This week seems to be speeding by!! On the farm we are currently in that fun transition where our blueberry season is over, there is less chaos (only a little) and we are slowly catching up on all the little things that were dropped when all hands were on deck for those precious fruits! Now our freezers are full (especially with our beef shares being delivered today), our coolers have a bit more room and the garlic is out drying in the barn. Our pullets are laying the cutest little eggs (available in the store) and we've got a new chef in the kitchen, Kerri! Besides our farm dinner this past weekend another very exciting thing happened: Scott, one of our farmers, and Narendra finished their work on our Allis Chalmers G tractor..it is now run by batteries, no liquid fuel needed!! The tractor has been a huge project and we are very excited for Scott. He did the first test run yesterday and besides a few kinks that comes with old machinery everything went very well (the tractor even volunteered to harvest some cippolinis for us, haha).
Also, if you want to keep on in the CSA journey with us for the Fall season, spots are filling up fast to make sure to sign-up! Fall and Winter are actually my favorite seasons, especially for CSA. You get all the late summer goodies like peppers, tomatoes, turnips, radishes, lettuces, carrots and then move into more winter crops like chicories, winter squash, parsnips, celeriac, potatoes, onions, garlic and so much more!
MIXED BEETS: White beets, orange beets, red beets...blue beets? Hah! Yummy beets and their greens (if some of them are a looking a little rough, sorry about that, we were a bit stacked yesterday and couldn't clean them to our desire.
COLLARD GREENS: As we were harvesting and washing the collard greens some of the farmers started chatting about their feelings on these greens. Beautiful? Yes! Huge? Yes! Love cooking them? Maybe!?! I think collard greens can often be one of those love or hate relationships. For southern cooking collards are very common but we starting chatting about what else you can do with them and we came up with the following ideas: braising them (common), collard green wraps, collard green pesto this recipe or this more simple recipe, creamed greens, pasta with collard greens and onions, ...or you can just saute the cabbage and collards together! However you eat them, they are so incredibly tasty AND nutritious!
Also in the share SQUASH and BASIL (couldn't not give you some with those great tomatoes). This raw squash salad recipe is awesome and uses both ingredients!
CABBAGE (Large Only): NOTE! The dropsite didn't get any in this week's share, you'll get it next week. Cabbage is a crop you must be patient for and with our symphilians problem, even more patient! These are red and green cabbages, some large, some extra large. Great for a delicious summer slaw!! You can also: braise it, make a stir-fry, make kimchi or sauerkraut, fish tacos, oh my gosh the list goes on. A great go-to for me that I learned from Orangette a long time ago: Add oil (with a high smoke point) to a skillet on high, add chopped cabbage and cook until the cabbage is crunchy and some slightly charred. Add soy sauce, chili sauce or whatever flavor/spicy-ness you like and then top with two fried eggs (from our farm??) It is super easy and super tasty! You can also add other things into the stir-fry like carrots or fennel, yum.
CUCUMBERS (Larege Only): We finally have them again! While we were packing all I could think of was a salad with cucumbers, basil and strawberries! If some of them are a little rough on the outside, have no fear, they are tasty on the inside, the scarring is just from tiny beetle damage when the cukes are young.
BROCCOLI (Large Only): I don't feel like I need to say much here!
STRAWBERRIES (Large Only): Mini share, you will get some again soon!