Weekly Share November 8th – 14th

Mesclun Salad Mix
Kale or Collard Greens
Radicchio, Escarole, or Frisee
Hickory King Cornmeal
Seminole Pumpkins
Red Maria Potatoes
Chioggia Beets
Turnips

What a busy time of year it is for us at Tomten Farm, made even busier with the ever-shortening days. We are spending our final work share day planting garlic, the annual end of one season and beginning of another. As a farm that grows food year around, November and December are often very busy at our market stand, as other farms enter into their own off seasons; but you all still need the food so it is busy busy for us. Having diversity through the Winter means a lot of planning and organization on our part and every year we make mistakes and learn alot, hoping to improve for the coming years. Many things, such as roots, chicories, fennel, cabbage, & kohlrabi are bulk harvested when they are ready (and before it gets too cold for that particular crop), then washed and stored in our walk-in for 2-3 months. These bulk harvests happen throughout November and December. Other crops, such as greens, spinach, tender salad radishes & turnips, herbs, and salad crops are grown in our high tunnels, where they have some protection from the elements. Lastly we have a few crops that can handle our cold and stay in the ground until they are ready; such as cauliflower, purple sprouting broccoli (ready in February & March), fava beans, and chicories like tardive, grumolo, and orchieada. We may cover these crops with row cover or low tunnels (hoops and greenhouse plastic over individual beds) to protect from chilling.
This year due to many reasons previously discussed, some winter crops, especially a lot of the chicories & roots, are very behind schedule. If the weather is temperate, as it looks like it will be for the next two weeks, these crops will grow just fine; but it means we have a shorter window to get all of our bulk harvests done and that adds a bit more pressure to our November and December schedule, with less daylight and farm hand help. As the year winds down, we naturally are tired and looking forward to some rest as well as future planning and infrastructure projects for farm improvements. It can take some serious energy to want to harvest and wash thousands of pounds of vegetables in frigid temperatures; but we will. We do because we want you to have that frost kissed turnip and vibrant Treviso radicchio when it is at its best. So even though it is the last week of your 2021 CSA share, we will continue to have food for you. Feel free to head to our market stand throughout the winter. We thank you so much for committing to our farm this past season and hope you found some deliciousness every single week. Perhaps you even learned to love something you didn’t think you liked. We like it when that happens.
This week you will receive some very special crops: cornmeal, radicchio (or chicories), and Seminole pumpkin, along with some delicious frost sweetened greens and roots. The Hickory King cornmeal is a particular love for Autumn, as it makes amazing corn pancakes, spoonbread, cornbread, and if you want to nixtamalize (cook in wood ash) and wet grind, the most delicious tortillas. We grow a very small amount, only 600 row feet, so we have very little and we cherish it. The Seminole pumpkin is a wonderful heirloom pumpkin; small with a tiny cavity and a lot of meat, it will store if put in a cool pantry or root cellar space for up to 6 months. It is a fabulous color, with a smooth texture, and subtle sweetness. And then there is the chicories, if you have been a CSA member or customer for long you know how much we love this crop. We are on a mission to spread that love and get you all hooked. frisee, puntarelle, radicchio, and escarole all do well paired with anchovies, salty cheese, fruit, bacon, need I say more? The bitterness will improve with a punch of acidity from either lemon or vinegar; but never forget the salt as they need it to achieve balance. There are a number of salad recipes below; but they can also be halved, grilled or seared and chopped into a creamy risotto.
Enjoy the share…Autumn & Brian

Miso-Glazed Turnips

Hanger Steak with Tahini and Smashed Charred Beets

Charred Beet Salad (with radicchio & dill)

Fall Harvest Salad

Potato-and-Radicchio Salad with Montasio Cheese

Pumpkin Spoon Bread

One-Skillet Mushroom Cornbread Stuffing

Andouille and Collard Greens Soup with Cornmeal

Seminole Pumpkin Pie

Savory Seminole Pumpkin Soup

Escarole and Rice SoupThe 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 November 1st – 7th

Carrots
Yu Choy or Bok Choy
Daikon, Red Meat, & Korean Purple Radishes
Napa Cabbage or Storage Cabbage
Arugula or Oakleaf Lettuce
Cilantro
Garlic

Sri Lanka: Rabu Curry (White Radish Curry)

Yu Choy Sum Miso Soup

Chicken with Daikon Radish

Vegetarian Egg Roll Bowls

Braised Beef Short Ribs

Sautéed Cabbage and Carrots with Turmeric

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Weekly Share October 25th – 31st

Kossak Kohlrabi
Broccoli Raab or Swiss Chard
Spinach or Mesclun Salad Mix
Poblano, Seyrek, & Cubanelle Peppers
Highlander Onion
Aji Dulce Chile
Fennel
Parsley
Dill

Broccoli Rabe with Bulgur and Walnuts

Sausage, Fennel, and Broccoli Rabe Sheet Pan Dinner

Israeli Couscous Salad

Swiss Chard with Poblanos and Hominy

Swiss Chard, Leek, Herb and Ricotta Crostata from Six Seasons by Joshua McFadden

Greek-Style Kohlrabi Pie or Gratin With Dill and Feta

Fennel And Kohlrabi Salad

Kohlrabi with Citrus, Arugula, Poppy Seeds, and Crème FraicheSix 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 October 18th – 24th

Robin’s Koginut Squash
Hakurei Turnip or Baby Daikon Radish
Napa Cabbage, Bok Choy, or Yu Choy
Shishito Peppers or Green Hot Chilies
Salad Mix or Bibb Lettuce
Baby Ginger
Scallions
Cilantro

This week’s share leans towards Southeast Asian dishes. You will receive koginut squash and the first of our fresh ginger, along with a myriad of greens, aromatics, and peppers. This is our first ginger harvest of the season, so the roots will be tender with thin skin, super easy to grate or slice and with a smooth flavor. You can store it on your counter for a few days but if you want to keep it for a bit, please refrigerate. Ginger is similar to many crops, like potatoes, garlic, onions for example, in that it can be cured (the skin dries back and toughens in order to keep the root interior juicy) so that it is shelf stable and can be enjoyed for a longer period of time. Currently our ginger is still growing and has not begun to cure, so it has a very thin skin and is more permeable. Ginger is a long growing process for us. We plant our ginger in April and continually harvest between October and mid-November, basically until it gets too cold. The koginut squash on the other hand is cured and should store for at least 2 months when kept in a cool, dark location ideally around 60degrees. It is a delicious variety hailing from 7 Row Seeds, a new company formed out of a collaboration of chefs, farmers, and seed breeders. We love this squash, it is high yielding, tastes delicious, and can be used in both savory and sweet applications (it makes a perfect ravioli filling). We believe that it is a cross between butternut and kabocha types, with a creamy texture and rich, sweet flavor. Check out the recipes below and enjoy the share……Brian and Autumn

Hot Chile Condiment

Shishito Peppers with Ginger Kabayaki Glaze

Stir-Fried Beef with Bok Choy and Turnips

Tri-Tip Steak with Grilled Scallion, Ginger and Cilantro Relish

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

Meet the New Squash In Town: Robin’s Koginut

1-Pot Pumpkin Yellow Curry

Silky Coconut-Pumpkin Soup – Hot Sour Salty Sweet by Jeffery Alford & Naomi Duguid
3-4 Shallots unpeeled
1 1/2 lbs of Pumpkin or Squash
2 cups canned Coconut milk
2 cups Pork or Chicken Broth
1 cup loosely packed Cilantro
1/2 teaspoon Salt
2 Tbls. Thai fish sauce
Generous grindings of Black Pepper
¼ cup minced Scallions
In a skillet or on a grill, dry roast the unpeeled shallots until softened and blackened. Peel, cut lengthwise and set aside. Peel the pumpkin and clean off any seeds. Cut into ½-inch cubes. You should have 41/2 – 5 cups cubed pumpkin. Place the coconut milk, broth, pumpkin cubes, shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. **Stir in fish sauce and cook for another 2-3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour.  Reheat just before serving.) Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.
**At this point you can strain out about 1/3-1/2 the pumpkin cubes and blend just for a few seconds, return to the pot and the soup will have a slightly more creamy and emulsified texture.

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Weekly Share October 11th – 17th

Fennel
Escarole
Southern Green Mustards
Red Radishes or Hakurei Turnips
Mala Cara Storage Tomatoes
Eggplant or Sweet Peppers
Garlic
Dill

Dill is back, which is always exciting for us, when it disappears in June we cannot wait for it to return. This week’s share includes a lot of strong flavors; peppery green mustards, bittersweet escarole, pungent and herbaceous fennel, spicy radishes and turnips, and clean, woody, and slightly sour/sweet dill. At the moment we are wrestling with a ton of insect presence in our crops: moth worms, aphids, harlequin bugs, you name it. The weather in august and continued high humidity can cause a lot of plant stress, plus perfect conditions for fungal and bacterial disease growth. The insects really thrive in weak and stressed plant crops. Interestingly though the insects seem less interested in the strong, bitter, and herbaceous crops, so that means more for you. For those of you that find these strong crops overbearing, it is time to learn to love them. Some cooking hints include using more fatty, acidic, and salty foods for pairing. Mustard greens do great when braised in a heavy umami laden broth and finished with a touch of vinegar and salty hard cheese. Use things like dill and fennel sparingly in a salad or cook them into a dish with a lot of other rich ingredients, more like an aromatic than a main ingredient. This week’s share also includes storage tomatoes, something we learned about while in Spain a few years back in February. The markets were laden with these tomatoes, likely harvested 4 months earlier, and used in sauces or stews but found specifically in romesco and pan de tomate. That’s right these tomatoes can store for a long time, when given good ventilation and even cool temperatures. There is a long tradition in southern Europe of growing tomatoes for winter and spring uses, long before people were using hothouse and hydroponic methods. We recognize you might use these right away and have included some recipes below that are traditional uses for this type of tomato with its thick rind and mild and sweet flavor. If you want to reserve these for later use, set them aside and keep an eye on them, they ripen very slowly. Enjoy the share……Autumn & Brian

Escarole And White Bean Salad With Fennel And Gruyere Cheese

Potatoes with Fennel and Radish Salad

Eggplant Escarole Lasagna

Peas and Greens With Tomato, Scallions and Dill

Grilled Turnips With Dill Olive Oil

Authentic Romesco Sauce Recipe

Pan Con Tomate

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Weekly Share October 4th – 10th

Bibb Lettuce
Mesclun Salad Mix
Highlander Onions
Goldrush Russet Potatoes
Lacinato Kale or Collard Greens
Poblano, Anaheim, or Seyrek Peppers
Clemson Spineless Okra
Cilantro

Spicy Sauteed Okra with Collard and Turnip Greens

Chicken Stir-Fry with Collard Greens

Potatoes with Roasted Poblano Chiles and Mexican Sour Cream

Aloo-Bhindi (Stir-fried okra and potato)

Cilantro Kale Salad

Roasted Potato and Pepper Salad with Cilantro Salsa

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Weekly Share September 27th – October 3rd

Frisee
Cushaw Winter Squash
Lacinato Kale or Collard Greens
Sweet & Cubanelle Peppers
Late Season Tomatoes
Chioggia Beets
Eggplant Mix
Something Extra

This week’s share is a strange mix of summer and fall. We are feeling the early fall crop losses from our crazy August weather and the intense bug pressure it brought in its aftermath. It’s a reminder that even though the weather is currently perfect (who could ask for anything better), we are also dealing with what came before. Because of the absence of early fall crops and an abundance of winter squash this season, we thought we might as well send along the beloved Cushaw a little early. Cushaw squash has a very long history, thought to have been domesticated between 7000 & 3000 BC in Mesoamerica, it has deep roots throughout Appalachia, Louisiana, and the Southwestern US.

“The word cushaw is derived from an Algonquin word, although the plant itself ultimately derives from the indigenous peoples of Central America and the West Indies, possibly Jamaica.  In Jamaica they replaced the edible gourds that West and Central Africans were used to.  When African Virginians moved across the Piedmont into the Appalachians, they brought the sweet potato pumpkin with them, and like the banjo (Kimbundu: mbanza) it became part of Southern Appalachian culture.  Cushaws are made into cushaw butter, pie filling, puddings, and are cooked on their own. ”         – The Cooking Gene by Michael Twitty

“The flesh is light-yellow; it is mild and slightly sweet in flavor; meaty in texture and fibrous. It is sometimes called cushaw pumpkin and is often substituted for the standard, orange, jack-o-lantern pumpkin in pie-making. The cushaw has a green summer squash flavor and scent to it. It has a smoky-ness in taste and is moist without being wet. It is used for both savory and sweet dishes and is great for northern climates because it provides vitamin C for the winter and stores very well. In some Native cultures, the seeds are toasted for snacks or ground and made into sauces and moles. The flowers are stuffed and/or fried……
Author Lois Ellen Frank (Foods of the Southwest Indian Nations) cites the Akimiel O’odham and the Tohono O’odham, whose homeland stretches from Phoenix, Arizona, to east central Sonora, Mexico, as cushaw growers. The land is some of the hottest and driest in North America; cushaw, a heat-hardy plant, is grown there with the summer rain. In addition to the plant’s tolerance for heat, the green-striped cushaw’s large, vigorous vines are resistant to the squash vine borer, which kills other squash and pumpkin plants that aren’t protected with pesticides. This quality may account for the green-striped cushaw’s longevity—natives could count on it when other species didn’t survive.” –  Slow Food Foundation for Biodiversity

To learn more about Cushaw squash visit the Slow Food Foundation website or check out The Tennessee Farm Table podcast “Cushaw Squash” episode (11/2/19, season 6 episode 31).  These squash can be extremely large, which can be a bit overwhelming for our modern day kitchen and is likely the reason they can be hard to find at farmers markets or at farm stands, as everyone is looking for small. Some of ours this year exceed 20lbs, so you might be getting a half squash or a whole. If your piece is cut open, please process within 7 days. If you get a whole, you can store in a cool (55-60degree) place for up to 3 months. Not in the mood for squash pie, process and freeze for future use; just cut into large chunks, remove seeds (delicious toasted) , roast for 45minutes, scoop out flesh and puree. Many great recipes are below, I’ve made the squash pie recipe for 10 years and it is a huge crowd pleaser, but only when I use the cushaw squash, you can substitute fresh ginger, add a slight bit extra squash, but do not cut the brandy or heavy cream. Enjoy the share….Autumn & Brian

Roasted Red-Pepper Salad with Anchovy White Beans

Dijon Vinaigrette with Frisée, Artichoke & Pepper Salad

Eggplant with Kale, Tomatoes, & Ricotta

Beet & Blue Cheese Salad

Greens and Cheese Vegetable Lasagna

Cushaw and Shrimp Curry Bisque with Mustard & Collard Greens

Moroccan Cushaw Salad

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.

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Weekly Share September 20th – 26th

Bok Choy
Spicy Salad Mix
Summer Crisp Lettuce
Red or Green Mustards
Clemson Spinelesss Okra
Shishitos or Long Beans
Asian Eggplant Mix
Thai & Jyoti Chiles
German White Garlic

We seeded our last greenhouse trays this past Thursday and will not startup again until January. This marks a slowing down of our Fall plantings, although we direct seed succession crops every week until early November in the ground, our crop planting is lessening weekly. Now we focus on our coming season’s crop map and cover cropping everywhere that we can so our soil stays covered through the Winter and is replenished. Thanks to our work share crew this past Sunday we were able to cleanup a huge section of field tomatoes, outdoor basil, and summer squash all in one go with a plan to cover crop asap before the coming rain. Other areas are cleaned up as they are emptied, bare fallowed (to work through weed seed banks), and then prepped for early Spring plantings. In these empty areas (there are few), we will cover the beds by December with large plastic tarps to keep the beds covered to avoid erosion and to have them ready for early plantings like onions, potatoes, or spring brassicas. So lots of cleanup and looking ahead to have things ready for next season. With an increasingly wet climate, we have to be more on top of looking ahead and addressing the crop fields as soon as we can.  We also are frantically trying to hoe and hand weed the existing Fall crops. With a rainy August, the weeds are outpacing us and so we are hustling to address what we can and turning in lost causes.
This week’s share is loaded with greens: some for salads and some for cooking, along with favorite summer crops like eggplant, peppers, and okra. Even though the deer have continued to ravage our long bean stand, we are getting a new flush and so some of you will get a small amount at least to try this season. This is usually our staple summer bean crop and one we harvest from for well over two months; but this year it has proven to be a great trap crop, so we are settling for very small harvests. What this week’s share is missing are herbs; which really tie together all the Asian influenced salads, curries, and dry-fry stir fry. The basil (both Italian and Thai) got the seasonal downy mildew very early this season, with all the wet conditions in August and our initial fall cilantro planting did not germinate so we are 3 weeks away from seeing its return. So we are sad to not include either thai basil or cilantro and we encourage you to search out some herbs to complete many of the recipes below. Enjoy the share…… Autumn and Brian

Coconut Chicken Curry w. Okra and Eggplant Recipe

Hoisin Eggplant, Prawn and Bok Choy Stir-Fry

Jungle Curry with Pork and Thai Eggplant

Spicy Greens With Double Garlic

Mustard Greens In Chile Pequin-Anchovy Butter

Shishito (or padron) peppers with okra

Gaji-namul – Eggplant Sidedish

Long Bean Salad

Okra Salad with Black vinegar

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Weekly Share September 13th – 19th

Kale
Purslane
Bibb Lettuce
Nicola Potatoes
Poblano Peppers
Jalapeno & Aji Dulce Chilies
Red Candy Onion
Italian Parsley
A Cucumber

Sofrito

Parsley-Poblano Salad with Orange-Glazed Beef

Homemade Green Chorizo Tacos with Kale & Potatoes

Creamy Cucumber and Grilled Potato Salad

Aguadito De Pollo (Peruvian Chicken Soup) Recipe

Cucumber, Onion And Purslane Salad

Purslane and Parsley Salad

Purslane & Kale Fatayer

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Weekly Share September 6th – 12th

Arugula or Spicy Mesclun Salad Mix
Hakurei Turnips or Red Radish
Clemson Spineless Okra
German White Garlic
Assorted Eggplant
Romano Beans
Sweet Peppers

Tomatoes

Welcome to our Fall CSA season. This year our Fall season is beginning a bit more precariously than we would like.  August was brutal with a mix of high temperatures and lots of moisture. Many crops have been hard hit; not decimated but loss of 20-30% making for a stressful situation. On a good note though, we had wonderful harvests of onions, garlic, beets, potatoes and winter squash, so we have some storage crop abundance to fall back on. We are also still reaping the benefits of great summer production and will continue seeing tomatoes, okra, beans and eggplant through much of the fall season. The peppers and chilies as always are just hitting their stride as the days shorten and the nights cool, making for great additions to our weekly shares. To counteract some of the damage and loss in our greens, cabbage, broccoli, fennel and winter roots, we are hoping to do a bit more succession plantings of quick brassica crops such as salad radish and turnips, Asian greens, salad greens, and flowering brassica like things. As most of you know we love love love chicories (radicchio, escarole, frisee, puntarelle) and we are continuing trials of different varieties and their ability to succeed in our extreme weather shifts. This family of heading greens usually thrives in much more mild and temperate environments so getting them going in the fall can be difficult. We are happy to say though that we have a very healthy block of chicories and if we can keep the weeds under control we are looking at some really fun, beautiful, and tasty greens.
This week’s share is great for salads as well as for stews or sautés. A simple green salad with thinly sliced hakurei or radish and sweet peppers tossed in a simple vinaigrette and sprinkled with a salty cheese can be eaten for breakfast or dinner. Eggplant, romano beans, and okra can be cooked together or separate in curries, stewed with fresh tomatoes, or roasted/charred. A sweet pepper/garlic sauce can be used with almost any cuisine and even frozen to bring a taste of summer into the darker months. Check out the recipes below and enjoy the share….Brian and Autumn

Summer Bean and Radish Salad

Charred Romano Beans with Cherry Tomatoes, Garlic and Preserved Lemon

Burrata with Romano Beans and Roasted Eggplant

Okra Summer Salad

Quick okra, eggplant and turmeric stew

Radish and Arugula Salad with Pecorino and Lemon

Pan-Roasted Peppers With Garlic Infused Sauce

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