West Hartford CSA Pickup Week 17

October 14, 2014 at 1:31 pm | Posted in Uncategorized | Leave a comment

Harvest Notes October 14th 2014

Potatoes These yellow fleshed potatoes are especially good mashed or roasted. Store in a cool, dark, dry place.

Jester Acorn Squash This fancy variety is a bit dryer than the green acorns and incredibly sweet. I have been roasting these in the oven by simply slicing them in half and coating in a little oil. Then I eat them with rice and a mango pickle I got from a South-Asian grocery store. The sweetness pairs well with the vinegar. My nine-month old daughter eats them gleafully without seasoning but lots of mess. If you don’t make it through all of your squash in a given week don’t worry! You can store them for weeks in your kitchen and for months if you have a cool, dry basement. As a bonus to the soft, sweet flesh of winter squash, the seeds are also delicious when separated from the flesh, layed out on a baking sheet, and roasted in the oven.

Onion Occasionally you may find that one layer of an onion is bad while the rest of it is perfectly good to eat. This is because each leaf of the onion plant corresponds to an onion layer. If one leaf goes bad then just one layer will also go downhill.

Hot Paper Lantern These hot peppers are my favorite- spicy with a good flavor. They dry very well.

Bell Peppers We harvested all of the bell peppers that were big enough this week because we were worried the plants would die in frost. You’ll notice that some of them are in the process of ripening from green to red. They will be a little sweeter than a green pepper but not quite as sweet as a red. Pepper freeze really well raw- just cut them up, lay them out on a cookie sheet, freeze, and then transfer the frozen peppers to a ziploc bag.

Romanesco This surprising looking veggie cooks and tastes like cauliflower. Each bud is composed of a series of smaller buds arranged in a logarithmic spiral, forming a natural fractal. It makes a stunning raw snack with creamy dip.

Salad Mix This fancy mix of baby greens is an easy, ready to eat salad.

Sage A little bit of this herb goes a long way so be careful not to over-season with it. It is a good match for winter squash when sizzled in oil or you can make a simple tea with hot water. You can also dry it for later use by hanging it upside down.

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(1-2 weeks)

LONG STORAGE LIFE

(2 or more wks)

STORE IN FRIDGE IN BAG

STORE OUT OF FRIDGE

FREEZES WELL

DRIES WELL

Potatoes

*

*

Winter Squash

*

*

*

Onion

*

*

*

Peppers

*

*

*

Romanesco

*

*

*

Salad Mix

*

*

Sage

*

*

*

*

West Hartford CSA Pickup Week 17

October 7, 2014 at 1:13 pm | Posted in Uncategorized | Leave a comment

Harvest Notes October 7th 2014

Potatoes We love growing potatoes because they are such a hearty vegetable. This variety is called Dark Red Norland and it has red skin but white flesh. Store potatoes in a cool, dark, dry place.

Acorn Squash You will receive an assortment of different kinds of winter sqash this fall including butternut, kabocha, and pie pumpkins. All of them store quite well and are delicious roasted in the oven, steamed, or made into soups. You will get to compare the varieites and figure out your favorite flavors. Acorns are sweet, moist, and good candidates for stuffed squash. Just slice them in half, coat lightly in oil, take out the seeds, roast squash in the oven at 350 until soft, scoop some of the flesh out and mix with your favorite stuffing, and then put the filling back in. As a bonus to the soft, sweet flesh of winter squash, the seeds are also delicious when separated from the flesh, layed out on a baking sheet, and roasted in the oven.

Kohlrabi These unfamiliar veggies are actually very popular with kids (and adults!) when cut up raw and eaten like carrot sticks for snack. Kohlrabi is versatile- good in salads, soups, roasted veggies, and sautes. The beautiful purple peel is tough and thus most people prefer to remove it. The leaves are delicious and can be used just like kale.

Napa Cabbage This cabbage provides a nice balance of crunchy and leafy. It is the basis for our kimchi pickle and works well in stir-fries or Asian marinated salads. Check out the recipe below.

Onion Our onions are finally cured and ready to eat! Onions are the very first thing we seed every spring as they take an entire season to grow. We have some real prize winners this year! We have given out all of our garlic but have plenty of onions for the rest of the season.

Cherry Bombs These hot peppers have a kick along with a hint of sweetness. They are the basis for our bomb jelly.

Sweet Red Peppers Red peppers freeze very well when blanched or roasted. The long skinny red peppers in your share are sweet, not hot. This is a specialty Italian variety called Carmen that tastes unbelievable. The red bells have more typical thick skins and are not quite as sweet as the Carmens but they are still delicious raw, roasted, or sauteed.

Green Peppers A lot of people think that green peppers are a different variety from colored peppers and are surprised to learn that they are actually just less mature than our red peppers. It is amazing how different the taste is due to just a couple of weeks difference in growing time!

Toscano Kale This kale can also be referred to as dinosaur kale (it looks like the texture of a dinosaur skin and like a jurassic period plant), Italian kale, or Lacinato kale. The deep green color is fabulous and it is very versatile. Throw it in soup, squash stuffing, hash browns, massaged salads, stir-fries, or just make it into kale chips.

Cilantro Try this herb in a curry, chutney, or salad. You can also freeze pureed herbs in ice cubes and then pop them out into your winter soups later this year.

Recipe from the Adamah House

Each week the Adamah fellows harvest produce from the fields and cook big meals for Shabbat in their shared house. Check out one of the dishes they made with the same produce you have in your share!

Asian Salad1 head napa cabbage, 2 kohlrabi with leaves, 2 sweet red peppers, 1 hot pepper, 2 cloves garlic, a few sprigs cilantro – Slice napa and sweet peppers into thin strips. Cut small cubes of kohlrabi. Chop kohlrabi leaves finely. Mince garlic, hot pepper, and cilantro. Mix veggies together and dress with oil (I use sesame oil), vinegar (I use rice vinegar), soy sauce, and a few tablespoons of peanut butter dissolved in just enough hot water.

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(1-2 weeks)

LONG STORAGE LIFE

(2 or more wks)

STORE IN FRIDGE IN BAG

STORE OUT OF FRIDGE

FREEZES WELL

DRIES WELL

Potatoes

*

*

Winter Squash

*

*

*

Kohlrabi

*

*

Napa Cabbage

*

*

Onion

*

*

*

Peppers

*

*

*

Cilantro

*

*

*

West Hartford CSA Pickup Week 16

October 2, 2014 at 9:05 am | Posted in Uncategorized | Leave a comment

Harvest Notes October 2nd 2014

squashtoss2

Potatoes This variety is called Dark Red Norland and it has red skin but white flesh. Store potatoes in a cool, dark, dry place.

Acorn Squash You will receive an assortment of different kinds of winter sqash this fall. All of them store quite well and are delicious roasted in the oven, steamed, or made into soups. You will get to compare the varieites and figure out your favorite flavors. Acorns are sweet, moist, and good candidates for stuffed squash. Just slice them in half, coat lightly in oil, take out the seeds, roast squash in the oven at 350 until soft, scoop some of the flesh out and mix with your favorite stuffing, and then put the filling back in. As a bonus to the soft, sweet flesh of winter squash, the seeds are also delicious when separated from the flesh, layed out on a baking sheet, and roasted in the oven.

Kohlrabi I confused some kids visiting the farm this week by pulling up a kohlrabi and telling them that a Martian had come down and planted their favorite vegetable in our fields. These unfamiliar veggies are actually very popular with kids (and adults!) when cut up raw and eaten like carrot sticks for snack. Kohlrabi is quite versatile- good in salads, soups, roasted veggies, and sautes. The beautiful purple peel is tough and is most people prefer to remove it. The leaves are delicious and can be used just like kale.

Cauliflower You can leave cauliflower in the fridge for a week or so and it will still be in good shape as it stores better than broccoli but not as well as cabbage. Cauliflower has gained fame lately in recipes that call for a creamy vegetable. I always love to just lightly roast it in the oven with a little olive oil, salt, and pepper.

Onion Our onions are finally cured and ready to eat! Onions are the very first thing we seed every spring as they take an entire season to grow. We have some real prize winners this year! We have given out all of our garlic but have plenty of onions for the rest of the season.

Cayenne These small red peppers are quite hot and also dry well if you just hang them up in a low humidity environment.

Sweet Red Peppers The long skinny red peppers in your share are sweet, not hot. This is a specialty Italian variety called Carmen that tastes unbelievable. The red bells have more typical thick skins and are not quite as sweet as the Carmens but they are still delicious raw, roasted, or sauteed.

Green Peppers A lot of people think that green peppers are a different variety from colored peppers and are surprised to learn that they are actually just less mature than our red peppers. It is amazing how different the taste is due to just a couple of weeks difference in growing time!

Parsley We made very big parsley bunches this week so that you’d have enough to make parsley pesto if you want. You can also freeze pureed parsley in ice cubes and the pop them out into your winter soups later this year.

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(1-2 weeks)

LONG STORAGE LIFE

(2 or more wks)

STORE IN FRIDGE IN BAG

STORE OUT OF FRIDGE

FREEZES WELL

DRIES WELL

Potatoes

*

*

Winter Squash

*

*

*

Kohlrabi

*

*

Cauliflower

*

*

Onion

*

*

*

Peppers

*

*

*

Parsley

*

*

*

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