Growing the good stuff in Athens, GA since 2006

Tuesday, October 12, 2010

CSA Pickups -- Week 25

Roots Farm CSA Week 25: October 12

This Week:
-Peppers: Carmen, Lipstick, Islander, Green Bells, Cayenne, Jalapeno
-Eggplant: Nadia, Hansel, Gretel, Fairytale, Pingtung Long
-Okra: Clemson Spineless, Red Burgundy
-Magda Summer Squash
-Winterbor Kale
-Butternut Squash (Backyard Harvest)
-Cilantro or Parsley
-Hakurei Turnips
-Easter Egg Radishes

On the Farm . . .
Fall is well on its way. It’s October already! How’d that happen? This week, turnips and radishes are coming in, as well as kale, arugula, cilantro, and parsley. It’s a lovely thing to see all these greens back on the scene. The broccoli and cabbage are also growing nicely in the field and are the best looking fall broccoli and cabbage crop I’ve ever grown. They should appear towards the end of the month. Before that, you’ll see lettuce--probably next week--so get your salad dressings ready.

Speaking of greens, please WASH YOUR KALE this week. We sowed some clover seeds over the beds where our greens live and the seeds have a clay-ey pink innoculant on them that we couldn’t manage to wash off today when we were processing. None of it will hurt you, but still, I don’t think you want to eat it. At least I don’t want to eat it. So I recommend washing it off yourself. I also recommend boiling those greens in salted water for about 10 minutes and then eating them with vinegar and hot sauce. Or hot vinegar, which you can make yourself by stuffing a jar with the hot peppers we’ve been giving you and then covering them with vinegar and letting them infuse their spiciness for about 2 weeks. Either way, this has been my favorite greens recipe of late. You can also eat your turnip or radish greens. The greens are probably more nutritious than the roots, but both are good and tasty. I especially enjoy the little white hakurei turnips--sweet, tender, and delicious--I often eat them raw. Anyway. Lots of green goodness. Superfoods. Yay.

So I was out of town last week and I thought I’d have access to a computer to upload your weekly newsletter, but alas, that was not the case. So my apologies on the missing newsletter for last week. I’ll try to get it posted sometime soon.

Is in the spotlight this week. Keep your arugula in a sealed plastic bag with a damp rag for maximum freshness and use it soon. Here are some more recipes for you . . .


Arugula and Red Pepper Pesto
1/2 lb. arugula
1 1/2 tablespoon salt
1 tablespoon brown sugar or honey
1 tablespoon red wine vinegar
4 roasted red peppers
1 cup toasted piƱon nuts (or other nuts will do)
1 cup toasted pumpkin seeds
1 cup olive oil

Blend everything together in a food processor, stopping to scrape sides and processing again. We like the pesto rich, salty and oily. A few cloves of sweet roasted garlic are a nice addition. As a note: older arugula can be bitter, so this pesto can be cut with fresh spinach for milder flavor is your arugula is mature. Serving suggestions: spread on pizza crust, and top with cheese & veggies; toss with hot pasta (ziti is a particularly good vehicle); add to sour cream for a dip. You can also freeze the pesto in greased ice cube trays for easy-access portions. Recipe compliments of the Seasonal Chef (

Spinach Fettuccine with Arugula and Tomatoes
1 lb spinach fettuccine
4 Tbsp olive oil, plus extra virgin to finish
3 garlic cloves, chopped
2 small dried red chiles, broken in half, or several pinches of red pepper flakes
6 or more cups mature arugula leaves, large stems removed, leaves coarsely chopped
4 Roma tomatoes
3 Tbsp chopped parsely
freshly grated Parmesan or pecorino Romano cheese

Drop the pasta into plenty of salted boiling water and cook until al dente. Meanwhile, heat the oil in a large skillet, add the garlic and chile, and cook over medium heat until the garlic turns light gold. Add the arugula, season with a few pinches of salt, and saute until wilted. Stir in the tomatoes and parsley and turn off the heat. When the pasta is done, scoop it out and add it directly to the pan. Toss well and serve with a dusting of cheese and extra virgin olive oil drizzled over the top. Makes 4-6 servings. From Vegetarian Cooking for Everyone. Note: as they mature, arugula leaves get large, hot and spicy. They’re too robust for salads, but when cooked, their pungency softens, leaving just enough to add zest to the pasta. Enjoy!

Arugula, Orange and Fennel Salad
1 large fennel bulb
1 red onion, shaved paper thin
2 cup mandarin orange segments
6 bunches fresh arugula
1 cup walnuts
1/2 cup pomegranate seeds (optional)

1 1/2 tablespoons red wine vinegar
1 cup canola oil
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon turbinado or other brown sugar
1/2 teaspoon freshly ground black pepper

To prepare the vinaigrette, combine ingredients in a mixing bowl and whisk. Trim off the top off the fennel bulb. Slice the fennel and onion paper thin. Toss the arugula, fennel and onion with vinaigrette, divide among serving plates and top with mandarin orange slices, walnuts and, if desire, pomegranate seeds. Recipe compliments of the Seasonal Chef ( Enjoy!

For more arugula recipes, click here.

1 comment:

Michelle H said...

I just made the hot vinegar you suggested. Any idea how long it keeps? Can't wait to try it out!