And with that, folks, we have a frost:
Warm season crops are officially done. Even the tomatoes we had under cover (in the high tunnel) got bitten by this frost. We have a bit of peppers and tomatoes that we picked over the weekend that will go in this week’s share.
Farm Share Members – This week’s share will likely consist of:
Broccoli, Bok Choy, Sweet Potatoes, Lettuce Mix, Cabbage, Cilantro, Ginger Root, Garlic, something from the nightshade family (pepper, tomato, or eggplant), and one of a variety of roots (carrots, turnips, or beets),
Pictured above is our ginger root, picked this morning. See this link for a nice article from NPR about baby ginger, and see below for tips on how to enjoy it.
Recipe Suggestions: (cataloged on our Recipe Page)
Roots (carrots, turnips, or beets): Roast them! That is the simplest and most enjoyable way to use them this time of year, in our opinion. Roast them with garlic, salt, fat, and protein. OR – Roasted Vegetable Soup is tasty and seasonal.
Ginger: Harvested here in Virginia, ginger only grows to the baby stage – not fully mature with the tough, brown skin. Thus, there is no need to peel our ginger. Slice it thinly and add to any roast, soup, or stir fry for delicious flavor. It also freezes beautifully, and you can slice or grate off of the frozen piece. For the more adventurous, scroll to the bottom of the NPR article for these recipes: Pickled Ginger, Crystallized Ginger, Ginger Syrup, and a drink with Tequila and Ginger (we haven’t tried this recipe!)
Cabbage: We love Fish Tacos with Slaw. We love Slaw with anything, really.
Bok Choy: Our favorite way to prepare is braised in stock (any kind of stock or broth). (Braising is cooking in liquid for a few minutes.) The stems retain this satisfying crunch. Serve alongside or on top of anything! OR – Stir Fried Bok Choy with Ginger and Garlic.
Market Share CSA Members: Choose your selection through our Online Ordering of the following harvest for pick up on Wednesday, Nov 5 (on farm, at Good Health Herbs, or at Central Montessori School in Church Hill):
Our Farm Share Bag (consisting of a farmers’ choice medley of produce, in one easy to order option), Arugula, Asian Greens (Bok Choy), Cabbage (mini napa and traditional), Escarole, Garlic, Hearty Mix, Lettuce heads, Lettuce Mix, Radish (black, white, and watermelon), Salad Mix…plus our Pepper Jelly and Salsa.
Janet, Dan, & the whole Broadfork Crew