We begin the 3rd season with remnants of summer, place holding for the anticipated Fall Brassica bunches. The boxes include 14 items, all for your enjoyment and well being.
Please note: Yellow Cipollini (Chip-oh-lee-nee), meaning “little onions” are not great storage onions and will not keep for long. Johnny’s Selected Seeds recommends roasting these tiny treasures whole, in butter or oil.
Look for Purple Majesty potatoes in the CSA boxes this week. These antioxidant-rich potatoes are purple on the inside and out.
Please note that the garlic has already been divided into cloves this week. It has been cured, but the rainy weather has negatively impacted the durability of the garlic requiring that it been broken up to salvage.
This week’s box includes:
Rattlesnake Pole Beans
Summer greens (Purslane, Dandelion, and Nasturtiums)
The strawberries in the CSA box this week are red and delicious! Other standouts include the variety of herbs and rainbow-colored chard. This may be one of our last weeks with fresh peas, so enjoy them while you can.
This week’s super CSA is brimming with fresh produce!! So much, in fact, that you will have to grab your head of cabbage separately! You will find a rainbow of carrots, fresh cilantro, radishes and salad turnips, fingerling sweet potatoes, kale, garlic, and some baby beets. Next week our CSA will come to a close for the semester, but don’t fret the spring semester will see more of the organic bounty that our loyal CSA followers have come to expect. You may notice that many of our vegetables come with the greens still attached. When you get your produce home you will want to remove these to ensure a longer shelf life, but DON’T THROW THEM AWAY! Most of these delicious greens can be sauteed and enjoyed as a delicious side dish. I have been doing a lot of fermentation lately and wanted to pass along a great sour kraut recipe that is simple and easy, not to mention yummy! The batch that I have going right now has cabbage, beets, salad turnips and radishes. The beets are adding a beautiful red color to an otherwise drab colored lacto-fermentation. Start by shredding the cabbage and grating the other ingredients on a box grater, mix everything together and add about two tablespoons of coarse salt(I use kosher salt) and a tablespoon of caraway seeds. I like a bit of a kick in my kraut so I add a couple of hot peppers and some whole black peppercorns, but this is totally optional. Mix everything together so that the veggies are well coated with salt. The key to proper fermentation is to make sure that no oxygen gets to your kraut, I have a fermentation vessel that I go at the Asian market in Durham, but you can easily do this in a big jar. If you don’t have a special container just make sure that everything is weighted down so that as the salt pulls liquid from the veggies it covers the kraut, keeping out oxygen. Then just leave it on your counter for about a week, I tend to leave mine a bit longer because I like it a little funkier. Then put it into a mason jar and jam it into the fridge, it will keep for months. Good luck!!
This is the third week of our Fall 2015 CSA here at the Student Farm and there’s lots of great stuff! If you’re already a member, come on down and pick up this week’s bounty. If you’re not yet set up to enjoy our weekly harvest, you can get signed up for next week, and we’ll make a box up, just for you!
In the box this week:
Kale, 3 different types!
Hot peppers, Jalapeno and Black Hungarian
Radishes, assorted varieties
Sweet potato greens
Now, you’ll notice that we’ve thrown a bunch of classics in there, but you may just be wondering how you’re gonna utilize those Sweet potato greens?
Luckily for you, I’ve done the research. Check out this article in Prevention magazine, that espouses the amazing, and hitherto unknown (in the US) health benefits of these amazing greens!