Thank you! again to all those that joined us for the CSA Social last Sunday. We had such a really good time. We loved the chance for many of you who have been eating these vegetables all season to walk around and see the fall crops growing. Plus it was just plain fun to share food and drink and stories and have the kids get elbow deep in paint and glue and lavender leaves.
If you weren’t able to be here but want to see the farm, please know that you are always welcome to stop by. Our self-serve farmstand remains open every day, and we’ll keep baking bread each Wednesday, Thursday, and Saturday through the end of November. (Through the winter we will be baking on Thursdays and Saturdays.) Shown below are our Seed, Raisin, and Sunny Greens loaves (in that order). These are standards through the winter, and we also have a couple of new recipes that we are working on. We have a 100% Whole Grain loaf to offer for the first time this weekend! Market Share CSA members: You can order a loaf today!
We’ll keep posting on Facebook & Instagram what vegetables are available in our farmstand.
It’s becoming the season of roots and leaves (radish/turnip/carrot/beet, kale/chard/collard/bok choy/cabbage, etc.) so we spend a lot of time with rubber bands stacked on our fingers, ready to bunch vegetables.
(The healthy round of) Broccoli is coming in now, followed by Kohlrabi soon. These are what make it tolerable to soon say goodbye to tomatoes, peppers, and eggplants until next summer.
This weekend’s Farm Share will most likely include:
Salad or Lettuce, Kale (Toscano/Lacinato variety…also called Dinosaur Kale…it is very dark green and slightly bumpy), Cabbage, Peppers, Radishes, Tomatoes, Bok Choy, and Broccoli
This is for our Farm Share CSA members who pick up:
~ on Saturday @ the Farmers Market @ St. Stephen’s
~ on Saturday @ the Brandermill Green Market
~ on Monday @ Summer Lake
Recipe Suggestions…also cataloged on our Recipe Page and Pinterest Page
The first three recipes were standouts at the CSA Social: (Dan’s Mom wins the award for making the majority of the requested recipes!)
Cabbage: Fried Cabbage with Bacon, Garlic, and Caraway
Radishes: Dan’s Mom’s Famous Radish Dip: 2 bunches of radishes, 1 8 oz. package of cream cheese softened, 1/2 of a medium red onion, 1 tsp. dried dill, 2 cloves of garlic, 1 tsp. lemon juice, 2 Tbsp. mayo. Put the radishes, onion, and garlic in the food processor and processes until finely chopped. Transfer to a bowl and mix in the cream cheese, and rest of ingredients. Refrigerate until ready to use.
Kale: Creamy Kale Dip – follow this recipe, plus add a little nutmeg and some cheddar to make it taste just like CSA member Melissa’s, served at the CSA Social.
Bok Choy: One CSA Member told us this trick for enjoying fresh vegetables for dinner, like Bok Choy, and also navigating a busy schedule (such as multiple sports practices, meetings, etc., in the late afternoon/evening hours): “Purchase frozen organic wontons and make a simple broth (you can use organic broth cubes), simmer bok choy in the broth until your desired texture (we like softened but still with some crunch), and add the wontons according to their directions.” We think this is great! No need for homemade wontons for a busy family, Bok choy can be chopped and washed while the broth is heating up, and everyone wins.
Turnips: See Real Simple magazine’s 5 Super Simple Turnip recipe suggestions. No ingredients lists, no drawn out instructions. Peel, cook, combine with something delicious like bacon, cream & leeks, ginger & honey, etc.
Pea Shoots & Radishes – Mix with Olive Oil & Salt, then serve on top of Crostini with Ricotta. See recipe here.
This week’s harvest also includes:
Arugula, Bok Choy, Broccoli, Chard, Cilantro, Collards, Eggplant, Hearty Greens Mix, Kale, Microgreens, Okra, Parsley, Pea Shoots, Jalapeno Peppers, Shishito Peppers, Salad Mix…and our Organic Hearth Baked Bread (Whole Wheat, Sunny Greens, Seed, & Raisin loaves for this weekend)
2016 Market Share CSA Members: Reserve your selection online to pick up Saturday, October 22nd at our farm, at the Brandermill Green Market, or at the Farmers Market @ St. Stephens.
** Everything remaining after pre-orders will be available for purchase at the Brandermill Green Market and the Farmers Market @ St. Stephens.
** From Friday noon until Monday midnight, our goods are available for purchase via Fall Line Farms and Local Roots Food Co-op — the two online farmers’ markets for our area.