Happy sunshine everyone!! We have been loving this weather to be cleaning up everything for the season. We have to resist the temptation to start growing more crops with the weather so warm. We have pulled and cleaned up 300 of the tomato vines with 300 more to go on Thursday. Also rolling up drip tapes and unhooking aluminum irrigation pipes and getting them out of the field in case there is a flood this winter (the main drawback to our wonderful loamy soil!)
We have three more CSA deliveries to go and seeing as how our last harvest is Thanksgiving week we would like to hear from you all to see which day you would prefer to have produce delivered. We are sure many of you will be leaving town and we would prefer to have last CSA drop off either on the Monday or Tuesday of Thanksgiving week. Please email us and let us know what day will work best for you. We will have to go with the majority vote on this one. If you will be out of town for the whole week please arrange for a friend to pick up your CSA basket for you.
We have sent out the email surveys and so far have heard back from 22 of you. This means more than half of you still need to fill out your survey. It is very quick, 10 questions that will help us to figure out where improvements can be made with CSA program. We value all your input... thank you for taking the time to fill these out!
Happy eating!!
Suzie, Asinete, M.A., Violet and Sally
Harvest This Week Includes:
Bok Choy (recipe ideas below)
Red Zeppelin Onion (don't you love that name?)
Hardneck Garlic
Dinosaur Kale (recipe ideas from fellow CSA members below)
Leeks
French Fingerling Potatoes
Parsnips
Cauliflower OR Broccoli
Daikon Radish (to reduce heat of radish first peel before eating)
Raspberries (on rotation)
How to Cook it and Store it:
Hooray for fall cauliflower! We decided to take advantage of the weather while it was sunny and harvest the cauliflower. They are not as huge as they could be but the endless days of rain case the tops to start molding and we want to be sure they are not wasted. Cauliflower keeps best in the crisper drawer wrapped in a plastic bag.
Roasted Cauliflower (tried and true!!)
Yield 6 servings
Ingredients
* 2 tablespoons minced garlic
* 3 tablespoons olive oil
* 1 large head cauliflower, separated into florets
* 1/3 cup grated Parmesan cheese
* salt and black pepper to taste
* 1 tablespoon chopped fresh parsley (optional)
Directions
1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Nutritional Information open nutritional information
Amount Per Serving Calories: 118 | Total Fat: 8.2g | Cholesterol: 4mg
Bok Choy Ideas Bok choy is not only delicious but it is wonderful for your body as well! Bok Choy aids in healthy digestion. It is high in vitamin A, vitamin C, beta-carotene, calcium and dietary fiber. The leafy vegetable is lowfat, low calorie, and low carb, and also contains potassium and vitamin B6. Some of the vitamins found in bok choy are also powerful antioxidants, making this tasty cabbage an extremely healthy treat.
Simple Bok Choy
1 T oil (toasted sesame is very good or olive oil)
1.5 lbs bok choy (sliced into pieces)
1 T light soy sauce
2 T chicken stock or water
Garlic Minced *optional(we love garlic and add lots of it almost at end of cooking to get health benefits)
Heat wok or large skillet over moderate heat. Add oil and then bok choy. Stir fry 3-4
minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.
Continue to stir fry for a few more minutes, until the bok choy is done until still slightly crisp.
Very easy, very good.
source: Ken Hom's Chinese Cookery
Bok Choy Stir Fry
This is an easy recipe.
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dry Sherry
1 teaspoon oriental sesame oil
1 teaspoon cornstarch
2 teaspoons vegetable oil
3 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
3 1/2 cups thinly sliced trimmed bok choy
1 5-ounce can sliced water chestnuts, drained
3 green onions, cut into 1-inch pieces
10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces
Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.
STIR-FRIED RICE
2 1/4 cups water
1 1/2 cups long grain rice
2 1/2 tbsp. vegetable oil
4 eggs beaten
3 carrots, peeled, thinly sliced on diagonal, then slivered
3 cups thinly sliced bok choy stems and leaves
4 oz. fresh shiitake mushrooms, stems removed, caps sliced
1/4 lb. snow peas, trimmed, slivered
1 1/2 tbsp. oriental sesame oil
3 green onions, sliced
Szechuan Salt-Pepper (If you don't have this, you can use regular black pepper.)
For Rice:
Bring 2 1/4 cups water to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until water is absorbed, about 20 minutes. Fluff with fork. Transfer to bowl and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat 1 1/2 tablespoons vegetable oil in wok or heavy large skillet over high heat until hot but not smoking. Add eggs and cook until puffed around edge. Using spatula, push cooked egg toward back of pan while tipping pan forward, allowing uncooked egg to flow forward. Continue cooking until eggs are no longer runny but still soft and fluffy. Cut eggs into pieces with edge of spatula and transfer eggs to plate.
Heat remaining 1 tablespoon vegetable oil in wok over high heat. Add slivered carrots and stir-fry 1 minute. Add sliced bok choy, sliced shiitake mushroom caps and slivered snow peas. Sprinkle with salt and pepper and stir-fry until vegetables just begin to soften, about 4 minutes. Add oriental sesame oil and heat mixture, then add cooked rice and stir-fry until heated through. Stir in eggs and sliced green onions. Season rice to taste with Szechuan Salt-Pepper and serve immediately.
Bon Appetit, June 1993
white-bean-kale-ragout-recipe
1 tablespoon olive oil
1/2 cup chopped onion
2 Italian chicken sausages, cut into 1/2-inch slices
2 turnips, peeled and cut into 1/2-inch cubes (about 3 cups)*optional
3 garlic cloves, minced
6 cups de-stemmed, chopped kale (about 1 bunch)
1/2 cup chicken or mushroom stock
2 16-ounce cans cannellini beans, drained
1 14-ounce can diced tomatoes, undrained
sea salt and freshly ground black pepper
1/4 teaspoon red chile flakes
Heat oil in a large saute pan over medium-high heat. Saute onion and turnip for 8 minutes, or until bronzed. Sprinkle with salt and pepper and add sausage and garlic to pan. Cook for 2 more minutes, then add kale and remaining ingredients. Bring to a boil. Cover, reduce heat to medium-low and simmer for 12 minutes, stirring occasionally, until kale is tender.
Serves 4
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