CSA Newsletter – Week 15 – September 27, 2017

by jennifer on September 27, 2017

week 15

Large share – Week 15

WHAT’S IN THE BOX:
carrots
beets or chard
potatoes-Ozette
winter squash-delicata
leeks
lettuce
garlic
yellow onion
shallot
cilantro
orange or red sweet pepper
red tomatoes
green beans
broccoli
rutabaga
green cabbage to half of you

VEGGIE DESCRIPTIONS: Let’s get right to it. There is a lot of new stuff to talk about.
Delicata squash-WAIT A FEW WEEKS TO EAT IT! We are just now starting the winter squash harvest. It is best to let the squash sit around in room temperature for a few weeks after harvest to allow it to sweeten up. Over the next few weeks, we will hand out more varieties of squash. Follow the same rule and wait a week or so before eating. Make a nice decorative fall shrine to display all the squash, onions, shallots, and garlic you receive.
Shallot: It’s like the onion’s fancy cousin from the big city; a little more refined and hoity-toity. It has a richer, more pronounced flavor as compared to an onion, but not as intense as garlic. It is a preferred choice for a vinaigrette salad dressing, soup base, and other applications where you want a rich onion-like flavor.
Leeks: Another onion relative, maybe a 3rd cousin one removed or something like that. Leeks can be used in place of an onion and have a fresher, more distinct flavor. Potato leek soup in a classic dish to try. Leeks are also good in frittatas, winter soups, and stir fry. You can use all the way from the base to about 3″ or so of the green “leafy” part.
Rutabaga It is a root crop in the broccoli family. It is similar to turnips, but not as spicy. Rather it has an earthiness to it like beets. The flavor is subtle, but nice. No matter how you cook it, you’ll want to peel it. The outer skin is a little tough. It cooks much like a potato. Cut into chunks and add to soup, or add it to a batch of mashed potatoes, aiming for a ratio of 1:4 or 1:5 rutabaga:potato.
Ozette fingerling potato: They look like ginger or Jerusalem artichokes with their gnarled and knobby appearance. This variety was brought to the Olympic peninsula around Neah bay in the late 1700’s by Spanish explorers. The Spaniards eventually left, but the Makah tribe in that area continued to grow them ever since. Their amazing flavor and unique story landed them as an entry in the Ark of Taste. Here is an article that goes into a little more depth about it. These potats are great for oven roasting, potato salad, pot roast, beef stew, or any other soup calling for potatoes.
Beans and broccoli: You know all about them but I just wanted to remark at how surpised and excited I was to see both. Between deer-turned-hedge-trimmers and the on-again off-again pattern in our broccoli harvest I was pleasantly surprised at the abundance of both.

Recipe Idea:
Simple slaw with cabbage, carrot, lime and cilantro.
1 small head cabbage (green, red, or both) finely shredded
1 medium carrot shredded
2 TBSP lime juice
2 TBSP rice vinegar
1/8 tsp salt
1/3 cup chopped cilantro

Combine the lime juice, vinegar, and salt in a jar with lid and shake until mixed well. Combine cabbage and cilantro in a bowl, add dressing, and stir. It makes a great topping for tacos or a bright side dish for just about anything.

Use the recipe tag cloud at the bottom of the page to search for leek and rutabaga ideas as well.

FALL CHORES: We are making excellent progress so far on cover cropping. Jim and Alex pulled some long days tilling in expired veg and getting covercrop spread and worked in. Friday’s rain will be a welcomed thing, allowing us to avoid the chore of irrigating all that seed. We have lots of rainy day work to do, so we don’t mind a little shift in weather.

Garlic planting is the name of the game today. We might just get it all done this afternoon, which would be fabulous. In case you didn’t know, garlic is grown by breaking apart heads of garlic into cloves and planting each clove about 6″ apart. You have to plant it so the pointy side is up, since that is where it sprouts from. Thus is cannot be machine planted, at least not on our scale. I’m sure there is some million dollar machine that can precision plant it right side up, but we’ll never own one. Instead our crew will just poke, poke, poke down the beds until the job is done. (It’s kinda fun, actually). Garlic is best planted in the fall to achieve the largest head size. That is partially why garlic is so expensive. It takes up a lot of real-estate in the field and is there for nearly 9 months.

21768338_1809839485712383_2415587562144920108_n

garlic heads popped and ready to plant

 

planting garlic

planting garlic by hand

Enjoy this last bit of sun and your big box of food!

Jen, Jim, & Crew

 

Don't forget to share...Tweet about this on TwitterPin on PinterestShare on FacebookEmail this to someone

Previous post:

Next post: