All is well, just busy.
This weekend’s Farm Share will most likely include:
Carrots! Broccoli! Salad Greens, Peppers (Large sweet ones as well as Lunchbox), Tomatoes, Turnips OR Beets
This is for our Farm Share CSA members who pick up:
~ on Saturday @ the Farmers Market @ St. Stephen’s
~ on Saturday @ the Brandermill Green Market
~ on Monday @ Summer Lake
Recipe Suggestions…also cataloged on our Recipe Page and Pinterest Page
Carrots – We consistently hear that our carrots have much better flavor (especially in the fall when temps are cool) than those found in the grocery store. Enjoy these as a raw snack, on top of salads, or cooked in any dish.
Broccoli – Ditto for Broccoli. If you need inspiration, think of Broccoli & Beef with Noodles, and remember you can always substitute vegetarian protein for the meat, and use any kind of noodle that you prefer.
Cabbage – We’ve been eating cabbage as Cole Slaw, on Tacos, and cooked with Sausage. Plus, this week a CSA member recommended using our cabbage (and also lettuce) in a copycat recipe for Applebee’s Oriental Chicken Salad.
Peppers, Turnips, Beets, Tomatoes – Garlic Roasted Vegetables with Pasta is a versatile recipe that can use any vegetables.
Beets – We most enjoy beets when diced, roasted (in oven or pan), and then served along with good cheese and oil. This can be on top of raw salad greens or on top of any cooked greens. Use feta, goat cheese, or burrata. Combine with a good oil and vinegar. While heirloom tomatoes aren’t abundant right now, you can improvise with this recipe for Tomato, Beet, & Burrata with Basil Oil. (Find our favorite Basil Oil @ The Olive Oil Taproom.
Turnips – We finally are getting a break from the bugs’ attacks on a number of our veggies, including our turnips. (They are still wreaking havoc on our cabbages and kale, however.) Regardless, if the turnips come up out of the ground Tuesday morning in consistently good shape, they will be of the quality that we can’t resist eating raw: Sliced on salads or simply for dipping into hummus, etc. Or, roast them (oven or stove top) with butter and salt for the simplest of cooked turnip enjoyment. This is eloquently described by Epicurious as Glazed Hakurei Turnips.
This week’s harvest also includes:
Arugula, Bok Choy, Broccoli, Chard, Cilantro, Collards, Eggplant, Hearty Greens Mix, Kale, Parsley, Pea Shoots, Jalapeno Peppers, Lunchbox Peppers, Shishito Peppers, Salad Mix…and our Organic Hearth Baked Bread (Whole Wheat, Sunny Greens, Seed, & Raisin loaves for this weekend)
2016 Market Share CSA Members: Reserve your selection online to pick up Saturday, October 29th at our farm, at the Brandermill Green Market, or at the Farmers Market @ St. Stephens.
** Everything remaining after pre-orders will be available for purchase at the Brandermill Green Market and the Farmers Market @ St. Stephens.
** From Friday noon until Monday midnight, our goods are available for purchase via Fall Line Farms and Local Roots Food Co-op — the two online farmers’ markets for our area.
Enjoy ~
Janet, Dan, & the whole Broadfork crew
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