Week 24, Nov 13, 2012

Available for you:

Butternut Squash - 2
Orange Sweet Potatoes - 12
Diakon Radish - 1
White Potatoes - 1 quart
Carrots - 6
Onions - 2 med/large
Turnips - Gold tops 2
Kale - loose 1 XL handful
Celery - (good for soups & stuffing)
Garlic - 1 bulb

deliveries are subject to change

Recipe of the week:

Sweet Potato Cornbread

Hello members!

THIS IS THE LAST WEEK #24 for the summer CSA shares! Thank you for being members this season.

It is time to order your box for Thanksgiving. It comes with vegetables, local cranberries, and even two homemade pies.

SIGN-UP for a WINTER SHARE today (begins Dec.5th & 6th)

Check out your items this week. There is nothing new but we have the return of orange sweet potatoes again. I lightly scrub and put into the oven to bake. They are also good roasted into bite sizes with the skins on and cook much faster. I think they taste like sweet potato fries with a little olive oil and garlic salt, while they cook. They are so delicious.

Butternut Squash this week, can be roasted whole (350° washed, dried and lightly oiled on a lined baking sheet - no piercing ) and when cooked (about hour in a half to two hours, softened slightly) and cooled then cut in half, remove the seeds and strings and serve with a pat of butter and if you have a sweet tooth, then add a drizzle of maple syrup.

Storing Sweet Potatoes

After harvest, most types of sweet potatoes should be "cured" in a warm, dry spot for several days (outside if the weather is nice). A rinse or dunking in a mild bleach solution will kill any exterior pathogens that might shorten the life of the potatoes in storage. Dry them well, then move to a warm (around 65°), relatively dry place. Un-damaged potatoes stored this way can last for several months. By mid Jan you should cook all and then cube or puree it, and freeze it for later use the rest of the winter.

2013 SHARES

A $50 deposit holds your spot for the 2013 Summer Season. Shares are expected to begin June 10, 2013. We will offer both 24 week and 16 week options. Do you remember eating those delicious juicy tomatoes the first week of June from our CSA this past year. These deposits help to fuel the greenhouse and help us to order organic seed.

Don't forget to SIGN-Up!

Enjoy your vegetables!

Anne

Week 23, Nov 6, 2012

Available for you: 

Sweet Dumpling Squash - 2
White Sweet Potatoes - 8
Diakon Radish - 1
Blue Potatoes - 1 quart
Carrots - 1 bunch
Brussels Sprouts - 1 quart
Onions - 2 lb bag
Turnips - Purple tops - 2
Celery - 1 bunch
Kale - loose 1 XL handful
Garlic - 1 bulb
Tomatoes - green - 1

deliveries are subject to change

Recipe of the week:

Brussels Sprout and Apple Tofu Salad

Hello members! 

It is time again to order your basket for Thanksgiving. It comes with vegetables, local cranberries, and even two homemade pies. The last CSA pick-up is next week (week of Nov 12th) so SIGN-UP for a WINTER SHARE today (begins Dec.5th & 6th)

Check out our items this week. We have the return of white sweet potatoes again, they are a bit smaller than the orange ones but taste just as good. I lightly scrub and put into a roaster pan whole. I like to roast them best with the skins on. I think they taste like sweet potato fries with a little olive oil and garlic salt, while they cook. They are so delicious.

Sweet Dumpling Squash this week, can be roasted whole (350° washed, dried and lightly oiled on a lined baking sheet - no piercing ) and when cooked (about an hour, softened slightly) and cooled then cut in half, remove the seeds and strings and serve with a pat of butter and if you have a sweet tooth, then add a drizzle of maple syrup.

Storage for Squashes

After harvest, most types of winter squash should be "cured" in a warm, dry spot for several days (outside if the weather is nice). A rinse or dunking in a mild bleach solution will kill any exterior pathogens that might shorten the life of your squash in storage. Dry it well, then, squash should be moved to a cool (around 55°), relatively dry place. Un-damaged squash stored this way can last for several months. By mid Jan we tend to cook all the Squash, then puree it, and freeze it for later use the rest of the winter.

2013 SHARES

Also a $50. deposit holds your spot for next year - 2013 Summer Season. Shares to begin June 10th 2013. We offer both 24 week and 16 week options. This also helps us to order the fuel for the tomato greenhouses. Do you remember eating those delicious juicy tomatoes the first week of June from our CSA this past year?  (Yep, it was because we heated the greenhouses and planted the tomatoes on March 1st.) Don't forget to SIGN-Up!

Enjoy your vegetables!

Anne

Week 21, Oct 21-27, 2012

Available for you:

• Jack-o-Lantern 
• Green Acorn Squash - 1 
• White Sweet Potatoes - 4 
• Diakon Radish - 1 
• Red/Red Potatoes - 1 quart 
• Carrots - 1 bunch 
• Beet Greens w/some baby beets - 1 bunch 
• Celery - 1 bunch 
• Peppers - 2 
• Garlic - 1 bulb 
• Tomatoes - green - 3 

deliveries are subject to change

Recipe of the week:

Sweet Potato with peach-cilantro salsa

A true yam is a starchy edible tuber that is generally imported from the Caribbean. It differs greatly from the sweet potato in taste, texture, appearance and family. Depending on the variety, sweet potato flesh can vary from white to orange and even purple. The orange-fleshed variety was introduced to the United States several decades ago. In order to distinguish it from the white variety everyone was accustomed to, producers and shippers chose the English form of the African word “nyami” and labeled them “yams.” Even though the USDA requires that orange-colored sweet potatoes always be labeled “sweet potato,” most people still think of sweet potatoes as yams regardless of their true identity. http://www.ncsweetpotatoes.com

Hello members!

If you missed it last week, remember All members and all their Children receive a jack-o-lantern pumpkin from our bedding plant greenhouse. Stop by at your convenience to help your children pick out a pumpkin. One for your family and one for every child. Due to the weight please come to the farm at your convenience.

Check out our new items this week. Red/Red potatoes make nice pink smashed potatoes skins and all. Sweet Potatoes, are delicious and taste as good as the classic orange sweet potatoes. They are delicious roasted/baked, skins on, cut into cubes with a little olive oil and a sprinkle of garlic salt and rosemary too, took just over an hour. They tasted like sweet potato fries, also one of my favorites. Did you know that sweet potatoes are recommended for diabetics. It is hard to believe that such a sweet tasting vegetable is so good for you. This weekend I used them roasted and even though the bottoms were blackended it was not a burnt flavor but more like a carmelized crunch that I just couldn't stop eating them... this is not good for the diet we are on.

We are having a little family competition. Ashley decided we are all a little or maybe more than a little overweight. The whole family and a few extended members are involved. You have to weigh-in every Monday. It has been going on for about 6 weeks. Currently, Joe is winning as he is down just over 20lbs. I know I've lost ten pounds but my weigh-in today is going to be bad, I had way too much bread and potatoes this weekend, as both are my favorites. I hate that our weigh-ins are on Mondays, bad timing for me, after a weekend in the kitchen cooking and nibbling. The winner has no liquor tab when we go on our winter Florida vacation. Florida is so warm compared to our northern chilly winters. We cannot vacation in the summer as we are way too busy. Jay bought a time share just outside of Disney and forces us to take a week off annually now. I often wonder how we didn't make time for this in the past as we look forward to our family gathering in the south.

I should have cut up some diakon radish, another new item this week. They are very juicy and sweet. A great snacker. They do not have the bitter burn of a typical red radish. The flavor is closer to the salad turnips we had this summer only the texture is more like a radish. They are very very juicy and have a nice little warm after finish with a radishy residual flavor. I have to say quite nice and a new treat to put out with your veggie platters right along side the carrots, celery, peppers, and cukes. They are quite big and store well in the refrigerator, so I just peel them up and then make 1/4 inch sticks. They were sampled last week by the guests on our local farm tour, people really enjoyed them and I think you will too.

Enjoy your vegetables!

Anne