Welcome to the Fall CSA! This week you will find a variety of greens, some for salads, some for cooking. I’m sure most of you are familiar with bok choy (aka pac choy, pac choi, etc), probably the most well know Asian green. There are many, many varieties; they can be tiny or large, have white or green stems. You will get a medium-sized, all green type; the leaves can be cooked or sliced thinly for salads, and the stems can also be cooked. Trish turned us on to an unusual recipe her mother likes to prepare, Bok Choy Enchiladas (see below)! The kale this week is a beautiful and fairly recently developed variety called Rainbow Lacinato (a cross between Red Russian and Lacinato kales). Because of the abundance of greens in the fall (eg kale, chard, spinach), we will try to include quick recipe ideas that you can use interchangeably (see below). The other green this week is good ol’ head lettuce, but not just any lettuce! The featured lettuces are green Deer Tongue (bibb-like) and red Devil’s Ears (loose-leaf); regular shares get one or the other, full shares get one of each. Please note they have not been washed; we find that some heirloom lettuces are just too delicate to withstand the extra handling, so we recommend keeping them in a plastic bag in the crisper drawer until you are ready to wash and eat. That’s also the best place for the bok choy and kale. For roots, everyone will have one bunch of beets, and full shares also get one bunch of red radishes. To store the roots, we recommend removing the tops (hold on to the beet greens to use as you would chard) and keeping the roots in a plastic bag in the crisper drawer. Finally, those peppers just keep on coming, so enjoy them while we have them (see recipe below). For longer term keeping, store peppers in a plastic bag in the fridge; they will also keep on your kitchen counter for a few days.
Just a few reminders….Only take the box with your name on it. Feel free to utilize the swap boxes (at all locations); if you take something, leave something. Please remember to return your flattened box next time you pick up. If you need to cancel your box, email me by Tuesday of that week (you can schedule an extra box another week). Pick up locations and times are listed at the end of this email.
What’s going on at the Farm?
The pace has definitely slowed at bit at the farm and we are all thankful for it. Last week, we planted strawberries and soon garlic will also go in the ground. We are mowing fields, planting cover crops, taking down tomato and eggplant trellises (the peppers will stay until they eventually succumb to the first hard freeze), and cleaning out the greenhouse. There are still weekly plantings of quick growing crops like salad greens but the mad rush is now past. Our next big task this month will be harvesting the remaining sweet potatoes; we are waiting for rain to make for easier digging. Lately we have been doing our best to thwart the local voracious deer population. They have begun to munch on beet tops and broccoli leaves so we spent many hours setting up electric fencing or covering crops with light weight row cover (out of sight, out of mind!). We also continue to experience insect pressure (farmer-speak for “bugs are eating my crops!”). Caterpillars and cutworms appear to be at peak levels right now and unfortunately have nearly decimated the beets so this may be the only week you see them (funnily enough, they avoid arugula!). On the bright side, it looks like we will have spinach next week and maybe, just maybe, CARROTS!!
Beth, Elise, & Trish
Any Kind of Greens, Recipe #1
Create fritters by wilting the greens in hot water, squeezing them dry, and then mixing the chopped leaves with cheese, eggs, and bread crumbs. Shape into small patties and pan-fry.
Bok Choy & Cheese Enchiladas (submitted by Trish)
1 or 2 large bok choy
3 Tbl water
1 package tortillas
About 1 cup shredded cheddar cheese (more or less, depending on how cheesy you want the dish)
8 oz can tomato sauce
2 Tbl water
3 Tbl grated parmesan cheese, divided
½ tsp Italian seasoning or oregano
¼ tsp garlic salt
Preheat oven to 350. Chop bok choy into bite size pieces, discarding stems. Place bok choy and water in large skillet with a lid. Steam over medium heat until leaves turn bright green, about 3 min. Remove from heat. Divide bok choy evenly among the tortillas, placing in the center. Reserve ½ cup cheddar cheese for garnish. Spoon 2-3 Tbl of cheddar cheese over each tortilla. Fold in one side and roll up each tortilla burrito style. Place seam side down in greased 9x13 baking dish. Combine all sauce ingredients except 1 Tbl parmesan in a small bowl. Pour sauce over enchiladas. Sprinkle reserved ½ cup cheddar cheese and 1 Tbl parmesan over enchiladas. Bake 30 minutes or until heated through.
Sweet Peppers, Bagna Cauda Style (from “Contorni” by Susan Simon)
Corn oil (if oven roasting)
2 Tbl unsalted butter
2 Tbl olive oil
4 cloves garlic, thinly sliced
1 or 2 salt-packed anchovies, rinsed, filleted, and coarsely chopped (or 3 oil-packed anchovies)
Roast the peppers over a gas flame until completely charred. Alternatively, preheat oven to 450. Cut the peppers in half lengthwise, coat with a bit of corn oil, place skin side down on a baking sheet and roast until charred, about 20 minutes.
Put the roasted peppers in a bowl and seal with plastic wrap. When cool enough to handle (about 30 minutes), peel the skin from the peppers, then remove the stems, seeds and membranes. Cut lengthwise into ½ inch wide strips.
To serve, place the peppers in a shallow serving bowl. In a saucepan over low heat, melt the butter in the olive oil. Add the garlic and anchovies and cook until the garlic is soft but not golden and the anchovies have melted, about 7-10 minutes. Pour over the peppers and serve immediately.
List of Pick Up Sites
Elysian Fields Farm, 5925 Oakley Rd., Cedar Grove; times 1:30-7:00
Durham, 1715 W. Cornwallis; times 2:00-7:00
Durham, 915 Hale St.; times 2:30-7:00
Chapel Hill, 1616 Old Oxford Rd.; times 3:00-7:00
Carrboro, 100 Melba Circle (entrance is off Lorraine St.); times 3:30-7:00
Bok Choy (1 head)
Bok Choy (2 heads)