News from the Farm – October 27, 2017

 

What’s in your box 

 

  • Green Oak Lettuce
  • Onions
  • Garlic
  • Broccoli
  • Carrots
  • White Globe Turnips
  • Parsley
  • Napa Cabbage
  • Collards
  • Butternut Winter Squash
  • Japanese Winter Squash

 

News from the Farm

 

We’re enjoying our last few days with this year’s crew. Tyler, Jenna, & Cyd all head out to other adventures on Saturday. It’s been a great season with them. They will be missed. But, Julia will be back to work with us on Monday! She’s back on the East coast after spending this season at farm school in Santa Cruz, California. So it’s bitter sweet times around here this week.

We continue to have light frosts, enough to really slow some things down, but not cold enough to really kill anything. We’re hoping for a killing frost tonight! Get rid of lots of weeds! We’ll see. We’re working on setting up a caterpillar tunnel, which is a temporary hoop house, out in one of the fields. We’re going to try some strawberries and flowers in it, to see if we can get some earlier berries and flowers than would be typical next spring. The barn loft is cleaned out of onions, which now reside in one of the coolers, now a “warm room”. Popcorn is in your boxes this week. Pop it on the cob, in a paper bag, in the microwave. Turn it on high until you can’t hear any more kernels popping. If you don’t have a microwave, then you have to take the kernels off the cob. A bit of a chore, but can be meditative, and pop them in a air popper or in a pot on the stove. Yum!

Please return your CSA box next week. These boxes are waxed and are not recyclable, but we reuse them. So PLEASE remember to bring them back next week. 

Ideas for Cooking (We want to thank long time CSA member John Loyd for providing ideas and inspiration in this section!!!

“ I like a cook who smiles out loud when he or she tastes their own work.  Let God worry about your modesty; I want to see your enthusiasm.”  Robert Farrar Capon

BROCCOLI – There’s a lot of broccoli to be had at market right now.

After you cut it apart, discarding the thick stem, steam the broccoli until it just turns green.  I like to use a simple butter and lemon juice sauce along with a bit of salt. If you want something more fancy, make a nice hollandaise sauce.

CILANTRO – Cilantro is not just for Latino dishes.  We’ve been chopping it finely, and putting in salad dressings.