This week's projected CSA harvest menu:
Nicola Gold Potatoes
The last tomatoes (Full Share only)
Cauliflower (Full Share only)
Soup seems to be on everyone's mind this time of year and we are luckily getting into the peak season of all the different kinds of cabbages. I made a delicious concoction of potatoes, cabbage, broccoli, and frozen corn that I look forward to warming me up each day at lunch. We have completed our fall harvest of the very popular and long awaited bok choy. Bok Choy is a variety of Chinese cabbage that has been harvested for over five thousand years! The tops are a deep green leaf resembling romaine lettuce and the bottom looks like a large celery root. You can use the entire vegetable, leaves and stalks. They are mild in flavor and can be used in stir frying, braising, soups, or raw. They are rich in vitamin A and C. If this is your first time cooking with bok choy, try it sautéed with ginger and garlic in sesame oil to release its amazing flavor. Kimchee, which is the Korean name for pickled bok choy, is also a very popular way to consume this type of cabbage. Do not wash until you are ready to use and keep it stored in the fridge. Delicata squash is making its last appearance in the box this week and boy are we so happy we decided to grow it for the first time this year. Once again, the skins are entirely edible, so you can easily cut it into coins and sauté the squash right in a pan with some olive oil and onions. I recommend topping it off with a splash of balsamic vinegar and some parmesan cheese.
Cilantro -in the end of October? This year, we had an extremely dry summer that made it very hard to grow and maintain many types of herbs. Cilantro happens to be a very hearty plant that can grow well -even after the first frost. It needs a very wet environment to grow in so we thought we would take a chance and get some into the ground fast – and here it is to give your fall share some flavor! Cilantro paired with lemon or other citrus fruit goes great on chicken and fish. I like cilantro to the point of replacing lettuce with it on a sandwich or burger. Perhaps you still have some tomatoes and peppers left to mix up a quick little batch of salsa. I also recommend cilantro paired with barbeque sauce and chicken on a pizza! The taste combinations are endless...
On the horizon: All of the sweet potatoes have been dug up and are currently curing in their precisely needed temperature and humidity level. Curing preps the sweet potatoes for long term use and allows them to keep up to 6 months! Get ready for their first appearance in your share next week!! -Lucas
El otono es mi estacion favorita! That is Spanish for "Fall is my favorite season!" I love Fall because there are leaf piles to jump in, it freezes overnight, and most importantly Thanksgiving. Just thinking about all those pies and turkey dinner makes me hungry. Pumpkin pie is my favorite. It makes my mouth water. Also, I prefer cold over hot, so Fall is really the season for me! I like bundling up over-excessively with a hat, scarf, gloves, and a warm winter jacket. The part I don't like is the unbundling of all the garments. It's a really tough struggle!
Next week: Gymnastics - Khaya
Bok Choy Stir-Fry
1 tablespoon olive oil
2 -3 cloves garlic, minced
1 / 4 teaspoon ground ginger
1 / 4 teaspoon ground black pepper
4 cups bok choy, thinly sliced
1 chicken bouillon cube, dissolved in 1/2 c. water
1 / 4 cup soy sauce
1 teaspoon granulated sugar
1 tablespoon cornstarch
Heat oil in saucepan over medium heat. Add garlic, ginger, black pepper, and bok choy.
Stir fry about 3 min.
In bowl, combine dissolved bouillon and water, soy sauce, sugar, and cornstarch. Whisk well.
Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min.
Serve hot. Servings: 4-6
Crunchy Cabbage Slaw from CSA member Kate Pratt
1 / 2 head of cabbage, red or green or combination of the two, very thinly sliced and chopped
1 large carrot, grated or made into ribbons with a vegetable peeler
3-4 green onions chopped or 1 / 4 red onion finely sliced and chopped
3-4 minced bell pepper (orange snack peppers, anyone?)
3 T fresh chopped herbs such as cilantro or parsley
1 / 2 lime or lemon, freshly squeezed
2 t olive oil
Salt and pepper to taste
Roasted Winter Squash Medley submitted by CSA member Claudia Black
2 lb winter squash mix, peeled and cubed (acorn, delicata, butternut, etc.)
1 T melted butter
1 T olive oil
1.5 T spice mix (a blend of cayenne pepper, garlic powder, onion powder, paprika, salt & pepper – to taste)
Preheat oven to 400 degrees. Cut the squash, clean out the pulp and seeds, peel the skin with a potato peeler, and cut the pieces into bite-size cubes. In a large bowl, toss the squash cubes with the melted butter and olive oil, then add the spice blend. Spread the squash in a single layer on a baking sheet lined with parchment paper. Bake for 40 minutes, tossing once halfway through so the cubes brown evenly. Serve warm.
Recipe adapted from Gina Homolka of skinnytaste.com
Find the right recipe for you OR share a delicious idea with others...
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