CSA distribution #25 & newsletter

The next CSA distribution will be Monday November 4 and Thursday November 7. We’re currently very busy preparing for the Fall Harvest Celebration coming up this Saturday, so this will be a minimalist newsletter. After all, the whole point of the event is to get members out here to see experience the farm in person, so why spend time writing about it instead?

THIS WEEK’S PRODUCE


NEW! Escarole
This is a trial crop, one we’re not experienced in either growing or preparing. The heads look a bit like lettuce, though escarole is more closely related to wild chicory, the common roadside plant that has pretty blue flowers that open on summer mornings. As with most types of chicory, escarole has a notable bitterness, so proper preparation may be the key to enjoying it for those of us who are a bit bitter averse (Joanna included). We’re going to try covering the centers for a few days before harvest; this should result in a blanched center with less bitterness. Escarole can be cooked or eaten raw in salads, depending on taste preferences.
NEW! Carrots
Fall carrots are generally sweeter & tastier than spring carrots, and this year’s are no exception. Easiest thing to do is to cut them up into carrot sticks, put them on the table, and wait for them to disappear. We’ll leave the tops on in case you want to make carrot top pesto.
Leeks
Parsnips
Swiss chard

Garlic
We’ve pretty much finished planting garlic, and the good news is that there is some left for eating. We need to do a full inventory, but we think there’s enough for one head per household for this distribution then again for the Thanksgiving share. We feel really good about the quality of the cloves that went in the ground, so we have high hopes for next year.  
Potatoes
Not a huge amount, but a nice addition to a tray of mixed roasted root veggies, or perhaps for a bit of leek & potato soup. These have been in storage since we last distributed potatoes. They’re holding up quite nicely, but they certainly aren’t new-out-of-the-ground potatoes. 
Beets
Mixed varieties, with greens. The long, cylindrical ones are the Cylindra variety. The ones with pink/white concentric rings are Chioggia.
Fall radishes Daikon and/or watermelon radishes. The watermelon radishes especially may be a bit spicy, though the cold nights we’ve had may help with mellowing the flavor. Try them roasted with other root veggies. We also like these diced as a garnish on Mexican food.
Green peppers Last chance guaranteed; these have been in storage, so use or preserve promptly.

HERBS

We’re going to stay with 2 bundles/full share & 1/single share this week. The herbs remaining on the list are relatively hardy, but not absolutely immune to freeze damage. Availability of some varieties may change unexpectedly when/if the temperature plummets again.

BACK! Catnip
Sorrel

Curly parsley
Flat-leaf parsley
Chives
Garlic chives Quantity diminishing due to overall popularity.
Thyme
Oregano
Sage
Mint (harvester’s choice)
Tarragon
Lemon balm

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