This Wednesday’s Farm Share will most likely include:
Salad Mix, Hearty Greens Mix, Arugula, Green Beans, Broccoli, Turnips OR Radishes, Sweet Peppers (@Hallsley & Perk) OR Summer Squash (@ Farm), and Tomatoes.
Also at each pick up location: Optional Shishito Peppers, for those that would like these mild roasting peppers. (They are a favorite of all ages in our family!)
* Our broccoli has really been ravaged by disease. We have never seen this before! We anticipate we’ll have half the harvest that we planned for. This likely means broccoli for not as many weeks as we had planned in the Farm Share.
* Last week’s solid-week-of-rain damaged our tomato plants significantly. We are giving Farm Share members the best of them and as many as we can.
Coming up in the next couple of week….Cabbage (three different types) and Fennel!
Want to purchase bread to pick up with your Farm Share on Wednesday? See our Bread ordering page here. Ordering is open until 7 am on Tuesday. (Feel free to bookmark this link and visit anytime on future Mondays…it opens by 8 am each Monday morning.)
Market Share CSA Members:
Ordering is open until 7 am on Tuesday for…Arugula, Chard, Cilantro, Cabbage, Eggplant, Garlic, Hearty Mix, Kale, Lettuce, Okra, Parsley, Jalapenos, Salad Mix, and our Organic, Naturally Leavened, Hearth-Baked Bread (Seed, Raisin, & Sunny Greens varieties). Reserve your selection online to pick up on Wednesday, Sept 28th.
Recipe Suggestions…also cataloged on our Recipe Page and Pinterest Page
Summer Squash/Zucchini Pizza Planks
Banana Zucchini Overnight Oats
Roasted Broccoli with Parmesan (this is our favorite way to enjoy broccoli but you can also simply steam it, saute it, or enjoy it raw on salad) NOTE Re: OUR BROCCOLI: It really shows the organic nature of our farm, as worms are commonly hiding in the florets. You can a) ignore them, or b) Cut the broccoli and soak in a bowl of salt water for about 5 minutes before using it. Worms will drop out of the florets and sink to the bottom of the bowl. Also, we include some of the broccoli greens with our broccoli heads. You can use them like kale and cook them, or you can put them in your smoothie.
Radishes: Enjoy them raw on salad, or sliced and topped with good butter and a sprinkle of salt. Or make Radish Cream Cheese Dip (we simplify this recipe and use just radishes, cream cheese, and salt) or serve them as Radishes with Creamy Ricotta
Turnips: These are our the vegetable most-often requested by area chefs. Make Garlicky Turnip Puree, which combines them with Potatoes, or you can omit the potatoes.
Hearty Greens Mix: A lot of people call this our “Smoothie Greens Mix.” Accordingly, add it to your smoothies, or slice it ribbon-thin and make a salad like Winter Salad with Ginger Dressing, using our Hearty Greens Mix in place of the kale. We also love these greens in this Salad with Apples, Cranberries, and Pecans. It calls for Goat Cheese but we have also enjoyed it made with Cheddar or Asiago.
Arugula: We think you should eat it on top of Pizza, as called for in Arugula Prosciutto Pizza or White Pizza with Arugula. Arugula also shines in a salad when paired with some sweetness and dairy, like fruit and goat cheese or other comparable combination. Try Pear, Arugula, and Pancetta Salad. (And if you are looking for incredibly delicious pears, try the Asian Pears at the Agriberry booth at both the Brandermill Green Market and St. Stephen’s Farmers’ Market this Saturday.)
Janet, Dan, & the whole Broadfork crew
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