Summer #18 CSA Newsletter Week Sept 29-Oct 5, 2024 “B" week
Check out the vibrant colors of this bin of peppers and eggplant. 🤩
VEG SHARES
EOW = Home Deliveries
(Photo of the "Default" FULL Share below. See listings to see which share size has what, how much,
along with info, guides, recipes.)
FULL VEG SHARE:
HONEY BOAT DELICATA SQUASH (2) - Rich, copper-orange delicata squash with a delectably sweet, nutty flavor. High in calcium, potassium, folate, and vitamins A and C. Baked and buttered, this squash is great as a side-dish or stuffed as the main player of your meal. Guide & Recipes
SWEET PEPPERS (2 color or green Bell or Carmen) - BELL PEPPERS - Store these in the fridge in a plastic bag. Stuff, add to stir fries, egg dishes, soups, tacos & burritos, pizza, etc. or slice for salads, veggie trays, or to snack on. Peppers can also be flash frozen. Just throw them in a Ziploc bag (whole or chopped) and freeze! CARMEN PEPPERS - This Italian horn-shape pepper looks like it’s be a jumbo hot pepper – but it doesn’t! It’s a sweet pepper with a robust sweetness even when young on the vine. And their wide cavity and thicker walls make them very versatile in the kitchen – from stuffing to roasting and grilling.
LETTUCE MIX (¼ lb) - Store in a plastic bag in your fridge. Often considered a “1st Priority Vegetable” with a shorter shelf life than the other vegetables in your share, however if you put a paper or cloth towel in the bag to absorb moisture, our freshly harvested lettuce will often lasts more than a week! Guide & Recipes
CHERRY TOMATOES (1 pint) - Store them on the countertop if you plan to eat them within a few days. For longer storage, put them in your fridge in a plastic bag. You should try to eat these within a week. They can be roasted or turned into sauce too!
ADIRONDACK BLUE POTATOES (2 lbs) - Blue flesh and skin with a slight purple tint. Great flavor, hold color when cooked, and contain lots of healthy anthocyanins. This variety is good for boiling, baking, and mashing, and can be used for brightly coloured salads. Store in a paper bag in your pantry or on the counter for a month. Guide & Recipes
YELLOW WAX & GREEN SNAP BEAN MIX (3/4 lb) - These snap beans can be stored in the fridge. Use within a week or a little longer. Try trimming the ends off, steaming for 6 minutes, and dunking in an ice water bath, and then serving with butter, salt and pepper. Guide & Recipes
SALAD (Hakurei) TURNIPS (1 bunch) - These popular white golf-ball or smaller size roots are juicy, sweet and less starchy than an average turnip, with a texture that deserves to be eaten raw or barely cooked. Hakurei turnips have the tender, almost creamy texture of a spring radish, but without the sharp heat of a radish, their more mellow turnip flavor shines through.They are crisp and tender. Use them in salads, sandwiches, stir frys, sautes, scrambled eggs or sauces. Remove the edible tops (use in salads or lightly sauteed) and store them separately in a plastic bag in the fridge (or the root will get soft). Best used within 3-4 weeks but will keep a long time! Guide & Recipes
KOHLRABI - (1 large) - Store in a plastic bag for up to a month. 6 Ideas for Use: 1. Slice in rounds or sticks for veggie platters, 2. Eat plain with a light sprinkling of salt, 3. Grate into salads or slaws, 4. Steam slices 5 to 10 minutes and drizzle with oil, lemon juice, and dill weed, 5. Slice or cube and add to stir fry or to a hearty soup/stew, 6. Grate and saute in butter with herbs or curry.
LEEKS - Members of the onion family, leeks look like scallions (or green onions), but they're a lot larger. Their mild flavor and ease of preparation - sear, braise, stir-fry, grill to name a few - make the vegetable a favorite addition to soups, casseroles, and white meat entrées, as well as a simple side dish when gently sautéed.
RASPBERRIES (1 pint) This delicious snack also perfectly tops cereal, salads, and desserts if not gobbled up staight out of the container! If you're getting behind on using these, freeze spread on a cookie sheet or other flat surface and then store in a freezer bag or container to enjoy come winter. *** NOTE To extend the life of your raspberries (works for other types of berries also) and prevent the growth of mold, try this easy trick! Mix one part white vinegar with four parts water in a bowl or container stirring gently to combine. Add berries making sure that all are submerged in the vinegar solution and let sit for five minutes. Then strain - a colander works well for this. Rinse the fruit completely with water to remove the solution, then gently pat dry with paper towels or a clean kitchen towel. Store berries in a clean container lined with paper towels to absorb excess moisture.
HALF VEG SHARE: (see Full VEG Shares above⬆ for info on each item)
HONEY BOAT DELICATA SQUASH (2)
SWEET PEPPERS (2 color or green Bell or Carmen)
LETTUCE MIX (¼ lb)
CHERRY TOMATOES (1 pint)
ADIRONDACK BLUE POTATOES (1 lb)
SALAD (Hakurei) TURNIPS (1 bunch)
KOHLRABI - (1 large)
LEEKS
RASPBERRIES (1/2 pint)
2 OPTIONAL ITEMS this week: LETTUCE (1/4 lb) & BASIL (1 bunch)
Other items available in DESIGN MY SHARE:
GREEN BELL PEPPERS (2) - Not hot! Store these in the fridge in a plastic bag. Stuff, add to stir fries, egg dishes, soups, tacos & burritos, pizza, etc. Peppers can also be flash frozen. Just throw them in a Ziploc bag (whole or chopped) and freeze!
HUNGARIAN WAX PEPPERS (1 pint) The skin of these peppers is waxy and even crunchy, but completely edible. They have a thick flesh.Their sweet, hot (similar to jalapenos, but sometimes a little hotter) flavor of these peppers is very popular traditional Latin dishes, soups and salads. They can also be pickled (they make the prettiest pickled peppers!), added to salads and other meals for a bit of crunch, or tossed directly on the grill to be roasted.
SHISHITO PEPPERS (1 pint) - Variety of pepper from Japan. These are small, thin-walled, and usually about two to four inches long with a bright green color. Their unique flavor profile is sweet, slightly smoky, and very mild- although it’s said every 1 out of 10 has a spicy kick! Traditionally shishito peppers are often served blistered and salted as an appetizer, but they can also be used in a variety of dishes including stir-fries and salads. Scoville Heat Units are 50-200 with a median of 125.
TOMATILLOS (1 qt/lb) - These are less juicy and more richly flavored than a tomato. Raw tomatillos have a zesty, tart flavor that develops an herbal lemon flavor when cooked. You can store on your counter if you’ll be using within a couple days, (this will also ripen any that may seem not quite ripe) otherwise, store in a paper bag in the fridge for 2 to 3 weeks. Don’t remove husks until just before using. If fruits are sticky underneath the wrappers, rinse with cool water. Guide & Recipes
SWISS CHARD (1 bunch) - Put it in a bag to store in the fridge. Use within a week. This crop technically falls into the category of “First Priority Vegetables” or ones with a short shelf life - use it within the week for maximum efficiency. To revive limp chard, cut a sliver off the bottom of the stems and soak in very cold water for a few minutes. Guide & Recipes
KALE (1 bunch) RED RUSSIAN - Store in a plastic bag (a Debbie Meyer Green bag if you have one) keep it in the fridge. Use within a week. This crop technically falls into the category of “1st Priority veggies” If you can’t use them in the next few days, freeze them. OR DINOSAUR - (Also known as Lacinto or Toscano.) Dino kale has an earthy, nutty flavor. It doesn't have the same strong bitterness as other varieties of kale, though it is still there. The sweetness helps offset that and makes it more approachable.This green can be used just like any other kale. Every part of the leaf is edible, though really thick ribs take longer to cook, so they're often discarded. The kale can be cooked whole, cut into thin strips, or chopped, depending on your recipe and use. Store in a plastic bag (a Debbie Meyer Green bag if you have one) keep it in the fridge. Use within a week. This crop technically falls into the category of “1st Priority veggies” to be used in the next week. If you can’t use it in the next few days, consider freezing it. Guide & Recipes
MINI BROCCOLI (3/4 lb) - More tender with a milder flavor than standard head broccoli, all of the parts of the mini broccoli, also called baby broccoli, in your bag is edible. It can be steamed, sautéed, roasted, stir-fried, or even puréed into a sauce. And while it makes a good side dish when cooked, broccoli can easily be used raw in salads and crudités. Store in your fridge in a plastic bag for a week, although spears will go limp (still edible!) the longer you keep them. You can often revive them by soaking in very cold water for 10 to 20 minutes. Guide & Recipes
GREEN CABBAGE (1) - Store this in your fridge. Cabbage keeps for quite a while. (If the outside leaves get yellow or floppy, just peel them off and discard to reveal good cabbage underneath!) Shred it for cole slaw or sauerkraut. Saute it with some garlic and olive oil for a tasty side dish. Guide & Recipes
SWEET POTATOES (1 lb) - Store them on the counter and use within a couple weeks.
CELERY (6 ribs or stalks) - Celery is a herbaceous plant, in the same family with parsley, carrots, dill, and fennel. It’s crunchy, juicy, and aromatic, with a grassy, sweet, spicy flavor, and is regarded as a so-called "aromatic" vegetable, like onions and carrots, and is widely used as one of the three components of mirepoix (along with onions and carrots). Celery is also combined with onions and bell peppers to make up the "holy trinity" of Cajun cuisine. These mixtures are generally sautéed or roasted, and form the flavor base of innumerable sauces, soups, stocks, broths, stews, and other dishes. Celery will go limp if it isn't refrigerated. Remove the band holding the bunch together, put in a plastic bag or wrap the bunch loosely in paper towels, and store it in the crisper drawer of your refrigerator for about a week or so. Alternatively, trim off the very bottom of the ribs and put them in a glass of jar with an inch of water. Store the glass in the refrigerator and replace the water every couple days.
EGGPLANT, Globe or Asian - (2) Store in the fridge in a plastic bag and use within a week. Peel the skin before use. The inside will begin to change color as it oxidizes. That’s okay! (You can try putting lemon juice on the eggplant to prevent this). Some people say you can pull the bitterness out of eggplant by salting it first and letting the moisture come out. Rinse and dry. Guide & Recipes
PARSLEY (1 bunch) - Snip the bottom of the stems off and store on the counter in a glass of water. Or if you plan to use it in the next day or so, you can store the bunch in a plastic bag in the fridge.
SAGE (1 bunch) - Considered a hard or woody herb, you don’t need to store in a glass of water like soft herbs such as basil, parsley, etc. Instead, simply wrap the leaves in paper towels and put them in a plastic bag in the refrigerator. Plan to use it within four to five days or cover fresh leaves with olive oil and store for much longer - up to 3 weeks - in the refrigerator. Then use the flavored oil to sauté the sage with other ingredients. Add to omelets, bean dishes, sausage, or add to cheddar biscuits, Pan-fry chicken breasts, add sage, red onion, lemon & crème fraîche.Lay two sage leaves over a long slice of sweet potato and wrap with a slice of prosciutto. Roast for 20 minutes or so with some olive oil (credit to Mark Bittman). Or try one of the recipes below. You can freeze by removing the leaves from the stems, and packing them loosely in freezer bags for up to one year.
SORREL (1 bunch) - Kind of a salad green & kind of a herb and in the same family as rhubarb, sorrel’s astringent citrusy flavor adds a little kick to your meal. And its rich in potassium, vitamins Q, B1, and C. A rule of thumb for using - anywhere you’d add a squeeze or two of lemon, sorrel would be good! When heat is added, sorrel breaks down nicely making it a great thickener for sauces and soups. It’s strong flavor pairs well with fatty meats & fish like salmon, creamy dishes, and cheeses. Great cut into thin strips and mixed with other salad greens to eat fresh. Other ideas include using it in soups, sauces, pesto, salads & dressings, potato toppings, hummus, quiches, omelets, crepe fillings, pizza, pasta dishes. 7 More Recipe Ideas Sorrel will last 1-2 weeks in a plastic bag in your fridge. If you wish to rinse or wash, wait until just before using to prolong shelf life.
GARLIC (1 bulb) - Ready to be used now or later, this is “cured”, or dried garlic, and as such should be stored on your counter out of direct sunlight.
BLUE ROOF ORCHARD APPLE SECONDS (1 lb) - Pixie Crunch a small, crunchy and sweet similar to Honey Crisp. (certified organic)
MEADOWLARK ALL PURPOSE BOLTED FLOUR - Best applications include but are not limited to cakes, crackers, pizza dough, and breads.PROTEIN CONTENT= 10.5%. (from Meadowlark Organics)
MES SHARES - Home Deliveries
FULL - 1 Chicken, 2 pkgs Ground Beef Patties, 2 dozen Eggs
HALF - 1 Chicken, 1 pkg Ground Beef Patties, 1 dozen Eggs
EGG SHARES
WEEKLY = 1 Dozen
BIWEEKLY = 1 Dozen
APPLE SHARES
Weekly & Biweekly =
3.6 lb of Liberty - moderately tart, good multi-purpose fresh/baking/sauce apple
RECIPES & other useful kitchen info:
Click links for a printable pdf.
To extend the life of your raspberries (works for other types of berries also) and prevent the growth of mold, try this easy trick! Mix one part white vinegar with four parts water in a bowl or container stirring gently to combine. Add berries making sure that all are submerged in the vinegar solution and let sit for five minutes. Then strain - a colander works well for this. Rinse the fruit completely with water to remove the solution, then gently pat dry with paper towels or a clean kitchen towel. Store berries in a clean container lined with paper towels to absorb excess moisture.
On the Farm . . .
This week all the photos I'm sharing in this section were taken by Marlee in the last few weeks, except the one I took of her in action.
Here's Whitetail with her newborn heifer calf Wendy.
We've had a majority of heifer, or female, calves this year . . . so far.
But Shelby and Sasha haven't calved yet so the balance could shift to even.
Serafina had Serendipity.
Twyla had Twilight.
Bonnie had Bridget.
Daisy had Dahlia.
Dandelion had Chicory.
And with Whitetail's Wendy, we have 6 heifers.
On the bull, or male, side of things:
Sarah had Lucky. (Bill found him down in a deep sinkhole shortly after being born and saved him so Aidan christened him Lucky!)
Betty had Barnaby.
Beverly had Ben.
And Fiona had Frank.
Marlee found a praying mantis on the edge of the field path as we walked out to harvest recently.
She did a little research and found there are three species of praying mantis that live in this area.
There's the native and smaller Carolina mantid, Stagmomantus carolina.
And both the European mantid (Mantis religiosa), and the Chinese Mantid (Tenodera aridifolia that were introduced to North America from other parts of the world in the late 1800’s either accidentally or as garden predators.
From the descriptions, it seems this is a Chinese Mantid.
She also learned that Many cultures have attributed mythical powers to praying mantis and some other interesting facts.
That a mantis hears with an ear that’s hidden on its chest. And what it hears is beyond our range.
Mantis eyes are on the same plane and forward facing on its face, like humans. This is unique in the insect world. Even more unique is the way a mantis uses eye placement to its advantage on a head that swivels 180 degrees.
Mantises don’t have many photoreceptors so they see one thing moving in the crowd rather than the whole crowd moving and can then targets that one thing as soon as it moves.
And famously, females have been recorded eating males during mating, although recent research indicates that happens less frequently than lore suggests.
A different day she also found one in the raspberry brambles.
Maybe the same one????
It freaked her out a bit by first turning its head to eye her up
and then when she moved,
by coming at her
for a couple of steps!
That's when Marlee took off and came over by the rest of us to pick and refused to get the rest of the berries by the mantis.
I teased her that I think praying mantis may be her spirit animal?
Or maybe she was a praying mantis in a past life?
Or maybe she saw her as a potential mate and meal!?!
Marlee found none of my thoughts to be funny - especially the last one - and wasn't really buying into any of them then and still isn't.
But I'm not so sure. 🤷♀️
(Don't worry, I'll let you know if Marlee has another praying mantis encounter. ;)
With the cool fall nights, Bill and I often enjoy an evening campfire. Aidan usually joins us as it's a great time to talk about farm stuff, and that's his favorite pastime. Marlee and Liam are bound to wander over especially if Bill decides to throw something on the grill.
On the night pictured here, Marlee took oodles of photos. I picked out a few to share with you.
And the moon behind us.
~ ~ ~
Comments