Week 24 ~ Last CSA Newsletter for 2012

This Weeks Share: Winter Squash, Pepper combo, a Brassica (Cauliflower, Broccoli or a Cabbage), Brussels Sprouts, Fennel bulb with fronds, Kale and a bonus Farmer’s Choice Item.

Winter Squash: End the season right by taking home a nice winter squash, maybe even something new and exciting! They are ALL lovely for a nice winter soup. They are ALL great roasted alone or with some roots or potatoes. The larger ones are delicious for pies or other sweet dishes. I know that the larger ones can be quite intimidating, and hard to cut. Here’s a tip….take a big one home, wash well and poke some holes in the top. Throw it in a 350 degree oven for 20-30 minutes and then take it out to ration, scoop seeds and/or generally deal with it. Much easier…enjoy!

Pepper combo: We will have a couple of peppers for every share this final week, however maybe only one sweet and one spicy. What do I do with all the spicy chile peppers, when I don’t like spicy? You dry them, then grind them into powder and put a teaspoon powder in your cup of tea with honey and garlic at the first sign of a cold. It will keep the cold at bay.

Brassica: This is actually a double Brassica week for everyone, as you will all get either broccoli, cauliflower or cabbage, but you all will also get Brussels Sprouts, which also are Brassicas. We hope to give everyone a choice on the former, and then a nice healthy stalk of the latter. Brussels Sprouts will vary in size on the stalks, but are fun to remove and clean up prior to cooking.

Fennel: We are harvesting the whole plant, the bulb and all the fronds, for you this week. Some years we have had more fennel than others, and sadly this has been a low fennel year. We hope that all you fennel-lovers will be happy to see your old friend. If fennel is new to you try to enjoy the fronds chopped finely and on pizza, or dishes which use lots of cheese. We find the licorice/anise-like flavor of the fronds goes very well with melted cheese. Most often we roast the bulb in strips cut lengthwise. They caramelize and the flavor is sublime after about 40 minutes in a 400 degree oven.

Kale: We want everyone to eat more kale, so we are going to feed everyone more kale, or at least going to provide you with more kale to feed yourselves. We’re putting together big bunches of tender, tasty kale leaves, and bagging some of the smaller leaves. Store leaves dry in crisper, root cellar or outside, if you can’t get to them right away. They are your vitamin pill and your taste delight when you finally do!

Farmer’s Choice: Well it seemed appropriate to end the season with a mystery item. We’re just crazy like that. The word out in the field is that some of you will get the very, very, very last of what we can give of the potatoes we grew this year. Some of you will get more tender Japanese eggplant. Some of you may even get the last of our celery bunches, or a delightfully random cucumber. We hope that what ever you get , it will make it happily into one of your next tasty and delicious meals.

FARM NEWS: The end of another season, wow! This year truly went by so fast, I am still in a little bit of shock that it is over. We are already busy discussing what we will do differently next year and what our hopes and dreams are for the new season. It has been a privilege and an honor to be your farmer’s this year and we hope we succeeded in helping you and your friends and family make more healthy, happy meals together. We also hope to see you all again next year. We love you Members. We can’t do this without you. Thank-you!

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