CSA SHARE WEEK 21
Turnips or Radishes
Eggplant or melon?
Sweet Potatoes or Winter Squash
With much excitement we welcomed our two new farm interns, Erica and David, this week! They are a great addition to our team, and our crew of five has been able to accomplish so much more over the past several days. A big day of planting on Thursday cleared out a portion of the fall greenhouse, as kale, lettuce, fennel, broccoli, cauliflower, cabbage, brussels sprouts, and broccoli rabe all found their places in the fields. The transition to fall is evident all across the farm. New fall seedlings dot the fields, tiny sprouts are emerging from the soil as seeds germinate, and early fall crops like radishes and komatsuna are already being harvested!
Meanwhile, we also continue to harvest our late summer crops. Okra, peppers, and eggplant are expected to stick around for another few weeks still. As our current succession of beans, which we feel like we’ve been picking for months (maybe because we have!), dies out, the next succession is just sizing up. The melons and tomatoes are dwindling quickly now, but they’ve had pretty great lifespans and produced a lot of beautiful fruit for us this season. It’s a busy time of year, like all times of year on a farm, but it’s refreshing to see the seasons changing, even in the midst of a 90 degree week in September.
Sweet Potato/Butternut and Brown Butter Sage Pizza:
Jess created this delicious concoction on pizza night at the intern house this week. Sweet potato, winter squash, and pumpkin all go great with sage, and you will often find them combined in fall-themed ravioli and casseroles. But why not throw them together on a pizza!? Jess’ creation was very similar to this recipe from Little Kitchen, Big Bites, minus the cumin. And instead of mozzarella, Jess topped it with a mild jack cheese from the new General Store! So creamy and wonderful.
Butter Braised Radishes with Parsley:
Melt a couple tbs of butter in a skillet over med heat. Cut radishes into thin slices and toss into melted butter. Add salt, sugar, and pepper to taste (something about the combination of these three simple things can transform a dish), then stir in about 1/4 c water. Bring to a boil, then cover and let simmer 10-15 min or until tender. Uncover, bring to a boil again and cook until most of the liquid has evaporated, about 3-4 min. Garnish with finely chopped parsley.
Roasted Sweet Potatoes and Apples:
This is a super simple, savory dish to accompany any meal. Chop sweet potatoes and apples into small cubes or thin slices. Toss with olive oil and a little cayenne, cinnamon, and salt to taste. Spread on a cookie sheet and bake at 400 degrees for about 30 min or until tender.