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| A bat hanging in our pepper plant. |
Hello CSA Members,
We are pleased with another week of fall weather even if it
rained like crazy for several days.
The strawberries are finished planting, the greenhouse is planted for
January harvest and now this week we begin preparing for frost. Technically the frost date is October
15th. This means that
any day now we can get a frost. In
2008 we had our first frost on October 8th and then we didn’t have
another one till November. Frosts
can come at anytime so be prepared for your gardens.
We have been trying to bring in as many root crops as
possible the last week. This week
we will cover all the greens with floating row cover as frost protection. If you come to the farm in the next
month you will see most of the fields covered in white tunnels. With this cover we are often able to
keep crops growing way into December.
Frost will make some crops bitter and others much
sweeter. Greens and root crops
benefit from a frost, which crystallizes the sugars in the plants. I have actually eaten turnips after a
frost that taste like candy.
Yum!
You can order by replying to the email or by emailing bhorganicscsa@gmail.com. The orders must be in by Tuesday at 2
pm. Processing the orders takes
some time so I would appreciate no late orders.
This week’s Harvest:
Full shares order 8 items. Half Shares order 4-5 items (depending
on how much you want.)
·
Salad
Mix – 8 oz You may order 2
·
Italian Flat Leaf Parsley – 1/8 lb
·
Chives – 1/8 lb You may order 2
·
Marjoram – 1/8 lb You may order 2
·
Garlic – ¼ lb. Purple Stripe.
This is individual cloves and very sweet. You may order 2.
·
Tomatillos 1 lb. You may order 2
·
Winter Squash, Butternut – 1 fruit.
·
Lettuce- Romaine or Red Leaf or Summer Crisp or Butter
head – 1-2 heads. You may order 2
·
Teenage Pac Choi - 2 heads. You may order 2
·
Beets- Red, Golden or Chioggia 1.5 lb You may order 2
·
Collards – ¾ lb
·
Carrots, no tops – ¾ lb
·
Beans, yellow stripe, green or French– ¾ lb
·
Potatoes, white – 2 lb
·
Eggplant, mixed sizes and colors – 1.5 lb.
·
Hot peppers, mixed – ½ pint
·
Sweet Peppers – mostly green but turning. 1 lb.
·
Komatsuna (a mild mustard green) ¾ lb
·
Frisee – 1 head.
·
Radishes – 3/4lb
·
Broccoli – ¾ lb
·
Daikon Radishes – 1- 2 roots with greens.
·
Arugula – ½ lb
·
Spicy Mix- ½ lb
·
Broccoli Raab – ¾ lb. This is the leafy type with small heads. Very tasty.
·
Dandelion – ½ lb
·
Swiss Chard – ¾ lb
·
White Turnips – ¾ lb
·
Malabar Spinach – ½ lb
Extras:
·
Mint 1/8 oz
What crops we think have a high energy this week:
·
Garlic
·
Salad Mix
·
Arugula
·
Spicy Mix
·
Eggplant
·
Komatsuna
·
Broccoli Raab
·
Radishes
·
Turnips
·
Daikon Radish
·
Lettuce
·
Beets
·
Dandelion
·
Frisee
Recipes:
Collard Greens.
I am sure you noticed above that we do not have kale this
week. I wanted to give a bit of a
rest to grow a bit more for the last 2 weeks of CSA. I find collard greens to be a great substitution. In fact I can barely taste a difference
in flavor and find the texture to be the same.
Collard greens are not just for Southern cooking. They will work perfectly for you
smoothies and make excellent chips as well. This is a great chance to try something new.
·
Collard Chips: http://inspiredrd.com/2012/04/like-kale-chips-try-collard-chips.html
·
Collard greens in a smoothie: http://www.incrediblesmoothies.com/green-smoothies/beyond-spinach-tasty-greens-for-your-green-smoothie/
·
Portuguese Green Soup: http://www.yummly.com/recipe/Portuguese-Green-Soup-Epicurious?columns=4&position=7%2F28
·
Minestrone with Collard Greens: http://www.yummly.com/recipe/Minestrone-with-Collard-Greens-and-White-Beans-Martha-Stewart-194383
·
Sautéed Collard Greens: http://www.epicurious.com/recipes/food/views/Sauteed-Collard-Greens-15805
·
Raw Gingered Collard Greens: http://vegetarian.about.com/od/rawfoodsrecipes/r/Raw-Collard-Greens-Recipe.htm
·
Cajun Collard Greens: http://vegetarian.about.com/od/sidevegetabledishes/r/Collards.htm
·
Peanut Butter and Collard Greens Soup: http://vegetarian.about.com/od/soupssalads/r/peanutsoup.htm
Have a great week!
Thank you,
Erica
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