It will frost soon and we have our eyes on the forecast. Nighttime lows look warm for the next week, but a few days ago we had a few plants get a little nipped by frost. We are savoring the nightshades (peppers, eggplant, tomatoes) and flowers. They won’t be with us much longer.
When it frosts, so many plants die that it is easy to be mournful. But we remind ourselves that seasons are a good thing. If there was no frost, there would be no spring as we know it.
We are embracing the coming of fall while also preparing for parts of the farm to start their winter rest. Cover crop seed is spread:
And while we pick Broccoli, we get Broccoli Pants:
Saturday’s & Monday’s Farm Share will most likely include:
Salad Mix, Arugula, Hearty Greens Mix, Kale, Carrots, Broccoli, Sweet Peppers, and hopefully also Watermelon Radishes are now ready as an option.
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!}
Broccoli – We leave Broccoli leaves attached to the stalk because we think they are even tastier than Kale. For easiest storing, break them off of the stalk and keep them in a bag or other sealed container. Use the leaves just like Spinach or Kale, or rough-chop them into large pieces and include them on a baking sheet when you Roast Broccoli with Garlic, or roast them alone: Roasted Broccoli Leaves. Remember: Fresh from the farm, Organic Broccoli sometimes has Broccoli worms tucked inside the florets. To remove them, chop the broccoli, soak in salt water for 20 minutes, then remove florets from water. Worms should have dropped to the bottom of the salt water bowl.
Hearty Greens Mix – Remember to simply treat this like 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. (See this High Protein Green Smoothie recipe for inspiration.)
Carrots – We mostly eat them raw but remember to add them to stir fry or make Carrot Muffins. Or Carrot Pancakes.
STORAGE TIPS –
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.
Broccoli – Keep refrigerated in a sealed bag or container to prevent from getting wilty.
This week’s harvest (and baking) includes:
Arugula, Chard, Cilantro, Eggplant, Flower Bouquets, Hearty Greens Mix, Jalapenos (non-spicy), Kale, Shishito Peppers, Sweet Peppers, Salad Mix, Spearmint, Green Tomatoes, a few Cherry Tomatoes, Turnips…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 21 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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