Friday, October 17, 2014

2014 CSA Share 18

2014 CSA Share 18


This is our last CSA share for the year for produce and egg shares, we had three frosts the past week that killed off most of the garden. We've had a bountiful year and enjoyed many new crops. Looking back through the shares, we've almost had a new crop in the shares every week! This week we have 3 new crops for everyone, Jack O' Lantern pumpkins, parsnips, and luffa! 


Large Share Pictured: Jac-O-Lantern Pumpkins, Pumpkins pie pumpkins, green onions, kale, green's mix, luffa, eggplant, parsnip, celery, jalapenos, cayenne, parsley, sage, rosemary and thyme.

It's been a rainy and cool but very successful season for us here at The Shire, but all things must come to an end.  Compared to last year, we went 2 extra weeks longer and have had all around larger and more diverse shares this year. We have been very happy with our results and hope you all have been as well.  We certainly had some disappointments, deer repeatedly eating the Swiss Chard, late blight hitting the tomato crop, our fruit trees not setting fruit due to the cold winter and strong storms during blossoming. The cool weather didn't favor melons this year, but was great weather for our greens. Our root crops didn't do that well this year, but as we work to improve the soil--adding compost and organic matter and removing all the rocks--this will improve over the years.  We had great greens for most the year, lots of new fruits and veggies, and better results with our winter squash.  We really enjoyed feeding and sharing recipes with all our CSA members. We'll be sending out an email soon with a questionnaire about your experience this season. 


To our Full Diet Shares, the pigs still need another month or so before they head to the processor. They've been enjoying being raised on pasture and in the woods this year, eating raspberry leaves, red currants, mushrooms, and acorns, but they're not there yet!  


Parsnips


NEW THIS WEEK! This root vegetable is similar to a carrot but they have a sweeter taste, especially when cooked. Parsnips can be eaten raw, but more often are cooked. They can be baked, boiled, pureed, roasted, fried, steamed, mashed, used in stews, soups or casseroles. It's long tuberous root is cream-colored skin, and it used to be used as a sweetener before the arrival of cane sugar in Europe.



Luffa


NEW THIS WEEK!  A special request this year, we grew these from donated seed from one of our CSA Members, and had fairly good success in the greenhouse. These are the same luffa that you use in the bath as a body scrub, I bet you didn't realize it's a vegetable though! Loofahs or luffas are made from the dried fruit from the plant, it is also eaten around the world when its green and mature, often fried or in curry. They may require a little more drying time so leave in a well ventilated sunny area that will allow them to dry all the way out before taking it in for bath time. 



Pumpkins-Jack O'Lantern


NEW THIS WEEK! Jack-o-Lantern pumpkins just in time for Halloween carving! 


Pumpkins-Pumpkin Pie Pumpkins


It's that time of year, time for pumpkin pie! Make your pies from scratch this year by following this recipe.

Pumpkin Pie from scratch



Green's Mix


Lettuces, mizuna, baby kale, tatsoi, arugula, and spinach, what a mix of greens for a delicious salad!


Celery


Celery is used around the world for the crisp leaf stalks, though in Europe it is more common to grow it for its bulb. The leaves are strongly flavored and can be used as a flavoring in soups and stews or as a dried herb. Celery can be stored for up to seven weeks in the fridge. Celery, onions, and bell peppers are considered the holy trinity of Cajun cuisine, or, try celery, onions, and carrots for the base of a great soup! 




Green Onions


More green onions this week, goes well in everything from a salad, an Italian dish, Mexican, or a stir-fry. 




Peppers- Jalapeno, Cayenne


Lots of peppers this week! This week we havlots of jalapenos for more jalapeno poppers, and lots of cayenne.  Tie these up in bunches and hang in a dry area of the house, we use the pantry, and let them dry.  Once they've dried out go ahead and throw in a food processor or use a mortar and pestle to create cayenne powder. or red pepper flakes.

 Jalapeno Poppers

Eggplant


We have a dark purple variety and a white variety, perfect for ratatouille or eggplant Parmesan. Raw eggplant can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. The flesh is smooth and meaty, capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes and making it a great meat substitute for vegan and vegetarian dishes!



Kale


This green became a favorite for us at the farm Farmer Don certainly came to love it.  There are many great ways to enjoy this super food, which is loaded with vitamins.  You can of course eat it raw, or throw it in a juicer.  We really enjoy throwing it in the cast iron with  butter, salt, pepper, and some red pepper flakes and sauteing for a few minutes for a great side to any meal.  It is also a great healthy snack when you bake them into Kale Chips.  

Kale Chips

Fresh Herb Bundle

We've got  bunches of Parsley, Sage, Rosemary and Thyme this week, enjoy!  We finally got to have an herb bundle that matches the Simon and Garfunkel song! 

Can't use it all? Here's a simple How-To on drying your own herbs

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