Hello!

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!
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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

Hello all!  Can't believe we only have 8 shares left in the 2017 season. We've hit the point where shares will ebb and flow between bigger and smaller (but all ultimately even out) as we have more limited availability.   Excited to make a Thanksgiving share for next week.  Thinking about planning your menus? We will definitely be sending potatoes perfect for mashing, brussells sprouts, beets and carrots for roasting, a braising or mustard green, a winter squash, a pie pumpkin or two and more!

We have Thanksgiving sides and pies for pre-order on sale now!  If you don't want to mess with cooking 10,000 things next week thinking about having us do it for you!  5 different pies, mashed potatoes, gravy, cranberry sauce, root veggies and more direct from your farm.  Info HERE  (last day to reserve is the 19th).  All organic and most ingredients farm sourced.  Also, dessert wizard Emily Park (Meadowlark) is baking the pies so it is really not something to be missed.

A reminder that we DO have a CSA PICK-UP on Wednesday, November 22.  If you will not be able to pick-up, put your share on hold now!  Log-in to your CSA account to put the share on hold or email me!  If you are in town and cooking it will be an awesome Thanksgiving themed share with a bit bounty including brussels sprouts, butternut squash and more!

In you share this week: Leeks, Hakurei turnips, cilantro, butternut squash, red onion, thyme, pac choi and lacinato kale.   You've had most of these things from us before except for finally butternut squash.

Just looking at the list this share screams to me a butternut squash and cilantro combo.  Peel and cube the butternut squash, roast on a sheet tray for 30-40 mins in oil until brown and tender, pull out and mix with some diced or dried pepper, cilantro, onion  and lime juice.  Eat alone, with some yummy greens or in something!

Also if you don't know what to do with the leeks, for breakfast I like to cut lengthwise, tossin olive oil, lay in a pan and roast/brown for 30ish minutes.  Poach or fry some eggs to throw on top and yum!  The leeks are so delicious bringing out the sweetness that goes great with the savory egg.

Hello from the road!  Our delivery driver Allan is out on vacation so I've been doing CSA delivery today and thus the blog will be short again (are you noticing a trend? Winter is often busier than Summer as we only have our core farm staff!)  

If you are free this weekend you should come to the farm and check out our Adult Farm Camp (led by Elise, Kerri and I) where we will drink wine, learn about winter squash and do some cookin'! Tickets here. On Sunday Kerri will be serving up brunch in our greenhouse with a fall harvest theme-we have one seating at 10:30am.  Tickets here.

We also have pastured-raised turkeys on sale (last day to put deposit down is the 12th) and Thanksgiving sides and pies also on sale!  If you don't want to mess with all the cookin' thinking about having us do it for you!  5 different pies, mashed potatoes, gravy, cranberry sauce and more.  Info HERE  (last day to reserve is the 19th).

Last BUT NOT least, a reminder that we DO have a CSA PICK-UP on Wednesday, November 22.  If you will not be able to pick-up, put your share on hold now!  Log-in to your CSA account to put the share on hold or email me!  If you are in town and cooking it will be an awesome Thanksgiving themed share with a bit bounty including brussels sprouts, butternut squash and more!

In your share this week:  Lacinato kale, dill, daikon, carrot, russet potatoes, acorn squash, eggplant or broccoli and scallions.

DAIKON RADISH:  This variety of Japanese radish are purple!  They can be known to grow up to 3 feet long and weigh up to 60lbs.  Some of you received one huge one while others got several smaller guys.  The greens are totally edible like you would any radish or turnip.  We included some carrots (either a huge one or a couple small) so that you can make a recipe with the daikon because most folks have no idea what to do with daikon!  

I would either made daikon/carrot pickles (recipe HERE), a roasted dish (recipe HERE) or a yummy salad (recipe HERE) or maybe you'll get creative.  Most folks I talk to say they don't like daikon but generally turns out they just have no idea what to do with it.  You can also braise it, make Banh mi or daikon french fries and more!

RUSSET POTATOES:  Our weekly potato share (the goal is for you to never have to purchase potatoes!)  You could make a great squash/potato recipe with this week's share.  Especially with the shallots and dill!

SCALLIONS:  For you weekly folk I know we put these in the share last week but they just don't like the cold so we wanted to save them while we could!  Great for a potato dish, salad and more!

DILL:  On a similar note, same with dill. I KNOW you've had a lot of dill but heck, we have a lot of dill and it is growing so well this year and the gophers seem to be leaving it alone (unlike the parsley).  

EGGPLANT/BROCCOLI:  Not enough of either to go around to so we split it down the middle!  Eggplant is either Asian or Ukranian.  Most likely last of the season!

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Happy first day of November!  Watching the sunrise this morning it truly feels like winter is around the corner--especially with the rainy forecast and cooler temps coming on.  We have accomplished a lot this week in what we've been calling our "final days of sun."   We are trying to pull out as many of our summer crops as possible to prep the ground for cover crop.  We planted all of our garlic, did some final weeding, and continue to plant winter crops.

In your share this week: Mini delicata squash, Sweet Dumpling squash, green sweet peppers, Nero Tondo black radishes, lil butter lettuce, rainbow chard, Rose Finn Apple fingerling potatoes, Nabechon green onions and a red onion!

NERO TONDO BLACK RADISH:  These are one of my favorite winter radishes.  Not only are they super cool looking but they have a great taste.   A winter staple, these beautiful Nero Tondo black radishes have black-skinned, round roots with crisp, hot, white flesh.  Their flavor is a bit more pungent and texture more tough than their pink or purple counterparts, but they are so tasty that keeping it simple with them is my favorite way to go.  You can slice thin and sauté in butter, mash, add to a roasted root dish or even make chips.  We included the greens because you can totally use them but beware, some may have a little aphid action which can just be tossed in the compost!

ROSE FINN APPLE POTATOES:  A rare and beautiful rose colored fingerling potato!  Super buttery and delicious.  Easy to slice and roast for a yummy treat!