This Wednesday’s Farm Share will most likely include:
Arugula, Cabbage (traditional round variety), Hearty Greens Mix, Kale, Radishes, Salad Greens/Lettuce, Scallions, and Turnips
(And…Church Hill members get watermelon radishes this week since they did not receive them last week.)
Recipe Suggestions: see these and others cataloged on our Recipe Page
We think of ourselves as a humble bunch, but we really want to tell you what amazing produce you are getting this week: Yesterday we had the pleasure of participating in the Farmer Cook Off at Fire Flour & Fork (a celebration in Richmond for the “food curious”). It was a delight to get to spend time with some of our favorite fellow farmers while preparing meals from our respective vegetable harvests. For our cook-off entry, we made a meal that is a typical fall meal in our home – peasant food, we call it. Simple. Flavorful. Hearty. Nutritious. Filling. We are thrilled that the judges enjoyed it so much that they declared us the cook-off winners! Now you get to receive most of the vegetable ingredients in your Farm Share box this week! For the amazing shareholders that pick up at our farm, you can get a few of the other ingredients we used (microgreens, tomato chutney, our bread) as they are available for sale in our Farm Stand. So, you too can prepare an award winning meal. Here’s what we made:
– Turnips: Diced, then simmered in broth, and topped with our Tomato Chutney, then our microgreens. No peeling the turnips. Simmer them until they are as tender as you prefer. We know you have been getting turnips most weeks lately, because our other root crops have had significant failures. We are sorry for the failures, but we know our turnips are very delicious and versatile. Try this simple recipe for any meal of the day.
– Hearty Greens with Lemon Garlic Vinaigrette: Thinly slice our Hearty Greens and put in a bowl. Zest a lemon over top. Mince garlic and put on top of the greens. Drizzle olive oil and honey and lemon juice on top. Sprinkle salt. Massage it all with your hands to work in the flavors. Add more salt if desired. We added slivered almonds yesterday. You can also add dried fruit. Easy peasy. The judges called this salad “perfect.” And – our 8 year old child made it almost entirely by herself during the cook off. We adults simply zested the lemon and poured the liquids. Seriously. This dish also works perfectly with kale.
– Radishes, Pickled: The gorgeous pink disks on top of the salad are our quick-pickled radishes. We can hardly keep our fridge stocked with them because our kids eat them up so quickly. Pictured are our watermelon radishes, but we also pickle our standard red, round ones. In a mason jar, combine 1/2 cup of white vinegar, 1/4 cup of sugar (we use organic turbinado), and 1 teaspoon of salt. Stir, shake, whisk etc, to dissolve. Thinly slice radishes and add to the jar. Ideally let sit for 30 minutes before serving but you can also serve them for a few days after making them. Eat on top of salads, eggs, sandwiches, or just straight from the jar. We will next be experimenting with using honey instead of sugar.
– Scallions, scrambled with eggs, butter, and salt, and also our Bread, sliced and toasted on a cast iron with butter and garlic. The judges called our meal “harmonious” and asked when they could come over for dinner. We said anytime. But if our house gets too crowded, we’ll send them on over to the homes of our CSA members, since you have the same ingredients to work with!
This week you also get:
– Arugula: Our friends at Shalom Farm contested right beside us and prepared Arugula with Sweet Potato, Goat Cheese, and Candied Pecans as an amazing salad. Give that a try and you may decide they should have been the winners. 🙂
– Cabbage: When it’s chilly outside, we mostly saute up our cabbage with protein, fat (butter, oil, lard…your choice), and spices. When it’s warm outside, we slice our cabbage very thin and mix with mayonnaise, yogurt, lemon juice, salt, rice vinegar, and honey. Serve with anything.
– Salad/Lettuce: We suggest a Honey Balsamic dressing or a Blue Cheese dressing.
Now you know how to prepare meals like us award winning farmers. Enjoy!
Available for Market Share CSA members to reserve online:
Arugula, Bok Choy, Broccoli, Cabbage, Chard, Kale, Kohlrabi, Lettuce, Microgreens, Green Bell, Green Carmen, Green Lunchbox, and Jalapeno Peppers, Scallions, Turnips…and our Organic, Naturally Leavened Bread.
2015 Market Share CSA Members: Reserve your selection online to pick up on Wednesday, Nov 4 at our farm, Good Health Herbs (New Location! Pick up hours are from 2:00 – 6:00), or in Church Hill.
Janet, Dan, and the rest of the Broadfork crew
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