The theme of this week at the farm has been the heat! We've been starting extra early in order to get as much done as possible before the heat of the day sets in. The heat makes it harder to transplant because the transplants will wilt and suffer in the hot sun, so we've had to push our plantings back to Friday this week. The extreme temperatures can cause some plants to bolt, or start to go to seed. Cooler season crops like lettuce, radishes, cabbages and peas really struggle in the hot weather. The good news is that crops like squash, tomatoes, peppers and basil love the warmer temperatures and will really start taking off. Even though summer is still a few weeks away, it has definitely felt like summer on the farm this week.
Welcome to the first day of CSA for 2019! This year we are trying to give you a lot more choice on the variety and quantity of produce in your share. However, this is all new to us so we look forward to working together with you to figure out the best way for all this to work!
We couldn't be more excited to be growing food for you this season! Over the past four months, we've been busy seeding, planting and cultivating dozens of varieties of fruits and vegetables for you to enjoy this year. The weather this spring has been a little all over place, from 90 degree days in early April to a frost warning in late April, and generally cooler, wetter days compared to last year. The wild weather has stressed some of our early plantings and forced us to adjust on the fly. It can be difficult at times trying to find a balance between following our crop plan and letting the weather inform our decision making about what to plant and when. It's important to remember that no farming season is ever the same, and that's part of what keeps it fun and interesting.
CALLING ALL CSA BAGS!
Please take a moment to find all the CSA bags you might have collected over the season and do us a huge favor by bringing them back to your pick up site by Wednesday, Feb 7th. We need those bags!!
To think this time last year we were covered in snow! With a mild winter, we have noticed kale and other brassicas starting to raab in the fields much earlier than last year. Our farmers have spent the past week transplanting baby lettuces for our salad mix, direct seeding arugula in the hoop houses and seeding our microgreens. The kitchen is busy cooking with our winter squash, leeks and cabbage. And our farm store is stocking the full harvest from our fields and root cellar.
In your share this week: Red cabbage, potatoes, red onion, Scarlett Queen turnips, and pink beauty radishes for our onsiteshares, brussels for offsite.
Our red cabbage is a perfect ingredient to make sauerkraut at home. Here is a great recipe for a small batch kraut recipe in a mason jar. A perfect addition to any meal, we even like it with our breakfast! You can use our purple cabbage instead of green, and add the onion, radish or turnip for a fun spin on the traditional.
How have you been using your CSA produce this season? Tag us in your FB/IG posts so we can share in the fun! @ourtablecooperative
NOTE FOR BI-WEEKLY SHARES: This is a B week. We apologize for any confusion last week and hope that everyone got the shares they were expecting. We have had some staffing changes leaving us a little short-handed so please bear with us while we settle into some new routines...
After a warm and sunny January weekend, the rain is never far behind. Our recently seeded mustards and sprouting chicories couldn't be happier.
The 2018 crop planning continues. The farmers, chef and farm store manager have connected on their favorite varieties, and we're planning to order extra seed to sell in our farm store as well. It will be time for peppers, tomatoes, corn, cucumber and melon before we know it!
In your share this week: Potatoes, leeks, golden globe turnips, braising mix, winter radish and the last of the winter squash.
Tip for cleaning leeks: cut off the root base and the green tops. Save those sections for your next batch of broth/stock. Now with the remaining white/light green stock, slice it in half lengthwise. Use your thumb to flip through the layers under running water to remove any remain soil hidden within the leek.
Leeks are a favorite sautéed and added to soups, egg dishes, and make a fantastic Mac and cheese upgrade!
HAPPY NEW YEAR from all of us here at Our Table! We hope that 2018 will be filled with peace, love, joy, and deliciousness!
With the new year upon us, seed catalogs are dog eared, ideas are swirling, and we’re looking forward to growing together in 2018! We’ve spent the week in both meetings and in the fields, crop planning and getting lettuces transplanted. We welcome the rain as we dig into our planning ahead.
There are 3 weeks left in this season’s CSA, and a lot of beautiful produce coming your way!
If you are a bi-weekly subscriber, here’s a look ahead at the upcoming pick up schedule.
Jan 10th - A
Jan 17th - B
Jan24th - A
Jan 31st - B
What’s in your box this week: German butterball potatoes, red onions, black futsu squash, baby beets, purple top turnips & a January king cabbage.
The Black Futsu is hands down my favorite squash this year! It have an amazing flavor, and is very creamy when roasted. I have been cutting them in half, deseeding, and roasting cut side down at 350 for 25-35min, or until fork tender. Then inside can be used like any other squash or pumpkin would be. I have substituted it in pumpkin bread recipes, and used it as is tossed with pasta, parmesan & salt/pepper. It is so creamy!
The skin, like with all winter squash is edible. It can even be eaten raw, sliced very thinly into salads.
Here on the farm we've been busy lil' farm elves with all of this sunshine to boost our working conditions and spirits. Our hoop houses are almost completely flipped, salad mix is growing under row cover, roots are slowly coming out of the field and into the cooler, irrigation is winterized and the list goes on. We are almost at the point where the farmers will get to sit down, drink some coffee and start to dream about next year. We are definitely going to be changing some things, improving others and growing what inspires us and our community. The reflection that occurs during these winter months is a welcome respite for our bodies and minds to relax and prepare for the coming season.
Please note! We'll be taking the next three weeks off so the farmers can go away on holiday break and we'll return on Wednesday, January 10. The final CSA delivery will be Wed, January 31.
In your share this week: Parsnips, carrots (bored with carrots? try this recipe), Misato Rose watermelon radish, Yukon Gold potatoes, sugar dumpling squash, broccoli and Brussels sprouts.
PARSNIPS: One of my favorite root crops! Parsnips, relatives of parsley and carrots, are ready to harvest late fall after the cool weather converts the starches to sugar. The are super crazy to harvest as they can get pretty big and you have to dig that whole thing up! To me parsnips are like a nuttier, spicier carrot. They can be roasted, mashed, cut up into fries, made into soup and more. Try Creamy Parsnip Soup, Parsnip Puree, or Parsnip Latkes!
MISATO ROSE WATERMELON RADISH: What a beautiful radish! Can be eaten raw or roasted. Beautiful in salads, on toast and more when sliced very thin!
Hello! It is so gorgeous here on the farm we don't even know what to do with ourselves. And that extended forecast–woooohooo! We will take any sun we can get as we are so behind (as usual) we need every daylight hour! Last year it snowed on December 8 which really put into perspective how mild this winter has been. We couldn't be more grateful!
If you live in the area you should absolutely come down to the farm either for Happy Hour, just to pick up some produce and walk around or grabbing a beer. We are open until 6PM and on Friday till 8PM!
in your share this week: celeriac, fennel, Sangre potatoes, butternut squash, Hakurei turnips, green tomatoes, Lutz beets with greens.
CELERIAC: One of my farm favorites! Also known as celery root, celeriac might seem scary but it is pretty awesome root vegetable. You can use the greens just like you would celery in a soup or stock and you can mash, roast or slice the celery root. LA Weekly has a great article here with some recipes using celeriac. I really like Yotam Ottolenghi's celeriac and lentils with hazelnuts and mint.
FENNEL: Baby fennel! Great for adding to any dish for flavoring. Not too much to overwhelm with the question of "what do I do with this?"
LUTZ BEETS: Use the greens!!! They are just like chard!!! The lutz beet is our winter storage beet. It gets pretty big and actually sweetens in the cooler. You definitely can hold on to these guys in your fridge for a while (just cut the greens off).
SANGRE POTATOES: Another great storage potato with pink skin and white flesh. With exquisite creamy texture they are unmatched baked or boiled.
GREEN TOMATOES: More of these guys. I put some hakureis in the share also because I thought it would be nice to make a little roasted, chunky salsa verde knock-off with them and the green tomatoes. Or you could make a gratin with the potatoes and celeriac!
Hope you all had a fantastic Thanksgiving! Boy it has been hard to get all that we need to do done before it gets dark outside! Going to start having to rock the head lamp. We are definitely looking forward to next week's sunshine even with the low temps!
In you share this week you will find: Brussels sprouts, Delicata squash, French Fingerling potatoes, Bolero carrots, Hakurei turnips and purple cabbage. Such a winter storage share! I feel like most of what is in this bag could be thrown in the oven and roasted together. The carrots are huge and sweet, the hakureis are delicious and the brussels sprouts are the best!
BRUSSELS SPROUTS: Brussels again, wooohoo! I made some for Thanksgiving and they were just absolutely delicious (I just cut them in half, throw some mildly cooked, diced bacon and shallots in and toss in the oven until they are a bit crunchy and for a final touch add some balsamic – it was the only dish that was completely gone!) There are many ways to cook brussels including roasting, shaving raw for a salad, or in a dry pan. The NY Times recipe for Garlic Brussels Sprouts is great, just as is Bon Appetit's Simple Pan-fry or Lemony-Bacon Brussels Sprouts. Also, sometimes part of the stalk will have some aphids or rotting leaf action, if there is a little black or aphids just peel off the outer leaves, rinse and you'll be good to go!
FRENCH FINGERLING POTATOES: These guys look a little rough but they are DELICIOUS! They are an heirloom fingerling, which is partly why there growth is a bit wonky. With rose-colored skin and a marble of pin and ivory flesh, the french fingerling stays firm and waxy, even when cooked. The flavor is earthy and buttery at the same time. Best boiled or roasted.
CABBAGE: Just a beautiful purple cabbage! Enjoy in kraut, slaw or even roasted.
Also, this is the last of the delicata, enjoy!! I love this delicata salad from The Kitchn.
Hello from the farm!
It is pretty quiet out here on the dreary day, save for folks stopping by to pick up all of their holiday fixins'. Most of the farmers have left on holiday though Karen is out planting bulbs as fast as she possibly can.
If you are in town this weekend or have folks visiting, we'll have Carabella Vineyards (our farmer Elise's husband is the winemaker) out for a Thanksgiving tasting ($10 if you aren't a Carabella member) Friday, Saturday and Sunday. Details here. A great stop on your wait out to other wineries!
We've made a pretty simple and straightforward Thanksgiving share this week! It is HEAVY though, averaging about 14lbs of produce. It was just Karen and I yesterday (though thankfully we had some friend farmers stop by to help - thanks Gareth and Drew) but we managed to do it!
In your share this week: Brussels sprout stalks, scarlet squeen turnips, garlic, onion, sugar dumpling squash, Thelma Sanders sweet potato acorn squash, yukon gold and russet potatoes and spigariello.
POTATOES FOR MASHED POTATOES OK so I've done a lot of different research on what potatoes are the best for the traditional and necessary mashed potato dish. There is always an argument on starch vs flavor. High-starch, thick-skinned potatoes, like russets, fall apart during the cooking process, mash up light and fluffy, and absorb butter and cream like a dream. Mashing the other types of potatoes will result in a gummy, gluey texture. Mid-starch or waxy potatoes (least amount of starch) are much more flavorful than the classic russet. SO I've sent you guys both russets AND yukon golds so you can get the best of both worlds!
BRUSSELS SPROUTS Apparently these guys are the cauliflower of last year on the hot-ness factor. You can't go anywhere without seeing them on menu! There are many ways to cook brussels including roasting, shaving raw for a salad, or in a dry pan. The NY Times recipe for Garlic Brussels Sprouts is great, just as is Bon Appetit's Simple Pan-fry or Lemony-Bacon Brussels Sprouts. Also, if there is a little black or aphid action just peel off the outer leaves and you'll be good to go!
THELMA SANDERS SWEET POTATO SQUASH is one of my favorite squash we've grown, super great flavor and texture. Cooks just like an acorn! We also sent the sugar dumpling hoping it would be enough to serve a squash dish. (I'll be making a squash and spigariello galette with gruyere).
Hope you all have a FANTASTIC Thanksgiving!!
Jen + the OTC farmers
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