It seems like Autumn is going to settle in here soon. But not immediately. The forecast for this weekend is more warmth. It has allowed our fall greens to grow with fervor! Visit us at markets this weekend to load up on Salad, Arugula, Spinach, Hearty Greens, and more.
Fall will happen though, and with it our Broccoli, Cabbage, Carrots, and Beets will finally be ready. Soon, dear eaters, soon….
Saturday’s & Monday’s Farm Share will most likely include:
Spinach, Salad Mix, Arugula, Chard, Sweet Japanese Turnips, Sweet Peppers, Cilantro, Non Spicy Jalapenos (optional add-on…select from crate by check off list), and hopefully also Watermelon Radishes as an option.
FYI: We hope Carrots and Beets are ready to harvest for you next week! Hooray!
Vegetable Notes & Recipe Suggestions…also cataloged on our Recipe Page and see our Pinterest Page
Watermelon Radishes – humble on the outside, these roots are stunning on the inside. Slice and serve on top of a green salad. {pictured below is an actual salad made with our vegetables in a CSA member’s home. Wow!}
Sweet Japanese Turnips – These Hakurei variety turnips are sweet enough to slice raw and serve on top of a green salad, use to dip in hummus or any other dip for vegetables, or make Sauteed Turnips & Greens (yes! you can use the tops! Or save them to toss in a pot of vegetables stock). This Glazed Hakurei Turnips recipe also calls for including the green tops.
Spinach – Great raw or cooked. Spinach Salad with Poppy Seed Dressing is a favorite. Spinach Salad with Walnuts and Blue Cheese is a big hit. Scrambled Eggs with Spinach and Parmesan is a breakfast treat. And – you can a handful of greens into any smoothie for a nutritional boost.
Cilantro – Nuoc Chom sauce made with Cilantro is excellent on top of any protein of your choice. Cilantro Pesto is delicious. Pineapple Smoothie with Cilantro is promised to be great by the same CSA member who made the salad pictured above. Slow Cooker Chicken Tortilla Soup with Cilantro gets great reviews, although we haven’t ever made it.
Rainbow Chard – Treat this like spinach and use it in any of the recipes listed for Spinach above.
Arugula – A peppery and super nutritious addition to any salad, Arugula is also wonderful combined with any protein, on top of any pizza, and also in Apple & Prosciutto Sandwich with Arugula & Goat Cheese.
Non Spicy Jalapenos – All peppers will be gone soon, as the weather turns too cool for them, so enjoy the last hurrah. Make kid-friendly Non-Spicy Pepper Poppers. Make Vegan Jalapeno Poppers (also calls for Cilantro). Make Mexican Meatloaf and use these peppers to add flavor but not spiciness.
STORAGE TIPS –
Herbs: Store in the refrigerator in the bag in which we pack them.
Radishes/Turnips/All Root Vegetables – Keep refrigerated in a sealed bag or container to prevent tops and roots from getting wilty. Most tops can be prepared/cooked in some way. If you are at a loss for how to prepare the tops, include them in a batch of Vegetable Stock.
Peppers – Prefer refrigeration in a sealed bag or container, but will keep at room temp for a couple of days. Will get limp if not kept in a sealed container.
Bagged Greens – Keep refrigerated in the bag in which we pack them.
Bunched Greens (Kale, Chard, etc.) – Keep refrigerated in a sealed bag or container to prevent leaves from getting wilty. If they get wilty, trim ¼ inch off bottom of stems and set upright in a glass/vase. They will suck up the water and be turgid again.
This week’s harvest (and baking) includes:
Arugula, Chard, Cilantro, Eggplant, Flower Bouquets, Hearty Greens Mix, Jalapenos (non-spicy), Kale, Microgreens, Pea Shoots, Radishes, Shishito Peppers, Spinach, Sweet Peppers, Salad Mix, Spearmint, Summer Squash, Green Tomatoes, a few Cherry Tomatoes…and our Organic Hearth Baked Bread (Sunny Greens, Whole Rye, Raisin, Baguettes, & Seed loaves for this weekend)
{Our farmstand is open Thurs & Friday with most of the above items…see here for updated inventory}
2017 Market Share CSA Members: Reserve your selection online to pick up Saturday, Oct 14 at our farmstand, at the Brandermill Green Market, or at the Farmers Market @ St. Stephens.
Anything remaining after CSA shares are distributed and our farm stand is shopped… we’ll bring to the Brandermill Green Market or the Farmer’s Market @ St. Stephen’s Episcopal Church in the West End of Richmond. Keep an eye on what we have available via the online farmers’ markets: FallLineFarms.com and Local Roots Food Coop.
Enjoy ~
Janet, Dan, & the whole Broadfork crew
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