Weekly Share June 7th – 13th

Escarole
Broccoli
Salad Mix
Russian Kale
Summer Squash Mix
Beets or Carrots
Genovese Basil
Fresh Garlic

Polenta Bowl With Garlicky Summer Squash & Kale

Escarole and Roasted Broccoli Salad with Anchovy Dressing

2Amys’ Escarole Salad, My Way

Moroccan Carrot-Zucchini Salad

Yogurt and Spice Roasted Broccoli

Sheet-Pan Chicken Meatballs and Charred Broccoli

Zucchini Salad With Raisins and Pine NutsThe New Book of Middle Eastern Food by Claudia Roden
The combination of raisins and pine nuts was brought by the Arabs all the way to Spain and Sicily.
1 lb Zucchini
4 Tbls Extra-Virgin Olive Oil
2 Tbls Pine Nuts
2 Tbls Black or Gold Raisins or Currants
1 clove Garlic, crushed and chopped
Salt and Pepper
2 tsp dried mint (optional)
Juice of ½ Lemon, or more
Saute the Zucchini quickly in the oil with the pine nuts, raisins, and garlic. Add salt and pepper and dried mint, if using, and cook, stirring, over moderate heat until the zucchini slices are just tender. Serve hot or cold with lemon juice squeezed over the salad.

Sauteed Greens with Olives (Misticanza) from Six Seasons by Joshua McFadden
The key to this dish is to cook it quickly at high heat so that you can taste each green in your mix.
extra virgin olive oil
4 garlic cloves, thinly sliced
¼ tsp dried chiles flakes
10 cups lightly packed torn mixed greens (such as kale, escarole, turnip greens, beet greens, chard)
kosher salt & black pepper
¼ cup Kalamata olives, pitted & halved
2 Tbls lemon juice
Heat a glug of olive oil in a large skillet over medium heat. Add the garlic and cook, stirring often, until just beginning to brown, about 2 minutes – don’t let it burn! Add the chile flakes and cook, stirring until fragrant, about 1 minute.
Add the greens a handful at a time, tossing until wilted between additions (if you can, start with the tougher greens such as kale or escarole). Season generously with salt and black pepper and cook until all greens are wilted and softened, about 3 minutes more after your last addition.
add the olives and 2 tablespoons lemon juice and toss to combine. Taste and adjust the seasoning with more chile flakes, salt or lemon juice. Finish with a nice drizzle of olive oil.

Roasted Beets, Avocado, and Sunflower Seeds from Six Seasons by Joshua McFadden
1 lb beets
kosher salt & black pepper
extra-virgin olive oil
3 Tbls red wine vinegar
¼ cup salted roasted sunflower seeds
½ cup lightly packed roughly chopped flat-leaf parsley
4 scallions, trimmed, (including ½” off the green tops), sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well
½ cup lightly packed, seeded, chopped pickled peppers
2 firm-ripe avocadoes
Heat oven to 375 degrees. Trim the tops and bottoms of the beets. Wash the greens and spin dry in a salad spinner. Rinse and scrub the beets to remove any mud and grit. Cut up any larger beets so that they are all about the same size.
Put the beets in a baking dish that’s large enough to accommodate all of them in a single layer. Season with salt, then pour ¼ cup water into the dish. Cover tightly with foil and steam roast until the beets are tender when pierced with a knife. Depending on the size, density, and age of the beets, this could take between 30 minutes to 1 hour.
Meanwhile, if you have beet greens to cook, heat a medium skillet over medium heat. Add a glug of olive oil, add the beet greens, and toss them until they are wilted and a bit stewed, about 5 minutes. Set aside until cool, then chop through them a few times.
When the beets are tender, let them cool until you can handle them, then rub or pare away the skins. Cut into ½-inch wedges or chunks and pile into a bowl. Add the greens.
While the beets are still warm, sprinkle with the vinegar, ½ tsp salt, and many twists of pepper. Toss to distribute the seasonings and let the beets absorb the vinegar for a few minutes. Add a healthy glug of olive oil and toss again. Let the beets sit at room temperature until you are ready to serve.
To assemble for serving, add the sunflower seeds, parsley, scallions, and pickled peppers and toss gently. Peel the avocados and cut them into neat chunks that are about the same size as the beet wedges, and add them to the beets too. Toss thoroughly but very gently, so you don’t mash the avocado too much. Taste and adjust with more salt, black pepper, vinegar, or oil. Serve right away.

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Weekly Share May 31st – June 6th

Cucumbers
Sugar Snap Peas
Yu Choy or Bok Choy
Bibb & Oakleaf Lettuce
Napa Cabbage or Mustard Greens
Candy Sweet Spring Onion
Hakurei Turnip
Daikon Radish
Cilantro

This spring we have seen a tremendous amount of bug pressure, especially on our quick brassica crops (hakurei, radish, mustard, arugula, yu choy, bok choy, Asian cut greens), which you will see a lot of this week. Flea beetle is usually not an issue for us; but this spring they abound along with our more usual spring pests: brassica root maggot, harlequin bugs, leaf hoppers, and cucumber beetle. The bug pressure combined with extremely dry conditions has led a lot of these crops to be a bit stressed, with holey leaves and a less attractive appearance. This can lead to shorter storability, so some of the greens need to be used more quickly. In contrast, until it got super hot, the lettuce crops loved the dry (controlled watering) and temperate conditions. Each vegetable family has slightly different needs, making our diversity of crops so important in producing a consistent amount of food throughout each season. And now, now we finally got some rain and I can say there is vast difference in the landscape on our farm. Everything is deeper green and now we will see the weed pressure blow up. Luckily we have been managing a lot of our crops better than ever, but those few carrot and herb beds we haven’t had a chance to get to, are now an emergency.
The share is going to be quite big this week and we are beginning to see a shift towards some summer crops, even with this strange cool dip in the weather over the weekend. It is a rare year when we have Sugar Snap peas, let alone at the same time as cucumbers. This is a great share for venturing into stir-fries, hand making salad rolls (find some mint, use that lettuce, and some tofu or shrimp), and playing around with Thai salad recipes. Check out the recipes below and enjoy the share…..Brian and Autumn

Mustard Greens with Mooli | Daikon Radish with Mustard Greens

Yam Khai Dao (Fried egg salad)Pok Pok by Andy Ricker
You must find some thai chiles, celery leaf (meadowacre), and carrot; This recipe is soooo delicious, a must try!

Stir-Fried Baby Turnips With Spring Onions, Green Garlic and Tofu

Ginger Soy Yu Choy

Smashed Cucumber and Sugar Snap Pea Salad With Jerk Vinaigrette

Napa Cabbage and Cucumber Slaw

Tom Kha Kai

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Weekly Share May 24th – 30th

Frisee
Arugula
Swiss Chard
Butterhead Lettuce
Red Gold New Potatoes
Carrots or Beets
Garlic Scapes
Dill

This past week has been extremely productive on the farm, perhaps we were taking advantage of the really comfortable working conditions. Last Sunday we had our first CSA work share day of the season and we got a lot done. We planted summer crops; sauce and specialty greenhouse tomatoes, all the eggplant, and about half of the peppers, weeded the potato field, cleaned seedling trays, pounded stakes in for the peppers, and trellised the high tunnel tomatoes. Later in the week, along with our stellar work crew, we hand weeded and hoed -carrots, beets, fennel, mustards, lettuces, and our larger brassica block, cleared and prepped beds in a tunnel for the next round of tomatoes, prepped and planted the winter squash, seeded okra, potted up basil succession 2 seedlings (their high tunnel space is not ready for them), all while Brian was running non-stop irrigation. Have we mentioned that we have had less than a ½” of rain in over a month and now we are into 90degree temps, so keeping crops hydrated is the number one priority right now. We are quite happy that we invested in shade cloths for our high tunnels this season. Usually it’s an issue from late June through August, when it is super hot and we have flowering crops in our tunnels. Too much heat can cause the flowers to drop, hence less fruit. We have been meaning to invest in shade cloths for years, but finally got around to it this past winter. Anyhow we already have one up and are planning on getting the others up this week, as this early heat wave is a reminder to get it done.
This week’s share included our garlic scapes, we are at peak harvest of this very short seasonal crop. 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. We have included many recipes below that call for garlic in them, try using the scape as a substitute.  This share makes me want a meal of boiled new potatoes with garlic scape butter and dill, paired with your favorite protein, and a finely chopped frisee salad tossed in a salty, lemony vinaigrette topped with grated/marinated carrots or beets and your favorite cheese. But that is just me. Enjoy the share……Autumn & Brian

Chickpea Salad with Carrots and Dill

Greens Gratin
Use 2 garlic scapes to replace garlic cloves in the recipe

Beet & Blue Cheese Salad

Simple Roasted Beets & Garlic Scapes

Arugula, Frisee, and Red Leaf Salad with Strawberries

Frisee & Arugula Salad with Mustard Bacon Vinaigrette
Our frisee is much larger than in the recipe, 1 head is more than sufficient. Also play around with adding finely grated salty hard cheese, olives, grated/marinated beets or carrots, as well as herbs to this salad if you want.

New Potato & Frisée Salad

Swiss Chard & Potatoes

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Weekly Share May 17th – 23rd

Lettuce Mix
Hakurei Turnips
Spinach or Yu Choy
Red Leaf & Butterhead Lettuce
Dried Khmer Chilies
Scallions
Cilantro

We hope you all enjoyed week one of the CSA and are still super excited for more leafy greens. This mild weather has been great for them. This week you will get either Spinach or Yu Choy in your share. Both are quick cooking greens that can be used in a lot of different preparations. Our spinach is large leaf, which can be used in a salad but really shines when cooked. Yu choy is closely related to bok choy but is bred to flower instead of create a large head. Use the stems, leaf, flower and all in a simple stir fry, sautéed with fresh garlic, or poached in a light soup.  The dried Khmer chilies come from last years crop. They are spicy, so be aware. Use them whole or crush/pulverize them into a powder/flake and use in cooking or for a spicy finishing touch. We love combining cilantro, scallions, and hot chilies for seasoning cooked greens or meat, using on tacos, or even a spicy salad. Check out the recipes below and enjoy the share…..Brian and Autumn

Roasted Turnip And Spinach Frittata

Slow-Cooked Scallions with Ginger and Chile

Yu Choy Sum

Stir-Fried Baby Turnips With Spring Onions, Green Garlic and Tofu

Shiro Miso Soba Noodles with Poached Eggs, Yu Choy, & Turnips

Peanut Chicken Lettuce Wraps With Cilantro Lime Rice

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.

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Weekly Share May 10th – 16th

Fava Beans (or Spinach)
Bibb & Oakleaf Lettuce
Spring Salad Mix
Russian Kale
Fresh Garlic
Radishes

Welcome to the beginning of our 10th CSA season. This Spring has been really nice so far, with a few slightly jarring little heat spells but mostly nice temperate conditions making for great growth on both our spring and summer crops. The past two winters have been extremely mild, meaning that the soil has not had any extended hard freeze. This doesn’t mean we did not have any extreme weather, we were hit by the heavy ice storm in February and it ravaged our area harder than most in Virginia; but it did not mean really cold temperatures for days. The mild winters, while nice to work in, also mean increased pest issues, as the pest populations are not naturally culled in the same manner they would be with extended hard frosts. Point of all this is beautiful weather, but we are seeing and expecting a heavy pest year.  This Spring we have some great part-time help on the farm which is easing the work load and although we also get terribly behind in the first half of May, it is not seeming so daunting as in past years. This time of year, just past the average last frost date for the area we need to be very active with cultivating and handweeding in our fields (the growth of everything doubles in speed about now), feeding spring plantings, adequately irrigating (the wind has been a doozy); while also getting a lot of our large summer plantings in the ground quickly (eggplant, peppers, beans, corn, okra, watermelon, and winter squash plus our next successions of tomatoes, cucumbers, and squash).  This time always coincides with our transition to two markets per week and the CSA beginning. We have about 3 weeks where we need 4 full time workers in addition to us as well as absolutely perfect weather patterns or we fall behind schedule. This year though we are almost caught up and luckily we have a great crew scheduled over the next few weeks, plus a CSA work share day in a week, and we pushed our Spring broiler processing until the end of May. So perhaps 2021 will be a little different.
The CSA share for this first week screams out Spring, young garlic, fava beans, radishes, an abundance of lettuce, and tender spring kale. 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, fresh garlic.. Once it begins to bulb, the scape (would eventually be the garlic flower) and cloves begin to form. What this means for you, is the garlic will still have a sweet, mild quality like green garlic and you can use most of the plant, but it is not quite as tender. As you go up past the bulb and white tender stalks to the leaves, it probably needs to be minced and cooked a little longer, think of leek leaves. The other really special treat in this week’s share is the fava beans, also known as broad beans. If you do not get them this week, you will get them the following week. 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. There are a myriad of delicious preparations: cook 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

Wait! Stop! Don’t Peel Those Fava Beans!

Butterflied Trout with Spicy Lettuce, Celery, and Herbs

spring stir-fry: chicken, radish & green garlic

ottolenghi’s radish & broad bean salad

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 9th – 15th

Mesclun Salad Mix
Collard Greens
Beets
Carrots
Turnips
Parsnips
Parsley
Red Creole Garlic
And Something Special

Well here we are at our last CSA pickup week for 2020. It has been a wild 26 week season with the pandemic throwing our systems into some havoc; but overall an abundant season for vegetables. We are so happy to have had you all join us and to have been given the opportunity to feed you. As a growing season 2020 has seen temperate weather making for both a long Spring and Fall; which is not the normal from our 9 years farming in this region. The summer was very hot and humid; but quick in comparison. Today, in November it is sunny and warm much like a normal day in early October. This year has seen some of our healthiest bunching greens, scallions, herbs, cabbage, fennel, eggplant, and okra we have ever grown. Tomatoes had a lull mid-season but have been very abundant overall. Whereas cucumber, summer squash, onions, broccoli, beans, and peppers were all inundated with disease or pest pressure and we have struggled to get much yield from them. Coming into our cool season crops, we are excited to see one of our best radicchio and chicory crops ever (our personal favorite), some of this is due to mother nature and the temperate weather and some to our timing and management, we are finally learning about this finicky family of greens. Carrots, parsnips, and other winter roots are also poised to be gangbusters as well. One of the joys of growing so much diversity is that even when some crops just are not having a good year, some other crops will produce in abundance.
Our season is far from over, as November and December include large harvest of storage crops for us, moving thousands of pounds of food into our tiny little walk-in cooler. We like being able to feed people year around in some capacity. We will keep going to market to get you food, although January and February only once per month. So do not despair or feel relegated to the produce section of a chain grocery store. There is produce in Virginia year around. If not from us, there are more and more small farm popping up to get you salad greens and other produce throughout the Winter, you just have to look around a little. Much of this week’s share is intended to be storable so you can stretch out your Tomten vegetables; such as the last of this year’s garlic and an assortment of root vegetables. The mesclun mix is transitioning to our winter greens, which includes things like chicories, kale, and cress in addition to lettuces and a few mustards, in our opinion this is when it is at its best. Check out the recipes below and enjoy the share…..Autumn and Brian

Roasted Root Vegetable Hash

Moroccan Carrot Soup

Parsnip Collard Green & Chickpea Curry

Spicy Honey-Glazed Parsnips

Root Vegetable Tarte Tatin

Miso-Glazed Turnips

Carrot Salad with Feta and Anchovies

Hanger Steak with Tahini and Smashed Charred Beets

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Weekly Share November 2nd – 8th

Koginut Squash
Kossak Kohlrabi
Yu Choy or Bok Choy
Red Meat & Korean Purple Radish
Swiss Chard or Lacinato Kale
Escarole, Frisee, or Lettuce
Green Mild Peppers
Misc. Chilies
Cilantro

Meet the New Squash In Town: Robin’s Koginut

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

Kale and Mushroom Lasagna

Stir-Fried Bok Choy, Daikon, Crisp Tofu

Beef and Radish Soup

Asian Noodle Soup with Winter Vegetables and Tofu

Hot Chile Condiment

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.

Green Pepper Kinpira – Japan The Cookbook Nancy Singleton Hachisu
1 Tbls Gold Sesame Oil
8  small Green Peppers, quartered
1 Tbls Soy sauce
½ Tbls Mirin
1 tsp White Sesame Seeds, warmed in a small dry frying pan
Kinpira sautéed vegetables flavored with soy sauce – are commonly cut into julienne strips, and take some time to prep. Here the piman are quartered, making this dish a bit quicker to prepare.
In a large frying pan, heat the oil over medium heat until shimmering but not smoking. Throw in the piman and then sear, covered, for 1 minute on each side, until the piman are crisp-tender and browned in spots. Add the soy sauce and mirin, stir-fry for another minute to evaporate the liquid, and slide the piman into a medium bowl. Sprinkle with sesame seeds and serve hot.

 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 26th – November 1st

Mesclun Salad Mix
Golden Ball Turnips
Cushaw Squash or Seminole Pumpkin
Lusia, Brente Precoce, or Pallo Rossa Radicchio
Broccoli Raab or Swiss Chard
Fennel
Dill

The farm is still super busy even though we are headed towards Winter, as the days grow shorter we are hustling to get everything done and look forward to the natural slowing of the cool seasons. We have had an actual Fall here in Virginia, with cool and temperate weather although a bit too wet, overall it has meant a lot of our cool season crops have grown well and are more abundant than in other years. The next month means a lot of large harvest days putting up storage crops for the Winter. Most people think of storage crops as root vegetables; but other heading crops store well too. In November and December, we harvest and store cabbage, fennel, radicchio, escarole, frisee, and kohlrabi, as they cannot endure too heavy of a frost but will store for 1-3 months depending on the crop.
We are excited to have radicchio in this week’s share, it is one of our favorite crops to grow, harvest, and eat here at Tomten. The varieties you will receive this week are the quicker growing and more tender types, excellent for salads. If you struggle with bitter, we encourage you to soak the torn or cut leaves in cold water for 20-30 minutes before spinning and drying. Then salt the leaves and toss prior to dressing.  You should use a dressing with both salty (anchovy, hard cheese, olives) and acidic (citrus or vinegar) elements to balance the bitterness. We have a few ideas below. The first of the Winter squash is included this week too. We have added a few savory and sweet options. The rich squash pie recipe is a personal favorite for the Cushaw squash, the custard like filling goes well with the natural cuashw texture.

Pan-Roasted Turnips

Roasted Fennel Salad With Apple And Radicchio

Radicchio and Orange Salad

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

Roasted Squash With Yogurt, Walnuts, And Spiced Green Sauce from Six Seasons by Joshua McFadden

Seminole Pumpkin Pie

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 19th – 25th

Yaya Carrots
Famosa Cabbage
Tomatoes or Sweet Peppers
Spigariello or Broccoli Rabe
Red Maria Potatoes
Red Creole Onion
Bibb Lettuce
Escarole
Parsley

Red Pepper, Potato, and Peanut Sabzi

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

Atakilt Wat – Ethiopian Cabbage Potato Carrots

47 Recipes to Make Anyone Love Cabbage

BA’s Best Stuffed Cabbage

Cabbage and Carrot Slaw with Walnut-Za’atar Pesto

Reginetti with Savoy Cabbage and Pancetta

Escarole with Cannellini Beans

Orange, Escarole And Red Onion Salad

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October 12th – 18th

Napa Cabbage
Winter Radish Mix
Yu Choy or Bok Choy
Japanese Red Mustards
Jalapeno, Lemon Drop, & Aji Dulce
Scallion
Cilantro
Ginger

This year we invested more into our ginger production, so we have enough to share with the CSA. Our plan is to save some of the ginger, once it is cured, to use as rhizome seed stock  for the coming growing season, if all goes well we will continue to grow a bit more ginger. You all are getting fresh young ginger; so it will not store indefinitely and basically has no peel, so you can use it all. The smell is divine and the flavor is complex with a soft finish. This week’s share beckons stews, stir-fry’s, and some aromatic sauces. A reminder that the Aji Dulce ( it looks like a habanero) is a seasoning pepper with no heat, so it is delicious for making sauces or to put in a salad for a strong tropical chile flavor. Paired with the lemon drops and jalapeno and you will get some heat and loads of flavor for any sauce or salsa.  If you are looking for a raw veggie option with this week’s share, make an Asian style slaw. Make a dressing with grated ginger, minced cilantro, scallion greens, a little minced chilies, a few drops of sesame oil, sweetened rice wine vinegar, lime juice, and salt. Whisk in some neutral oil for the desired consistency. Thinly shave part of the napa cabbage, grate or julienne winter radishes, and chop scallions, toss together in a bowl with a little salt, then douse with dressing and toss again. You can let it sit for a little bit to marinate and enjoy. Other recipes are below. Enjoy the share……Autumn & Brian

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

Radish Scallion Pancakes

Preserved Yu Choy Green Dip (Nam Phrik Nam Phak)

Spicy Shrimp And Napa Cabbage Stir Fry

Sesame-Ginger Daikon Noodle Soup with Bok Choy, Snow Peas and Shiitake Mushrooms

Ají criollo – Ecuadorian hot sauce

Mustard Green Masala

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