Welcome to your Fall Extension CSA!
Hail, rain, wind, rainbows, sunshine, more wind, frost! Farming is never dull!
Your vegetable harvest for this week...............
Red Adirondack Potatoes
Thyme
Golden Turnips
Dandelion Greens
4 baby Lettuce Heads
Green Swiss Chard
Leeks
Cameo Apples
Ida Red Apples
Asian Pears
Bulk Red Beets
Baby Orange Carrots
Your share will be ready on Thursday between 4 and 7pm. We will have boxes prepacked for you so there is no need to bring your bags or tote unless you don't want to take the box itself home!
Pick up is at the farm: 17970 W. Millburn Road
Your lettuce heads this week are harvested from our fields which we've kept protected from frost by covering them with a protective double cover cloth. We predict that these heads won't have time to grow any larger seeing that more frost is in the forecast so we're sharing this bounty with you. Each share will have a selection from the following: green curly, romaine, red butterhead, red oak or green butterhead.
We spent part of Tuesday morning harvesting Leeks. Leeks are from the allium family such as onions and garlic. They are a hardy plant that tolerates cold weather so you should see these one more time in your share. These leeks are not grown for a bulb such as an onion but for it's stalk that is white to light green in color. As the stalk grows it produces tall wispy leaves that are uneatable and could be composted.
Leeks have a mild onion taste and could be used in any way you would treat an onion. It adds great flavor in stocks, soups, marries well with potatoes and chicken.
Leek recipes:
Dandelion Greens!
Not your common green that you will find in the local grocery store! This green, like any other cooking green, can be a bit bitter for some. Prepared with the flavors you like, garlic, onion and other spices, this green will have you running out for more!
Dandelion Greens recipes to try........
(my favorite white bean recipe....) Sauteed Greens with White Beans and Garlic
Apples this week!
Idared: this juicy sweet tart apple is great for cooking or baking and makes a great pink in color sauce. It holds it's shape well in baking and would make a great tart!
Cameo: this well balanced sweet and tart apple is great for snaking as well as baking.
Apple Recipes:
Maple-Cinnamon Apple Sauce (with Idareds)
Your Golden Turnips are an awesome Fall turnip. These we pull from the ground and cut the tops off and some of it's roots. Turnips can easily be stored loosely in a plastic bag in your crisper drawer.
Turnips sometimes have a sharp flavor when eaten raw. My favorite way to treat these turnips is to simply roast them. I cut these to bite size pieces and toss them with olive oil, salt and pepper. I let them roast in a 400* oven for about 25 to 35 minutes. Check them to see if they are tender. Plate these next to a lovely roasted chicken and a side of baby leaf head lettuce and enjoy a healthy meal.
These can also be enjoyed roasted with other vegetables such as
beets, potatoes, onions, carrots and thyme!
Ah, fresh Thyme!
This aromatic herb adds great flavor to meats, soups and stews.
Although our pork is not ready yet! Here is a great recipe.....
You can store fresh thyme in your fridge by keeping a few sprigs in a glass of water or wrapped loosely in a plastic bag in your crisper. If you wanted to dry this right away, place it hanging upside down so it's exposed to air on all sides for about 10 days. Once it's dried simply run your fingers down the stem and let the leaves fall into a plastic bag that can be sealed tightly or a glass jar for future use.
We have 2 Half Hog Shares still available! If you are interested please send me an email at tempelfarmsorganics@yahoo.com and I will send you information about the share. Thank you!
Hail, rain, or high winds won't stop us from having our farm stand open this
Thursday from 4 to 7pm and Saturday 8 until 2pm.
Please join us at the stand this week and see our selection before our season ends!
Salad Greens, Cooking Greens, Chicken, Honey, Popcorn, Carrots, Onions, Potatoes, Squash, and more!
2012 CSA will be out in the newsletter by November 16!
Enjoy your bounty this week!
Your farmers,
Tania and Chris Cubberly and our crew, Joe, Armando, Francisco and Michael!
