Tuesday, September 22, 2015

2015 CSA Share 17

CSA Share 17

Nights are getting cold, enough to leave black drooping leaves on more warm-loving crops like basil. We've still been enjoying lovely 60-80 degree weather during the day though. This week we have some fall favorites: Apples, beets, and carrots, as well as a welcome surprise, a return of tomatoes! We harvested all the large green tomatoes from our plants in the greenhouse last week before we tore out the sickly plants. The fruit have lasted quite nicely, some even ripening. So this week we get a mix of two seasons, the end of summer and the bounty of fall. Unfortunately, looking through our field, some of our winter squash like butternut and spaghetti squash did not do well this year, so we won't be seeing them until next fall. 

We will also have available:
Carrot bunches-$1.25/bunch
Green beans-$1.25/1 lb bag
Snacking tomatoes-$1.50/1 lb bag
Ground Cherries-$3/1 lb
Free Range Eggs-$3/dozen

Large Share pictured: 2 bunches beets, 2 bunches carrots, 2 slicing cucumbers, 2 lemon cucumbers, 4 bell peppers, 4 snacking peppers, 2 anaheim peppers, 2 hugarian wax peppers, 2 jalapeno peppers, 2 lbs tomatillos, 16 apples, 4 green tomatoes, 2 red tomatoes, 2 lbs green beans, 2 bunches kale, 2 kohlrabi, 2 bunches herbs


New this week we have apples from our orchard. Small Produce shareholders should have enough this week to make an apple pie or just to snack on.

Sour Cream Apple Pie


A spring and fall favorite for some, for others beets can be more of an acquired taste. Roast 'em, fry 'em, grate 'em! There are many recipes for you to try to come to know and enjoy beets. 


Another spring and fall favorite, try these roasted, in soups, raw in salads. There are as many options with carrots as you can imagine!

Green Tomatoes

We picked the largest green tomatoes from our greenhouse tomatoes before we tore them out. They have held up well this week, some of them even turning! So enjoy these pickled or fried!


We picked the largest green tomatoes from our greenhouse tomatoes before we tore them out. They have held up well and some have even turned, so surprise! One last week of tomatoes. 


The word Kohlrabi is German for cabbage turnip, and it can be eaten raw or cooked. We usually eat them raw, just peel off the skin and slice them like an apple and sprinkle with a little salt or dip in your favorite dressing and enjoy! They're also great raw on a salad, or roasted, or baked. They are also popular in Indian food, in dishes like Kohlrabi Curry.

Roasted Kohlrabi

Butter-Braised Kohlrabi 


Try making kale chips, or sautéing them in olive oil, garlic, salt and pepper and a dash of cayenne. Or have a raw a kale salad with shredded beets and carrots. You can't go wrong. 


More tomatillos this week. We enjoy making a salsa verde out of these or for enchilada sauce with chicken or pork. They also go well in a pot of chili or soup! These are easy to preserve for another day, just take out of the paper-lantern like husk, wash and then freeze whole for later. 

Green Beans

Our green bean mix includes purple, yellow and green beans, which will all turn green, except strangely the yellow variety, when cooked. 


This week we have bell peppers, jalapeno, anaheim, sweet snacking peppers, and hugarian wax peppers for everyone. 

Cucumber-Slicer and Lemon

The cucumbers in the greenhouse are beginning to succumb to downy mildew, so enjoy these now, we won't have them much longer! This may be our last week of cucumbers, which is unfortunate because greens will be starting again. We like to eat the lemon cucumbers raw, like an apple, but they can be pickled or used in salad or cucumber salad just like any regular cucumber. 


This week we have lemon basil, citrus mint, and catnip for everyone. 

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