Specifics on individual items:
Baby salad greens mix: This is a mix of baby Asian greens, like Tatsoi and Mitzuna, and baby mustard greens. Harvested at this size, the mix is ideal for raw salads either mixed with lettuce or on its own. You can cook with these greens if you want as well, although keep in mind they will cook down. We have washed and dried them once prior to bagging, yet are hesitant to guarantee they will be totally sand free, so you may want to wash them again. With all the cool weather and rain we have been having this summer, the greens are mild and tender, so eat up!
Pie Pumpkin and Kubocha winter squash: The pie pumpkins look exactly like a miniature Halloween pumpkin. You can prepare these the same way you would any other winter squash, such as butternut. The kubocha winter squash is a bright orange that kind of looks like a pumpkin but without the traditional pumpkin handle. These can also be cooked like any other winter squash, such as butternut, yet are particularly good in soups as their flesh is very smooth and almost creamy.
What’s going on at the farm?
More rain!!!! Sorry, I couldn’t resist. I know I have been going on and on about the rain each week, but that is because the rain keeps going on and on ;) As you will taste from your delicious bag of (not irrigated once in the middle of August) greens this week, you, like I, will see the rain has been good for something. The fall crops in particular are pretty happy right now. Speaking of fall……as we mentioned in last week’s newsletter we are hosting a fall CSA this year (and every year to come from now on). We just filled up this morning so are unable to accept any more members for this year’s program.
Aside from harvesting, the tasks these days include weeding and planting when the weather allows. In addition we are cleaning up summer areas that are now expired. We will be taking down the second planting of tomatoes this week, which involves deconstructing their trellising system - (which reminds me, this is in fact the last week of tomatoes as you can see, not last week, like I had said).
As always, let us know if you have any thoughts, concerns or feedback, we value hearing from you.
Elise, Beth and Trish.
This recipe is from a local chef, Sheri Castle, who frequents the Carrboro Farmers Market. I would highly recommend her cookbook if you are a vegetable lover (which, you probably are since you joined a veggie CSA??) I have made it a bunch and find it to be a nice way to use radishes, since I am not one to just eat them raw. I have made it with and without the Kohlrabi and enjoyed it both ways. Full shares should hang on to this recipe, since you will receive radishes next week!
Radish, Kohlrabi, and Potato Salad with Sour Cream and Dill Dressing
The New Southern Garden Cookbook, by Sheri Castle
8 ounces new potatoes, scrubbed and cut into bite-sized pieces (about 2 cups)
8 ounces small kohlrabi, peeled and cut into bite sized pieces (about 2 cups)
2 tablespoons white wine vinegar or rice vinegar
¼ cup sour cream (regular or reduced fat)
1 teaspoon wholegrain Dijon mustard
2 tablespoons finely chopped dill
2 tablespoons finely chopped shallot or onion
Kosher salt and ground black pepper, to taste
4 ounces radishes, trimmed and thinly sliced (about one cup)
Place the potatoes and kohlrabi in a large pot and cover with cold water. Bring to a boil, add ½ teaspoon kosher salt per cup of water, reduce the heat, and simmer only until tender when pierced with the tip of a knife, about 15 minutes. Drain in a colander. Return the vegetables to the pot and set aside for a few minutes so they can steam dry. Sprinkle the vinegar over the vegetables and let cool to room temperature, stirring occasionally. They will absorb the vinegar as they cool.
Stir together the sour cream, mustard, dill, and shallot in a large bowl. Season generously with salt and pepper. Stir in the potatoes, Kohlrabi, and radishes. Cover and refrigerate until chilled, at least 30 minutes. Just before serving, stir and taste for seasoning.
What else works? You can replace all of the cooked kohlrabi with raw seedless cucumber.