September 3, 2014, Week 19

What’s Going on at the Farm?
                  Hello!  We went from a smattering of greens last week, to full on greens this week.  I find myself craving them after a green starved summer, and when I eat them almost feel the nutrients going down ;)  Get your sauté pans ready, and eat your greens!
                  Only one more delivery after today remains for the spring/summer CSA.  Please remember to return any wax boxes you have been accidentally collecting to your pick up site.  We hope to be sending our annual end of season survey out shortly after next week’s pick up so keep an eye out for it.  We will also be in touch sometime early November when we start signing folks up for next season.
                  While things seem to be drying out after some heavy August rains, we find ourselves still catching up on a few things that got away from us while it was so wet.  First off, the mowing!  Once it starts raining it never ends.  We have driveways around our fields that are grass, and of course aside from the 5 acres we grow on, the remaining 40 acres of farm property is about 60% grass.  Lots of grass…..Also it is time to take down trellising, pull up ground over and irrigation and plant cover crops for the winter.  Lots to keep us busy and we are glad to have a short break between the spring/summer CSA and the Fall CSA. 
                  That is all for now, we hope you are enjoying everything so far this year.  Please let us know if you have any thoughts, concerns or feedback, we love to hear from you.
All the best,
Elise, Beth, Trish and Shelly

Recipes and Veggie Information!

Grey Kabocha Squash Soup with Kaffir Lime and Ginger
Makes 10 cups

1, 3-pound Grey Kabocha squash (or other hard winter squash), peeled, seeded (keep the seeds), and cut into one-inch pieces
1 medium onion, peeled and diced
3 jalapeño peppers, diced
2-inch chunk of fresh ginger, peeled and grated
4 cloves garlic, minced
2 tablespoons canola or other vegetable oil
1 kaffir lime, zested and then juiced (save the juice)
32 ounces of chicken stock or broth
1 tablespoon fish sauce
2 tablespoons spiced vinegar (available at Asian markets)
salt to taste

1. Heat oil in a large pot and add onions. Saute until translucent, then add garlic, ginger, and jalapeños. Saute another couple of minutes.
2. Add squash chunks, half the kaffir lime zest, stock, fish sauce, and vinegar. Bring to a boil.
3. Reduce heat, cover the pot, and simmer for an hour.
4. Remove from heat. Puree in the pot with a stick blender or carefully transfer to a blender to puree. Add the rest of the kaffir lime zest and all the lime juice. Add salt to taste.

Serve!

P.S. I always save the seeds from winter squash to toast. Just put them in a colander and rinse/pull the fibers off, dry the seeds, toss with oil and salt, then roast at 300 for about 15 minutes. (Check on them frequently; they can burn in a heartbeat)

 

Sauteed Beet Greens
2 pounds beet greens
2 cloves garlic
3 tablespoons olive oil

Slice the garlic thinly. Place the garlic and oil in a cold skillet. Bring up the heat slowly and slightly brown the garlic. Remove the garlic and add the greens to the skillet. Cover with lid if possible and cook until wilted, about 3 to 5 minutes.

What's in the box?

Regular Share
Crop Amount  
 

Tomatoes 2 lb.
Tatsoi ½ lb.
Baby Beet Greens ½ lb.
Potatoes 2 lb.
Garlic 1 head

Full Share
Crop Amount  
 

Grey Kabocha Winter Squash 3 lb.
Tomatoes 2 lb.
Sweet Italian Peppers 1 lb.
Baby Kale 1 lb.
Baby Beet Greens 1 lb.