Welcome to Week 18!
Sunny days and brightly colored trees has really made this Fall one to remember. Among going apple picking, pumpkin harvesting and piling up leaves to jump in, we've been putting together our 2012 CSA and will announce it by the end of the month!
Please remember that after this week we have two more weeks to go with our Summer's CSA for members that purchased a Full Share and then will continue with our Fall Extended CSA. Thursday, October 20th will be the last week for our members who purchased a Half Share.
Our farm stand will be open until mid November. The weather will really determine this for us so please keep yourself posted with my weekly newsletters.
Our pre order sales for pork will be available starting next week. Information will be on next week's newsletter and flyers will be handed out. Stay tuned!
Your Vegetable Bounty this week.................
Broccoli
Russet Potatoes
Asian Pears*
Head Lettuce
Green Curly Kale
Bulk Red Beets
Brussels Sprouts
Leeks
Sorrel
*the Asian Pears are grown by Gail Cox in Pleasant Prairie Wisconsin. These have a wonderful light crisp flavor and texture. They do not have the same feel as a ripe pear, in fact, you'll think they are too hard but don't let that fool you, take a bite and you'll see. By the way, these have not been sprayed at all!
This is the first season I can remember harvesting brussels sprouts on such a warm sunny day! We spent most of Tuesday morning cutting these down and cleaning them off for you. We've kept them on the stalk for you to have fun snapping them off. We've had many customers tell us how their dogs love to chew on the stalks, can't get a better organic chew toy!
The best way to store these is by snapping off the sprout and keeping them in a plastic bag until you're ready to use them.
This season we grew three different types of kale: a long narrow, flat leave called Lacinato, a green round leaf with purple veins called Red Russian and a bright green frilly leaf called Green Curly. A true way to enjoy this green and to get the best nutritional value is by sauteing it. Sauteed Kale, i usually omit the red wine vinegar this recipe calls for so try it both ways!
The wonderful easy flavor of leeks!
A great pairing of leeks and potatoes........
One of my favorite ways I roast chicken is .................
Fall beauties, rich red beets and russet potatoes!
Still holding on to last week's Red Cabbage? Braised Beets and Red Cabbage
Russets bake well and make lovely fluffy mashed potatoes but I could never pass up latkes!
Who loves garlic? Oh yes....Creamy Garlic Mashed Potatoes
Beets, you can never be bored.....So Many Beet Recipes!
Don't feel like canning? Here is a recipe that has a shelf life for 3 weeks...Pickled Beets.
A beautiful green with a lemon flavor delights everyone.
If you've never tried this before go ahead and tare of a piece and eat it raw. You'll be surprised with it's flavor. This green can be tossed with your salad or topped on any sandwich. It also makes a really great soup...............paired with our russet potatoes.....Sorrel Soup!
Another way paired with our leeks.........Sorrel Soup Hot or Cold!
You should find 3 to 4 heads of this wonderful green curly lettuce in your bounty this week. We didn't want to take a chance and lose any to cold weather in the near future. Enjoy!
Our week will filled with planting next season's garlic. We'll be planting a minimum of 2400 bed feet, 3 different varieties!
We hope you enjoy this week's bounty!
Your farmers,
Tania and Chris Cubberly and our crew, Charlie, Armando, Joe, Michael and Francisco!
