Farm update CSA week 20

Farm Update – From Farm Manager Ashley20140906_100905

 

 We are transitioning rather quickly to fall, as our roots and greens start sizing up in the field, and a continuous stream of transplants leave our outdoor greenhouse and get planted into the fields. Fortunately the farm has two new apprentices starting with us this week: Erica Coady and David Kelly. We are in need of some extra hands to get through this fall planting rush, and help us as we expand our CSA in size. It has been a great run of all female farmers making it happen the past few months, but I know, Ivy, Jess and I are ready for some extra help. 

 

20140902_184429Erica and David will be chiming in on these newsletters, and helping out at market and csa pick up, so feel free to say hey!

 

Our first few roots and greens wills start to make an appearance in the shares: this week, Radishes and Komatsuna.

We are beginning to dig our first Sweet Potatoes as these are in the share this week! 

 

RECIPE

Stuffed Sweet Potatoes with Beans and Greens

 

Serves 2

2 sweet potatoes50d321d3d9127e4f92004fa8._w.540_h.699_s.fit_
1-2 tablespoons olive oil
1 shallot or onion diced
1 garlic clove, minced
1 sprig rosmeary or parsley or sage
1/8 teaspoon red pepper flakes
1 1/2 cups  cooked and drained white beans
3 cups sweet potato greens, trimmed and sliced into ribbons
Juice of 1/4 lemon
Salt and freshly ground black pepper

 

 

Preheat oven to 400°F.

 

Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.

 

Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.

 

In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots or onions and cook until softened, about 5 minutes. Add the garlic, rosemary sprig , and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, and parlsey or sage cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper.

To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.

 

 

Summer Vegetable Soup-

 

 

If you already have a good chicken or vegetable broth in your fridge, adding some quick diced summer veggies makes a quick and easy meal. You can even add beans, or noodles or rice. 

Ingredients: (chop all veggies to desired size: from finely diced  to chunky-smaller the faster it cooks)
-sweet potato
-tomatoes
-okra
-beans
-summer squash
-carrots
-potatoes
-garlic
-onions
-greens: sweet potato, sorrel, purslane, turnip greens. 
-cooked beans, rice, or noodles

Method-

Saute veggies in a pan with olive oil and or butter. Starting with onions, then garlic, then the most dense and longest cooking time vegetables. ending with tomatoes , then greens,  herbs and salt and pepper. Cook until all veggies are to desired texture. Add to chicken broth and enjoy, adding additional beans, rice or noodles if desired. Don’t be afraid to mix it up. 

 

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