Fall CSA Week #3, November 10th

Farm Notes

Even though the field work is almost done, we are still planting! We’ve seeded several things in the high tunnels that will hopefully be ready later on for the Farm Stand and/or a spring CSA. We will still have veggies for sale at our Farm Stand at the pick-up site on campus. See below for a list of items that will be available for sale!

There are still plenty of Thanksgiving boxes available for sale. Reserve your box now! Anyone is invited to purchase a box, so tell your friends and family! We will have two different boxes available: a Winter Storage box and a Fall Greens box. Both boxes have some of the same items, but the winter storage box has more items such as potatoes, winter squash and root crops whereas the fall greens box is heavier on the kale, lettuce, collards, etc. Each box is $30 and quantities will be limited. If you would like a Thanksgiving box, you may sign up for one via the Farmigo website here.


What’s In Your Share

For this week, you’ll receive:
+ Acorn Squash
+ Cabbage (Red or Savoy)
+ Braising Mix
+ Carrots

Farm Stand Extras

For Sale this week, we’ll have:
+ Turnips
+ Carrots
+ Broccoli
+ Radishes
+ Green Onions
+ Lettuce Heads
+ Kohlrabi
+ 2nds Sweet Potatoes
+ Pumpkins (large and small)
+ Potatoes
+ Braising Mix
+ Cauliflower
+ Acorn Squash
+ Cabbage
+ Sorrel
+ Popcorn



Fall Vegetable Stir Fry

Submitted by apprentice 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 or other Braising Greens, 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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