September 2, 2015, Week 20

What’s Growing on?
Hello! We have reached week 20 of the CSA this week, and with that we say goodbye till either the fall CSA begins or next April/May when we start back up once again. We hope you have enjoyed everything! We will be sending out an anonymous survey shortly for you to share your thoughts with us on the season. Of course we always have some challenges each year, like the basil and beans this season, and some great successes, like the tomatoes. For us, the next three weeks or so until the fall CSA begins is a great time to get a lot of work done. Mowing, taking down trellising, preparing fields for winter and spring, planting strawberries, and pulling up irrigation are all on the list. Of course we will be planting and weeding and more for the fall CSA, as well as taking a small vacation, yippie! We thank you all for your continued support as we could not do what we do without it. Look for a renewal email in November if you are interested in reserving your spot for next season.

We hope you enjoy everything and as always let us know if you have any feedback, thoughts or concerns.
All the best,
Elise, Beth, Trish, Shelley and Avery

Recipes:

Raw Kale Salad

1 bag of Elysian Fields baby kale
1 thin slice country bread, or 1/4 cup good, homemade bread crumbs
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup finely grated pecorino cheese, plus additional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
freshly squeezed juice of 1 lemon
1/8 teaspoon red pepper flakes
freshly ground black pepper to taste

1. Tear the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
2. If using the bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until the mixture forms coarse crumbs.
3. Using a mortar and pestle or a heavy knife, pound or mince the garlic and 1/4 teaspoon salt into a paste (if using a knife, use the side to smear and smush the garlic once it’s minced). Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well to combine thoroughly (the dressing will be thick and need lots of tossing to coat the leaves). Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Baby Kale

¾ lb.

Refrigerator in a plastic bag to hold in moisture and prevent wilting.

Although this kale is more “teenage” size than baby, it is still super tender and can be eaten raw in a salad or sautéed lightly with olive oil and garlic.

*See recipe below!

 

Baby Chard

½ lb.

Refrigerator in a plastic bag to hold in moisture and prevent wilting.

Tender and sweet this chard can be sautéed with olive oil and garlic for a quick yummy greens dish.

Butternut Squash

1 lb.

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A winter squash with a thick skin, Butternut stores for months and gets sweeter all the while.

Sweet Potatoes

2 lb.

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Sweet potatoes store for months as well, and should not be refrigerated as they prefer warmer temperatures.

Tomatoes

1 lb.

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Remove from paper bag as it encourages ripening.

 

Full Share

Quantity

Storage Info

Notes

Baby Kale

1,.25 lb.

Refrigerator in a plastic bag to hold in moisture and prevent wilting.

Although this kale is more “teenage” size than baby, it is still super tender and can be eaten raw in a salad or sautéed lightly with olive oil and garlic.

*See recipe below!

Baby Chard

½ lb.

Refrigerator in a plastic bag to hold in moisture and prevent wilting.

Tender and sweet this chard can be sautéed with olive oil and garlic for a quick yummy greens dish.

Butternut Squash

2 lb.

Counter

A winter squash with a thick skin, Butternut stores for months and gets sweeter all the while.

Regular Potatoes (Desiree)

3 lb.

Refrigerator, hydrator drawer, no bag, (40-45 degrees is ideal).

A white flesh higher starch potato good for baking and mashing yet all-purpose if you choose to use otherwise.

Sweet Italian Peppers

1 lb.

Refrigerator in a plastic bag to hold in moisture and prevent wilting.

 

Onions

Three

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