Roots Farm CSA Week 27: October 26
-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
-Cabbage!: Famosa or Red Express
-Lettuce: Jamai, Panisse, Red Cross
-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 firstname.lastname@example.org 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!
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.