Roots Farm CSA Week 4: September 27 & 30
-Tomatoes: Arkansas Traveller, Pink Beauty, Sunny Goliath, Whopper, Big Beef, Trust, Sungold cherry
-Eggplant: Nadia, Nubia, Pingtung Long
-Peppers: Red, Yellow, Purple, & Green Bells, Carmen, Lipstick, Mellow Star, Habanero, Ahi Dulche
-Okra: Burgundy, Clemson Spineless, Burmese, Star of David
-Kale: Winterbor, Red Russian
-Radishes: Easter Egg, French Breakfast
-Summer Squash!: Zephyr
-Braising Mix (Champion Collards, Golden Frill Mustards, Purple & Green Mizuna, Astro Arugula)
Last Week of September CSA!
Can you believe it? Four weeks have come and gone. Thanks for joining us and partaking of the late Fall bounty. Pepper and eggplant abundance, the return of kale, steady streams of arugula. Still want more? Then come on back for the rest of Fall!!
Now Accepting Members! October-November CSA
Details: 7 weeks of VEGGIES: Expect lots of greens like kale, arugula, mizuna, and chard. Roots like turnips, radishes, beets, and carrots. Late summer veggies like peppers, tomatoes, okra, and summer squash, and pole beans. Lettuce and broccoli should also be appearing, as well as garlic and sweet potatoes. Basil, dill, cilantro, mint, and rosemary will also be available.
One share size of 1/2 bushel (half share), 2 pickup options:
-Tuesday On-Farm Pickups: $16/week = $112 total
-Friday In-Town Pickups: $18/week = $126 total
(Fridays are slightly more expensive because the processing, packaging, and delivery of share boxes cost us a bit more.)
Full payment is due upon checkout. Payment by cash or check gets a 3% discount! Questions? Email us at RootsFarm@hotmail.com or check out the website www.RootsFarm.org.
Click here to sign up today. Pickups begin October 4th!
On the Farm . . .
We’re continuing the sweet potato treasure hunt. We’ve got a greenhouse full of taters curing in the warm dark, and the last row is ready to dig. We’ve also been transplanting lettuce, and we’re expecting another round to be ready to go in next week. Plus STRAWBERRIES. No, not the berries themselves, but the plants. We transplant the plants in the Fall and overwinter them to get an early jump on strawberry harvests in the Spring. We’ve got about 2,000 plugs coming in this week, so I foresee some serious transplanting coming soon. And speaking of planting, GARLIC planting is right around the corner. Need seed garlic that’s locally grown and acclimated to Georgia? We’re offering some for sale on Athens Locally Grown (or just email us and ask about it). So yeah. October is a busy month on the farm -- so much to plant! So much to harvest! Thank goodness we get such nice weather for it all.
There’s braising mix in your baskets this week. What is braising mix? Any number of greens can be included, such as kale, collards, chard, broccoli greens, mustards, tat soi, mizuna, arugula, and more! Basically, a braising mix is just a mix of various greens that are more suited for COOKING than eating raw. Braising is a technique of basically browning your ingredients at high heat first, then adding liquid and simmering them until they’re done. Our mix this week has some spicy stuff like mustard greens and arugula, as well as milder ingredients like mizuna and collards. Enjoy!
Braised Greens Tacos
1 12 ounce bunch Swiss chard, washed (or collard greens, kale, etc.)
1 1/2 tablespoons vegetable oil
1 large white or red onion, sliced 1/4 inch thick
3 garlic cloves, finely chopped
1 teaspoon red pepper flakes
1/2 cup chicken or vegetable broth, or water
12 corn tortillas, warmed with a bit of water in a kitchen towel in the microwave
1 cup crumbled queso fresco (or feta, or goat cheese)
A large handful (6-10) cherry tomatoes
1 chipotle pepper in adobo sauce
(Alternatively, a store-bought salsa or hot sauce will work)
Heat the oil in a large (12 inch) skillet over medium high, add the onion and cook until golden but still a bit crunchy, 4-5 minutes. Meanwhile, slice the greens crosswise into 1/2 inch slices. Add the garlic and chili flakes to the onion and cook for an additional minute, then add the broth or water, a large pinch of salt, and the greens. Reduce heat to low and braise, covered, for about 5 minutes or until the greens are nearing tender, but not quite finished. Meanwhile, put the cherry tomatoes into a dry skillet over medium-high heat until blistered, transfer to a small food processor with the chipotle pepper and a large pinch of salt, and blend until smooth. Remove the cover from the greens and cook off the moisture until it is nearly dry. Season with salt if necessary. Fill each taco—two tortillas thick—with a tongful of the greens, a spoonful of salsa, and the queso fresco. From http://www.seriouseats.com.
Simple Braised Greens with Garlic
1-2 tablespoons olive oil
2 bunches fresh summer greens, about 8 cups, washed and coarsely chopped. This could include a mixture of Asian greens, or mustard, collards, turnip greens, beet greens, kale – any toothy substantial green will do.
1-2 cloves garlic, chopped
1/8 cup water or vegetable broth
Salt to taste
Optional flavorings: Sesame oil, ume plum vinegar, tamari
Optional toppings: sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds
Heat oil in a large skillet over medium-high heat and add greens and garlic, stirring to coat with oil. Stir occasionally until greens are barely wilted, just a few minutes. Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste. Add flavorings and toppings as desired and serve. Makes 4 servings. From http://www.care2.com.
Sweet Potatoes, Apples, and Braising Greens
4 medium sweet potatoes, peeled and cut into 1/8-inch slices
5 Tbsp unsalted butter, plus 3 tablespoons melted
1 Tbsp fine sea salt
2 tsp freshly ground black pepper
3 medium baking apples, peeled, cored, and cut into quarters
6 cups loosely packed braising greens (kale, chard, collards), stems removed, torn into 2-inch strips
1/4 cup loosely packed fresh parsley leaves, coarsely chopped
Preheat oven to 400°F. On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm. In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm. In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Makes 10 servings. Serve hot. From http://www.epicurious.com.
Braised Mixed Greens
1 Tbsp olive oil, plus extra for finishing
1 small onion, finely diced
2 garlic cloves, 1 slivered, 1 halved
1 lb greens, such as chard, broccoli rabe, spinach, kale, washed and chopped
A handful of chopped cilantro and parsley
Sea salt and freshly ground pepper
1 ½ cups cooked beans (borlotti, cannelloni, etc), home cooked or canned
3 to 4 slices chewy country bread
Shaved parmesan or crumbled gorgonzola
Heat the oil in a large skillet or Dutch over. Add the onion and cook over medium high heat, stirring occasionally. Once the onion starts to soften a bit, after 3 or 4 minutes, add the slivered garlic. Cook for a minute more, then add the greens and any herbs. Season with ½ teaspoon salt. As the greens cook down, turn them in the pan to bring the ones on top closer to the heat. Once they've all collapsed, add ½ cup water or bean broth, lower the heat and cook, partially covered, until tender. Depending on the greens, it may take as long as 20 minutes . Just make sure there is some liquid in the pan for sauce. When the greens are done, add the beans, heat them through, then taste for salt and season with pepper. Toast the bread and rub it with the halved garlic. Arrange on plates and spoon on the greens and beans. Drizzle with olive oil. Garnish with the cheese, if using, and serve. Makes 3-4 servings. From http://www.treehugger.com.