Weekly Share November 11th – 17th

Posted on November 10, 2024 by Tomten Farm

Castelfranco Radicchio or Frisee  
Collard Greens or Swiss Chard
Mesclun Salad Mix or Arugula
Mix of Root Vegetables
Seminole Pumpkin
Dill

The last CSA share for 2024 is here, coming along with the warmest November we have seen in our 13 years of growing. We hope you have enjoyed all the vegetables and made loads of delicious meals. We thank you for dedicating yourselves to our farm and seeing what the season has in store. This was an extremely challenging growing year; with extreme weather effects in every season. Droughts, extreme heat, and bouts of heavy tropical rain and weather. We lost some crops (potatoes) and struggled with some succession planting; but other crops really shined. Onions were fabulous, eggplant and cauliflower abundant, succulent cucumbers, tomatoes, and tremendously perfect spring cabbage. While growing has been filled with struggle, we are happy to see a robust winter radicchio and carrot crop. With a lot of crops being behind due to the wet conditions in September, we are happy for the sun and warmth over the past two week, giving a bump in growth; but we also recognize that it is decidedly too warm for November. Climate change is real and accelerating each season.
We were pleasantly surprised to receive grant funding from the NRCS (USDA) for an additional high tunnel; which we will have built this coming April. Covered growing spaces have been our best way to deal with the extreme weather conditions, as we have a bit more control. We have also taken some of our most difficult soil areas and used them for our high tunnels, allowing us to focus on more concentrated composting and mineral amendments, so over time we can actually improve the soil. Our next big project is getting more serious about run off and soil erosion. With such heavy rains and long periods of dry, it is more important than ever to fight run off and to really feed the soil we have. While our season begins slowing down over the coming month, work on the farm does not. We shift our focus from planting and harvesting towards infrastructure projects, repairs, and forward thinking plans for our future seasons, so we can grow more food for you all.
This week’s share has lots of root crops that can be stored a bit, if you are feeling overwhelmed by produce. The Seminole pumpkins can also be held for many months, so do not feel a rush, hold it till later in Winter to enjoy. There will also be bitter and hearty greens for delicious winter salads. Check out the recipes and enjoy the share…..Autumn & Brian

Perfect Southern Collard Greens

Fall Harvest Salad

Radicchio Salad with Orange

Fall Stew with Rutabagas, Roots, & Greens

Roasted Beet Salad with Miso-Sesame Dressing, Pears, & Frisee

Pumpkin Sformato with Fonduta and Frisee

Pumpkin Spoon Bread

Kohlrabi Fritters with Crisp Kohlrabi Leaves, Lemon, Crème Fraiche & Dill

Kohlrabi with Citrus, Arugula, Poppy Seeds, and Crème Fraiche – Six Seasons by Joshua McFadden – Serves 4
1 lb Kohlrabi, peeled and any gnarly bits cut away
½ cup Crème Fraiche
2 Tbls Poppy Seeds
Kosher Salt and Pepper
4 large handfuls Arugula
3 oranges, tangerines, or other sweet citrus, segmented, juice reserved
2-3 Tbls Citrus Vinaigrette
Cut the kohlrabi into little wedges about the same size as orange segments. Toss with 3 tablespoons of the crème fraiche and the poppy seeds. Season generously with salt and pepper.
Spread a nice swoosh of the remaining crème fraiche onto each plate. Quickly toss the arugula with citrus segments, reserved juices, and citrus vinaigrette. Arrange the arugula and oranges on each plate and top with the kohlrabi.

Citrus Vinaigrette
1 orange, 1 lemon, 1 lime, 1 ½ Tbls honey, 1 Tbls champagne vinegar, ¾ cup extra-virgin olive oil, salt, and pepper.
Zest all the citrus into a bowl, Halve the fruit and squeeze all the juice into the same bowl, to get 2/3 cup juice (fish out seeds). Whisk in the honey, vinegar, 1tsp salt and several twists of pepper.
Taste and adjust the flavor with any ingredient if needed to make it more vibrant. Whisk in the olive oil a few drops at a time or slowly drizzle the oil into a blender or food processor with other ingredients. Store in the fridge for up to 2-3 weeks.

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Weekly Share November 5th – 10th

Posted on November 4, 2024 by Tomten Farm

Yu Choy
Bok Choy
Cauliflower
Salad Turnips or Winter Radishes
Arugula or Salad Mix
Green Peppers
Hot Chilies
Cilantro

Vote, vote, vote, vote, vote please. Now that we got through that. Only two more CSA shares in the 2024 season. Even though it has been a very challenging growing season, we are finishing it out with a good amount of lovely food and with this warm weather we are getting accelerated growth unusual for this time of year with the shorter days. We hope you all have enjoyed the diversity throughout the season, although we have been missing some crop favorites with loses in the potatoes, broccoli and corn. We are happy to have some cauliflower in this week’s share. This is a crop we have very limited room to grow as they take lots of space and fertilization for sometimes small yields; but this year with the warm late October weather, they have come on quick and all at once, allowing us to have enough heads at one time. We hope you enjoy this delicious and versatile veggie, along with crisp and sweet yu choy, crunchy bok choy, the last of the peppers, and more. Enjoy the share….Autumn & Brian

Hot Chile Condiment

Spicy Greens with Double Garlic

Sri Lanka: Rabu Curry (White Radish Curry)

Honey Miso Nooddle Salad

Sweet & Sour Cauliflower with Bok Choy & Jasmine Rice

Stir-Fried Beef with Bok Choy and Turnips

Stir fried Chicken, Green Peppers, & Cilantro with Xian Province Flavors of Cumin & Coriander

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Weekly Share October 28th – November 3rd

Posted on October 27, 2024 by Tomten Farm

Savoy Cabbage
Seminole Pumpkin
Winter Storage Tomatoes
Carrots or Beets
Escarole
Lettuce
Parsley

This week’s share includes some special items; our traditional southern heirloom Seminole pumpkin and Spanish winter storage tomatoes. The storage tomatoes look a bit like a plum or a peach, and have a very thick wall which allows us or you to store them in a cool place for many months. Traditionally these are used in dishes like pan de tomate or a quick pan sauce and although they do not have the complexity of summer tomatoes, they can be very delicious. Seminole  pumpkins store very well in a cool, dark environment. They make fabulous pumpkin pie, so feel free to hold onto it for thanksgiving festivities, if you can. Or make one of the recipes below. Enjoy the share….Autumn and Brian

Pan Con Tomate

Reginetti with Savoy Cabbage and Pancetta

Polenta, Gorgonzola, and Savoy Cabbage Torte

Seminole Pumpkin Pie

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

Savory Seminole Pumpkin Soup

Moroccan Beet Salad

Escarole, Beet & Tomato Salad

Escarole and Rice Soup – The Classic Italian Cookbook by Marcella Hazan
1 head escarole (3/4-1 lb)
2 TBL finely chopped yellow onion
¼ cup butter
Salt
3 ½ homemade meat broth or 1 cup canned chicken soup mixed with 2 ½ cups water
½ cup rice preferably Arborio
3 TBL fresh grated parmesan
Detach escarole leaves discard any that are bruised and wash the rest in multiple waters until clean. Cut into ½ inch wide stripes In stockpot sauté onion in butter over medium heat until nicely browned. Add escarole and a light sprinkling of salt. Briefly sauté the escarole, stirring once to twice. Add ½ cup of broth and cook over very low heat until escarole is tender (25-45 depending on freshness and tenderness). When escarole is tender add rest of broth, raise heat and bring to a boil. Add rice and cover. Cook rice 15-20 minutes, stirring occasionally until just al dente, firm to the bite. Off the heat, mix in the Parmesan cheese. Taste and correct for salt, spoon onto plates and enjoy.

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Weekly Share October 21st – 27th

Posted on October 20, 2024 by Tomten Farm

Radishes
Desiree Red Potatoes
Okra, Eggplant, or Peppers
Bunching Greens
Yellow Onions
Jalapenos
Mesclun Salad Mix

Cozy Swiss Chard Soup with Potatoes

Smashed Potatoes with Jalapenos

Potato Hash with Peppers and Onions

Smoked Eggplant, Radish, & Herb Salad

Grilled Eggplant and Greens with Spiced Yogurt

Spicy Sauteed Okra with Collard and Turnip Greens

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Weekly Share October 14th – 20th

Posted on October 13, 2024 by Tomten Farm

Frisee
Fennel
Kohlrabi
Bibb Lettuce
Lacinato Kale
Koginut Winter Squash
Tomatoes
Dill

The sun has been out for over a week and we are so very grateful. Although it is getting colder quickly, with a potential frost this coming week, we are seeing some jump in growth with newly planted or young plants; although more mature plants are struggling to get much size. Lots of damage was done during the grey, humid three-week period of constant, heavy rains; but many crops will pull through. We were able to finally catch up with all our planting this past week. A few things went into the crop fields; but mostly we are planting and seeding in our high tunnels for overwinter growing. Now with the cold coming we make sure frost sensitive plants (tomatoes) can be tucked in for protection, either with row cover or closing up all the tunnel ends. After all the rain, we are also contending with lots of weeds, so our mission over the next two weeks is to get as many areas cleaned up so our crops have good ventilation and space to grow. In addition, we will be feeding them with lots of fish and seaweed emulsion to give them the support they need. Not only do heavy rains cause soil erosion, they also leach all the nutrients and fertilizer out of the fields, so now we add stuff back in.
This week’s share has the first of the winter squash, Koginut, a cross between butternut and kabocha, it is delicious with a smooth, buttery texture. Unfortunately, we did not get enough cushaw to give to the CSA, for the first time in many years; but we have a nice amount of Seminole pumpkins and Koginut winter squash to make it a good harvest. We have a lot more greens in this week’s share, along with some delicious dill, kohlrabi, and fennel. Lots of aromatic and crunchy textures to make delicious salads, soups, or even casseroles. Enjoy the share….Brian and Autumn

Kohlrabi and Fennel Salad

Barley Soup with Greens, Fennel, Lemon, and Dill

Greek-Style Kohlrabi Pie or Gratin With Dill and Feta

Chopped Salad with Frisee & Fennel

Kale and Mushroom Lasagna

Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds

Roasted Koginut Squash

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Weekly Share October 7th – 13th

Posted on October 5, 2024 by Tomten Farm

Napa Cabbage
Misato Rose, Daikon, & Korean Radishes
Lemon Drop, Jyoti, & Thai Chilies
Shishito Peppers
Cilantro
Celery
Ginger
Garlic

Spicy Shrimp And Napa Cabbage Stir Fry

Yam Khai Dao (Fried egg salad) – Pok Pok by Andy Ricker
You must find some carrots & lettuce for this recipe.

Shishito Peppers with Ginger Kabayaki Glaze

Korean Hanger Steak with Blistered Shishito Peppers & Pickled Daikon

Tom Kha Kai

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

Daikon Radish in Miso Broth

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Weekly Share September 30th – October 6th

Posted on September 29, 2024 by Tomten Farm

Collard Greens
Okra or Eggplant
Highlander Onions
Verona Saladette Tomatoes
Poblano or Anaheim Peppers
Jalapeno or Serrano Peppers
Lettuce Mix

Serrano Salsa

Eggplant Tacos with Roasted Poblano & Caramelized Onions

Roasted Poblano & Onion (Rajas)

Pinto Bean & Poblano Rice Collard Green Rolls with Ancho Sauce

Collard green Eggplant Curry (Kashmiri Haak Baingan)

Harissa Stewed Black-Eyed Peas With Okra & Collard Greens

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Weekly Share September 23rd – 29th

Posted on September 22, 2024 by Tomten Farm

Okra or Eggplant
Red Slicer Tomatoes
Radishes or Hakurei Turnips
Russian Kale or Mustard Greens
Sweet & Cubanelle Pepper
Crowder Peas
Aji Dulce
Basil

Oh it has been so rainy, making it a little stressful and very difficult to ready beds, plant out vegetable starts and manage the fields of weeds and growing pest problems that come with temperate and weedy conditions. We have had great temperatures for germinating fall carrots, beets, turnips, etc.; but many newly germinated plants are being eaten by cut worms, army worms, and so on making for a less than ideal situation. With dwindling day light lengths, we cannot make up these plantings, but rather have to make the best of it, in order to have our crops mature to size. Growing slows immensely by the first week of October, especially when they are outside. Our tunnel crops have enough protection and warmer nights offering a little more growth than those unprotected crops. On the other hand, outdoor crops develop sweetness and integrity from cool nighttime temperatures, light frosts, wind and rain. In general though we are happy that the rain has not been too heavy at any one time, as this is really damaging to our soil, causing run off and compaction. Little by little we are getting plants into the ground, managing pest populations, handling weedy beds and enjoying the cooler temperatures of course.
This week’s share still has a lot of late Summer love, even though we have officially come into Fall with the Autumnal Equinox this past weekend. We have a few special crops this week. Aji dulce chilies look a lot like habaneros but without the heat, they are sweet, concentrated, and full of delicious tropical notes. They are fabulous raw, sliced thinly on a salad or made into a relish/salsa or cooked, in South America they are often used in a creamy chicken stew. Any which way they bring great flavor to any dish. Crowder peas are a difficult crop for us as the deer and groundhogs love them, a trap crop so to speak, but we have been delighted by our farmer friend in Georgia’s Calico crowder seed and so we dedicate a small space every year. You will get a very small amount of these, basically amounting to a taste, so think about adding them to a larger dish as an accent. You will need to hand shell them, a time-consuming labor of love but since they will be fresh, they will cook quite quickly. Think about adding to a soup, rice dish, tomatoes and okra, or into a grain salad. Check out the recipes and enjoy the share….Autumn & Brian

Tomato & Egg Stir-Fry with Sauteed Mustard Greens

Mustard Greens Saag Paneer
(use some kale, turnip greens, and more mustards to replace the spinach)

Edna Lewi’s Roasted Okra with Field Peas, Tomatoes, & Mint

Eggplant Caponata

Roasted Eggplant and Crispy Kale with Yogurt

Greens Hash With Turnips & Basil

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Weekly Share September 16th – 22nd

Posted on September 15, 2024 by Tomten Farm

Mustard Greens or Russian Kale
Radishes or Hakurei Turnips
Salad Mix or Arugula
Shishito Peppers
Khmer Thai or Jyoti Chilies
Thai Basil
Garlic

Shishito Peppers with Bonito Sand and Tofu Mustard

Spicy Coconut Rice Noodles with Kale and Basil

Rice Vermicelli with Chicken and Nuoc Cham

Stir-Fried Hakurei Turnips With Dried Shrimp, Chiles, Garlic And Lime

Pad Krapao (Thai Basil Stir Fry)

Mustard Green Namul

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Weekly Share September 9th – 15th

Posted on September 8, 2024 by Tomten Farm

Arugula or Mesclun Salad Mix
Okra
Tomatoes
Mild Peppers
Romano Green Beans
Assorted Eggplant
Yellow Onions

Welcome to the 2024 Fall CSA season. We love the fall as we tend to have the most diversity of the entire season, with some summer crops lingering long and fall crops ramping up. Right now we are still mostly in the Summer crops as late July and early August was very rainy, making it difficult to get into our crop fields for planting. Although much is now planted, the shortening daylight, means we often have to wait awhile for crops to get ready. There will be cut salad greens though as they are quick and looking luscious after the cool temperatures we have had. Each week new crops will jump on board and due to the levels of diversity, many crops will only be in your share once or twice. We were hoping the kale might be ready but it is still a little small, next week it will be ready as will some short growing roots. Planting is still a little behind as we were away this past week and there is still a ton of crops ready to go in the ground, so this week will be busy trying to play catch up. Our large late fall root planting will happen in the next few days along with our first spinach and weekly yu choy seedings. This month is the last of our outdoor field seedings, by October we are planting everything in tunnels for December through March production. This time of year timing is key and we are already a little thrown off, so we will see what that means for the Fall; but we are happy with the health of a lot of the crops so far and look forward to an abundance of greens very soon.
This week highlights late summer with green beans, okra, and eggplant in abundance. The tomatoes, peppers, and onions are great tools for cooking the first three, along with spices and herbs of your choice whether you are looking at doing Indian, Mediterranean, Turkish or Middle Eastern style recipes. Check out the recipes below and enjoy the share……Autumn & Brian

Slow Roasted Romano Beans

Burrata with Romano Beans and Roasted Eggplant

Quick Okra, Eggplant, & Turmeric Stew

Kadai Bhindi (Indian style Okra with Bell Peppers)

Okra Stew with Meat

Eggplant in a Spicy Honey Sauce –The New Book of Middle Eastern Food by Claudia Roden
The sauce is a splendid example of the hot, spicy, and sweet combinations; which are a thrilling feature of North African cooking. Serve it cold with bread.
2 medium-large eggplants
olive oil
salt
3 cloves garlic, crushed
2 inches fresh gingerroot, grated, or cut into pieces
1 ½ tsp ground cumin
large pinch cayenne or ground chili pepper, to taste
4-6 Tbls honey
juice of 1 lemon
2/3 cup water
Cut the eggplants into rounds about 1/3” thick. Do not peel them. Dip them in olive oil, turning them over, and cook on a griddle or under a broiler, turning them over once, until they are lightly browned. They do not need to be soft, as they will cook further in the sauce. In a wide saucepan or skillet, fry the garlic in 2 Tbls of the oil for seconds only, stirring, then take off the heat. Add the ginger, cumin, and cayenne or gorund chili pepper, honey, lemon juice, and water. Put in the eggplant slices and cook over low heat –either in batches, so they are in one layer, or together, rearranging them so that each slice gets some time in the sauce –for about 10 minutes, or until the slices are soft and have absorbed the sauce. Add a little water if necessary.

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