This Wednesday’s Farm Share will most likely include:
Salad Mix, Cabbage, Kale, Fennel, Sweet Peppers, Beets and/or Radishes, and Tomatoes
*We are sad to report that this week’s cabbage split in the fields after Saturday’s heavy rains. This made them unsaleable….they are a mess. We’ll have the seconds of cabbage that we could salvage available at our farm for Farm Share members to opt into. (This splitting ruined all of the heads that hadn’t rotted from the foot of rain we have received in the past three weeks.) But there are 600 bed feet of cabbages that are still healthy and growing. Cross your fingers for favorable weather for the next couple of weeks!
Reminder: Our CSA Social is this Sunday, October 16th from 2:00-5:30. View the invitation here or re-visit the email invite that we sent you. Thank you for your RSVP’s! We are excited for the chance to spend time with you all here at the farm. Snacks, games, kids activities, nerdy organic soil science talk…we’ll have appropriate amounts of each.
And if you can’t make it to the Social but want a chance to tour the farm with us, we have a public Farm Tour on Saturday Oct 15th at 3:00.
Want to purchase bread to pick up with your Farm Share on Wednesday? See our Bread ordering page here. Ordering is open until 7 am on Tuesday. (Feel free to bookmark this link and visit anytime on future Mondays…it opens by 8 am each Monday morning.)
Market Share CSA Members:
Ordering is open until 7 am on Tuesday for…Cilantro, Cabbage, Eggplant, Garlic, Kale, Lettuce, Okra, Parsley, Jalapenos, Shishito Peppers, Green Tomatoes, and our Organic, Naturally Leavened, Hearth-Baked Bread (Seed, Raisin, & Sunny Greens varieties). Reserve your selection online to pick up on Wednesday, Oct 12th.
Recipe Suggestions…also cataloged on our Recipe Page and Pinterest Page
Salad Mix is getting revived around here with rounds of homemade Goddess Dressing
Cabbage is a staple fall (and spring) vegetable because it can be turned into anything! From Thai Chicken Salad, to Sausage with Cabbage, to Cabbage & Beef Stir Fry, to a simple saute with butter, garlic, salt, & pepper, or one of many, many slaw options.
Kale also fits in the category of being able to turn into anything. This week we’re having Potato & Corn Chowder with Kale. If this chill stays in the air, we are also having Gnocchi Soup with Kale & Sausage Another favorite is Warm Kale Salad (with garlic, vinegar, & asiago) and also Kale with White Beans and Sausage.
Fennel is our new favorite fall flavor, and we have been sprinkling a little bit on top of every salad. Concentrate it in one recipe in order to enjoy a stronger flavor, such as in Cabbage & Fennel Salad with Dill.
Beets are magical in their ability to be such a deep, dark color. This color is what brings unique and important nutrition, as well as fabulous flavor. These earthy roots go well with a dressing that has a touch of sweet and some dairy. We pick them small and thus they don’t need to be peeled. Try this Beet Salad with Goat Cheese or simply wash, dice, and saute the beets until tender, then toss on top of a salad with your favorite dressing and cheese.
Radishes are best enjoyed (in our opinion) sliced on top of a green salad or diced and mixed with cream cheese or butter, plus a dash of sea salt. These babies are tasty and nutritious! They contain a surprising amount of Vitamin C as well as Folate, Potassium, and Manganese…(as long as the soil in which they grew had those micronutrients to begin with…learn more at the Farm Tour this weekend!)
Enjoy ~
Janet, Dan, & the whole Broadfork crew
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