Welcome to week 20!
It's hard to believe that this will be the last week of this season's Summer CSA! All of us at the farm thank you all for joining us this year and hope that you have enjoyed the farm's bounty.
Information for our 2012 CSA season will come out in the newsletter by November 16.
We look forward to growing for you again next season!
I would like to remind those of you who have signed up for our Fall Extension CSA the first pick up will be on Thursday, November 3rd from 4 to 7pm. The farm stand will also be open then if you would like to pick up additional produce, eggs, chicken, honey, maple syrup or popcorn.
Your vegetable bounty this week:
Lettuce Heads
Popcorn
Parsnips
Deadon Cabbage
French Fingerling Potatoes
Red Onions
Garlic
Parsley
Rosemary
Orange Carrots
One of the most exciting products we grow is Popcorn! It is one of the most longest standing crop in our field next to brussels sprouts. We start testing the kernels as we see the husks beginning to dry out. Testing the kernel means to heat it on the stove top with oil and seeing how the kernel pops open. If it's not a full pop then we know that it has not dried completely and we patiently wait and keep testing every week. During testing the non fully popped popcorn is still great to eat with a bit more kernel crunch to it.
Method of popping popcorn:
Pour enough olive oil in a heavy bottomed 4 to 6 quart sauce pan to cover.
Add 2/3 cups kernels and cover over high heat.
After a minute shake the pan to wake up the oil and kernels.
Once you hear a kernel or two pop shake the pan consistently over low heat
until you hear the kernels pop less.
Don't try to pop every kernel as you may burn the popped corn in your pan!
Top with melted butter (the real stuff) and salt to taste.
From our table to yours, enjoy!
Michael, Lazaro and Francisco warmed up on Tuesday morning by harvesting orange carrots.
Boiled, roasted or mashed Carrots
Other recipes to explore:
Crisp Rosemary Flatbread
Spicy Caramel Corn
Herb roasted Fingerling Potatoes
Deadon Cabbage is not only wonderful to look at but tastes great! This heirloom variety red savoy with green interior leaves has a nice sweet peppery bite to it that makes it especially nice for a warm coleslaw and can easily be paired with roasted chicken.
Warm Coleslaw with Honey Dressing
Parsnip Crisps
Potato Parsnip Mash
Francisco, Joe, Michael and Lazaro harvesting parsnips.
A variety of carrots growing well for our Fall Extension CSA!
A cover crop of Winter Rye and Hary Vetch will remain alive through the long Winter, keeping the soil in place therefor avoiding any top soil run off. This will continue to grow in the Spring fixing nitrogen and adding organic matter to our fields.
Thank you again for going on the journey of our 2011 CSA. We hope that you found or made up some new recipes of your own that you'll keep in your family and will pass it on for years to come. All of us here at the farm hope you had a great experience exploring new and different varieties of vegetables and hope to take you on another journey in 2012.
Enjoy your bounty,
Your farmers,
Tania and Chris Cubberly along with our crew: Armando, Joe, Michael, Francisco, Charlie and Lazaro!
One of the most exciting products we grow is Popcorn! It is one of the most longest standing crop in our field next to brussels sprouts. We start testing the kernels as we see the husks beginning to dry out. Testing the kernel means to heat it on the stove top with oil and seeing how the kernel pops open. If it's not a full pop then we know that it has not dried completely and we patiently wait and keep testing every week. During testing the non fully popped popcorn is still great to eat with a bit more kernel crunch to it.
Method of popping popcorn:
Pour enough olive oil in a heavy bottomed 4 to 6 quart sauce pan to cover.
Add 2/3 cups kernels and cover over high heat.
After a minute shake the pan to wake up the oil and kernels.
Once you hear a kernel or two pop shake the pan consistently over low heat
until you hear the kernels pop less.
Don't try to pop every kernel as you may burn the popped corn in your pan!
Top with melted butter (the real stuff) and salt to taste.
From our table to yours, enjoy!
Michael, Lazaro and Francisco warmed up on Tuesday morning by harvesting orange carrots.
Boiled, roasted or mashed Carrots
Other recipes to explore:
Crisp Rosemary Flatbread
Spicy Caramel Corn
Herb roasted Fingerling Potatoes
Deadon Cabbage is not only wonderful to look at but tastes great! This heirloom variety red savoy with green interior leaves has a nice sweet peppery bite to it that makes it especially nice for a warm coleslaw and can easily be paired with roasted chicken.
Warm Coleslaw with Honey Dressing
Parsnip Crisps
Potato Parsnip Mash
Francisco, Joe, Michael and Lazaro harvesting parsnips.
A variety of carrots growing well for our Fall Extension CSA!
A cover crop of Winter Rye and Hary Vetch will remain alive through the long Winter, keeping the soil in place therefor avoiding any top soil run off. This will continue to grow in the Spring fixing nitrogen and adding organic matter to our fields.
Thank you again for going on the journey of our 2011 CSA. We hope that you found or made up some new recipes of your own that you'll keep in your family and will pass it on for years to come. All of us here at the farm hope you had a great experience exploring new and different varieties of vegetables and hope to take you on another journey in 2012.
Enjoy your bounty,
Your farmers,
Tania and Chris Cubberly along with our crew: Armando, Joe, Michael, Francisco, Charlie and Lazaro!
