Dear CSA members and farm friends,
Welcome to week 1 of our 12 week fall and winter CSA season! CSA members are the backbone of the farm and we appreciate everyone that has decided to put their faith in our farm this season, from the looks of all the fall fields, we will be eating really well in the weeks to come.
The temperatures that we have been experiencing over the last several weeks have been somewhat erratic, the nights have started to cool down considerably but the unseasonably warm daytime temperatures of September have not really let up. The 40+ degree difference between day and nighttime temperatures has tricked much of our early lettuce into prematurely going to seed or bolting and our first attempts at germinating spinach have been a bust. Aside from the heat and a bit of trouble with hungry deer, the fall crops look great. I am hopeful that this will be the last week of temps in the 90s and that we will have a fall of nice and moderate temperatures.
The harvest is going smoothly this week and thanks to an influx in labor on the farm, the second half of our ten thousand strawberry plants are going in the ground today.
In the share this week:
- beautiful baby arugula (nearly 1/2 a pound!)
- salad turnips
- Bok Choy
- sweet potatoes
- watermelon radishes *
- Romaine lettuce *
*due to the high temperatures, you may want to consider peeling your radishes and or lightly cooking or grilling this week's Romaine.
As always, we recommend separating the greens from the roots when you get home and packing everything into closed plastic bags before refrigerating. We typically compost the radish greens and save the turnip greens for a quick sauté.
We look forward to seeing everyone at the farmstand and market this week, the fresh veggie hiatus is over!
Also, we have about 10 shares still available, if you've procrastinated, just let us know by email and we will get you signed up.
Will and Farm Crew
What Do I Do With…?
Arugula’s small tender leaves pack a peppery punch that makes a great addition to salads, in sandwiches, on top of pizzas and pastas, or just devoured right out of the bag—my favorite fall snack! Store in a plastic bag in the fridge for just about two days. Since arugula doesn’t keep long, I feel no guilt about grabbing a handful every time I pass by the fridge.
Wash leaves, trim stems, and pat the leaves dry before using. Store in a closed plastic bag in the fridge for a week or more. Add raw to smoothies or salads; cook in soups, stews, or casseroles; or bake in the oven for a chip-like snack.
Same as with salad turnips: cut off the leafy green tops and store the roots in a loose plastic bags in the fridge. The greens are technically edible, but very bitter, so most people just compost them. Check out these recipe ideas. Because of unseasonable high temperatures, Will recommends peeling this week’s radishes before you eat them, to remove potential bitterness.
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. The greens are great added to soups and stews or on their own, as in Simple Southern Turnip Greens. The roots can be sliced and eaten raw in salads or roasted and eaten whole.
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.
Refrigerate, unwashed, in a plastic bag in the vegetable drawer for several days. Check out our roundup of great zucchini recipes submitted by our CSA members.
Wash just before use, or to to wash ahead of time: remove leaves from stem, wash and dry, then wrap in paper towels and store in a large plastic bag in the crisper. The paper towels will soak up any excess moisture, and the plastic bag will keep the air from circulating too much. Remove immediately any leaves that become slimy. Should stay fresh for 7-to-10 days if stored properly. This week’s Romaine is somewhat bitter due to high daytime temperatures, so Will recommends grilling it.
Bok Choy tends to wilt after a couple of days, so I always try to use this vegetable first. Wrap, whole, in an old dishcloth or plastic bag and store in the fridge.