Weekly Share June 10th – 16th

Napa Cabbage
Daikon Radish
Candy Spring Onions
Suyo Long Cucumber
Escarole or Bibb Lettuce
Red Gold New Potatoes
Yaya Spring Carrots
Russian Kale

This past week was very productive and we have been so happy to finely get some rain after almost nothing for 4 weeks. We harvested 65% of our garlic crop, the German White variety just before the rain came. This year’s crop looks wonderful and we think it will cure very nicely. We are waiting on the German Red variety as it is maturing 2-3 weeks slower and hopefully this rain will help it gain some size. We also harvested one variety of our storage onions, the Red Creole, and will continue harvesting onions over the next few weeks.  We began digging our earliest variety of potatoes, the Red Gold, this past week and are excited to include them in this week’s share. As we stated when the CSA season began we are very understaffed this year and in April our main tractor broke down for 3 weeks, so we have been in a constant catch up mode since mid-May. We are beginning to see the weeds out grow our hoeing and hand-weeding efforts, this rain will definitely compound this. We are also a bit behind on planting our watermelon, some of the sweet peppers, and latter successions of tomatoes, basil, and cucumbers. But on the bright side the okra, corn, and beans are all in on time and coming along nicely.  In the next few weeks you will see the first basil, cherry tomatoes, and beans coming on in your shares , so Summer is on its way.
This week’s share has the perfect mix for making Kimchi, if that is your thing. If it’s a first time for you, check the recipe below and follow the directions, especially regarding the Korean chile powder and rice flour (check Tan A or New Grand Mart for these ingredients).  This is the first time you are getting Napa (or Chinese) cabbage, which can seem enormous and overwhelming, so we have included many recipes. It stores well for many weeks in your refrigerator’s crisper drawer in a plastic or protective bag wrapped tight. It is a great addition to stir fries, tempera, soup, pickles, or slaw. This is also the first of the cucumber, a often seen crop of the Summer. The variety you will get this week is Suyo Long, a very long, thin, crinkly looking cucumber, with thin skin and small seeds. It is not necessary to peel and does not get bitter.  We love thinly slicing and adding to salads or immersing in vinegar for a quick pickle snack. Check out the recipes below and enjoy the share…..Autumn and Brian

Easy to make Kimchi

Cabbage Fried Rice

Anything Goes Donabe

Yam Khai Dao (Fried egg salad)Pok Pok by Andy Ricker
You must find some thai chiles and celery leaf to make this recipe.

Tricolor Vegetarian Salad with Yuzu Recipe: Daikon, Cucumber & Carrots

Crunchy Thai Salad with Creamy Peanut Dressing

New Potato Tempura Japanese Farm Food by Nancy Singleton Hachisu
½ lb medium-sized potatoes
Best quality rapeseed or peanut oil
½ cup unbleached cake flour
½ cup cold sparkling water1
8 tsp fine white sea salt
3 ice cubes
organic soy sauce for dipping
Cut the potatoes into ½” wedges (measured on the thick side). Drop the potato pieces into a small pot of salted cold water. The potatoes should be covered by about 1”. Bring to a boil over high heat and cook until the centers still have some give but the outsides are soft. Drain and cool.
Line a cookie sheet with a thick layer of newspaper and top with a layer of paper towels. Set next to the stove. Over low heat, warm 4” of oil in a medium-sized heavy, stainless steel saucepan. Whisk the flour with the sparkling water and salt in a medium-sized bowl. Take out two pairs of long cooking chopsticks or tongs. Use one pair to dip in the batter and one pair to remove the tempura from the oil. Increase the heat on the oil to about medium-high; the oil should not be smoking. Test the oil with a drop of batter before starting. It should sizzle and immediately form a small ball as it hits the oil; but should not brown. Adjust the oil temperature as needed.
When the oil is hot, drop the ice cubes into the batter and stir once. Add 5 or 6 pieces of potatoes at a time to the batter. Pick up one piece at a time, let the excess batter drip off, and slip into the hot oil. Roll the tempura pieces gently as the batter turns a pale (slightly) golden color. When all sides are cooked, remove to the prepared cookie sheet. Continue cooking until all pieces have been fried, but (if possible) serve each batch immediately. Dip in fine white sea salt or soy sauce before eating.

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Weekly Share June 3rd – 9th

Summer Squash
Mesclun Salad Mix
Escarole or Bibb Lettuce
Broccoli or Snap Peas


After this past week, we are looking forward to a little break from the heavy heat. Most of our summer crops are planted on black landscape fabric (to hold back weeds and help retain moisture in the soil), making it 10 degrees hotter when managing or planting them. Of course most of this past week included work on the plastic. We finished planting our peppers and the 2nd succession of tomatoes, plus we staked and tied the tomatoes. Our Sungold cherry tomatoes are looking super close, beginning to change color, so we will have them a little early. We began harvesting cucumbers this past week and will harvest the first basil in two weeks. So summer is definitely on its way. The cooler weather over this coming week, will help sustain some of our Spring greens and help latter successions thrive, so its looking to be a pretty abundant June.
This week’s share includes the first summer squash, escarole, and fennel. All crops we love and have been looking forward to.  The escarole can be used raw in salads or cooked. Check out the recipes below and enjoy the share…..Autumn & Brian

Zucchini-and-Fennel Salad With Pecorino and Mint

Frittata With Grated Zucchini, Goat Cheese and Dill

Beet and Escarole Salad with Avocado and Walnuts

Mediterranean Rice-Stuffed Escarole

Roasted Beet, Fennel, and Citrus Salad

Yogurt and Spice Roasted Broccoli

Sheet-Pan Chicken Meatballs and Charred Broccoli

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Weekly Share May 27th – June 2nd

Garlic Scapes
Yu Choy Sum
Mustard Greens
Broccoli or Sugar Snap Peas
Daikon Radish
Bok Choy

We had such a productive week even with all the heat and now we are getting to the late Spring point where every week we add new vegetables to our harvest list and new plantings/ successions of Summer crops are being planted. Anyhow it is the beginning of the summer push where there is a never-ending list of things to get done and it is exciting while simultaneously exhausting. The most difficult part is remaining diligent about early hoeing or cultivation of crops and consistent irrigation, both things help the crops thrive and be healthy and save us time down the road. We are just looking ahead and hoping for a bit of rain; but it looking dry out there.
It is garlic scape time. We have this lovely delicacy for only two or three weeks each year and we look forward to them all spring.  A longish scape will be equivalent to 1-2 cloves of garlic. You can mash them, mince them, or use in bigger pieces for some garlic punch. The scape would eventually become the flower bud on each garlic plant. By pulling them out, more energy is put into growing the bulb, making for larger garlic in the end. The scape on its own is tender with a little crunch and has a superb garlic flavor without a ton of heat. They will store in a plastic bag for at least 3 weeks, but can also be pickled using the brine for a basic dilly bean recipe and they make amazing additions to any pickle plate. Other options for the scapes are making garlic butter (blend the scapes, mix with softened butter and a little salt, then using wax paper make the butter into a log roll, wrap in plastic wrap, freeze, and use as needed.) or garlic scape pesto. Feel free to use them as a substitute for garlic in recipes, just add more volume than recipe requires, as the scapes are definitely more subtle than a clove of garlic.
The share also includes Yu Choy Sum, similar to rapini or broccoli raab, you can use the stem, leaf, and floret/ flowers; but without the peppery spice. This is a sweet crisp green related to bok choy and it takes very little cooking time. It can be boiled, braised, roasted, or sautéed; but do whatever at a high heat and for a very short time. Check out the recipes below for some delicious Asian dishes. Enjoy the share…..Brian and Autumn

Garlic Scapes & Eggs
This recipe is terrific with garlic scapes, the flower bud that forms on certain types of garlic just before the bulb starts to bulge and divide into cloves.
1 cup chopped spring garlic
2 Tbsp olive oil
¼ cup grated Parmesan or Romano cheese
4 eggs
salt & pepper
Saute the garlic in the olive oil for 5 minutes or so, until soft and starting to brown. Add the cheese in an even layer and immediately crack the eggs on top. Fry the eggs over high, sprinkle with salt & pepper, then flip. The bottom should be a slightly charred mass of crispy, salty , garlicky goodness. Cook the yolks easy or hard as desired. Serves two for breakfast with toast and orange juice.

Mustard Greens with Mooli | Daikon Radish with Mustard Greens

Mustard-Glazed Chicken with Arugula and Bok Choy

Bok choy, garlic scapes, ginger set each other off 

Daikon and Daikon Leaf Salad Japanese Farm Food by Nancy Singleton Hachisu
1 medium-small daikon
1 TB Sea Salt
2 small or 1 medium Yuzu (or substitute Meyer Lemon)
2 TB Organic Miso
2 TB Organic Rice Vinegar
4 TB Organic Rapeseed Oil
2 TB Slivered Scallions
Slice the daikon into manageable lengths.  Cut those pieces in half vertically and slice lengthwise into fine slabs.  Lay those slabs flat on the cutting board and slice into fine julienned strands about 1.5 inches long.  Put the julienned daikon into a medium-sized bowl as you go.  Chop a large handful of the most tender leaves medium -fine and add to the julienned daikon.  Sprinkle with the salt and massage in gently.  Let sit for 10 minutes.  Pare off the yellow zest of a yuzu or meyer lemon with a sharp knife, avoiding the white pith.  Stack roughly and slice into fine slivers.  Muddle the miso with the vinegar and whisk in the oil until emulsified.  Squeeze the daikon and daikon leaves in handfuls and drop into a clean bowl.  Toss with the yuzu peel and onion greens.  Give the dressing a quick whisk and fold into the daikon right before serving.  Ratio: miso:rice vinegar:oil – 1:1:2

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.

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Weekly Share May 20th – 26th

Swiss Chard
Radishes or Beets
Red Gold New Potatoes

Mesclun Salad Mix
Red Leaf Lettuce

Today was our Spring CSA workday; but it felt like Summer. Of course all the work we really needed help with included lots of black landscape fabric, moving huge heavy tarps, and work in our tunnels, so the heat was magnified. We are so grateful for the effort made by these 7 lovely CSA members, with no complaint. We do not wish these conditions on anyone working a hefty physical job; but the job has to get done and it definitely did. It is always rewarding to have CSA work-share members come out and get a better sense of what we are doing and share in some of the tasks. Today’s work made our lives a bit more manageable over the coming weeks, so thanks!
This week’s share highlights some tunnel grown new potatoes, planted in early February, so they are harvestable about a month earlier than our field crop. They will be so creamy and delicious, you can eat them for breakfast, or dinner, or as a salad, or fried, it really doesn’t matter. The scallions are absolutely divine right now and the swiss chard in healthy and robust. This is the most blanched and tender frisee hearts we have grown in spring, so use for a delicious Lyonnais salad or use one of the recipes below. Enjoy the share……Autumn & Brian

Frisée Salad with Poached Eggs and Bacon

Roasted Beet Salad With Miso–Sesame Dressing, Pears, And Frisée

Red Potato Salad with Scallions & Radishes

Company Eggs (Swiss Chard)

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Weekly Share May 13th – 19th

Young Garlic
Fava Beans
Bibb Lettuce
Oakleaf Lettuce
Hakurei Salad Turnips
Russian Kale
Dill & Mint

Welcome to the 8th season of Tomten Farm’s CSA vegetable shares. We are so excited to have you here with us and hope we can make it the best season so far. That is always the aspiration of course, to get better at farming and to excel from the previous year; but lets be honest there are so many external factors involved in farming, that our job is really to be intuitive and quick to adjust when conditions shift. Last year was by far the most difficult in terms of the weather and the conditions it gave us; but it was also the year we had the most labor on our farm, with a really strong crew; so between these two elements we had a good CSA season and a ok overall season. It could have been so much worse and many farmers throughout this region, from larger conventional mono-crop operations to small intensive organic operations, really struggled. This year in contrast is shaping up to be our most understaffed; but so far we have seen more balanced weather conditions (although it is still so early). Point being is that each year is different. The crops that thrive are different and there is always some sort of failure somewhere, the hope is just that its minimal and we can be quick to adjust.
Over the past few weeks we have seen crops growing at such a fast pace that we are a little ahead of schedule, meaning for a very full first share with lots of greens. Cut greens, lettuce heads, cooking greens (kale and hakurei turnip greens), so think about lots of salads or using lettuce lightly dressed with lemon and salt beneath your morning egg or really any protein throughout the day. People love their greens but we also see this quick saturation of customers in April and May of leafy lettuces; but for our weather with such a short Spring, the lettuce is really superb for a pretty short 6 week window, so we try to think of all the ways to use this delicious, refreshing crop in our daily meals. We received this wonderful book recently, The Turkish Cookbook by Musa Dagdeviren, which is so much more than recipes. It really looks at the history and culture tied to food in a region of absolute awe-inspiring diversity and history. This quote about lettuce gives a new perspective on the often overlooked crop:

Often, greens are served unadorned, sometimes with only a squeeze of lemon. Lettuce is a good example of this. Lettuce can be eaten on the go as a snack with no accompaniment, or at home it might be simply given a sprinkle of sugar, a drizzle of molasses, or a squeeze of lemon juice.
In my home town of Nizip , Gaziniantep, from early April to early May, growers sell lettuces in big sacks carried by mules. People would shop in bulk for the home and eat lettuces as a snack all through the day. When lettuce was bought in bulk, the seller would not cut off the root. However, if it was to be eaten there and then, the customer would ask for the root to be trimmed. Once the root was cut off, that was it – that lettuce was yours no returns accepted. Even if it was bitter, all you could do was buy another one. The outer leaves of the lettuce would be stripped off and given to the donkeys, sheep, and goats, then the lettuce hearts washed in a common fountain and enjoyed on the spot.
Women long believed  that a stroll in a lettuce orchard would purify their souls and give them eternal youth. And not so long ago there were even impromptu street festivals to celebrate the lettuce. Eating lettuce was the purpose of the day, and the unfortunate souls  who ended up with the  bitter lettuce would be mercilessly teased….All of these rituals affirm the vital role of raw vegetables and greens in Turkish culture.

The 80 degree weather a couple of weeks back really affected the growth of our allium (onion family) crops, so our garlic has developed past the tender green garlic stage and is beginning to bulb and produce the scapes (what would eventually turn into the garlic flower), at least 10 days earlier than in past years. What this means for you, is the garlic will still have a sweeter, mild quality; but it will be slightly less tender. You can still use most of the plant, stalk and all, although some baby cloves are beginning to emerge and there may be a small core in the center of the bulbing section, which you can easily remove. As you go up past the tender stalks to the leaves, its still very delicious, although it probably needs to be minced and cooked a little longer, think of leek leaves. The really special treat in this week’s share is the fava beans, also known as broad beans. We grow a small amount each winter; seeding them in early November, covering with low tunnels (small metal hops covered in greenhouse plastic) through the coldest months, venting them regularly, and then feeding and weeding in early Spring. We are one of the only farms in this area growing these beans as they take a bit of management; but we love them so much. They will taker a little work on your behalf too and will yield only about 1 cup of beans total, so relish in this creamy, fatty seasonal bean, a true speciality. There are a myriad of delicious preparations: cooked with rice and dill, or boiled and then pureed with olive oil as a bean dip, or sautéed with green garlic and chilies and added to pasta or as a side dish. We have included some recipe ideas to inspire delicious meals with this week’s share items. We are excited to begin this season with you all. Enjoy the share…Autumn and Brian

Artisan Pizza: Arugula with Green Garlic Cream

Turnip Salad with Yogurt, Herbs, and Poppy Seeds Six Seasons by Joshua McFadden
Serve this dish right away; otherwise things may get a bit soggy.
1 bunch Japanese Turnips with their greens trimmed leaving ¼” stem
1 lemon halved
½ tsp chile flakes
½ cup plain whole-milk yogurt (not greek style)
1 cup lightly packed mixed herbs: mint, chives, dill, parsley, cut into 2” lengths
4 scallions, trimmed, sliced on a sharp angle, soaked in ice water for 20 minutes, then drained well
salt & pepper
Extra-virgin olive oil
¼ cup poppy seeds
Slice the turnips lengthwise as thin as you can. If you have a mandolin, use it; otherwise make sure your knife is sharp and just go slowly. Soak the slices in ice water for 15-20 minutes, then drain very well.
Rinse, dry, and roughly chop the turnip greens. Put the turnips in a bowl and squeeze in about half the lemon. Add the chile flakes, ½ tsp salt, and many twists of pepper, toss and blend. Add the yogurt and toss again. Taste and adjust the seasoning so they are quite bright. Add the herbs, scallions, and ¼ cup olive oil and toss again. Taste and adjust the seasoning. Scatter half the poppy seeds on the bottom of a platter or individual serving plates, top with the turnip salad, and finish with the rest of the poppy seeds. Serve right away.

Smashed Fava Beans, Pecorino, and Mint on Toast Six Seasons  by Joshua McFadden
This is a loose pesto of fava beans and mint, with plenty of olive oil. Use it as a pasta sauce or as a dip for vegetables, spoon it over crushed new potatoes, or spread some on toasted country bread.
1 ¼ lb Fava Beans in their pods
1 stalk green garlic roughly chopped
4 cup lightly packed fresh mint leaves
salt & pepper
Extra-virgin olive oil
freshly grated Pecorino Romano cheese
2 tsp fresh lemon juice
2 – ½” thick slices bread
Shell the fava beans. Blanch beans for about 30 seconds in boiling salted water and then rinse well with very cold water. If desired, make a small slit on the bean, gently squeeze out two halves of the bean and peel off the membrane skin (it can be a little tough).
Put the green garlic and a pinch of salt into a food processor and pulse a few times. Add half the mint leaves and pulse a few more times so the garlic is fairly fine. Add the peeled favas and 1 Tbls olive oil and pulse again. Your goal is to bash up the favas but not completely puree them. You may need to scrape down the sides of the processor bowl between pulses.
Scrape the mixture into a bowl, season with some pepper, and stir in 1/8 cup grated pecorino cheese and the lemon juice, and adjust the consistency with olive oil so that its loose and luscious. Brush the bread on one side with olive oil and grill or broil until crisp. Arrange on plates, top with the fava mixture and the rest of the mint leaves, torn if their big, and finish with a nice shower of grated pecorino and a drizzle of oil.

Roz bel Ful Ahdar (Rice with Fava Beans) the New Book of Middle Eastern Food by Claudia Roden
In Egypt this is prepared in the Spring, when fava beans are very young and tender. It is served hot as an accompaniment to meat, or cold with yogurt and a salad. Egyptians do not remove the skins of the beans.
1 pound fresh fava beans, shelled
vegetable oil
1 medium onion
3 cloves garlic or 1 green garlic stalk, minced white & greens
1 cup fresh dill, chopped
1 1/2 cups basmati or long-grain rice (wash)
2 ¼ cup water
Boil the beans in salted water for a few minutes, until they are tender, then drain. Heat 2 tablespoons oil in a pan and fry the onion until soft and golden. Add the garlic and stir for a minute or two. Then add the drained beans and sauté a little, stirring and turning them over. Add the rice, and stir until transparent. Add the salt, pepper, and chopped dill and pour in the water. Bring to a boil and simmer over low heat, covered, for about 20 minutes, until the rice is tender.

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Weekly Share November 12th – 18th

Hickory King Cornmeal
Spinach or Cauliflower
Escarole or Frisee
Mixed Roots
Mesclun Salad Mix
Aleppo Style Chile Flake

This is it, the last share of the season. Although we attend markets up until Christmas, this marks the waning of our main season. We will miss feeding you all every week and keeping with a seasonal rhythm. We will also look forward to the freedom of our slow season, with less of a rigid set schedule and less urgency with every task from dawn to dusk. Coming into Winter signifies projects, creative brainstorming and planning for the future of the farm; while also cleaning house. Our pastures, buildings, equipment, and infrastructure needs yearly maintenance and this is the only time we can attend to these much needed chores.
This fall has been a bit stressful. We have had to do more scrounging to get the volume of food out of the fields that we need to fill shares and fill tables at market; not to mention having consistent offerings for wholesale too. In our first few years, we were often struggling to get the volume out of crops we needed in order to keep our shares paired the way we wanted while not over saturating you all with too much of any one crop. Over the years we became more consistent growers and had a better sense of how the crops would ebb and flow. This fall has really brought us back. We are really lucky that we had such a strong stand of fall crops in late August and early September; as otherwise it seems like the storms might have wiped us out more significantly. Instead it has just been a strong reminder that we control very little and must always be willing to shift coarse and be creative about what we have even if it means scrounging a little. We hope you all have enjoyed this whirlwind of a season and that we will see you at market sometime this Winter.
This week’s share is really exciting with lots of delicious bits. Of course a very harsh freeze is coming over the weekend, hopefully sweetening some of the roots and greens, especially the spinach, a favorite cold season crop. It’s time once again for our cornmeal. We are really happy with this year’s stand of Hickory King, a native white dent corn, even though we did not yield as much as in some years past. This year’s crop: the actual plants, ears, and kernels are much healthier and more robust than we have had in the past. It has made for a cleaner grind as well as a delicious flavor. The cornmeal is stone-ground medium-fine and will be excellent for making cornmeal, cornpone, for use in frying, corn cookies, and a very fine porridge. If you want to store it away for later we encourage you to put it in the freezer, in an airtight bag or container. This is the first time we are giving the CSA our signature Aleppo style chile flake. Over the past two years, we have dialed in a recipe and process that seems consistent and is delicious. Brian built a larger dehydrator this past Summer; which allowed for drying more peppers under more even conditions. This chile flake is a blend of three distinct peppers. It is spicy with complex dried fruit and bright full earth flavors. It can be a great finisher to sautéed greens, egg dishes, salads, or used in marinades, beans, or whatever you like. We hope you enjoy this share. Have a wonderful Winter…..Autumn and Brian
22 Ways To Make The Most Of Cornmeal
Ground Corn 101: Cornmeal and Grits
Cornmeal Gnocchi With Escarole And Pancetta
Daikon, Carrot, and Broccoli Slaw
Shaved Kohlrabi with Apple and Hazelnuts
Moroccan Carrot and Spinach Salad
Spinach-Broccoli Soup with Garlic and Cilantro
Cornmeal Crusted Cauliflower
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Weekly Share November 5th – 11th

German White Garlic
Arugula or Lettuce Head
Purple Top, Golden, & Scarlett Queen Turnips
Sucrine Squash or Seminole Pumpkin
Broccoli Raab or Tuscan Kale


This is the second to the last share of the CSA season and marks the slowing down of our season. Our full season intern Izze and our part-time helpers Kendal and Chelsea end their season with us in two weeks, so our work load changes drastically once they are all gone. We continue going to market twice a week up until Thanksgiving and then in December we transition to once per week until Christmas. Normally this mirrors the slowing down of crop growth and lets us continue picking from our Fall crops without over harvesting. Although this year with the extreme weather, many of our Fall crops seemed to wear out really early on. We are seeing a bit of a jump in growth though, probably with the warm nights over the past week. When the weather is temperate like it has been this past week, Fall is the most beautiful time of year to work outside. We love the crisp cool mornings, it encourages working quickly to warm up and since we have less hours each day to work we need to work with more pace. The leaves are changing and the vibrant color keeps the scenery very enticing. Everyone and thing on the farm seems to enjoy the fall. These last two full weeks with our regular help means we have a long list of goals to accomplish; from large bulk harvests of root veggies going into cold storage, to fence repair and cleanup, to duck processing, to processing our value added products such as cornmeal and chile flake. At this point most of our summer crops have been cleaned up and mowed. We have almost completely transitioned all out covered spaces to winter direct seeded crops, and are going to seed our last outside crop this week, Fava beans. We grow them under a low tunnel structure over the winter and uncover them in March. So things are getting wrapped up for 2019.
Today we had our final CSA work share day, which is always our annual garlic planting. It went perfectly with 12 of us working together. Most of the work share people had planted garlic 2 or more times with us, so we were able to get the heads separated and the beds raked, dibbled, and planted like a well oiled machine. We planted around 7000 garlic cloves today and will get it mulched with straw later this week, so they are tucked in and cozy for the winter. So as our season winds down, we look forward to 2019. Perhaps it will be a mild mannered year, perhaps.
This week’s share includes a larger amount of garlic, as it is last for the season, and winter squash. Our planting of squash this year was ravaged by a persistent and very hungry groundhog. It took out 70% of the planting, so we had a small yield with only 2 of 6 varieties surviving. We have links to a recipe for each variety. The Sucrine is definitely savory, with more texture; while the Seminole is going to have a silkier and sweeter flesh. In addition you have some bitter and spicy treats this week including arugula, broccoli raab, and turnips. Enjoy the share…..Autumn and Brian
What is Broccoli Rabe? (And How Should You Cook It?)
Sausage, Fennel, and Broccoli Rabe Sheet Pan Dinner (Use Spigariello or Kale as a substitute)
Kale Tarts With Fennel And Olives
Fennel and Turnips a la Francias
Seminole Pumpkin
Berrichon Squash Pastry Adapted from ”The Compleat Squash” by Amy Goldman (Artisan) 
Flour, for board
2 frozen puff pastry sheets, thawed
3 cups minced raw winter squash, preferably Sucrine du Berry, turban or butternut
1 small onion, minced
1/2 cup chopped flat-leaf parsley leaves
Salt and freshly ground black pepper
1 egg, beaten
1/2 cup crème fraiche optional.
1. Heat oven to 400 degrees. Lightly flour a work surface. Divide each pastry sheet in half, and place 2 half-sheets on floured board. Mound squash on each, leaving a 1/2-inch border. Top with onion and parsley. Season with salt and pepper.
2. Use rolling pin to flatten and enlarge remaining half-sheets slightly. Place over filling, and seal by brushing with water and pressing together. Cut three slits in each pasty and brush with egg.
3. Transfer to a baking sheet, and bake until golden, about 30 minutes. Serve warm in slices, with crème fraiche if desired.
Yield: 4 to 8 servings.
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Weekly Share October 29th – November 4th

Savoy or Napa Cabbage
Goldrush Russet Potatoes
Poblano & Green Bell Peppers
Collard Greens or Tuscan Kale
Red Round Radish
Red Leaf Lettuce

How To Make Colcannon (Irish Potatoes and Cabbage)
Creamed Collards (Or Greens) Deluxe
Smoked Carrot Tacos with Poblano Crème
Best Breakfast Potatoes Ever
Sautéed Cabbage and Carrots with Turmeric
Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds
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Weekly Share October 22nd – 28th

Radicchio – Brente Precoce, Lusia, or Chioggia
Peppers – Sweet, Seyrek, or Cubanelle
Beet – Chioggia or Red Ace
Cauliflower or Broccoli
Lacinato Kale or Frisee
Highlander Onions
Salad Mix

A short little farm update; the storm brought us between 6-8” of rain in a six hour period with extremely high winds. We lost two very large trees by our front gate along with others in our woods; but overall the poultry houses and all our buildings went unscathed. We were without power for 5 days followed by another 24 hours without our phone and internet service. No electricity means no water which is beyond inconvenient for a farm, so much of the week was spent shuffling around buckets of water and making sure basics needs were met for the crops, animals, and ourselves. Overall the crops look ok; although it always takes two-three weeks to see the long term damage. We were surprised by how little water was visible the day after the storm, perhaps because the ground was already so saturated and it came down with such force, it ran off very quickly. Run off is never a positive word when it comes to water on soil, as it always takes the top soil along for the ride; but we did implement a few last minute tactics to minimize the damage. Using straw bales to block run off in areas with slope and covering other areas with black plastic, combined with the trenches already in place from Florence, seemed to help from too much run off. Many of the leafy crops look beaten down, especially the more tender ones; but we are slowly cleaning them up and trying to give the younger crops what they need to bounce out of the stress from the extreme conditions. So we wait to see how they fare. The next phase is the quickly cooling conditions; which is yet another big swing to hit these crops, especially the many temperate ones. The cooling days are welcome by us though, as it is beautiful with the beginning of leaf change and wide open blue skies. Our job now is to observe the crops and give them some extra care.
This week’s share includes the first of our radicchio harvests; which is always an exciting time for us. It 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, onions, and greens can all be paired for wonderful hot or cold dishes. Due to the cold conditions, this might be the last time the shares get dill. Our broccoli and cauliflower have been hard hit by the storms and extreme heat and humidity, so these will be small portions, delicious nonetheless. This has been a wonderful pepper year for us; both for yield and quality. This may be your last share with the sweet varieties, so savor them while you got them. Enjoy the share…..Autumn and Brian
Radicchio Salad With Anchovy Vinaigrette
Fall Harvest Salad
Charred Beet Salad
Smoky Sausage, Peppers, and Kale
Fettuccine with Gorgonzola and Broccoli
Posted in weekly share | Comments Off on Weekly Share October 22nd – 28th

Weekly Share October 8th – 14th

Savoy Cabbage
Misato Rose Winter Radish
Bunching Greens (Broccoli Raab, Kale, Swiss Chard)
Italian & Middle Eastern Eggplant
Okra or Sweet Peppers

The Warmth Of A Winter Radish (Check out the 4 recipes in this article)
Escarole and Fresh Herb Salad with Apples and Pomegranates
Indian Crispy Bhindi (Okra) Raita
Escarole and Bell Peppers With Olive Oil
Eggplant Mash-Up
Eggplant Salad with Dill and Garlic
Steamed fish in parchment with chard, baby fennel and lemon dill sauce

Posted in weekly share | Comments Off on Weekly Share October 8th – 14th