Dear CSA members and farm friends,
Welcome to week 5 of our fall/winter CSA season. We hope this week's veggies are the yin to your Halloween candy yang. In the share this week, we expect to have:
- red salad turnips
- curly kale
- red leaf lettuce
- Bok Choy
- green leaf lettuce
- sweet potatoes
- Watermelon Radish
We have lettuce this week, the fifth time must be a charm! After losing thousands of heads of our fall lettuce to heat, drought and deer, I am happy to report that we have beautiful heads of lettuce for the CSA shares this week.
We also had our biggest broccoli harvest ever this morning! Broccoli is a tricky crop to grow in our climate and we are really excited about the wonderful crop we have. I find the stem is the sweetest and most enjoyable part of broccoli. Please make sure to use the stem as well as the head.
It still hasn't rained on the farm but the fall fields are looking great. I am getting excited about the carrots, cabbages, rutabaga, cilantro, fennel and dill we have coming for y’all in the next few weeks.
Thanks for letting us grow for you this fall!
Keeps up to two weeks. Store in crisper. Wash just before use.
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.
Salad turnips and Radishes
Separate the greens from the roots and store them in a loose plastic bags in the fridge. Turnip greens are great added to soups and stews or on their own, as in Simple Southern Turnip Greens. The radish greens are technically edible, but very bitter, so most people just compost them.
Remove leaves from stem and wash in cold water. Add a little ice to the water if lettuce has wilted on the way home from the market and needs perking up. Spin or pat dry. 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.
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 fridge.
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.