Roots Farm CSA Week 31: November 23
This Week:
-Peppers: Carmen, Islander, Lipstick, Green & Colored Bells
-Lettuce: Greenleaf, Redleaf, Romain, Green Butterheads, Red Butterheads
-Winterbor Kale
-Bright Lights Swiss Chard
-Beans: Gold of Bacau & Northeaster
-Snow Crown Cauliflower
-Easter Egg Radishes or Watermelon Radishes
-Hakurei Turnips or Purple-top Turnips
-Beauregard Sweet Potatoes
-Bolero Carrots
On the Farm . . .
The weather just continues to be beautiful. Beans and peppers are still growing. Carrots and lettuce grace the fields. Our sweet onion transplants should be coming soon--about 3,000 of them. We’ll plant them and grow them through the winter for harvest in April and May. And our CSA is drawing to an end . . .
Last Week of the 2010 CSA!!
This is it, folks, the last week of our 31-week run for 2010. Wow. Thanks for being a part of the farm this year. We really appreciate it. It’s been our longest season ever thanks to you! More weeks passing out veggies than not. Wow. We’ll be deciding details for next year’s CSA in December and January, so be on the lookout for notifications in January & February when we open up to accepting members for our 2011 season! Hope to have you back!
Want More Roots Veggies?
If you still want more, here are your options: 1) I’m going to offer a CSA-style basket through Athens Locally Grown www.athens.locallygrown.net. You have to be a member and pay the annual membership fees ($25/year), but it’s well worth it--especially if you want fresh, locally-grown veggies through the winter and beyond when the Farmers Markets end. Anyway. Join up and then look under the “Market” section, the “Vegetables” section, then the “Mixed Veggies” section. We’ll have a couple of CSA-Style basket sizes for you available on a week-by-week basis. Pickups are Thursdays at Ben’s Bikes downtown off Broad Street. Or, you can order vegetables from us by veggie. Lettuce, carrots, kale, chard, spinach, turnips, scallions, peppers, garlic, butternut squash, and more! Check it out. 2) You can buy from us on Saturdays at the Athens Farmers Market at Bishop Park. That market is going to go for 3 more weeks of December, and we’ll be there! 3) Look for us at Daily Grocery Co-Op off Prince Street. Sometimes we sell through them and besides, they try hard to support local farmers and they’re a great business to support. So yeah, please continue to buy Roots produce--we need you! Help us as we grow through the winter and work on expanding our year-round production. Without our customers, there’s no reason for us to be growing. Again, thanks for all your support this season!
In Your Basket . . .
We’ve got swiss chard, which I know some of you love, and which is looking really good this month. And the kale is our first picking from the hoop houses and looks really tender and beautiful. Hakurei turnips are appearing, which are my favorite. They’re sweet and tender. I cut them and add them to salads, or steam them and eat them with butter. The turnip greens also look particularly tender, good, and delicious. And carrots are appearing! Our fall carrots have sized up nicely and are tender and crunchy and bright orange! And the lettuce continues to flow in. Frilly, buttery, romaine--we’ve got it all. This week, there are lots of radishes and turnips in the basket, so I’ve got radish and turnip recipes for you below. . .
RECIPES
Buttered Turnips with Mixed Herbs
1 ½ lbs turnips, peeled
salt & freshly ground pepper
2 Tbsp butter or sunflower oil
1 Tbsp chopped parsley
2 tsp chopped tarragon or thyme
2 Tbsp snipped chives
1 garlic clove, minced
½ cup fresh bread crumbs, browned in 1 Tbsp butter or oil
Dice the turnips into ½-inch cubes. Boil them in salted water until they’re tender-firm, about 12 minutes. Drain. Melt the butter in a wide skillet. When foamy, add the vegetables and saute over medium-high heat, stirring frequently, until golden. Toss with the herbs and garlic, taste for salt, and season with pepper. Remove to a serving dish and scatter the crisped bread crumbs over the top. Makes 4-6 servings. From Vegetarian Cooking for Everyone.
Turnip & Leek Gratin with Blue Cheese
1 garlic clove and butter for the dish
1 cup half & half
6 thyme sprigs
1 bay leaf
3 large leeks, white parts only, cut into ¼-inch rounds
salt & freshly ground pepper
1 ½ lbs turnips, peeled and sliced into ¼-inch thick rounds or half rounds
2 oz Maytag or other blue cheese, crumbled
Preheat the oven to 375 degrees. Rub a 2-quart gratin dish with the garlic, then with butter. Heat the half-and-half with the remains of the garlic, 2 sprigs of thyme, and the bay leaf. When it’s close to boiling, turn off the heat and set aside. Cook the leeks in 2 quarts of boiling salted water for 2 minutes. Scoop them out and put them in a bowl. Add the turnips and cook for 4 minutes, then drain. Layer the vegetables in the dish, intersperse the remaining thyme sprigs among them, season lightly with salt and pepper, and add the blue cheese. Pour the half-and-half through a strainer over the top. Bake, uncovered, until the cream is absorbed and the top is browned, about 30 minutes. Makes 3-4 servings. From Vegetarian Cooking For Everyone.
Braised Radishes
20 plump radishes
1-2 Tbsp butter
1 shallot, diced
1 tsp chopped thyme or several pinches dried
salt & freshly ground black pepper
Trim the leaves from the radishes, leaving a bit of the green stems, and scrub them. If the leaves are tender and in good condition, wash them and set aside. Leave smaller radishes whole and halve or quarter the larger ones. Melt 2-3 tsp butter in a small saute pan. Add the shallot and thyme and cook for 1 minute over medium heat. Add the radishes, a little salt and pepper, and water just to cover. Simmer until the radishes are tender, 3-5 minutes. Add the leaves if using an d cook until they’re wilted and tender, 1 minute more. Remove the radishes to a serving dish. Boil the liquid, add a teaspoon or two more butter if you like, until only about ¼ cup remains. Pour it over the radishes and serve. Makes 4 servings. From Vegetarian Cooking For Everyone.
Click here for more turnip and radish recipes.
Tuesday, November 23, 2010
Tuesday, November 16, 2010
CSA Pickups -- Week 30
Roots Farm CSA Week 30: November 16
This Week:
-Peppers: Carmen, Islander, Lipstick, Green & Colored Bells
-Nadia Eggplant
-Lettuce: Greenleaf & Redleaf
-Champion Collards
-Happy Rich Broccoli Raab
-Beans: Gold of Bacau & Northeaster
-Snow Crown Cauliflower
-Easter Egg Radishes
-Beauregard Sweet Potatoes
-Cilantro
In the Field . . .
The food continues to flourish. Carrots are beginning to size up; chard is reaching for the sky; the strawberries are digging in their roots. It’s beautiful out there. The cover crops are a vibrant green, nicely contrasting with the yellow and red leaves on the trees in the treeline. The weather is doing its beautiful Southern thing of blessing us with periods of warmth. It’s good out there.
Bon Voyage . . .
Well, the eggplant have finally given up. This is the last week you’ll see them, so load up now, because it’ll be 8 more months or so until they appear again. Love it while it lasts. And speaking of things coming to an end, you’ve only got ONE MORE WEEK of CSA pickups before we’re done for the season! Say it ain’t so! Well, at least in this format, it is. We’ll be offering CSA-type baskets through Athens Locally Grown online for the rest of the winter, so if you still haven’t had enough, we’ve got you covered. Just look under “Mixed Veggies” and you’ll find our baskets, ready for in-town pickups on Thursdays at Ben’s Bikes, aka Athens Locally Grown. http://www.athens.locallygrown.net/ I’ll send you another reminder about this next week . . .
New This Week
We’ve got sweet potatoes coming out! Yay! I know several of you have asked about them, so here they are, ready for your Thanksgiving delight. Also, we’ve got greenleaf and redleaf lettuces in the basket. They’re beautiful and frilly and I’m pretty excited about them. Hope you like ‘em. And beans. Our experimental fall planting of pole beans has been a real success. Late season beans for your feasting. Enjoy!
Cauliflower
Well the cauliflower has really been performing for us this year. How exciting! Our best year ever for it. With that in mind, here are some cauliflower tips for ya. Storage: wrap cauliflower loosely in plastic and store it in the refrigerator. It will keep for up to a week but will taste sweetest if used within a few days. Prep: trim off any leaves and any brown spots caused by sun exposure. Rinse the cauliflower and cut out the cone-shaped core using a paring knife. Break into florets. Usage: cauliflower is good raw, steamed, sauteed, marinated, roasted, curried, in pastas, salads, stews, soups, and more! Here are some recipe ideas for you . . .
RECIPES
Roasted Spiced Cauliflower
¼ cup canola oil
1 tsp garlic salt
1 tsp curry powder
1 tsp ground cumin
½ tsp ground cardamom
½ tsp ground ginger
¼ tsp cayenne
¼ tsp freshly ground black pepper
1 large head cauliflower (~3lbs), cut into florets
salt
Preheat the oven to 450 degrees. Lightly grease a large sheet pan or large shallow roasting pan with oil. Combine the oil with the spices in a large bowl. Mix well. Add the cauliflower and toss to coat. Spread the cauliflower on the prepared pan in a single layer. Roast for about 20 minutes, stirring occasionally, until the florets are tender-crisp and browned. To serve, mound the florets on a serving platter and sprinkle with salt to taste. Makes 2-4 servings. From Serving Up the Harvest.
Baked Cauliflower with Tomato Sauce & Feta
¼ cup plus 2 Tbsp olive oil
1 large onion, halved and sliced
2 garlic cloves, finely chopped
6-8 plum tomatoes, peeled, cored, seeded, and coarsely chopped
¼ tsp cinnamon
2 bay leaves
2 tsp dried oregano
salt & freshly ground black pepper, to taste
1 medium to large cauliflower (3-4 lbs), cut into florets
strained fresh juice of 1 lemon
¼ cup grated or crumbled feta cheese
Preheat oven to 375 degrees. In a large heavy skillet, heat 2-3 Tbsp olive oil and saute onion and garlic over medium-low heat until slightly wilted. Add tomatoes, cinnamon, bay leaves, oregano, salt, and pepper; simmer, covered, for 5 minutes. Toss in cauliflower, cover, and simmer 10-15 minutes. Remove skillet from heat. In a medium-large baking pan, preferably glass or clay, pour in cauliflower and tomato sauce. Pour remaining 3 Tbsp olive oil and lemon juice over mixture. Toss in pan to combine. Sprinkle with crumbled feta. Place pan in oven and turn heat down to 350 degrees. Bake for 50 minutes to 1 hour, or until cauliflower is soft and feta melted. Add a little water during baking, if necessary. Makes 4-6 servings. From The Food & Wine of Greece.
Curried Cauliflower
1 Tbsp vegetable oil
½ tsp mustard seeds
1 tsp turmeric
½ tsp sea salt
1 medium head cauliflower, cut into bite-sized pieces
½ cup water
2 tsp crushed coriander seeds
½ tsp curry powder
Heat the oil in a medium skillet over medium-high heat. Add the mustard seeds. As soon as they start to pop, stir in the turmeric and salt. Add the cauliflower; mix well. Cover and cook for 5 minutes. Stir in the water, coriander, and curry. Adjust the heat to low and cook, covered, for 5 minutes. Makes 4-5 servings. From Farmer John’s Cookbook.
Cauliflower Potato Curry
2 Tbsp peanut oil
1 tsp each: curry powder, turmeric, cumin, dried thyme
¼ tsp cayenne pepper
⅔ cup chopped onion
1 tsp minced garlic
2 cups cubed waxy potatoes
1 cup vegetable stock or water
2 cups chopped cauliflower
1 medium carrot, chopped
2 slices fresh gingerroot
¼ lb fresh beans, chopped
1 Tbsp fresh lemon juice
salt & freshly ground pepper
Heat oil in deep skillet. Stir in dry spices. Add onion and garlic; cook over medium heat until tender. Add potatoes and stock, cover, and cook 10 minutes. Stir in cauliflower, carrot, and ginger. Cover and cook 5 minutes. Stir in beans. Cover and cook 5 minutes, stirring often. Remove cover; continue to simmer until most of the liquid has evaporated. Stir in lemon juice. Season to taste with salt and pepper. Serve over rice and top with green onion. Makes 4 servings. From the From Asparagus to Zucchini cookbook.
This Week:
-Peppers: Carmen, Islander, Lipstick, Green & Colored Bells
-Nadia Eggplant
-Lettuce: Greenleaf & Redleaf
-Champion Collards
-Happy Rich Broccoli Raab
-Beans: Gold of Bacau & Northeaster
-Snow Crown Cauliflower
-Easter Egg Radishes
-Beauregard Sweet Potatoes
-Cilantro
In the Field . . .
The food continues to flourish. Carrots are beginning to size up; chard is reaching for the sky; the strawberries are digging in their roots. It’s beautiful out there. The cover crops are a vibrant green, nicely contrasting with the yellow and red leaves on the trees in the treeline. The weather is doing its beautiful Southern thing of blessing us with periods of warmth. It’s good out there.
Bon Voyage . . .
Well, the eggplant have finally given up. This is the last week you’ll see them, so load up now, because it’ll be 8 more months or so until they appear again. Love it while it lasts. And speaking of things coming to an end, you’ve only got ONE MORE WEEK of CSA pickups before we’re done for the season! Say it ain’t so! Well, at least in this format, it is. We’ll be offering CSA-type baskets through Athens Locally Grown online for the rest of the winter, so if you still haven’t had enough, we’ve got you covered. Just look under “Mixed Veggies” and you’ll find our baskets, ready for in-town pickups on Thursdays at Ben’s Bikes, aka Athens Locally Grown. http://www.athens.locallygrown.net/ I’ll send you another reminder about this next week . . .
New This Week
We’ve got sweet potatoes coming out! Yay! I know several of you have asked about them, so here they are, ready for your Thanksgiving delight. Also, we’ve got greenleaf and redleaf lettuces in the basket. They’re beautiful and frilly and I’m pretty excited about them. Hope you like ‘em. And beans. Our experimental fall planting of pole beans has been a real success. Late season beans for your feasting. Enjoy!
Cauliflower
Well the cauliflower has really been performing for us this year. How exciting! Our best year ever for it. With that in mind, here are some cauliflower tips for ya. Storage: wrap cauliflower loosely in plastic and store it in the refrigerator. It will keep for up to a week but will taste sweetest if used within a few days. Prep: trim off any leaves and any brown spots caused by sun exposure. Rinse the cauliflower and cut out the cone-shaped core using a paring knife. Break into florets. Usage: cauliflower is good raw, steamed, sauteed, marinated, roasted, curried, in pastas, salads, stews, soups, and more! Here are some recipe ideas for you . . .
RECIPES
Roasted Spiced Cauliflower
¼ cup canola oil
1 tsp garlic salt
1 tsp curry powder
1 tsp ground cumin
½ tsp ground cardamom
½ tsp ground ginger
¼ tsp cayenne
¼ tsp freshly ground black pepper
1 large head cauliflower (~3lbs), cut into florets
salt
Preheat the oven to 450 degrees. Lightly grease a large sheet pan or large shallow roasting pan with oil. Combine the oil with the spices in a large bowl. Mix well. Add the cauliflower and toss to coat. Spread the cauliflower on the prepared pan in a single layer. Roast for about 20 minutes, stirring occasionally, until the florets are tender-crisp and browned. To serve, mound the florets on a serving platter and sprinkle with salt to taste. Makes 2-4 servings. From Serving Up the Harvest.
Baked Cauliflower with Tomato Sauce & Feta
¼ cup plus 2 Tbsp olive oil
1 large onion, halved and sliced
2 garlic cloves, finely chopped
6-8 plum tomatoes, peeled, cored, seeded, and coarsely chopped
¼ tsp cinnamon
2 bay leaves
2 tsp dried oregano
salt & freshly ground black pepper, to taste
1 medium to large cauliflower (3-4 lbs), cut into florets
strained fresh juice of 1 lemon
¼ cup grated or crumbled feta cheese
Preheat oven to 375 degrees. In a large heavy skillet, heat 2-3 Tbsp olive oil and saute onion and garlic over medium-low heat until slightly wilted. Add tomatoes, cinnamon, bay leaves, oregano, salt, and pepper; simmer, covered, for 5 minutes. Toss in cauliflower, cover, and simmer 10-15 minutes. Remove skillet from heat. In a medium-large baking pan, preferably glass or clay, pour in cauliflower and tomato sauce. Pour remaining 3 Tbsp olive oil and lemon juice over mixture. Toss in pan to combine. Sprinkle with crumbled feta. Place pan in oven and turn heat down to 350 degrees. Bake for 50 minutes to 1 hour, or until cauliflower is soft and feta melted. Add a little water during baking, if necessary. Makes 4-6 servings. From The Food & Wine of Greece.
Curried Cauliflower
1 Tbsp vegetable oil
½ tsp mustard seeds
1 tsp turmeric
½ tsp sea salt
1 medium head cauliflower, cut into bite-sized pieces
½ cup water
2 tsp crushed coriander seeds
½ tsp curry powder
Heat the oil in a medium skillet over medium-high heat. Add the mustard seeds. As soon as they start to pop, stir in the turmeric and salt. Add the cauliflower; mix well. Cover and cook for 5 minutes. Stir in the water, coriander, and curry. Adjust the heat to low and cook, covered, for 5 minutes. Makes 4-5 servings. From Farmer John’s Cookbook.
Cauliflower Potato Curry
2 Tbsp peanut oil
1 tsp each: curry powder, turmeric, cumin, dried thyme
¼ tsp cayenne pepper
⅔ cup chopped onion
1 tsp minced garlic
2 cups cubed waxy potatoes
1 cup vegetable stock or water
2 cups chopped cauliflower
1 medium carrot, chopped
2 slices fresh gingerroot
¼ lb fresh beans, chopped
1 Tbsp fresh lemon juice
salt & freshly ground pepper
Heat oil in deep skillet. Stir in dry spices. Add onion and garlic; cook over medium heat until tender. Add potatoes and stock, cover, and cook 10 minutes. Stir in cauliflower, carrot, and ginger. Cover and cook 5 minutes. Stir in beans. Cover and cook 5 minutes, stirring often. Remove cover; continue to simmer until most of the liquid has evaporated. Stir in lemon juice. Season to taste with salt and pepper. Serve over rice and top with green onion. Makes 4 servings. From the From Asparagus to Zucchini cookbook.
Tuesday, November 9, 2010
CSA Pickups -- Week 29
Roots Farm CSA Week 29: November 9
This Week:
-Peppers: Carmen, Islander, Lipstick, Green & Colored Bells
-Eggplant: Nadia, Hansel, Gretel, Fairytale, Pingtung Long
-Lettuce: Mix, Red & Green Butterhead Lettuces, Crisphead, Red & Green Oakleaf
-Bok Choi
-Swiss Chard
-Arugula
-Beans: Gold of Bacau & Northeaster
-Green Magic Broccoli or Snow Crown Cauliflower
-Radishes: Easter Egg or Watermelon
-Purple Top Turnips
-Green Tomatoes
On the Farm . . .
It finally froze out there! Saturday night got right chilly on the farm and we finally lost some of our summery veggies. The big Nadia eggplants, summer squash, okra, tomatoes, and zinnias all called it quits. In the hoop houses, the peppers, eggplants, beans, and tomatoes all took a hit but are keeping on growing. So yeah. We lost some, we kept some, abundance continues. It’s kinda nice when the freeze finally comes. It’s a definitive end to some crops that we’ve been tending since April. That’s almost 8 months. Now it’s time to clean up and pull out trellises and put some of those areas of the farm to rest for a while. A welcome change, even if it means losing some food crops. Time for them to go, anyway. How else will we appreciate them if we don’t miss them for a while?
In Your Basket . . .
Well, this week we’ve got purple top turnips, an old traditional Southern turnip that my grandma says is the sweetest. Though I don’t think Grandma ever had the Hakurei turnips, ’Ill agree that these are nice and sweet. We’ve also got Easter Egg radishes back on the scene and Watermelon radishes. The watermelon ones are white on the outside, pink inside. The tops occasionally turn green, at which point they do indeed look like watermelon slices if you cut them right. They’re tasty. Enjoy. Also, I’m excited to have broccoli and cauliflower back in the baskets this week.. Yay! And lots o’ lettuce. Plus chard! Wow! Cook up some greens and make a big salad--it’s Fall!
Bok Choi
Is the same thing as pac choi, mei qing choi, pak choi, and bok choy--these are just spelling variations of the same veggie. Different varieties of bok choi vary in stem color, leaf color, and plant shape, but rest assured that the flavors are similar enough to be interchangeable in recipes. Choi is a cool weather crop that grows especially well in spring and fall. Choi has been cultivated in China for centuries and is now commonly found in markets in the U.S. It is a member of the cabbage/brassica family and has many of the health benefits of other cole crops. Since the texture of the leaves differs from that of the stems, choi is practically two vegetables in one. The leaves can be cooked and eaten like spinach, while the crisp stems--sweet and mile in flavor--can be used like celery or asparagus. Oftentimes, I’ll simply chop the stems and add them in to cook longer than the greens when I’m using choi in a stir-fry or other dish. STORAGE: Refrigerated unwashed choi in a plastic container or bag. Choi keeps for over a week, but is firmest and tasties if used within a few days. Enjoy!
RECIPES
Stir-Fried Bok Choy with Cashew Sauce
1/2 cup raw cashews
1/4 cup white wine vinegar
1/4 cup sugar
1/4 cup soy sauce
1 Tbsp fresh ginger, minced
pinch of red pepper flakes
1 1/2 lbs bok choy
1/4 cup peanut oil
Toast cashews in a dry skillet, tossing frequently, until light brown and fragrant. Combine cashews, vinegar, sugar, soy sauce, ginger, red pepper flakes, and 2-4 Tbsp water in a blender or food processor; puree until smooth. Set aside. Wash bok choy stems and leaves well, making sure to rinse away dirt in the ribs. Separate the bok choy leaves from the stalks. Cut stalks into 1-inch pieces and roughly chop the leaves. Heat peanut oil in a large skillet over high heat until hot but not smoking. Add bok choy stems and cook, stirring often, until crisp-tender, 2-3 minutes. Add the leaves and cook until they wilt and turn bright green, another minute or so. Remove to a platter and cover with cashew sauce, or serve sauce on the side. Makes 4 servings. From the From Asparagus to Zucchini cookbook.
Choi Salad with Fruit
1/2 cup slivered, blanched almonds
1 cup mild-flavored vegetable oil
1/2 cup honey
1/2 cup white vinegar
4 oz soft silken tofu
2 Tbsp poppy seeds
1 1/2 tsp dry mustard
1 1/4 tsp salt
1 tsp paprika
2 Tbsp minced onion
1 pac choi or other choi, trimmed, stems cut diagonally into thin slices, leaved sliced into thin strips
1 large sweet apple, peeled, cored, diced
1 cup red or purple seedless grapes, halved
salt & freshly ground pepper
Toast the almonds in a heavy skillet over high heat until they start to brown slightly. Transfer the nuts to a bowl to cool. Put the oil, honey, vinegar, tofu, poppy seeds, dry mustard, salt, and paprika into a food processor or blender. Process or blend the ingredients until smooth. Pour the mixture into a bowl and stir in the onion. Cove the dressing and store it in the refrigerator until you are ready to serve the salad. Toss the choi, apple, and grapes in a large bowl. Pour the dressing over the ingredients; toss untill everything is thoroughly combined.Cover the bowl and set it aside at room temperature for 15 minutes to let the flavors develop. When you’re ready to serve, stir in the toasted almonds. Season with salt and pepper to taste. Makes 4-6 servings. From Farmer John’s Cookbook. This recipe yields more than 2 cups of dressing, so you’ll have plenty left over for other salads.
Creamy Choi Soup
1 Tbsp peanut oil
1/2 cup chopped scallions (~3), divided
3 cloves garlic, minced (~1 1/2 tsp)
2 tsp coarsely chopped fresh ginger
1 lb choi (any kind), chopped
1 large potato, peeled, diced
3 cups vegetable stock or water
3/4 tsp salt
1/4 tsp freshly ground black pepper
hot pepper flakes
1 tsp toasted sesame oil
2 Tbsp sour cream
Heat the peanut oil in a medium pot over medium-high heat. Set aside a couple of tablespoons of scallions for a garnish. Add the remaining scallions, garlic, and ginger to the pot. Cook, stirring, until fragrant, about 1 minute. Add the choi and potato. Pour in the stock or water and add the salt, pepper, and hot pepper flakes to taste. Increase the heat and bring to a boil; cover, reduce heat, and simmer until the potato is tender, about 20 minutes. Remove the pot from heat. Stir in the toasted sesame oil. Transfer the soup to a food processor or a blender and puree. Ladle soup into individual bowls. Garnish each bowl with a dollop of sour cream and some chopped scallion. Serve immediately. Makes 4 servings. From Farmer John’s Cookbook.
For more Bok Choi recipes, click here.
This Week:
-Peppers: Carmen, Islander, Lipstick, Green & Colored Bells
-Eggplant: Nadia, Hansel, Gretel, Fairytale, Pingtung Long
-Lettuce: Mix, Red & Green Butterhead Lettuces, Crisphead, Red & Green Oakleaf
-Bok Choi
-Swiss Chard
-Arugula
-Beans: Gold of Bacau & Northeaster
-Green Magic Broccoli or Snow Crown Cauliflower
-Radishes: Easter Egg or Watermelon
-Purple Top Turnips
-Green Tomatoes
On the Farm . . .
It finally froze out there! Saturday night got right chilly on the farm and we finally lost some of our summery veggies. The big Nadia eggplants, summer squash, okra, tomatoes, and zinnias all called it quits. In the hoop houses, the peppers, eggplants, beans, and tomatoes all took a hit but are keeping on growing. So yeah. We lost some, we kept some, abundance continues. It’s kinda nice when the freeze finally comes. It’s a definitive end to some crops that we’ve been tending since April. That’s almost 8 months. Now it’s time to clean up and pull out trellises and put some of those areas of the farm to rest for a while. A welcome change, even if it means losing some food crops. Time for them to go, anyway. How else will we appreciate them if we don’t miss them for a while?
In Your Basket . . .
Well, this week we’ve got purple top turnips, an old traditional Southern turnip that my grandma says is the sweetest. Though I don’t think Grandma ever had the Hakurei turnips, ’Ill agree that these are nice and sweet. We’ve also got Easter Egg radishes back on the scene and Watermelon radishes. The watermelon ones are white on the outside, pink inside. The tops occasionally turn green, at which point they do indeed look like watermelon slices if you cut them right. They’re tasty. Enjoy. Also, I’m excited to have broccoli and cauliflower back in the baskets this week.. Yay! And lots o’ lettuce. Plus chard! Wow! Cook up some greens and make a big salad--it’s Fall!
Bok Choi
Is the same thing as pac choi, mei qing choi, pak choi, and bok choy--these are just spelling variations of the same veggie. Different varieties of bok choi vary in stem color, leaf color, and plant shape, but rest assured that the flavors are similar enough to be interchangeable in recipes. Choi is a cool weather crop that grows especially well in spring and fall. Choi has been cultivated in China for centuries and is now commonly found in markets in the U.S. It is a member of the cabbage/brassica family and has many of the health benefits of other cole crops. Since the texture of the leaves differs from that of the stems, choi is practically two vegetables in one. The leaves can be cooked and eaten like spinach, while the crisp stems--sweet and mile in flavor--can be used like celery or asparagus. Oftentimes, I’ll simply chop the stems and add them in to cook longer than the greens when I’m using choi in a stir-fry or other dish. STORAGE: Refrigerated unwashed choi in a plastic container or bag. Choi keeps for over a week, but is firmest and tasties if used within a few days. Enjoy!
RECIPES
Stir-Fried Bok Choy with Cashew Sauce
1/2 cup raw cashews
1/4 cup white wine vinegar
1/4 cup sugar
1/4 cup soy sauce
1 Tbsp fresh ginger, minced
pinch of red pepper flakes
1 1/2 lbs bok choy
1/4 cup peanut oil
Toast cashews in a dry skillet, tossing frequently, until light brown and fragrant. Combine cashews, vinegar, sugar, soy sauce, ginger, red pepper flakes, and 2-4 Tbsp water in a blender or food processor; puree until smooth. Set aside. Wash bok choy stems and leaves well, making sure to rinse away dirt in the ribs. Separate the bok choy leaves from the stalks. Cut stalks into 1-inch pieces and roughly chop the leaves. Heat peanut oil in a large skillet over high heat until hot but not smoking. Add bok choy stems and cook, stirring often, until crisp-tender, 2-3 minutes. Add the leaves and cook until they wilt and turn bright green, another minute or so. Remove to a platter and cover with cashew sauce, or serve sauce on the side. Makes 4 servings. From the From Asparagus to Zucchini cookbook.
Choi Salad with Fruit
1/2 cup slivered, blanched almonds
1 cup mild-flavored vegetable oil
1/2 cup honey
1/2 cup white vinegar
4 oz soft silken tofu
2 Tbsp poppy seeds
1 1/2 tsp dry mustard
1 1/4 tsp salt
1 tsp paprika
2 Tbsp minced onion
1 pac choi or other choi, trimmed, stems cut diagonally into thin slices, leaved sliced into thin strips
1 large sweet apple, peeled, cored, diced
1 cup red or purple seedless grapes, halved
salt & freshly ground pepper
Toast the almonds in a heavy skillet over high heat until they start to brown slightly. Transfer the nuts to a bowl to cool. Put the oil, honey, vinegar, tofu, poppy seeds, dry mustard, salt, and paprika into a food processor or blender. Process or blend the ingredients until smooth. Pour the mixture into a bowl and stir in the onion. Cove the dressing and store it in the refrigerator until you are ready to serve the salad. Toss the choi, apple, and grapes in a large bowl. Pour the dressing over the ingredients; toss untill everything is thoroughly combined.Cover the bowl and set it aside at room temperature for 15 minutes to let the flavors develop. When you’re ready to serve, stir in the toasted almonds. Season with salt and pepper to taste. Makes 4-6 servings. From Farmer John’s Cookbook. This recipe yields more than 2 cups of dressing, so you’ll have plenty left over for other salads.
Creamy Choi Soup
1 Tbsp peanut oil
1/2 cup chopped scallions (~3), divided
3 cloves garlic, minced (~1 1/2 tsp)
2 tsp coarsely chopped fresh ginger
1 lb choi (any kind), chopped
1 large potato, peeled, diced
3 cups vegetable stock or water
3/4 tsp salt
1/4 tsp freshly ground black pepper
hot pepper flakes
1 tsp toasted sesame oil
2 Tbsp sour cream
Heat the peanut oil in a medium pot over medium-high heat. Set aside a couple of tablespoons of scallions for a garnish. Add the remaining scallions, garlic, and ginger to the pot. Cook, stirring, until fragrant, about 1 minute. Add the choi and potato. Pour in the stock or water and add the salt, pepper, and hot pepper flakes to taste. Increase the heat and bring to a boil; cover, reduce heat, and simmer until the potato is tender, about 20 minutes. Remove the pot from heat. Stir in the toasted sesame oil. Transfer the soup to a food processor or a blender and puree. Ladle soup into individual bowls. Garnish each bowl with a dollop of sour cream and some chopped scallion. Serve immediately. Makes 4 servings. From Farmer John’s Cookbook.
For more Bok Choi recipes, click here.
Friday, November 5, 2010
CSA Pickups -- Week 28
Roots Farm CSA Week 28: November 2
This Week:
-Peppers: Carmen, Islander, Lipstick, Green & Colored Bells, Cayenne, Jalapeno
-Eggplant: Nadia, Hansel, Gretel, Fairytale, Pingtung Long
-Mid-East Prolific Cucumbers
-Magda Summer Squash
-Winterbor Kale
-Lettuce Mix
-Arugula
-Beans: Gold of Bacau & Northeaster
-Snow Crown Cauliflower
This Week:
-Peppers: Carmen, Islander, Lipstick, Green & Colored Bells, Cayenne, Jalapeno
-Eggplant: Nadia, Hansel, Gretel, Fairytale, Pingtung Long
-Mid-East Prolific Cucumbers
-Magda Summer Squash
-Winterbor Kale
-Lettuce Mix
-Arugula
-Beans: Gold of Bacau & Northeaster
-Snow Crown Cauliflower
-Green Tomatoes
-Cilantro
On the Farm . . .
Well, we’ve moved into November and the food just keeps coming. Lettuces are springing out of the ground, kale is on the rise, chard. The weather has been good to us so far. We’re expecting our first real freeze this weekend. I’m curious to see what effect it has on the crops. The eggplant are probably going to take a dive, at least the outdoors ones. Indoors, we’ll see. It’s the first winter we’ve had the big houses and I’m not sure how much heat they retain and how much freeze they resist. They’re full of lettuces, bok choi, chard, kale, cilantro, carrots, pole beans, peppers, and eggplants, though. I hope they hold on a little while longer.
In Your Basket
Cauliflower is appearing this week! And it looks excellent. Pole beans are back on the scene. Cilantro is making an appearance. Lettuce mix is coming out, and will probably be the only cut lettuce mix we’ll provide this month. Head lettuces are beginning to come in and will appear next week. Green tomatoes are appearing. I recommend either frying them or chopping them and adding them to stews and stir-fries. Also, enjoy the arugula since I don’t think we’ve got another planting to follow this one. And savor the summer squash; the cold has really beaten them back and I don’t think there will be any more. So yeah. Baskets full of goodies. Almost like Easter, but without the chocolate and bunny-shaped things. More like bunny food than bunny candy.
Newsletter . . .
Sorry it’s so late this week and there are no recipes. It’s been a crazy sort of week. But I’m prevailing and hopefully, I’ll have the one for next week published by the end of Tuesday’s pickup. That’s the plan. Thanks, ya’ll!
-Cilantro
On the Farm . . .
Well, we’ve moved into November and the food just keeps coming. Lettuces are springing out of the ground, kale is on the rise, chard. The weather has been good to us so far. We’re expecting our first real freeze this weekend. I’m curious to see what effect it has on the crops. The eggplant are probably going to take a dive, at least the outdoors ones. Indoors, we’ll see. It’s the first winter we’ve had the big houses and I’m not sure how much heat they retain and how much freeze they resist. They’re full of lettuces, bok choi, chard, kale, cilantro, carrots, pole beans, peppers, and eggplants, though. I hope they hold on a little while longer.
In Your Basket
Cauliflower is appearing this week! And it looks excellent. Pole beans are back on the scene. Cilantro is making an appearance. Lettuce mix is coming out, and will probably be the only cut lettuce mix we’ll provide this month. Head lettuces are beginning to come in and will appear next week. Green tomatoes are appearing. I recommend either frying them or chopping them and adding them to stews and stir-fries. Also, enjoy the arugula since I don’t think we’ve got another planting to follow this one. And savor the summer squash; the cold has really beaten them back and I don’t think there will be any more. So yeah. Baskets full of goodies. Almost like Easter, but without the chocolate and bunny-shaped things. More like bunny food than bunny candy.
Newsletter . . .
Sorry it’s so late this week and there are no recipes. It’s been a crazy sort of week. But I’m prevailing and hopefully, I’ll have the one for next week published by the end of Tuesday’s pickup. That’s the plan. Thanks, ya’ll!
Wednesday, October 27, 2010
CSA Pickups -- Week 27
Roots Farm CSA Week 27: October 26
This Week:
-Peppers: Carmen, Islander, Green Bells, Cayenne, Jalapeno
-Eggplant: Nadia, Hansel, Gretel, Fairytale, Pingtung Lon
-Okra: Clemson Spineless, Red Burgundy or Mid-East Prolific Cucumbers
-Magda Summer Squash
-Champion Collards, Winterbor Kale, or Broccoli Greens
-Watermelon Radishes
-Cabbage!: Famosa or Red Express
-Lettuce: Jamai, Panisse, Red Cross
-Arugula
-Beans: Red Noodle or Gold of Bacau or Northeaster
On the Farm . . .
The amazing weather continues. We finished planting and mulching garlic last week--over 500 feet of it! We also transplanted kale and lettuces into the hoop houses for later winter harvests. This week finds us transplanting strawberries to overwinter for next spring. Over 800 in the ground now, with another 800 to go. The work continues, as does the food. Lettuce, in particular, is ramping up production and we’re about to step into a time of plentiful salads.
Season Extension -- November CSA
Speaking of salads, if Fall greens and salads are your style, we’ve got the extension for you. Produce is plentiful, so we’re continuing the CSA. Lettuce, arugula, radishes, turnips, peppers, cilantro, collards, kale, chard, cauliflower, bok choi, and more! We’re doing 4 more weeks, same pickups as usual. The price breakdown is: Full Share $112 ($28/week) or Half Share $60 ($15/week). We’re excited to keep going and we’ve got lots of food to send your way, so join us! And tell your friends! Yay! Email me rootsfarm@hotmail.com if you’re interested. Membership applications and more details are available on our website www.rootsfarm.org. Hope to have you with us!
Last Pickup for Fall Season Folks! THANK YOU!
For those of you not extending, this week is your last pickup! Can you believe the 8 weeks of extension have come and gone already? We can’t. THANK YOU so much for making our first foray into Fall CSA a successful one. Our experience this year is pointing us in the direction of future Fall CSA opportunities. Extending into Fall provided us with the financial support to keep Patrick employed through October, which meant he was on hand for big Fall projects like planting garlic and strawberries, not to mention lettuce, kale, chard, and scallion transplants and direct-seeded things. That help has made this Fall the most productive, smoothest, most satisfying transition into Winter ever for us here at Roots. So again, THANK YOU. Your support has been so greatly appreciated.
Patrick’s Last Week Here at Roots
Well, this is it--Patrick’s last week. Say hello and give him a squeeze while the opportunity is available, because that brother is heading back to his native land of California. Yep. Patrick is moving on and we’re going to miss him here on the farm. He’s off to become a fire fighter on the West coast. We wish him the best and are grateful for the good work he’s done this year helping make 2010 our most successful season yet. Thank you, Patrick. I’ve got just one word for you . . . HEART!
Vegetables to Note . . .
We’re excited to have Fall cucumbers in the baskets this week. It’s the first time we’ve ever had cukes at this time of year, and their crunchy goodness has been missed (at least by me). Great to have them back. And great to have beans make a return as well. The last of the Red Noodle beans are appearing this week--there will be no more of those since we pulled their trellis last week to make room for winter cover crops. New beans on the scene are Gold of Bacau and Northeaster Pole Beans. These tender delights are coming from an experimental hoop house planting that I’m calling a success. Tasty. And Watermelon Radishes are also in the basket this week--white on the outside, pink in the middle, they’re a color sensation. They don’t bleed like beets, so I recommend shredding them into salads. Cabbage is also coming out, and it’s our recipe focus this week. It’s the best (i.e. only successful) Fall cabbage I’ve ever produced. Keep it in the hydrator drawer of your refrigerator for 3-6 weeks (wow!), though it tastes the sweetest when it’s fresh. Enjoy!
RECIPES
Red Cabbage Slaw
1 head red cabbage
1 lb carrots
1 bunch cilantro
1/3 cup freshly squeezed lime juice
1/3 cup apple cider vinegar
2 Tbsp salt
1 Tbsp ancho chili powder
Quarter and core red cabbage. Slice thinly by hand or in food processor. Peel and grate carrots. Chop cilantro. Toss all ingredients. Let stand 1 hour. Toss again. Serve as a garnish for tacos, as a side dish for sandwiches, or as a picnic salad. Makes 3-4 quarts. From the From Asparagus to Zucchini cookbook.
Asian Cabbage Slaw
2 cups shredded cabbage (~1/2 small head)
1/3 cup grated carrot
1/2 cup minced red onion
2 Tbsp minced fresh mint
2 Tbsp minced fresh cilantro
2 Tbsp rice vinegar
2 Tbsp peanut oil
1 Tbsp rice wine (such as mirin or sake)
2 tsp honey
1 tsp toasted sesame oil, plus more to taste
salt & freshly ground black pepper
Combine the cabbage, carrot, onion, mint, and cilantro in a large bowl. Toss well. Mix the vinegar, peanut oil, rice wine, honey, and sesame oil in a small bowl until well combined. Pour the dressing over the cabbage mixture; toss. Season with salt and pepper to taste. Refrigerate for 1 hour before serving. Makes 2-4 servings. From Farmer John's Cookbook, which also says that this recipe works well with additional vegetables--julienned cucumber is nice--and makes a wonderful bed for grilled food. Enjoy!
Rosy Coleslaw with Apple & Onion
4 cups shredded red cabbage
1/2 cup shredded/chopped carrot
4 Tbsp finely chopped sweet onion
2 Tbsp fresh lemon juice
1 Tbsp sorghum syrup or maple syrup
1 Tbsp olive oil
1 large tart apple, peeled and finely chopped
salt & pepper
Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve. Makes 6 servings. From the From Asparagus to Zucchini cookbook.
Haluska: Hungarian Cabbage, Noodles, & Cream
1/4 cup butter
1 medium head cabbage, shredded or very finely sliced
1 large onion, halved and sliced
1 lb egg noodles
1 lb sour cream
salt & fresh ground black pepper
Begin heating a large pot of salted water for the noodles. Melt the butter in a large Dutch over over medium heat. Add the cabbage and onion and sautee, stirring frequently, until the cabbage is limp and completely tender, about 10 minutes. Cook the noodles in the boiling water until tender, 7-9 minutes. Drain well. Add teh noodles to teh cabbage and mix well. Add the sour cream and stir until distributed throughout the dish. Season with salt and pepper. Serve immediately. Makes 6-10 servings. From Serving Up the Harvest.
For more cabbage recipes, click here.
This Week:
-Peppers: Carmen, Islander, Green Bells, Cayenne, Jalapeno
-Eggplant: Nadia, Hansel, Gretel, Fairytale, Pingtung Lon
-Okra: Clemson Spineless, Red Burgundy or Mid-East Prolific Cucumbers
-Magda Summer Squash
-Champion Collards, Winterbor Kale, or Broccoli Greens
-Watermelon Radishes
-Cabbage!: Famosa or Red Express
-Lettuce: Jamai, Panisse, Red Cross
-Arugula
-Beans: Red Noodle or Gold of Bacau or Northeaster
On the Farm . . .
The amazing weather continues. We finished planting and mulching garlic last week--over 500 feet of it! We also transplanted kale and lettuces into the hoop houses for later winter harvests. This week finds us transplanting strawberries to overwinter for next spring. Over 800 in the ground now, with another 800 to go. The work continues, as does the food. Lettuce, in particular, is ramping up production and we’re about to step into a time of plentiful salads.
Season Extension -- November CSA
Speaking of salads, if Fall greens and salads are your style, we’ve got the extension for you. Produce is plentiful, so we’re continuing the CSA. Lettuce, arugula, radishes, turnips, peppers, cilantro, collards, kale, chard, cauliflower, bok choi, and more! We’re doing 4 more weeks, same pickups as usual. The price breakdown is: Full Share $112 ($28/week) or Half Share $60 ($15/week). We’re excited to keep going and we’ve got lots of food to send your way, so join us! And tell your friends! Yay! Email me rootsfarm@hotmail.com if you’re interested. Membership applications and more details are available on our website www.rootsfarm.org. Hope to have you with us!
Last Pickup for Fall Season Folks! THANK YOU!
For those of you not extending, this week is your last pickup! Can you believe the 8 weeks of extension have come and gone already? We can’t. THANK YOU so much for making our first foray into Fall CSA a successful one. Our experience this year is pointing us in the direction of future Fall CSA opportunities. Extending into Fall provided us with the financial support to keep Patrick employed through October, which meant he was on hand for big Fall projects like planting garlic and strawberries, not to mention lettuce, kale, chard, and scallion transplants and direct-seeded things. That help has made this Fall the most productive, smoothest, most satisfying transition into Winter ever for us here at Roots. So again, THANK YOU. Your support has been so greatly appreciated.
Patrick’s Last Week Here at Roots
Well, this is it--Patrick’s last week. Say hello and give him a squeeze while the opportunity is available, because that brother is heading back to his native land of California. Yep. Patrick is moving on and we’re going to miss him here on the farm. He’s off to become a fire fighter on the West coast. We wish him the best and are grateful for the good work he’s done this year helping make 2010 our most successful season yet. Thank you, Patrick. I’ve got just one word for you . . . HEART!
Vegetables to Note . . .
We’re excited to have Fall cucumbers in the baskets this week. It’s the first time we’ve ever had cukes at this time of year, and their crunchy goodness has been missed (at least by me). Great to have them back. And great to have beans make a return as well. The last of the Red Noodle beans are appearing this week--there will be no more of those since we pulled their trellis last week to make room for winter cover crops. New beans on the scene are Gold of Bacau and Northeaster Pole Beans. These tender delights are coming from an experimental hoop house planting that I’m calling a success. Tasty. And Watermelon Radishes are also in the basket this week--white on the outside, pink in the middle, they’re a color sensation. They don’t bleed like beets, so I recommend shredding them into salads. Cabbage is also coming out, and it’s our recipe focus this week. It’s the best (i.e. only successful) Fall cabbage I’ve ever produced. Keep it in the hydrator drawer of your refrigerator for 3-6 weeks (wow!), though it tastes the sweetest when it’s fresh. Enjoy!
RECIPES
Red Cabbage Slaw
1 head red cabbage
1 lb carrots
1 bunch cilantro
1/3 cup freshly squeezed lime juice
1/3 cup apple cider vinegar
2 Tbsp salt
1 Tbsp ancho chili powder
Quarter and core red cabbage. Slice thinly by hand or in food processor. Peel and grate carrots. Chop cilantro. Toss all ingredients. Let stand 1 hour. Toss again. Serve as a garnish for tacos, as a side dish for sandwiches, or as a picnic salad. Makes 3-4 quarts. From the From Asparagus to Zucchini cookbook.
Asian Cabbage Slaw
2 cups shredded cabbage (~1/2 small head)
1/3 cup grated carrot
1/2 cup minced red onion
2 Tbsp minced fresh mint
2 Tbsp minced fresh cilantro
2 Tbsp rice vinegar
2 Tbsp peanut oil
1 Tbsp rice wine (such as mirin or sake)
2 tsp honey
1 tsp toasted sesame oil, plus more to taste
salt & freshly ground black pepper
Combine the cabbage, carrot, onion, mint, and cilantro in a large bowl. Toss well. Mix the vinegar, peanut oil, rice wine, honey, and sesame oil in a small bowl until well combined. Pour the dressing over the cabbage mixture; toss. Season with salt and pepper to taste. Refrigerate for 1 hour before serving. Makes 2-4 servings. From Farmer John's Cookbook, which also says that this recipe works well with additional vegetables--julienned cucumber is nice--and makes a wonderful bed for grilled food. Enjoy!
Rosy Coleslaw with Apple & Onion
4 cups shredded red cabbage
1/2 cup shredded/chopped carrot
4 Tbsp finely chopped sweet onion
2 Tbsp fresh lemon juice
1 Tbsp sorghum syrup or maple syrup
1 Tbsp olive oil
1 large tart apple, peeled and finely chopped
salt & pepper
Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve. Makes 6 servings. From the From Asparagus to Zucchini cookbook.
Haluska: Hungarian Cabbage, Noodles, & Cream
1/4 cup butter
1 medium head cabbage, shredded or very finely sliced
1 large onion, halved and sliced
1 lb egg noodles
1 lb sour cream
salt & fresh ground black pepper
Begin heating a large pot of salted water for the noodles. Melt the butter in a large Dutch over over medium heat. Add the cabbage and onion and sautee, stirring frequently, until the cabbage is limp and completely tender, about 10 minutes. Cook the noodles in the boiling water until tender, 7-9 minutes. Drain well. Add teh noodles to teh cabbage and mix well. Add the sour cream and stir until distributed throughout the dish. Season with salt and pepper. Serve immediately. Makes 6-10 servings. From Serving Up the Harvest.
For more cabbage recipes, click here.
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