Hi CSA!
This week on the farm we are seeing some great fall crops come in. My
personal favorite: sweet turnips! I hope you all remember this from
the beginning of the season, they are the baby turnips that pretty
much taste like smooth, radish apples. Can't get enough of em over
here.
We also have baby Asian spinach, also known by its other name, tat
soi. It's really good in salads! You can actually just put dressing on
the greens alone and call that a salad! Alternately, you can braise or
stir fry it lightly, but it's way better raw. I think.
And, we also have radishes for the first time this fall, they are
lovely, crisp spicy additions to salads, stir fries, sandwiches, etc.
Wow good!
Just wanted to say a word about raw: we believe all these vegetables
we grow are REALLY good in their raw form! Plus, many of them have way
more nutrients when they are left uncooked! Most of the veggies we
supply you with can be eaten raw and in fact SHOULD be eaten raw.
Fresh green salads are raw, wilted kale and chard salads are raw, beet
and carrot slaw is raw, tomato and basil bruschetta is raw, fresh
sweet pepper tomato and onion salsa is raw, and snacking on husk
cherries raw is awesome. You can just eat carrots, cucumbers, turnips
and radishes straight from the stem (pack them in kid's lunches) and
many people I know just bite into sweet peppers raw, which is a very
good idea as well. You can even use raw jalapenos to punish your
enemies!
The only things I would not recommend eating raw are eggplant and
zucchini, because they just taste gross raw.
Anyways, hope that gives you some new ideas for eating raw.
In the spirit of diversity, here's a nice recipe for a herb-filled
cooked soup from CSA member Liz Clarke. Thanks Liz! Keep sending those
recipes our way!
Sorrel soup by Liz Clarke
Sweat two potatoes with butter and a bay leaf and a little water until
tender. Add sorrel and wilt. Blend and add water to taste. Salt from
butter was enough but add more at end and finish with cream.mm!!
And on that note, here's what's in your shares this week!
Tomatoes (heirlooms, beefsteaks)
Sweet peppers
Jalapeno peppers
Broccoli
Baby tat soi salad mix
Arugula
Lettuce
Kale (three kinds -- curly, tuscan, red russian)
Rainbow chard
Carrots (some are purple this week!)
Golden and candy cane beets
Hakurei sweet turnips
Radishes
Onions
Cucumbers
Eggplants
Zucchini
Husk cherries
HERBS
Basil
Parsley
Sorrel
Oregano
Thyme
Sorrel
Bunched celery
Sage
Thanks, see you at distribution!
This week on the farm we are seeing some great fall crops come in. My
personal favorite: sweet turnips! I hope you all remember this from
the beginning of the season, they are the baby turnips that pretty
much taste like smooth, radish apples. Can't get enough of em over
here.
We also have baby Asian spinach, also known by its other name, tat
soi. It's really good in salads! You can actually just put dressing on
the greens alone and call that a salad! Alternately, you can braise or
stir fry it lightly, but it's way better raw. I think.
And, we also have radishes for the first time this fall, they are
lovely, crisp spicy additions to salads, stir fries, sandwiches, etc.
Wow good!
Just wanted to say a word about raw: we believe all these vegetables
we grow are REALLY good in their raw form! Plus, many of them have way
more nutrients when they are left uncooked! Most of the veggies we
supply you with can be eaten raw and in fact SHOULD be eaten raw.
Fresh green salads are raw, wilted kale and chard salads are raw, beet
and carrot slaw is raw, tomato and basil bruschetta is raw, fresh
sweet pepper tomato and onion salsa is raw, and snacking on husk
cherries raw is awesome. You can just eat carrots, cucumbers, turnips
and radishes straight from the stem (pack them in kid's lunches) and
many people I know just bite into sweet peppers raw, which is a very
good idea as well. You can even use raw jalapenos to punish your
enemies!
The only things I would not recommend eating raw are eggplant and
zucchini, because they just taste gross raw.
Anyways, hope that gives you some new ideas for eating raw.
In the spirit of diversity, here's a nice recipe for a herb-filled
cooked soup from CSA member Liz Clarke. Thanks Liz! Keep sending those
recipes our way!
Sorrel soup by Liz Clarke
Sweat two potatoes with butter and a bay leaf and a little water until
tender. Add sorrel and wilt. Blend and add water to taste. Salt from
butter was enough but add more at end and finish with cream.mm!!
And on that note, here's what's in your shares this week!
Tomatoes (heirlooms, beefsteaks)
Sweet peppers
Jalapeno peppers
Broccoli
Baby tat soi salad mix
Arugula
Lettuce
Kale (three kinds -- curly, tuscan, red russian)
Rainbow chard
Carrots (some are purple this week!)
Golden and candy cane beets
Hakurei sweet turnips
Radishes
Onions
Cucumbers
Eggplants
Zucchini
Husk cherries
HERBS
Basil
Parsley
Sorrel
Oregano
Thyme
Sorrel
Bunched celery
Sage
Thanks, see you at distribution!
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