Dear CSA members and farm friends,
Welcome to week 4 of our fall/winter CSA season. We have got another beautiful share for y’all this week and the cooler nighttime weather is really making the veggies sweet. In this week's share:
- baby salad turnips
- monster curly kale
- Swiss chard
- baby Bok Choy
- baby arugula
- sweet potatoes
- golden beets
I don't know about y’all, but the recent weather has been throwing me for a loop. The calendar says that it is almost November, but up until last Friday 90 degree days have been the norm. Thankfully, fall blew in on the breeze last Thursday night, and your farmers and our fields of veggies are loving the change and responding by getting sweeter.
Jokes aside, the veggies really are sweeting up in the cooler weather. I brought some turnips home from my Sunday evening field walk, and my typically carnivorous kids started fighting over them. And we have the first autumn broccoli this week. It is beautiful and delicious and a sure sign that fall is here to stay.
Aside from weeding, harvesting and washing your veggies, we have also been planting garlic, mulching strawberries and even made time to host and feed a group of 30 aspiring farmers on Friday.
Thanks for supporting us in our mission to grow healthy food and new farmers. We believe that local, organic agriculture is a way to solve many of the problems facing Mississippi. Together we are creating a model for others to follow.
Veggie Storage Tips
Store in a gallon-size freezer bag for up to 10 days, but try to use it within 4 days for peak freshness.
Separate the roots from the stems, and store them in separate plastic bags in the refrigerator. The leaves only keep a few days, but the beets should keep a couple of weeks.
Bok Choy tends to wilt after a couple of days, so try to use this vegetable first. Wrap, whole, in an old dishcloth or plastic bag and store in the vegetable drawer of your fridge.
Keeps up to two weeks. Store in the crisper. Wash just before use.
Wash leaves, remove stems, and pat the leaves dry before using. Store in a closed plastic bag in the fridge for a week or more.
Both the greens and the roots are edible, but be sure to store them in separate plastic bags in the crisper. Use the greens within a week; roots keep for a couple of weeks.
Store in a cool dark pantry (not the fridge!), if possible, in a loosely covered paper bag to allow for circulation. Keeps about a month.
Wash, pat dry, and store in a plastic bag lined with dry paper towels. Keeps in the crisper for up to 5 days.
What should I eat?
Beet and Arugula Salad