CSA SHARE WEEK 22-
- Green Tomatoes
- Sweet Potatoes
- Lettuce Mix
- Braising Mix
- Turnips or Radishes
- Sweet peppers
- Hot peppers
- Beans or Eggplant
- Herb bunch
Farm Update – Meet Apprentice Erica
I would like to take a second to introduce myself, I am one of the new apprentices, Erica, and I hail from Pennsylvania! I am excited to be apart of the Serenbe community and I look forward to spending the next couple seasons growing food and learning all about vegetable farming.
Last week was spent picking the remaining green tomatoes off our tomato plants and tearing out lots of summer plants-tomatoes, flowers, melons, beans and the rest of the sweet potatoes. All this field clean up is taking place as we continue to transition out of summer and into fall, making way for fall cover crop and fall plantings!
Last week we also harvested some more acorn and carnival squash, which is currently curing in the high tunnel along with the last of the sweet potatoes. A group of 5th graders from Mt. Vernon Elementary School came out to the farm on Thursday for a field trip and they were a big help in digging up some of those sweet potatoes!
We also had another big planting day where we planted more fall crops like bok choi, green onions, kohlrabi, leeks and fennel. I don’t know about you all, but I can’t wait for some of these fall crops to be ready. The kale and chard plants are sizing up nicely in the fields, as well as the two beds of lettuce mix, which is in the share this week, and is quite beautiful!
Sweet Potato Gratin with Komatsuna-
Gratin’s are always an easy way to eat root veggies, or sweet potatoes. Simply slice the taters thin into rounds and then layer in a dish, with cheese, and/or milk, and/or a bechamel. Its also an easy way to eat some greens! Ashley made this dish recently and added komatsuna, she sauteed with garlic and onions, which was then layered within the gratin as well. Once its all put together, simply bake in the oven at 350-400 degrees until sweet potatoes are done. Check out the recipe below:
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.