Weekly Share November 11th – 17th

Mesclun Salad Mix
Desiree Golden Potatoes
“Aleppo Style” Chile Flake or Hickory King Cornmeal

Well here it is, the last week of our CSA for the 2019 season. It seems to have crept up on us so quickly. These past few weeks have been quite busy, harvesting thousands of lbs of produce to store for our upcoming winter markets, protecting crops that will be in the ground longer, and flipping all our high tunnel beds from summer nightshade crops into winter green crops. We had our final CSA workday today, planting our garlic for the 2020 season. It was truly the best weather we could have asked for and thanks to a hard working group we got it all finished. We are tired and without a day off this week, but we are happy to have accomplished so much. This coming week we will plant our fava beans for this coming spring, our late winter spinach, arugula, sorrel, cress, and claytonia. This time of year we are planting crops for 2-4 months from now and beginning to plan the details for the coming season, from seeds, crop layout, and infrastructural changes. We also begin to discuss any changes we want to make. So although the days are getting shorter and it feels like the time to hibernate, we are actually quite busy getting ready for the future while continuing to harvest and make trips to market. This season has been really great in so many ways and the weather has treated us pretty well. Some crops have thrived and others have failed, mostly due to our lack of management and labor shortage. We feel delighted to have you all supporting our endeavor and we hope you have enjoyed cooking and eating what we grow.
This week’s share includes some of our favorites: cauliflower, parsnips, and either our delicious Aleppo chile flake or cornmeal. Cauliflower is always a treat in our kitchen, simply roasted with some smoked paprika, salt, and olive oil till crispy or made with a simple creamy cheesy sauce and pasta or into a cream soup. There are so many options. We are lucky to have gotten a hard frost this past Friday, as we do not begin harvesting our Parsnips until we get some very cold weather to help sweeten them up. They are great in a gratin, mashed into a puree, or even raw in a salad. We had almost a complete failure with our corn this year, from a lack of management (we were too busy in June to weed or thin and transplant properly) and then an intense drought period in August & September. So we do not have enough for the entire CSA, instead we are offering either our delicious “Aleppo style” chile flake, made from 3 peppers we grow or the cornmeal. Both are specialty product we offer and we hope you enjoy. Check out the recipes below and enjoy the share…..Autumn & Brian

Roasted Root Vegetable Hash

Simplified Cauliflower And Potato Curry “Aloo Gobi”

How To Make Colcannon (Irish Potatoes and Cabbage)

Moroccan Carrot Soup

Roasted Sausage & Cauliflower with Cumin and Turkish Pepper

19 Awesome Parsnip Recipes for Mains, Sides, and More

Posted in weekly share | Comments Off on Weekly Share November 11th – 17th

Weekly Share November 4th – 10th

Seminole Pumpkin
Red Ace or Chioggia Beets
Lusia, Brente Precoce, or Pallo Rossa Radicchio

Broccoli Raab, Spigariello, or Spinach
Butterhead, Oak, or Red Leaf Lettuce
German White Garlic

Radicchio is one of our favorite crops of the year both for growing and eating. These varieties are great for eating raw. They will have some bitterness; but are extremely thin tender leaves with a nice crunch. The beets, dill, fennel and greens can all be paired for wonderful hot or cold dishes. Seminole Pumpkin is one of our favorite winter squashes. This heirloom varietal stores for an extremely long time, up to six months, and are hearty in the field, growing well in our hot humid summers.  They make an excellent classic flavor pumpkin pie; but are also fabulous in savory applications. Check the recipes below and enjoy the share….Autumn & Brian

Roasted Fennel Salad With Apple And Radicchio

Charred Beet Salad (with radicchio & dill)

Spigarello Poised To Replace Kale As Go-To Green Veggie

What is Broccoli Rabe? (And How Should You Cook It?)

Sausage, Fennel, and Broccoli Rabe Sheet Pan Dinner (Use Spigariello as a substitute)

Beetroot Tart With Fennel, Dill And Feta Cheese

Roasted Pumpkin Ravioli With Brown Butter, Sage, And Pine Nuts

Seminole Pumpkin Pie

Posted in weekly share | Comments Off on Weekly Share November 4th – 10th

Weekly Share October 28th – November 3rd

Yu Choy
Lacinato Kale
Winter Radishes
Green Bell or Shishito Peppers
Jalapeno & Green Thai Chilies
Mesclun Salad Mix

Fall is moving along quickly now and we are getting ready for the colder weather to set in. Since we grow so many crops for winter, this means thinking about crop protection from cold and wind as well as from deer and other varmints. Over the past two weeks we have seen the deer pressure increasing exponentially.  Although it suddenly feels very wet and cool, the elongated drought and hot weather throughout September meant a lack of growth in the woods and pasture. Even though everything is turning green now, the shortening day length and cool temperatures mean we will have little growth for forage for all the woodland creatures until early spring. Instead they move onto our land and look for easy buffet treats. November is when we begin large harvests of storage crops that are ready to be harvested and covering of other crops for protection and to increase warmth and in turn growth. We hate covering crops, for a number of reasons, but mainly because it means moving a lot of heavy bags filled with soil. It’s a labor intensive process of setting wire hoops into the ground, hauling bags, rolling out row cover and if we are being diligent uncovering frequently to provide ventilation and help dry out the beds a bit. Our heavy clay soil keeps in the moisture and with a warm covered environment can cause mold and other fungal growth. We have stages of crops we cover to match the increasing cold and level of varmint attraction, beginning with delicate and cold sensitive greens. Early crops to cover are yu choy, bok choy, cut greens, herbs, lettuce, mustards, swiss chard, and broccoli raab, as the greens can be damaged from first frosts. We also cover radicchio and chicories as they are the deer’s preferred crop to eat and try to get fennel harvested and stored as a solid frost can damage layers of the larger mature bulbs. Later crops to cover, once we get into the mid-twenties are collard greens, kale, cauliflower, broccoli, romanesco, scallions, beets, turnips, and winter radishes to minimize green damage, so they will continue growing. Certain crops can stay uncovered until we get to temperatures in the teens, as long as they are not being eaten, like spinach, parsnips, carrots, sorrel and claytonia.
This is the final Asian inspired share and hence the last of the peppers and chilies. We have added a lot of recipes below to use the peppers, chilies, and radishes so you should not be at a loss. Our go to quick recipe for the winter radishes is to grate, salt, dress with a little sesame oil, rice vinegar, pinch of sugar, scallion, and herb of choice and add to a bed of greens for a great salad. Check out the preserved yu choy dish, it looks wonderful….Enjoy the share, Autumn and Brian

Beef and Radish Soup

Oven-Baked Beef Meatballs (kale & radish)

Hot Chile Condiment

Steamed Choy Sum with Sweet Shallot Vinaigrette

Preserved Yu Choy Green Dip (Nam Phrik Nam Phak)

Philippine Sour Shrimp Stew (Sinigang na Hipon) (radish & yu choy)

Radish Scallion Pancakes

Radishes with Burrata

Sri Lanka: Rabu Curry (White Radish Curry)

Posted in weekly share | Comments Off on Weekly Share October 28th – November 3rd

Weekly Share October 21st – 27th

Collard Greens
Cushaw Winter Squash
Purple Top or Hakurei Turnips
Seyrek, Poblano, or Peruvian Aji Peppers
Red Creole Onion
Okra or Eggplant
Green Tomatoes
Bibb Lettuce

This week in the share you will get Cushaw squash; which makes the best squash pie I have ever made or eaten (recipe included below) and is fabulous stewed and used for soup. The varieties we grow are an orange cushaw and Jonathon white cushaw. Just like the more popular green cushaw, these squash have a buttery flavor and somewhat textured, stringy meat. The neck of the squash is all meat, whereas the bowl is mostly seeds with a thin layer of meat. The cushaw can grow really large, over 30” long with a bowl over 12” in diameter. Many share members will receive a half cushaw; which we recommend you process within a week. This can mean stewing or steaming big pieces and then freezing for later use in pies or soup. Do not feel overwhelmed to use it all right away. 

Chickpea and Eggplant Salad

Grilled Eggplant and Greens with Spiced Yogurt

Spicy Sauteed Okra with Collard and Turnip Greens

Carolina Chicken And Collard Green Stew

Thakali Masiyal (Green Tomato and Lentil Stew)

Green Tomato and Red Onion Relish

Pan-Roasted Turnips

Spiced Collard Greens with Bacon and Eggs

Stewed Cushaw and Yummy Deliciousness Cushaw Coffee Cake

Rich Squash PieThe Fannie Farmer Cookbook
Basic Pastry Dough for a 9” pie shell
1 cup pureed cooked winter squash
1 cup heavy cream
1 cup sugar
3 eggs, slightly beaten
3 Tbls brandy
1 tsp cinnamon
1 tsp nutmeg
½ tsp powdered ginger
½ tsp salt
¼ tsp mace
Preheat the oven to 425. Line a 9” pie pan with pastry dough. Combine the remaining ingredients in a large bowl and beat until smooth and well blended. Pour into the lined pie pan. Bake for 10 minutes, then reduce the heat to 300 and bake for 45-60 minutes more or until the filling is firm.

Posted in weekly share | Comments Off on Weekly Share October 21st – 27th

Weekly Share October 14th – 20th

Costa Bianca Swiss Chard
Orazio Fennel
Mesclun Salad Mix
Goldrush Russet Potatoes
Cubanelle & Sweet Peppers

Fall seems like its finally settling in and before we know it we will see some colder weather, even frost. The change in temperatures has been a huge relieve, the heat was really getting to us and making irrigation barely effective. As you all know it is still dry as can be here and we hope for even a sprinkle, fingers crossed for tonight; but the reality is 1/3” of rain will barely help saturate the ground. The drought conditions can be seen all over the farm and even in our woods. The ground is brown and bare in spots and trees look haggard. We are able to irrigate our crops luckily but the down side is that this increases varmint and bug pressure, as our hydrated crops are in high demand. If you have never seen our farm, our crop fields are dotted throughout a 10-acre area that is surrounded by woods outside our fence line. This fall we have seen an immense amount of groundhog pressure. Groundhogs do not like to stray far from their dens; but with nothing available they will search out what they must. They have been an issue on our farm for years; but the damage incurred this year is unlike ever before. This is due to a combination of the severe dry and hot conditions with the fact that we have been understaffed and therefore have not covered all of our crop areas with row cover. Groundhogs will search under the row cover; but its not their preference, so it can allow the crops to out grow the damage for a time. The point of all of this is that we have seen severe damage in our kohlrabi, cabbage, and broccoli plantings. Its safe to say you will not receive any of these in the share and we may not have a crop at all. Every year we have some thriving crops and some failures. Although we are saddened by the missing crops; especially for our winter sales, as these are great storable options. This has become somewhat of a reality of farming with increased extreme weather swings.
You will also notice a lack of carrots this fall, as our other extreme pest has been worm (especially cutworm) pressure. They attack the newly germinated seedlings under the soil prior to emergence and so we have very little coarse of action other than turning in the entire crop or keeping a low yielding area. Carrots take 2-3 weeks to emerge especially in hot conditions and in August and early September restarting a carrot crop three weeks later can mean a 4-6 week later first harvest date. So we do have some fall outdoor carrots; but they are slim in volume and arriving very late. Perhaps towards the end of the CSA season you will get a little glimpse.
Enough of all the gloomy news as we have some of the best fall crops we have ever grown of radicchio, fennel, herbs, beets, salad mix, and even some early spinach coming in. Our bunching greens while inundated with aphids and moth worms, are super healthy and coming in very strong. We will have some beautiful turnips and winter radishes as well. Every year is just a different set of challenges. Keeps us thinking. Lots of recipes below, enjoy the share……Autumn and Brian

Tomato Fennel Salad

Sicilian Chickpea And Escarole Soup

Escarole And White Bean Salad With Fennel And Gruyere Cheese

Steamed fish in parchment with chard, baby fennel and lemon dill sauce

Baked Orzo With Swiss Chard And Feta With Tomato And Dill

Poached Eggs with Cubanelle Pepper Puree

Potato Hash With Peppers And Onions

Posted in weekly share | Comments Off on Weekly Share October 14th – 20th

Weekly Share October 7th – 13th

Bok Choy
Napa Cabbage
Daikon Radish
Red & Green Mustards
Asian Eggplant or Shishito Peppers
Aji Dulce & Habanada Chilies (No Heat)
Serrano & Green Thai Chilies

Shishito peppers tempura

Napa Cabbage Rolls

Saigon Chicken Salad

Lemongrass Curry with Shrimp

Chowing Down on Bok Choy! 10 Ways to Love This Asian Green

Thai Style Coconut Soup (Tom Kha)

Asian Chicken Soup with Greens 
For the broth:
1 whole chicken
1 head garlic, peeled and smashed
2-3 scallions, cut into large pieces
½ bunch cilantro, leaves, stems and roots, washed
2 inches ginger root, cut into thick slices
1 Tbsp salt & pepper to taste
For the soup:
4 oz. cellophane rice noodles or egg noodles
½ lb greens (bok choy, mustard greens, pea shoots, spinach)
1 Tbsp soy sauce
1 Tbsp sweet rice cooking wine or mirin
1 Tbsp chopped cilantro, for garnish
Rinse the chicken thoroughly, remove giblet bag and place in a large pot with cold water to cover by 2 inches (around 2 ½ quarts of water).  Add garlic, cilantro, scallions, ginger, salt & pepper.  Bring to a boil and simmer very gently for 1 ½ hours, or until the meat falls off the bone.  Remove chicken carefully to a colander and allow it to cool.  Strain the stock and skim the fat that rises to the surface.  (If you make the stock in advance, refrigerate it overnight and remove the congealed fat the next day.  You can also use a special device for separating fat that looks like a big measuring cup with a spout that pours from the bottom).  When the chicken is cool enough to handle, pull off all the meat and shred it with your fingers.  Use a nice handful of the meat for the soup and save the rest for another use (Vietnamese chicken salad, perhaps?).
Meanwhile soak the rice noodles in warm tap water for 15-20 minutes, drain and set aside. If using egg noodles, cook them in boiling water until al dente, drain, rinse with cold water, and set aside.  Wash greens and cut into fairly large pieces.  Bring the stock to a boil and season with the soy sauce and wine.  Taste and adjust salt if necessary.  Add greens and chicken and cook for 2 minutes. Place a handful of noodles in each soup bowl.  Pour soup over noodles and serve garnished with chopped cilantro.
Variations: This soup can easily be made into wonton soup.  Get some wonton wrappers from the store (usually sold next to the tofu).  For the filling mix together ½ lb ground pork, 2 finely chopped scallions, 1 tsp sesame oil, 1 tsp rice wine, salt & pepper.  Follow directions on the package to fill them.  Boil with the greens in the hot stock until they float.
You can save yourself the trouble of dealing with a whole chicken by using ready-made broth and boneless chicken.

Posted in weekly share | Comments Off on Weekly Share October 7th – 13th

Weekly Share September 30th – October 6th

New Red Fire Lettuce & Frisee or Mesclun Salad Mix
Lacinato Kale or Young Broccoli Rabe
Yu Choy or Red Round Radish
Romano Green Bean
Nicola Potatoes
Highlander Onions
Anaheim & Poblano Peppers
Cuban Hat & Lemon Drop Chiles

Charred Yu Choy Recipe

Broccoli Rabe with Bulgur and Walnuts

Frisee Salad with Blue Cheese, Bacon and Hazelnuts

Papas Con Rajas (Sauteed Potatoes and Chiles)

Homemade Green Chorizo Tacos with Kale & Potatoes

Italian Style Fried Potatoes with Flat Romano Beans and Tomato Paste

Chris Cosentino’s Bean & Radish Salad

Lemon Drop Hot Sauce Recipe

Posted in weekly share | Comments Off on Weekly Share September 30th – October 6th

Weekly Share September 23rd – 29th

Spicy Salad Mix or Lettuce Heads
Broadleaf Kale or Collard Greens
Scarlett Queen Turnips
Mild Green Peppers
Verona Tomatoes
Dancer Eggplant
Paprika Peppers
Genovese Basil
German Red Garlic

As we step into fall, we are still getting a lot of warm weather (although the last few days were a welcome respite) which brings with it lots of growth with our greens and continual fruiting of our late summer tomatoes, eggplant, and peppers. It would be nice to get a little rain though. Our surrounding vegetation shows a true lack of moisture and our irrigated crops are attracting lots of pests; rabbits and groundhogs being the biggest culprits.  While we have had some true damage to our fall stands, many things are doing great, such as the radicchio patch, cauliflower, greens and beets. This week we are including fresh Leutschauer paprika peppers. We grow these peppers to dry and make into a paprika powder or to add to our “Aleppo style “chile flake; but they are delicious used fresh. Thinly slice them and add to garlic and olive oil as a base for a tomato sauce or any sautéed dish. They are quite spicy; but it is a warm, dried fruit spice. The scarlet queen turnips can be used fresh or cooked. They are more dense and crunchy than the hakurei style; but still very tender and with some sweetness. This will be the last of our basil, as our hoophouse succession is showing signs of downy mildew, the disease that brings it to an end each year. Although we will miss it, we are happy to end the hours of harvest each week that span a three – four months through the summer. Check out the recipes and enjoy the share…..Autumn & Brian

Greens Hash With Turnips & Basil

Mediterranean Eggplant with Cubanelle Chermoula and Apricot

Oven-Roasted Tomatoes

Shaved Turnip Salad With Arugula and Prosciutto

Basil Pesto

Roasted Eggplant and Crispy Kale with Yogurt

Posted in weekly share | Comments Off on Weekly Share September 23rd – 29th

Weekly Share September 16th – 22nd

Romano Green Beans
Lettuce (Bibb, Crisp, & Panisse Oakleaf)

Japanese Red Mustard or Broadleaf Kale
San Fan or Black Summer Bok Choy
Thai and Asian Long Eggplant
Jalapeno & Thai Khmer Chiles
Sweet Red or Shishito Peppers
Red Creole Onion
Thai Basil

This is going to be the last of the Thai Basil for the season, so enjoy. We are listing a lot of different versions of stir-fries including this week’s veggies using thai basil, chiles, and onion. Please enjoy the share……Autumn & Brian 

Eggplant with Thai Basil
1 lb eggplant, cut into ½-inch slices
4-5 cloves garlic
1-2 medium sized fresh red or green chilies (or sweet bell pepper for the meek)
1 Tbsp light soy sauce or tamari
2 Tbsp dark soy sauce
2 Tbsp palm sugar or dark brown sugar
1 bunch Thai basil
Slice the eggplant into ½ inch rounds and fry them over medium high in a wide skillet with ¼ inch of canola or other frying oil. When things get going, the eggplant slices will absorb the oil and you will gradually see it penetrate through to the top.  Make sure that they don’t get too brown on the bottom before this happens.  If the eggplant slices absorb all the oil and still don’t look wet, you must add more—but don’t worry, because they will release much of it as they cook.  When they look like they have absorbed enough oil and they start to get nice and brown on the bottom, flip them over and brown them on the other side.  If the pan is dry at this point, don’t add more oil because the slices have absorbed enough to fry themselves.  When they’re done, drain the slices on paper towels
Meanwhile, cut the garlic into slices and the chilies into diagonal rings.  When the eggplant is ready, remove it and add 2 Tbsp of fresh oil to the pan, add the garlic and half the chilies, and stir-fry until the garlic is golden.  Add the soy sauces and sugar, stir for about 30 seconds until the sugar starts to bubble, and return the eggplant to the pan.  Add torn basil leaves, stir and serve, garnished with the rest of the chilies (if you dare!)

Thai Red Curry Eggplant and Mustard Greens

Stir-Fried Rainbow Peppers, Eggplant and Tofu

Bok Choy Noodle Stir Fry

Spicy Eggplant and Green Bean Curry

Thai pork, basil and green bean stir fry

Posted in weekly share | Comments Off on Weekly Share September 16th – 22nd

Weekly Share September 9th – 15th

Nicola Potatoes
Sweet Italian Peppers
Poblano or Anaheim Peppers
Celebrity & Verona Tomatoes
Highlander Yellow Onions
Clemson Spineless Okra
Spicy Mesclun Salad Mix
Radishes or Turnips

Welcome to our Fall CSA season. We get really excited this time of year, as there is so much diversity of crops.  We are also a little swamped with all the work we have to do with the shortening day-lengths that become very noticeable in September. We had a super productive CSA workday today, which was wonderful. We love sharing the farm and are grateful to have the help getting some physical tasks done that are much more rewarding done as a group. We got our winter squash harvested and setup in our greenhouse to cure for a few weeks, then we will move in into storage. This year the groundhogs did not get to the crop; so we have a pretty good harvest of our delicious Seminole, various Cushaws, and some new trial varieties. We are on the search for the varieties that do the best in our climate, have good flavor, and are not grown by everyone (hence why we do not grow butternut). We also cleared the last crop of cucumbers and squash in our high tunnel as it was dying and we need the space for our winter swiss chard and other greens. Over the next two months all of our tunnel (covered) spaces will be replanted with winter and spring crops. By early November we will have completely new crops and we watch them grow and put out food for many months. The seasons are really beginning to change for us, even while we still are in the middle of production of our hot weather crops. Readying the beds included pulling up landscape fabric, working the beds with a broadfork and wheel hoe, reshaping the bed top with rakes, and fertilizing. It’s great to see a clean space ready for something new.
This week’s share has loads of summer stuff, more sweet and slightly hot peppers with onions, okra, and tomatoes. Plus some fresh greens and quick roots for a raw, crisp, refreshing salad. Enjoy the share…..Autumn and Brian

Kadai Bhindi (Indian style Okra with Bell Peppers)

Roasted Tomato and Red Pepper Sauce

Chiles Rellenos with Corn-and-Okra Succotash

Roasted Fingerling Potato Salad

Posted in weekly share | Comments Off on Weekly Share September 9th – 15th