Hearty Halloween to you – CSA Week 27

 Hearty Halloween – CSA Week 27


  • Kale
  • Collards
  • Bok Choy or Chinese Cabbage
  • Arugula
  • Mustard Greens
  • Green Tomatoes or Broccoli Greens
  • Sweet peppers or Eggplant
  • Hot peppers
  • Turnips
  • Radishes
  • Basil

Dear friends and CSA members, for those of you who came out to our CSA potluck this week I hope you enjoyed the delightful food.  And to those who could not, I hope you can make it out the next time, you were sorely missed!  We had a blast with the potluck this week, mounting strings of lights, mulling hot cider over an open fire, roasting marshmallows on our original okra sticks (excellent for all your roasting needs, better than any skewers I ever used), and eating delicious food that often featured our veggies and had a healthy dose of cheesiness to them.  Pumpkins were won, hammocks were laid in, and good conversation was had!

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In the fields, we sawed off the last okra plants, got our first harvest of fresh spinach, and are patiently waiting on the carrots to plump up.  The last few greenhouse transplants made their way into the fields: we planted more bok choy, kohlrabi, frisee, and head lettuce. Hordes of leafy greens like kale, chard, and collards are growing in the fields, some reaching the proportions of baby elephant ears (I did not have a baby elephant to compare with, but, be sure, if I did have one we would have an all new petting potluck to celebrate its presence on the farm). Our ongoing battle with the deer is, well, ongoing, however, I just got a bow and it should only take me two months to figure out how to use it.  By the dead of winter, there should be no deer problem and probably no greens to speak of either.  But fear not, there’s plenty of greens to go around and you should feel wonderfully overwhelmed by all those green veggies that need to be chopped.

By the way, the apprentices will be ready for Halloween and I hope that you are too.  Various puns may come to life before your very eyes, so be ready and quick of wit.  We will also have a little something for trick or treaters, and, while I know your children will be anxiously awaiting carrot and spinach trick or treat bags, we will probably stay away from the veggies for one night out of the year.  Hope you all have a wonderful week and we look forward to seeing you!

Hearty Halloween,

The apprentice, known as, David Kelly



~After foraging for some wild puffball mushrooms this week, I felt inspired to make mushroom risotto, and man did it taste yummy!!!  I highly suggest putting this on your menu this week or next, simple, easy, and bonified delicioso!

Mushroom and Kale Risotto | A Couple Cooks

Wild Mushroom and Kale Risotto

Original recipe makes 6 servings


6 cups chicken broth, divided                                       1/2 cup dry white wine
3 tablespoons olive oil, divided                                    sea salt to taste
1 pound portobello mushrooms, thinly sliced          freshly ground black pepper to taste
1 pound white mushrooms, thinly sliced                    3 tablespoons finely chopped chives
2 shallots, diced                                                              4 tablespoons butter
1 1/2 cups Arborio rice                                                  1/3 cup freshly grated Parmesan cheese
bunch of kale

Prep 20 Mins – Cook 30 Mins – Ready In 50 Mins


  1. In a saucepan, warm the broth over low heat.
  2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  3. Remove the kale leaves from their stem, chop till about 1 inch in size, and set aside.
  4. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  5. Remove from heat, and stir in mushrooms with their liquid, butter, chives, parmesan, and kale. Season with salt and pepper to taste.

Sauteed Swiss Chard with Onions recipe

Sauteed Swiss Chard with Onions (could also be cooked with Collards or Kale)

Makes 8 (side dish) servings


3 pound green Swiss chard (about 2 large bunches) or kale or collards
2 tablespoons olive oil
2 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped

Active Time 30 Min – Ready In 50 Min


  1. Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
  2. Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

Cooks’ notes:

· Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels.
· Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.


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