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Weekly Farm Newsletter

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October 17th

This week's tentative CSA share menu:

Broccoli
Store in a bag inside the fridge

Red Potatoes
Store in a cool dark cabinet

Japanese White Turnips
Store tops and roots separately in the fridge

White Onions
Store on a countertop

French Breakfast Radishes
Cut the tops and store separately in a sealed bag in the fridge

San Marzano Plum Tomatoes
Store at room temperature

Green Peppers
store in the veg drawer of the fridge

Red Onions
Store on a countertop

Sweet Orange Snack Pepper
Store in the veg drawer of the fridge

Spaghetti Squash (Full Share only)
Store at room temperature

Red Ripened Tomato (Full Share)
Do not refrigerate

Cauliflower (Medium Share Only)
Store in an opened bag in the fridge

The usual up and down temperatures of October are upon us. Last week, we woke up to our first frost of the season. It was just a light coverage so nothing too damaging to our pepper and tomato plants that have been winding down for the year. As for our fall crops; they love the cold weather. Broccoli begins to taste sweeter after the first frost, kale and collard leaves become tastier, and the leeks are growing! Some veggies we specifically wait to harvest until after the first hard frosts, just for taste, like carrots and Brussel Sprouts. More root vegetables are beginning to come in like our Japanese white turnips this week. We love this variety of turnip for the flavor, texture, and size. You will find the Japanese turnip to be very sweet and juicy. There is no need to peel them and they have so many ways to be prepared and enjoyed. Turnips are simply delicious when shredded raw right onto a salad with a cheese grater. They can be roasted, sautéed, boiled, mashed, etc. Dice and pair them on a baking sheet with the red potatoes for a wonderful autumn roast in the oven. You can use the entire turnip plant as well. The greens are totally edible and go great in soup or simply sautéed with olive oil and onions.

We have 8 weeks left of CSA deliveries in the year! A lot of our packing house work has been slowing down. We are still growing and receiving just as much produce as before but the fall crops require much less grading and cleaning than summer produce. For example: all of the bunching greens, like kale and chard, are harvested and bundled directly in the fields and that is the only contact we have with them before you receive it. Most fall produce does not (should not) get washed before we pack it like broccoli or cauliflower. All winter squash is naturally hearty with a thick skin for the weather and long-term keeping and do not need to be handled with such care like tomatoes or melons. This also means that there is a lot less grading involved since insects and other animals have a tough time getting past it to the edible interior. Many things are ready "as is" like cabbage and spaghetti squash. That leaves us with root veggies and all of the baby salad greens. We do clean off all of our root veggies so that you do not receive them caked in nice organic mud. So, every morning our crew is outside, suited up for the weather in boots and huge waterproof aprons. Everyone is equipped with a strong sprayer hose and we go at it. A warm sunny morning is always appreciated!

Coming Soon: Bok Choy, Sweet Potatoes, Carrots, Acorn Squash, & plenty more!

Khaya's Korner: Fall Newsletter

Hi, everyone. I love fall. Fall is the time where the leaves turn pretty colors and fall of the trees. They are a lot of work to rake up, but they are beautiful! Also, there is squash, turnips, bunching greens, and sweet potatoes. I love making a steaming hot pumpkin pie with butternut squash. Bunching greens like kale taste delicious as crispy, crunchy kale chips. I love sweet potatoes hot with butter! What is your favorite fall special to make? ~ Khaya

Loaded Broccoli Cheese and Bacon Soup
3 cups Low Sodium Chicken Broth
1 cup Peeled and Chopped Carrots, Diced Small
1 cup Chopped Celery, Diced Small
3 cups Peeled and Chopped Potatoes, Diced Small
1/2 cups Finely Chopped Onion
5 cups Broccoli Crowns, Diced Small (about 2 Heads of Broccoli)
5 strips Bacon, Chopped
2 Tablespoons Butter
1/3 cups Flour
3 cups Milk
4 cups Shredded Sharp Cheddar Cheese (about 16 Ounces)
1 teaspoon Salt
1/2 teaspoons Pepper
1 teaspoon Dried Mustard--optional
1. In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
2. Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn't "soupy" enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.
3. In a separate medium saucepan, sauté the bacon until golden and crisp. Remove the bacon to a paper towel-lined plate. Drain the grease and wipe out the saucepan. Keep the bacon fat and add 2 T butter.
4. Melt the butter with the bacon fat (in the same saucepan you cooked the bacon in) over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.
5. Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.
6. Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Stir in the reserved bacon and add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.

Japanese Turnips with Miso (Braised) --- very tasty!!
3 tablespoons white miso
3 tablespoons unsalted butter, softened, divided
3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
1 1/3 cups water
2 tablespoons mirin (Japanese sweet rice wine) [or any other sweetened alcohol]
Stir together miso and 2 tablespoon butter. Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) [ cut into 1inch cubes] and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute. Serve with cooked rice topped with toasted sesame seeds

Caramelized Turnips
3 cups diced peeled turnips, 1/4 cup water, 1 cube chicken bouillon
1 tablespoon butter, or more as needed
2 tablespoons white sugar
Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.

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