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CSA & (indoor!) Market for 11.26.2016

This is the last Saturday/Monday pick up for Farm Share this season.
Thank you so much for enjoying our vegetables this year! Please sign up to join our CSA again for 2017. Sign up is limited to returning members until Dec 1, at which point we open up to our waiting list. (No need to make your first payment until after the new year…we just want to know that you’re joining our membership again for 2017.) 

This weekend’s Farm Share will most likely include:
Salad Mix, Carrots, Scallions, Miniature Sweet Peppers, Napa Cabbage, Korean Radish, Jalapenos (optional), and Hot Pepper Sauce!

This is for our Farm Share CSA members who pick up:
~ on Saturday @ the Farmers Market @ St. Stephen’s
~ on Saturday @ Good Health Herbs
~ on Monday @ Summer Lake

Korean Radish & Hot Pepper Sauce?? 
Hot Pepper Sauce is our end of Farm Share gift to you all. Use as a glaze on meat or tofu/other vegetarian protein, or stir into cream cheese for a cracker/crostini/toast topping. We made this from a combination of our sweet pepper and jalapenos. It’s a combination of sweet and spicy.
Korean Radish is a delicious and odd item in your Farm Share this Thanksgiving week. Have fun with having something different during a time of traditional foods! One traditional Korean way to enjoy this radish is to make Radish Salad, which is a combination of matchsticks of this radish plus vinegar, hot pepper flakes, sugar, scallions, garlic, sesame seeds. OR – make Radish Pancakes (savory…similar to latkes), Sweet & Sour Radish Salad, Korean Radish Soup, or Pickled Radishes. If you’re familiar with Daikon radishes, they are treated the same. You can also include this Radish in any root vegetable dish. It can be roasted, eaten raw as part of a vegetable tray, etc.
korean-tai-bok-radish
Miniature Sweet Peppers are wonderful as part of any salad or vegetable tray, and also great stuffed with cheese and baked: Slice in half lengthwise, fill with cream cheese/goat cheese/your soft cheese of preference, and bake on a tray in the oven until desired tenderness. You can also sprinkle bread crumbs on top of them before baking.
Jalapenos are standard in our holiday-season pepper jelly and pepper sauce, and if you eat bacon, we strongly suggest you try jalapenos stuffed with cream cheese, wrapped with bacon, and baked. Here’s the Bacon-Wrapped Jalapeno recipe.

See these also cataloged on our Recipe Page and Pinterest Page   

This week’s harvest includes:
Bok Choy, Carrots, Napa Cabbage (small ones), Collards, Kale (Curly), Jalapeno Peppers, Kohlrabi, Green Carmen Peppers, Microgreens, 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, November 26th at our farm, at Good Health Herbs, or at the Farmers Market @ St. Stephens. Due to the holiday, ordering stays open until 2:00 today, Friday afternoon.

** Everything remaining after pre-orders will be available for purchase at the Farmers Market @ St. Stephens – Now Indoors through March!
** From Friday noon until Monday midnight – YEAR ‘ROUND! – our goods are available for purchase via Fall Line Farms and Local Roots Food Co-op — the two online farmers’ markets for our area.
** Farm Stand: Starting in December, our stand will be stocked and open only on Thursdays & Fridays, harvest allowing. Check Facebook or Instagram for updates about what we have available.
** Bread: Starting in December, we will be baking bread on Thursdays (for Fall Line/Local Roots and our self-serve stand) and Saturdays (for the farmers market).

Remember to sign up for our 2017 CSA!

Enjoy ~
Janet, Dan, & the whole Broadfork crew
Want to follow along during the week, including Farm Stand updates? Visit us on Facebook or Instagram

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