What's My Share? Fall CSA Week 8

Will and Amanda Reed with Magnolia and Juniper.

Will and Amanda Reed with Magnolia and Juniper.

Dear CSA members and farm friends,

Welcome to week 8 of our 12 week fall and winter season, and happy Thanksgiving! Thanksgiving is my favorite holiday of the year and the best time to be your vegetable farmer! We are thankful for the opportunity to grow food for all of our CSA families and love the fact that our veggies will grace your Thanksgiving tables. Please remember that all shares will go out on Tuesday this week. Delivery shares will go out on Tuesday as well. 

In the share this week:

  • celery
  • carrots
  • dinosaur kale
  • parsley
  • red Butterhead lettuce
  • leaf or Romaine lettuce
  • sweet potatoes
  • watermelon radishes
  • Savoy leaf cabbage 

There will be plenty of extras in the farmstand and at Oxford Community Market on Tuesday, come and see us! 

This will be the first year that we have had celery in the Thanksgiving share and we are really proud to have it available. Carrots are making their first fall appearance this week as well, and we should have carrots in all of the remaining shares of the season. 

Thanks to everyone that supports our farm, and the redevelopment of the local food system. Together we are eating well and showing a way to move the health, economy and culture of Mississippi forward. 

With gratitude, 

Will and farm crew
 

Storage Solutions

Carrots

Separate the greens from the roots, then store them separate plastic bags in the crisper.
 

Celery

Trim the leaves and store them in plastic bags in the fridge for a couple of days or place them in a glass of shallow water on the counter for up to a week. Store the stalks in a plastic bag in the crisper for a couple of weeks.


Dinosaur Kale 

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.
 

Parsley

Trim off the bottom inch of stem and place them in a glass of cold water. They will then keep on the counter for about a week, and in the fridge up to two weeks. Be sure to change the water every couple of days, and trim the stems when they start to spit and fray.  
 

Lettuces

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.
 

Sweet Potatoes

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. 
 

Watermelon Radishes 

Cut off the leafy green tops and store the roots and the greens separately in a loose plastic bags in the crisper. Use the greens within a week; roots keep for up to a month. The greens are technically edible, but very bitter, so most people just compost them. 
 

Savoy Leaf Cabbage 

Shaped like green cabbage, but with deep green, crinkly leaves, that make them popular with chefs. The leaves are more tender than other cabbages, so Savoy cabbage works great raw in salads, but you can use it in any recipe that calls for cabbage. Check out these 15 ideas for cabbage.