes.
- Using an immersion blender, purée soup until smooth. (Alternatively, allow soup to cool slightly and purée in small batches in a blender.) Season with salt and pepper.
Beet Hash With Eggs
Although I am not a huge fan of beets, I think I would try this recipe. It looks like an eggs in purgatory situation except without the meat! Amazing! Beets for breakfast must give humans some type of superpower right? https://www.marthastewart.com/1050669/beet-hash-eggs
- 1 pound beets, peeled and diced
- 1/2 pound Yukon Gold potatoes, scrubbed and diced
- Coarse salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 2 tablespoons chopped fresh parsley
- 4 large eggs
- In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.
- Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.
- Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.
Turmeric Chai Latte
For all my coffee lovers- This is the best coffee drink I have ever had. I first had it at a cafe in Boston called Sofra, with my grandma sometime last fall. It is absolutely wonderful, i think a drink like this made right could possibly be one of the yummiest foods on the planet. Seriously recommend you try this recipe or your own version of it. https://toriavey.com/toris-kitchen/turmeric-chai-latte/
- Tea Concentrate Ingredients
- 2 1/4 cups water
- 6 tbsp coconut sugar
- 4 black tea bags
- 2 tsp ground cinnamon
- 1 1/2 tsp ground turmeric
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/8 tsp ground coriander
- Pinch black pepper
- Latte Ingredients – Makes 1 Single Latte
- 3/4 cup coconut milk or the milk of your choice– coconut and regular milk froth the best
- 3/4 tsp coconut sugar more or less to taste
- 1/4 cup tea concentrate
- 1/8 tsp turmeric
- To make the tea concentrate, combine all ingredients except for tea bags and vanilla in a small saucepan. Bring to a boil.
- Remove from heat and add the tea bags and vanilla. Let the mixture steep for at least 10 minutes.
- Pour through a fine mesh strainer. Put the concentrate into a sealable container and refrigerate until ready to use. This will keep for up to 7 days. Shake well before using.
- To make 1 latte, whisk together the coconut milk, coconut sugar and turmeric in a small saucepan. Heat over medium heat just until the mixture bubbles around the edges of the pan. Remove from heat.
- Combine the warm milk mixture with 1/4 cup of the tea concentrate in a glass. Stir to combine. Garnish with ground cinnamon if desired. You can adjust the sweetness level by adding more or less sugar to taste; I prefer this only mildly sweet.
- Note: If you prefer a frothy latte, use a milk frother or transfer the milk mixture to a deep container and pulse with an immersion blender until frothy. Then combine with 1/4 cup of tea concentrate and serve.
Roasted Brussels Sprouts with Warm Honey Glaze
Sometimes spooky season sneaks up on you…be prepared with a perfect wholesome fall dish to ward off the unwanted ghosts and ghouls. https://www.bonappetit.com/recipe/roasted-brussels-sprouts-with-warm-honey-glaze
- 1½ lb. brussels sprouts, trimmed, halved
- ¼ cup extra-virgin olive oil
- ½ tsp. kosher salt, plus more
- Freshly ground black pepper
- ¼ cup honey
- ⅓ cup sherry vinegar or red wine vinegar
- ¾ tsp. crushed red pepper flakes (optional)
- 3 Tbsp. unsalted butter
- 3 scallions, thinly sliced on a diagonal
- 1 tsp. finely grated lemon zest
- Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
- Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
- Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
- Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
- Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest
That’s all for this week and the season! We thank you so much for how courteous and caring you were to our staff during this hectic and dangerous time.
We hope you enjoy this last week’s veggies and sign up again next year for another great season of organic vegetables!