Weekly Share May 25th – 31st

Mesclun Salad Mix
Yu Choy Sum or Mustard Greens
Hakurei Turnip or Daikon Radish
Black Summer Bok Choy
Dried Khmer Chile
Scallion
Cilantro

Mustard Greens with Mooli | Daikon Radish with Mustard Greens


Yu Choy Sum

Sesame Sheet Pan Salmon with Turnips and Bok Choy


Yunnan Greens
Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid
1 pound Bok Choi
salt
2 tbls vegetable oil
2 Thai dried red chiles
½ tsp minced ginger
½ cup mild vegetable broth or water
1 tsp cornstarch dissolved in 2 tbls water
Place a large pot of water on to boil. Meanwhile cut the bok choi lengthwise into thirds or quarters and soak in cold water for a few minutes cleaning thoroughly. When the water is boiling, add about 1 tablespoon salt, bring back to a boil, and add the bok choi. Stir to make sure all the greens are immersed. Bring back to a boil, boil for under a minute, drain and set aside.
Heat a large wok over high heat. Add the oil and swirl to coat the wok. Toss in the chiles and ginger. Stir briefly, then add the greens and stir-fry for 30 seconds, pressing them against the sides of the wok to sear them a little. Add the broth and let it boil for about 30 seconds. Stir the cornstarch paste well, then add it together with a ½ tsp of salt. Stir-fry for another 15-30 seconds, turn out onto a small platter, and serve.


Young Scallions with Miso
Japanese Farm Food by Nancy Singleton Hachisu
Very thin young scallions
Organic brown rice miso
Clean the scallions. Cut off the root bottoms and any brown tapering of the tops. Peel off the tough or discolored outer layers. Spoon out a dollop of miso onto a medium sized plate. To eat, dip the scallion into the miso, scooping up about the same volume of miso to scallion.  This simple dish makes a fresh before dinner appetizer and is especially good with mixed drinks or a beer.

Turnips and Turnip Leaves Pickled in Salt Japanese Farm Food by Nancy Singleton Hachisu
8 tender turnips with leaves
2 Tbls sea salt
1 meyer lemon or 2 yuzu
2 small fresh or dried red chile peppers
1 tsp slivered ginger
Ratio: turnips:salt-10:4
Slice the tops of turnips and reserve.  Cut turnips in half vertically, then crosswise into thin half rounds. Slice a couple of small handfuls of leaves into 2 by 1 ¼” pieces. Toss the turnips and leaves together in a bowl and sprinkle with salt. Gently but firmly massage the salt in to distribute well, encouraging the turnips to exude a bit of their water. With a very sharp knife or vegetable peeler, shave off the outer yellow zest of the lemon, taking care to avoid the bitter white pith. Stack small slices of zest and slice into very thin strips. Slice the chiles into thin rounds. Slide the zest, chiles, and ginger into the bowl of turnips. Massage one more time and serve immediately. Variation: slice carrots into thin rounds in place of the turnips. Make sure to slice very thin as they have less water content. Add some of the carrot leaves as well.

Clams simmered in Sake with Scallions Japanese Farm Food by Nancy Singleton Hachisu
8 cups small clams
3 cups sake
4 scallions (both white and green parts cut into a medium dice)
1 tsp salt
2 dried japones or arbol chile pepper, crumbled
1 handful roughly chopped cilantro
cooked Japanese Rice for serving
Scrub the clams in several changes of cold water. Drop the clams into a large heavy pot with a lid. Glug in enough sake to fill the pot about three-quarters the height of the clams, then sprinkle with the scallions, salt, and chile peppers. Replace the lid and cook on high heat until the clams have opened. Stir in the cilantro and cook for about 30 seconds more. Serve in bowls as an appetizer or accompanied with Japanese rice. Discard any unopened clams. 

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 18th – 24th

Frisee
Arugula
Fava Beans or Radishes & Yu Choy
Red Leaf, Oakleaf, or Mignonette Lettuce
Red Gold New Potatoes or Space Spinach
Garlic Scapes or Fresh Garlic
Dill

This week’s share is loaded with greens;  big leafy lettuce, peppery arugula, a slightly bitter frisee, and maybe some nutty spring spinach. All of these paired with herbs, garlic, and even some radishes or beans and there are a multitude of salads you can make. Since this is the best fava season we have ever had, some of you will get favas a second time, don’t get overwhelmed by recipes instructing you to peel the outer casing, it has good flavor. You can simple  boil until cooked, throw in a food processor, add garlic, salt, lemon and olive oil for a delicious spread. Or what we frequently do is boil, then sauté with garlic and a ton of whatever herb you have and a dash of lemon. For salads we have been enjoying thinly chopping whatever greens (frisee, arugula, and lettuce are wonderful together) as it creates a slightly denser salad. After chopping add salt and toss, then dress with either a simple lemon and olive oil mix (add a little hard cheese) or  something creamy or a new favorite a tahini lemon garlic dressing. Garlic scapes or fresh garlic cloves are mild enough to eat a bit raw in your salad. Using a mortar and pastle mash it up, add more salt, lemon, and then tahini. Whisk until you have a nice texture and then thin with olive oil. The dressing should be strong and bright. Some of you will get yu choy sum in your shares, as its just beginning to pop off, meaning the flowers are emerging. It can be eaten stem, leaf, and flower enjoyed simply sautéed with olive oil and garlic (there is a garlic theme going on) or added to a light soup or stir fry. Check out the recipes below. Enjoy the share……Autumn & Brian

Frisée Salad with Poached Eggs and Bacon

Potato Salad with Yogurt, Arugula, and Dill

Garlic and Dill Fava Bean Salad (Bagula)
(use fresh fava beans instead)

Fava Beans – Gemelli With Fava & Frisee
(use fresh garlic or scapes in this recipe and we suggest not removing the outer skin of the bean)

Indian style Choy Sum

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Weekly Share May 11th – 17th

Fava Beans
Spring Lettuce Mix

Garlic Scapes or Young Garlic
Spinach or New Potatoes
Russian Kale
Cilantro

The 9th season of Tomten Farm’s CSA begins. Welcome to all of you returning and new. This year is obviously so different due to the pandemic, affecting all of our lives in a myriad of ways. The social landscape has been reconfigured and I’m sure throughout this season we will continue adapting and shifting in order to be social responsible while trying to go on with life, interact, exchange, and get you all food. We appreciate your patience and diligence in keeping up with details and adhering to all safety precautions. Over the past two months the biggest impact on the farm has been moving most sales and communications online as we all navigate through this. Needless to say this is extremely time consuming for us (no set admin hours, horrible internet, and a luddites approach to technology), so we apologize in advance if our weekly journal updates and recipe selections suffer a bit; but there is really only so much time in each week. With less time for discussion at pickups, we know this information is all the more needed right now. We encourage you to reach out with questions you may have and we will do our best to communicate online as much as we can. Even with the pandemic though we are so excited to begin the CSA and due to some cool, very unusual Spring like conditions we have some abundant, lovely and delicious Spring crops waiting to be eaten. The spinach is the best outdoor, May grown spinach we have had since our first season back in 2012.
This week’s share is one of my (Autumn’s) favorites of the year. You all are getting some crops we have tended through the whole winter (garlic and favas) or were planted in our tunnels at the beginning of the year (potatoes), so we can provide a balanced, not too green heavy start to the CSA. And the spinach, cilantro, and kale has just been loving this weather, up until the last two nights May frost, a first in our 9 years here. There is always something new and different with farming, keeping us on our toes and having fun, if slightly tired. Late March was a difficult time for us (as for everyone) and we got a bit behind on planting, so some things like mustard greens, swiss chard, and broccoli are a little behind; but hey in late March our market was cancelled and we were looking towards the next week or week after trying to get as much food out at that moment to people who were sheltering in place. We have also had some struggling quick crop successions, the ones we plant every 7-10 days for 6-8 weeks. Due to some crusty heavy clay soil (the allotted spring brassica plot this spring) and some heavy rains, we have had extremely irregular germination for some successions affecting the hakurei turnips, radishes, asian mix, yu choy, and arugula. This means over the next month you may not see some crops; but they will show up. Fingers crossed our first tomatoes and summer squash made it through the last two nights tucked under covers; as we were looking forward to late May squash (there were baby squashes already on the plants) and some June sungolds. The weather though is a constant in our face reminder that we have very little control and we can only tend and manage in the most observant, flexible, and responsible way we know how, treating the land with thanks for giving us the abundance it does. That’s farming.
Due to an unseasonably temperate winter, our garlic has developed past the tender green garlic stage which we like to give you all in your first share. Garlic is planted the first week of November, so the Winter and early Spring weather indicates how much green growth the garlic will get and then once there are enough degree days (a combination of day length and temperature) it will begin to bulb. So even though we have had a grey and cool spring, that one bought of 80 degrees last month initiated bulbing on the garlic. Once it begins to bulb, the scape (would eventually be the garlic flower) and cloves begin to form, so this has happened about 2 weeks earlier than expected. 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 or if you get some of the scapes, use the entire thing and use in everything, they are fabulous. The other 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 , 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

Racha’s Spinach Salad with Walnuts and Cilantro (Spanakit)
1/2 the recipe and substitute young garlic or garlic scapes

Kale with Green Garlic
use young garlic green tops and cook longer than suggested, 10 minutes before adding the kale

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.

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
salt
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)
pepper
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 11th – 17th

Mesclun Salad Mix
Cauliflower
Cabbage
Turnips
Carrots
Parsnips
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

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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
Fennel
Dill

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

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Weekly Share October 28th – November 3rd

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

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)

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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
Frisee
Parsley

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.

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Weekly Share October 14th – 20th

Costa Bianca Swiss Chard
Orazio Fennel
Tomatoes
Escarole
Dill
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

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Weekly Share October 7th – 13th

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

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.

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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