CSA Newsletter Week #21, October 14th

Farm Notes

This week has seemed to fly past as we are about to see each other again at distribution. Especially since we are doing distribution a day early this week, we have been harvesting the past two days so that we get everything done in time. It is amazing to think that we only have one more week left in the CSA and there seems to be so much left out in the field that we can harvest. However, most of that can be saved for the thanksgiving boxes that we do in November. (More information about that will be sent out later).

If you haven’t taken our 2015 survey, you can do so here.

Two GEN 100 classes came out on Tuesday and helped plant garlic.

Two GEN 100 classes came out on Tuesday and helped plant garlic.


What’s In Your Share

For this week, you’ll receive:
+ Sweet potatoes
+ Acorn Squash
+ Arugula
+ Bunched Greens (Your choice: Kale, Collards or Chard)
+ Cauliflower OR Broccoli
+ Mixed Herbs (Your choice: Sage, Thyme or Flat Parsley)
+ Carrots
+ Romaine Lettuce



The You-pick field will be closing this week on Thursday. We will be mowing the rest of the beds down towards the end of the week so we can lift the plastic and get our cover crops in. If you haven’t gotten out to the field, today is probably your last chance.

Because that wasn't posed at all....just kidding! We know you work hard Aaron.

Because that wasn’t posed at all….just kidding! We know you work hard Aaron.


How to can sauerkraut
From The Practical Produce Cookbook by Ray and Elsie Hoover

Heat well-fermented saurekraut and liquid to simmering (185-200ºF). Do not boil. Pack hot kraut into clean, hot canning jars to within 1/2 inch of the top of the jar. Cover with hot juice, leaving 1/2 inch headspace. (If there is insufficient sauerkraut juice to cover all the kraut in the jars, use a boiling hot, weak brine that contains 2 tbsp. salt for each quart of water). Process in the boiling water bath canner 15 minutes for pints and 20 minutes for quarts. Star to count processing time as soon as the hot jars are placed in actively boiling water.

How to freeze saurekraut
Pack kraut and juice in rigid plastic moisture-vapor proof freezer containers, glass freezer jars (leaving at least 1 1/2 inches headspace), or in  heavy, tightly sealed plastic freezer bags. Freeze.


Herb Preservation
The following information and more can be found here.

+ Less tender leaf herbs:
The more sturdy herbs such as rosemary, sage, thyme, summer savory and parsley are the easiest to dry without a dehydrator. Tie them into small bundles and hang them to air dry. Air drying outdoors is often possible; however, better color and flavor retention usually results from drying indoors.

+ Tender leaf herbs:
Basil, oregano, tarragon, lemon balm and the mints have a high moisture content and will mold if not dried quickly. Try hanging the tender-leaf herbs or those with seeds inside paper bags to dry. Tear or punch holes in the sides of the bag. Suspend a small bunch (large amounts will mold) of herbs in a bag and close the top with a rubber band. Place where air currents will circulate through the bag. Any leaves and seeds that fall off will be caught in the bottom of the bag.



Sweet Potato and Black Bean Chili

1 tbsp. olive oil
2 lbs. sweet potatoes, peeled and cut into 1/4 inch cubes
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1 tbsp. minced garlic
6 cups chicken broth (or vegetable broth)
2 (15 oz.) cans black beans, rinsed and drained
2 (14.5 oz.) cans fire-roasted diced tomatoes
1 tbsp. ground cumin
1 tsp. dried, crushed oregano
1 tsp. ground chipotle chile pepper
1 tsp. salt
1/2 cup chopped fresh cilantro
Toppings: fresh cilantro and lime wedges

In a large dutch oven, heat oil over medium high heat. Add sweet potatoes and next 4 ingredients. Cook, stirring frequently for 10 minutes. Add broth and next 6 ingredients; bring to a boil, reduce heat and simmer for 35 minutes or until potatoes are tender and chili is slightly thickened. Stir in cilantro. Serve with fresh cilantro and lime wedges.


Arugula Pesto

This pesto is a great way to spice-up your pasta or potatoes or other steamed vegetable.

1/4 cup pine nuts (or walnuts)
2 cups mature arugula
1/2 cup freshly grated Asiago cheese (about 1 1/2 ounces)
1/2 cup olive oil
1 clove garlic, smashed
freshly ground black pepper

Preheat oven to 350ºF.  Toast the pine nuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant.  Transfer the nuts to a dish to cool.  Combine the arugula, Asiago cheese, oil, garlic, and pine nuts in a blender or food processor; process until thoroughly combined and smooth.  Season with salt and pepper to taste.


Fall Vegetable Stir Fry
Submitted by Cheryl Kastanowski, adapted from Harmony Valley

5 c. cooked spaghetti or other noodles
3 cloves garlic, minced
1/2 large onion, or equivalen, minced

(Saute vegetable ingredients are all optional and variable.)
Hard vegetables:
Broccoli, chopped into bite-sized pieces
Carrots, sliced into discs

Yukina savoy, roughly chopped
Chard, roughly chopped

Chicken or fried tofu slices, optional (I used 1/2 pkg. of firm tofu, sliced and fried.)

Stir fry sauce ingredients:
1/4 c. soy sauce
1 1/4 c. water
1 Tbsp. fresh ginger, minced
1 tsp sesame oil
2 Tbsp. dry wine (optional)
3 Tbsp. cornstarch

1. Heat 1 Tbsp. oil over medium heat in a large skillet.
2. Once oil is hot, add onion and garlic. Stir-fry for 2 minutes. Meanwhile, combine stir fry sauce ingredients except for cornstarch.
3. Add hard vegetables. Turn heat up to high. Cook until vegetables began to get tender, stirring frequently.
4. Add greens one handful at a time, stirring until they just start to wilt before adding the next handful.
5. Mix 3 Tbsp. cornstarch with 3 Tbsp. water and then add to stir fry sauce. Add sauce to stir-fried veggies and stir to let thicken, about 1 minute.
6. Add cooked spaghetti/noodles and heat through.


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