CSA Newsletter Week #17 September 19th

Farm Notes
Spring crops that also grow well in fall are making a comeback this week: kohlarabi, turnips, and kale. The farm has quieted down with most of our student apprentices back in class now, but we welcomed a new farm crew member recently, Luke Box. Luke is a CSA member turned staffer, and it didn’t take him long to get his hands dirty right alongside the rest of us.

The weather may finally be turning a corner as we enter fall, so some of the U-Pick crops, like cherry tomatoes, will be starting to slow down. Enjoy what’s out there while you can! As a reminder, the farm gate is operating under a ‘free-access’ system during the day in which it will be closed during the day. In order to enter the farm, simply approach the gate. The sensor will recognize your vehicle and the gate will open. If it is not opening, pull closer to the gate. It will remain closed after 4:30pm.

luke
Luke helping to process our tomato harvest

What’s In Your Share

For September 19th, you’ll find:
+ Kohlrabi
+ Turnips
+ Salad Mix, 1 bag
+ Red Russian Kale, 1 bunch
+ Tomatoes
+ Potatoes
+ Butternut Squash
+ Watermelon

kale

The following crops are available for U-Pick:
+ Cherry Tomatoes — These little ones are slowing down!
+ Pole Beans — These beans are in the same field as the herbs, cherry tomatoes, and flowers. Some of these beans are over a foot long!
+ Okra — You want to cut the okra pods when they are 3″ or less, if you find a larger okra pod, do everyone a favor by cutting if off the plant to encourage more pods to grow.
+ Basil — Basil is located by the pole beans and is also located in a different field, down the grassway and on your left.
+ Herbs — These will be in the fields until October 1st for picking
+ Flowers

There is no more corn for U-Pick!

lineup

Recipes

Turnip and Potato Patties
Submitted by Cheryl Kastanowski

Ingredients:

1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
2 1/2 Tbsp thinly sliced scallion greens
1 egg, beaten lightly
1/4 cup all-purpose flour
Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
Salt and pepper

Directions:
1. In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.

2. Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.

Makes 6 patties.

Kohlrabi, Apple, and Edamame Slaw
Submitted by Cheryl Kastanowski

Ingredients:

3 kohlrabi
2 carrots
1 apple, use your favorite, I love a Braeburn
1/2 lemon, juice of
4 radishes, more if you like
1 cup shelled edamame
1 small onion, chopped

For Dressing:

2 tablespoons Dijon mustard
1/2 lemon, juice of
1/4 cup white wine vinegar
1 teaspoon sugar
1 shallot, minced about 1 T

Directions:
1. Grate apple and veggies and sprinkle with lemon juice and ground black pepper.
2. Mix together first 5 ingredients of dressing.
3. Blend in oil.
4. Pour over veggie mixture.
5. Refrigerate for at least 30 minutes.

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