Carrots
Kohlrabi
Winter Radishes
Arugula or Salad Mix
Green Peppers
Napa Cabbage
Yu Choy Sum
Scallion
Cilantro
Every year on our farm, we have planted garlic on the first Sunday in November, which always happens when the time changes and daylight savings ends. Due to continued effects of climate change with warmer early winter and heat waves in early-mid Spring, we have shifted our garlic planting a week later than usual. So next Sunday with the help of some dedicated CSA members we will get all 4500 garlic cloves planted in the ground. This moment always correlates with the end of one season (CSA & market season are winding down) and the beginning of another. As a farm that grows and markets vegetables year around, we still need to signify these seasonal shifts, and nothing hits quite like the end of daylight savings, when we have dusk around 5:30pm. Our days feel a bit rushed and short; but we are also gifted with more down time, a much needed reprieve after 6 months of non-stop 12 hour days. So as we welcome in the dog days of our 2026 season and get the very first crops in for 2027 (garlic & fava beans), we are thankful to be looking towards Winter. The funny thing about this time of year, is that it is often quite warm and temperate and we have the most diversity on the farm at one time, so it is a fabulous time to be a vegetable farmer. We eat so well this time of year and we hope you can too.
This week’s share includes the once per year kohlrabi, along with the very first carrots of the fall/winter season. Kohlrabi is an interesting vegetable, fabulous raw, with a nice crunch and a little sweetness. It is also excellent cooked in soups, in a gratin style, roasted, extremely versatile. Check out this article with recipes from Ottolenghi link here. With cool evenings the yu choy and napa will be very mild. This has been a fabulous pepper year for us, very little disease effects compared to most years, and so you will get your last little bit of mild peppers. All the roots can be stored in your refrigerator for many weeks, if you want to hold some back for post CSA season. Check out the recipes below and enjoy the share….Autumn & Brian
Steamed Choy Sum with Sweet Shallot Vinaigrette
Preserved Yu Choy Green Dip (Nam Phrik Nam Phak)
Polish Kohlrabi Soup ( Zupa Z Kalarepy)
Daikon, Mint, Carrot, & Kohlrabi Sambol
Shan Salad with Cellophane Noodles and Ginger – from Hot Sour Salty Sweet by Jeffery Alford and Naomi Duguid
2 cups julienned napa cabbage (bottom half, cut out the core and julienne into 2 inch strips)
3 bundles (3 oz) dried cellophane noodles, soaked in warm water for 20min then drained
1 cup coarsely chopped coriander (cilantro)
Dressing & Flavor Paste
3 Tbls vegetable oil
¼ cup chopped garlic
2-3 Thai dried chiles or 1 tsp red chile flakes
2 Tbls minced ginger
2 tsp dried shrimp
1 tsp salt
2 Tbls water
2 Tbls rice vinegar
1 Tbls white wine vinegar or fresh lime juice
Drain the cabbage and place in a bowl, add the noodles, and toss with your hands to mix well.
In a small heavy skillet, heat oil over medium heat. Add the garlic and cook until lightly browned, about 4 minutes. Break up the dried whole chiles into small pieces and add to the pan, continue cooking and stirring for 1 minute. Transfer the garlic, chiles, and oil to a medium bowl.
Place the ginger in a mortar and grind to a paste, add the shrimp and salt and pound to a paste. Alternatively mince the ginger and shrimp very fine and add salt. Using the back of a wooden spoon mash and blend together. Stir the water into the ginger-shrimp mixture and add it to the reserved garlic and chile oil. Stir in the vinegars. Pour the dressing over the salad and toss well. Add the coriander and toss well.
Let the salad stand for 15 minutes before serving.
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.