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

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

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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Weekly Share October 5th – 11th

Arugula or Salad Mix
Milano or Hakurei Turnips
Tomatoes or Sweet Peppers
Spigariello or Russian Kale

We are halfway through our Fall season, with so many new crops coming on every week. October is always our most diverse month of the year. Our fall root crops like winter radishes, turnips, beets, and carrots are growing substantially right now. We are currently harvesting 9 varieties of bunching greens plus a lot of headed crops such as napa cabbage, savoy cabbage, bok choy, escarole, frisee, and soon our early radicchio varieties. All of this in addition to summer crops such as eggplant, peppers, and tomatoes. With the unusually early coolish nights in the 40’s, okra, basil, and beans have pretty much halted any growth; but sometimes we welcome this shift as its difficult to harvest so many different crops at one time. October marks a shift in our direct seeding and transplanting. Everything is basically planted under cover in our high tunnels or for some cold hardy crops (purple sprouting broccoli, overwintering chicories, or fava beans) we plant outside and later cover with some low tunnels, hoops that cover our 4’ beds that are then covered with a greenhouse plastic.  Most of our October planting is for the late Winter and Spring, unless its lettuce, arugula, spinach, hakurei, or radish, these grow a tad bit faster and will be ready for November or December. More or less though our big planting push is over and we are now looking towards keeping weeds in check (it has been so temperate and  wet, they have taken off), managing the pest problems (slugs, aphids, and moth worms love temperate weather), and to our large bulk harvesting for storage.
Overall our fall crops look fabulous and are abundant, especially fennel, tender as we could ever imagine, bunching greens, cilantro, dill, and the big radicchio block. Whereas our large fall broccoli stand is completely diseased, likely from a soil deficiency coupled with the incessant rain and many of our arugula successions are stunted, also an effect from so much moisture. As always some crops do well in certain conditions and others struggle, this is the joy of a large diversified crop plan. We have included a lot of recipes for this week’s share. The only crop that may seem unusual is Spigariello, a green that looks very much like broccoli leaf and tastes somewhere between broccoli and kale, but you can enjoy the stalk, mini floret, and leaf. It is great sautéed on its own with garlic and chile flake, or added as a pizza topping, to a egg scramble, or even in a soup. Some will get Spigariello this week and others in a few weeks. Enjoy the share…..Autumn and Brian

Tomato Fennel Salad

Barley Soup with Greens, Fennel, Lemon, and Dill

Sautéed Spigariello Greens

Sauteed Eggplant with Yogurt and Dill

Roasted Red-Pepper Salad with Anchovy White Beans

Pasta With Prosciutto, Turnips And Greens

Caponata with Fennel, Olives, & Raisins (adapted from Epicurious)
2 tablespoons olive oil
1/2 pounds unpeeled eggplant, cut into 3/4-inch cubes
1 cups coarsely chopped red bell peppers
2/3 cup coarsely chopped fresh fennel bulb (about 1 small)
2 large garlic cloves, chopped
3 tablespoons pitted Kalamata olives, coarsely chopped
3 tablespoons golden raisins
½ cup tomato sauce
2 tablespoons red wine vinegar
1/4 cup chopped fresh parsley
Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes. Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally. Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in parsley. Season caponata to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.

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Weekly Share September 28th – October 4th

Baby Beets
Bibb Lettuce
Collard Greens
Romano Green Bean
Late Season Tomatoes
German White Garlic
Shishito Peppers
Poblano Peppers

Charred Beet Salad

Creamy Garlic Parmesan Green Beans

Matt’s Four-Pepper Collards

Spaghetti With Charred Tomatoes And Shishito Peppers

Green Beans in Tomato SauceThe New Book of Middle Eastern Cooking by Claudia Roden
1/2 onion, coarsely chopped
2 Tbls olive oil
2 cloves garlic, finely chopped
½ lb ripe tomatoes, chopped
½ lb green beans, topped and talied and cut into 2-3 pieces
salt and pepper
1/2 tsp sugar
juice of ¼ lemon
Fry the onion in oil till soft and golden. Add the garlic, and when the aroma arises, add the tomatoes and beans. Season with salt, pepper, and sugar, add water as necessary to cover the beans, and lemon juice, simmering 15-20 minutes, or until the beans are tender and the sauce reduced a little.

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Weekly Share September 21st – 27th

Bok Choy
Spicy Salad Mix
Asian Eggplant Mix
Hakurei Salad Turnips
Red or Green Mustards
Clemson Spinelesss Okra
Serrano, Thai, & Jyoti Chiles
Thai Basil

Coconut Chicken Curry w. Okra and Eggplant Recipe

Hoisin Eggplant, Prawn and Bok Choy Stir-Fry

Jungle Curry with Pork and Thai Eggplant

Chef Yia Vang’s Isaan Laab with Sauteed Mustard Greens

Thai Basil Noodles With Mushrooms, Bok Choy & Tofu

Japanese Baby Turnips Sautéed in Butter and Soy Sauce

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

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Weekly Share September 14th – 20th

Sweet Peppers
Broadleaf Kale
Arugula or Frisee
Romano Green Beans or Tomatoes
Goldrush Russet Potatoes

Assorted Eggplant
Highlander Onion
Genovese Basil

Roasted Eggplant and Crispy Kale with Yogurt

Italian Style Fried Potatoes with Flat Romano Beans and Tomato Paste

Burrata With Romano Beans And Roasted Eggplant

Red Bell Pepper and Kale Stir-Fry

Shakshuka traybake

Breaded Eggplant with Arugula and Parmesan

Peach Frisee Salad with Goat Cheese & Basil

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Weekly Share September 7th – 13th

Lacinato Kale
Spicy Mesclun Salad Mix
Thin Skinned Cucumbers
Romano Beans or Assorted Tomatoes
Clemson Spineless Okra
German White Garlic

Something Extra

Welcome to our Fall CSA season. There is so much diversity of crops, although we are having a very trying season with some of our summer crops, such as squash, cucumbers, beans, and peppers. We discovered that our outdoor peppers have a pretty devastating case of bacterial leaf spot which has been exasperated by the wet and extremely humid conditions in both early June and throughout August. This causes them to defoliate and not produce many flowers, hence little fruit. Our covered peppers look great but were planted 3 weeks late (we always plant on the later side regardless) so we are just beginning to see our sweet peppers ripen. Anyhow there will be very little in the way of chilies and peppers this season (very sad for us). On a positive note though our last successions of beans and cucumbers look wonderful so you will see them this week and probably again one last time. This has got to be one of the best okra and eggplant years we have ever had, so they will be present over the coming weeks and our latter tomato successions look happy and are finally beginning to ripen. We are experimenting with some new small tomato varieties that hold in colder temperatures and ripen slowly off the plant. If you look to Spanish and Italian traditions they use different types of tomatoes throughout the winter and we are seeing how we can incorporate some of these cooking varieties into our crop plan. It is exciting that we have the best and earliest stand of Fall greens we have seen in many years, likely due to the 80 degree temperatures and lots of rain over the past month. Usually we are in a  complete drought through August and struggling to keep plants alive post planting; but this year the struggle has been to get stuff in the ground as the soil has been constantly wet. There is always some weather pattern to contend with. Anyhow we are glad to welcome both salad greens and cooking greens back into the mix, as they pair so nicely with some of our summer crops. Check out the recipes and enjoy the share……Autumn and Brian

Green Beans and Cucumbers with Miso Dressing

Charred Romano Beans with Cherry Tomatoes, Garlic and Preserved Lemon

Kadai Bhindi (Indian style Okra with Bell Peppers)

Speckled Butter Bean, Okra, And Lamb Soup

Okra Summer Salad

Sautéed Kale with Smoked Paprika

Spicy Parmesan Green Beans and Kale

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Weekly Share August 24th – 30th

Cut Salad Greens
Asian Long Beans
Red Creole Onions
Assorted Peppers or Tomatoes

Asian Long & Thai Round Eggplant
Nokia & Suyo Long Cucumbers
Khmer Thai Chiles
Thai Basil

It’s the last Spring/Summer Share. We hope you all have enjoyed the array of vegetables through these 15 weeks. We had a lovely and long Spring season, with longer harvests of salad greens and bunching greens and plenty of beets and carrots for storage. The basil has been insanely abundant and we had scallions and other hebs into July which is rare for us. As with all extremely hot periods the tomatoes really outdid themselves for a few weeks. We harvested over 700lbs one week. Other summer crops have been very difficult this year, partially to do with the long cool Spring season, as nice as it was, combined with heavy interference from pests, thrips on the onion crops, cucumber beetles on the cucumbers and squash, and so much disease on our summer nightshades (spring moisture followed by super dry hot conditions, followed by insane amounts of rainfall in 80 degree temperatures) We also had that strange May frost; which really set back our potato plants, making for extremely small potatoes and hence less yield. Other issues come from not enough hours in a day or hands working. When we get a lot of rain in May, it is hard to keep up with weeds and they grow so fast there is little to be done a few weeks later. May plantings also get set back; which for us means sweet peppers and chilies are not really ready till September. Our corn patch has been ravaged by nighttime visitors and recently a black bear decided it was a good buffet stand, while the bean patch was getting hit by deer on a regular basis for at least 6 weeks.  These sorts of pest issues increase in dry and hot summers, as the woods provide less food options during a drought and so the animals search further into our land.  Now though we are deep into our fall plantings, although the monsoon season has even set those plantings back a little bit; but we are seeing lots of growth in our bunching greens, cauliflower, broccoli, and cabbage. We are beginning weekly plantings of salad greens and have seeded fall roots over the past few weeks. This coming week we will do our largest radicchio planting for the Fall, a week late; but the weather is looking wonderful for it after the few day heat wave this week. Soon we will have yu choy, salad turnips, broccoli raab, and spinach growing strong.  In addition we have harvested the first of our Winter squash, a new favorite and more prolific variety called Koginut. It needs awhile to cure before the sugars develop, but we will have winter squash.  All of this and Summer is not finished at all. We have two more successions of tomatoes that are getting ready to begin ripening and as always the chilies, eggplant, and okra will keep going strong if we continue to have sun. So there is much to look forward to as the seasonal shifts begin to take place.
If this is your last week with us for the season, we hope this share is a good one to go out on. We have the first of our new crop salad greens, along with a new stand of cucumbers, long beans, Asian eggplant, and a bunch of aromatics (basil, chilies, and red onions) to make some epic sweet and spicy southeast Asian dishes. The chilies are quite hot but don’t let that scare you, they are a wonderful seasoning pepper and you can use a small amount just for flavor. There are some of our favorite recipes below. Enjoy the share…..Autumn & Brian

Lemony Arugula Salad with Couscous, Cucumbers and Feta

Tam Taeng Kwaa (Thai Cucumber Salad)Pok Pok by Andy Ricker

Sichuan Style Stir-Fried Chinese Long Beans

Stir-Fried Chicken with Hot Basil

Eggplant with Thai Basil
1 lb eggplant, cut into ½-inch slices
4-5 cloves garlic
1-2 medium sized fresh red or green chilies (or sweet bell pepper for the meek)
1 Tbsp light soy sauce or tamari
2 Tbsp dark soy sauce
2 Tbsp palm sugar or dark brown sugar
1 bunch Thai basil
Slice the eggplant into ½ inch rounds and fry them over medium high in a wide skillet with ¼ inch of canola or other frying oil. When things get going, the eggplant slices will absorb the oil and you will gradually see it penetrate through to the top.  Make sure that they don’t get too brown on the bottom before this happens.  If the eggplant slices absorb all the oil and still don’t look wet, you must add more—but don’t worry, because they will release much of it as they cook.  When they look like they have absorbed enough oil and they start to get nice and brown on the bottom, flip them over and brown them on the other side.  If the pan is dry at this point, don’t add more oil because the slices have absorbed enough to fry themselves.  When they’re done, drain the slices on paper towels
Meanwhile, cut the garlic into slices and the chilies into diagonal rings.  When the eggplant is ready, remove it and add 2 Tbsp of fresh oil to the pan, add the garlic and half the chilies, and stir-fry until the garlic is golden.  Add the soy sauces and sugar, stir for about 30 seconds until the sugar starts to bubble, and return the eggplant to the pan.  Add torn basil leaves, stir and serve, garnished with the rest of the chilies (if you dare!)

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Weekly Share August 17th – 23rd

Nicola Potatoes
Clemson Spineless Okra
Shishitos or Mild Peppers (Poblano, Anaheim)

Leutschauer Paprika or Maules Red Hot Peppers
Pozzano or Red Pear Tomatoes
German White Garlic
Genovese Basil

Crispy Smashed Potatoes with Garlic Pesto

Red Potato and Shishito Pepper Hash

spaghetti with fresh tomato sauce

Braised Okra With Tomatoes, Peppers and Spices

Okra with Garlic and CorianderThe New Book of Middle Eastern Food by Claudia Roden
Takleya is the name of the fried garlic and coriander mix which gives a distinctive Egyptian flavor to a number of dishes. It goes in at the end. In Upper Egypt they chop up and mash the okra when it is cooked. Serve hot as a side dish with meat or chicken.
1 pound okra, small young ones
1 onion, chopped
3 Tbls vegetable or extra-virgin olive oil
salt and pepper
juice of ½-1 lemon
5 cloves garlic, finely chopped
11/2-2 tsp ground coriander
With a small sharp knife, cut off the stems and trim the caps of the okra, then rinse them well. Fry the onion in 2 Tbls of the oil till golden. Add the okra and sauté gently for about 5 minutes, stirring and turning over the pods. Barely cover with water (about 1 ½ cups), add salt and pepper, and simmer for about 20 minutes, or until tender. Add the lemon juice, towards the end and let the sauce reduce. (Lemon juice is usually added when the dish is to be eaten cold). For the takleya, heat the garlic and coriander in the remaining oil in a small pan, stirring, for a minute or two, until the garlic just begins to color. Stir this in with the okra and cook a few minutes more before serving hot.

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Weekly Share August 10th – 16th

Red Candy Onions
Heirloom Tomatoes
Red or Chioggia Beets
Shishito or Poblano Peppers
Dancer, Beatrice, Or Rosa Bianca Eggplant
Sugar Baby or Crimson Sweet Watermelon

Easy Eggplant Poblano Pepper Curry

Spicy Köfte Simmered with Eggplant, Tomatoes and Roasted Poblanos

Watermelon, Feta and Charred Pepper Salad

Watermelon Beet Salad

Beet-and-Onion Salad

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