This Weeks Share: Braising Greens, Beets or Carrots, Garlic, Onion, A Brassica (Broccoli or Cauliflower or Cabbage), Squash, Cucumber, Fennel or Celery, Peppers and Tomatoes.
Greens: The greens this week will be kale greens mixed with other mustard type greens, or some colorful chard.
Beet or Carrot: We are bagging both of these this week as the greens of the beets are looking pretty messy, and the carrot greens have been getting in the way. Less work for you. Still as fresh as can be.
Garlic and Onion: We are giving you mostly hard-necked garlic. This garlic has unique, flavorful characteristics and is more prized for culinary use. It is not grown to sit on a shelf in a supermarket for months on end, and so does not have several thin skins. It will store best in the crisper in the fridge or even a garlic jar in the pantry. The onion this week is a large cipollini, which is rather sweet, mild and flavorful.
Brassica: You will still get some of the delicious cauliflower, broccoli or cabbage. They are still going and tasty too. Here is a tasty Cauliflower recipe from our Wednesday pick-up host Ericka. She likes to add chopped chives, or other herbs and sometimes Tabasco…yum!
Cauliflower Fritters adapted from Rachael Ray
- 1 large head cauliflower, trimmed and chopped
- 1/2 cup flour
- 1 large egg, beaten
- 1/4 tsp red pepper flakes
- 2 Tbsp extra virgin olive oil
- salt and pepper to taste
- Steam cauliflower until tender, 10-15 minutes. Transfer to a large bowl, mash and let cool for 10 minutes.
- Stir in the flour, egg, red pepper flakes, season with salt and pepper.
- Roll 1/4 cupfuls into balls, then flatten into patties, to make a total of 12-14.
- In a skillet, heat 2 Tbsp extra-virgin olive oil over medium high heat. Working in batches, fry the patties until golden brown, about 4 minutes on each side. Serve as a side or on top of salad greens.
Squash: Most share’s should be getting winter squash this week. We have some lovely white and dark green acorns coming on. But we are still picking an occasional zucchini too.
Cucumber: The lovely little lemon cucumbers are still around, and such a delight in a salad or a sandwich. Also some of the long English cuc’s you are sure to see. We exclusively grow bitter-less cucumber so don’t worry about that with the larger ones. Just give them a peel, discard the seeds and enjoy.
Fennel or Celery: Did you enjoy the years first fennel last week? Well then please have some more. We will also have our leafy celery bunches for those of you not caring for the former. I know there are some fennel-lovers out there.
Pepper Medley: We still have a large assortment of peppers for you to take home. Have you made enough salsa for the freezer yet? It will taste amazing in February!
Tomatoes: A big selection of tomatoes still abound, so naturally they’ll get to come home with you. Try the heirloom’s please. The golden Brandy Wine’s are a favorite of ours.
FARM NEWS: Here we are at Week 20. That leaves four more weeks remaining, once we get through this one. We are sharing the bounty with you through the first week of November.
The weather is practically screaming Fall as of late. The cool, wet and windy mornings are definitely sweater weather. The sun is trying to make brief appearances, but just barely. There is so much to do out here. Busy, busy we are bee-ing. So much awaits our attention in preparation for the off-season. I am starting to look forward to making soap this winter, once the weather really hits cold and the vegetable season comes to a close. I’ve heard from some of you about coming out to the harvest party on the 15th. Looks like many of you can make it. We are very happy about that. It will be fun. I’ve started a list (with the help of my friend Rebecca!) of things to mention in Farm News these next four weeks ahead so I can try to keep you all interested. Well more work awaits me now….until next time.
Thanks for supporting our farm!