West Hartford CSA – Final Week!

November 20, 2014 at 11:23 am | Posted in Uncategorized | Leave a comment

Thanks to everyone for your commitment to local, sustainable, fair food this season!

The soil bore thousands of pounds of healthy produce without being exhausted due to careful land management. Our no-spray practices and pollinator habitat establishment made our farm a hospitable place for bees to buzz. Adamah fellows are preparing to move on with new inspiration and knowledge from months of hard work on the land. We hope that you and your family feel great from all of the fresh, colorful bounty. And, as we go into the long dark nights and short cold days of winter, the compost piles steam with the hot promise of a fertile season in 2015. We hope that you will join us!

Please register for 2015 by visiting www.adamah.org/csa and spread the word to friends, family, and coworkers who might be interested! You are the best ambassadors of the movement to reshape our food system!

Harvest Notes November 20th 2014

Potatoes This variety is called Kennebec. They are perfect baking potatoes and can also be used in any potato recipe.

Daikon Radish Like the other roots in your share this week these radishes store well and are delicious roasted. Try them in a stir-fry with bok choi or make a simple lactofermented pickle like the ones you may have tried at our End of CSA Pickle Making Celebration!

Jerusalem Artichokes Also called sunchokes, these members of the sunflower plant family are native to North America. They are one of the few perennials that we are able to grow for the CSA so we hope you enjoy experimenting with them! They are delicious roasted, made into chips, fried up in pancakes, pureed or cubed in soup, and even shaved for raw salads. What better time than fall to experiment with new, filling root veggies?

Purple Top Turnips These roots store well and are delicious roasted, mashed, or turned into soup. Try making simple root veggie chips by slicing these thinly along with jerusalem artichokes, winter squash, and potatoes, coating in olive oil and seasoning, and roasting at 350 for about forty-five minutes.

turnips

Butternut Squash These winter squash sweeten as they store, so leave them be if you haven’t eaten through your acorns and pumpkins yet. Butternuts make great soups, pies, curries, or simple roasted veggie dishes. You can try the recipe below for a simple, savory dish that pairs well with steamed kale or broccoli.

Onions Choose red and/or yellow this week.

Dry Beans Yes, local farms can grow grocery staples as well as fresh veggies! These are an heirloom cooking bean that we have saved seed from for years called “King of the Early.” We finally grew enough to distribute to the CSA! Most bean farmers use big equipment to streamline the process but we harvested the pods and separated the beans out by hand. You may need to pick through your bag to make sure we got all the bits of bean pod out. Use these in place of pinto or kidney beans in most bean recipes including soups, stews, cholent, chilli, cajun dirty rice, Mexican dishes, or casseroles.

beanpic

 

Broccoli The last of our broccoli heads made it through last week’s snow but they didn’t get a chance to grow very large before the really cold weather hit. We intentionally left lots of leaves on each head because they are delicious and can be used just like kale. Vegetables in the broccoli family store extra sugar in their cells as the temperatures dip below zero to keep them from freezing, making them deliciously sweet.

Bok Choi This Asian veggies is perfect for stir-fries or salad. The crisp, juicy stalks contrast well with the leafy green part. Like broccoli, it will also taste sweeter thanks to cold temperatures last week.

Parsley This herb really held on until the end of the season! You can try juicing it with other veggies if you haven’t yet.

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!

Savory Butternut Squash – Scrub squash. Slice in .25 inch pieces. Boil until soft. Sear lightly in a pan with coconut oil and sea salt, flipping as they brown. Keep the skin! It will soften and caramelize. Scoop out seeds and lightly toast them with olive oil & sea salt. EAT

butternutcooked

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

*

*

Sunchokes

*

*

Turnips

*

*

Dailon Radish

*

*

Winter Squash

*

*

*

Onions

*

*

Beans

*

*

Broccoli

*

*

*

Bok Choi

*

*

Parsley

*

*

*

*

 

West Hartford CSA Pickup Week 22

November 13, 2014 at 2:20 pm | Posted in Uncategorized | Leave a comment

Harvest Notes November 13th 2014

talyarachelkale

Butternut Squash These winter squash sweeten as they store, so leave them be if you haven’t eaten through your acorns and pumpkins yet. Butternuts make great soups, pies, curries, or simple roasted veggie dishes.

Onions Such prize winning onions! These should store pretty well on your counter top if you don’t use them all this week.

Beets The dining hall here at Isabella Freedman recently made a delicious dish of cubed, roasted beets and winter squash in a light orange glaze. It was so simple and allowed the flavors of both vegetables to burst forward as colorfully on the palate as on the plate. The greens are delicious sauteed or in salad.  The roots store well when separated from the greens.

Carrots If you don’t gobble these up on their own, try shredding them with beets for a gorgeous raw salad.

Broccoli Ever wonder how fancy restaurants make broccoli steamed but not mushy at all? Check out the recipe below to find out how you too can preserve the flavor, nutrition, and fabulous texture of this fresh broccoli. Don’t forget, broccoli greens are delicious and can be used just like kale.

Hakurai Turnips These juicy turnips are perfect for raw snacks. You can also roast these in the oven or saute them. I always cut them right before serving as they dry out and take on a certain bitterness if left chopped in the fridge. The greens are also delicious! Steam them lightly for a nutritious, bright green side dish or toss them into raw salads, soups, stir-fries, and curries.

Red Russian Kale Steam kale lightly to preserve its color, flavor, and nutrients or, even better, make it into a raw salad. Try kale chips for some crunch or just toss a bit of kale into just about any dish you make! It has sweetened with our cold temperatures.

Cilantro This herb is known to aid digestion, provide the body with lots of vitamin k, a, c, folate, and iron, and even to sweeten the breath!

Mini Red Romaine Lettuce We wish that we had enough of these to give each share more than one but, alas, not enough of them came up. We thought we might as well distribute the few that did grow because they are so incredibly gorgeous. Fill out your tiny lettuce salad with hakurai turnips, carrots, broccoli, kale, beets, and onions!

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!

Steamed BroccoliChop stem and florets. Sauté with a drizzle of olive oil and a pinch of sea salt. Stir a few times until their green color deepens. Add a splash (about half a cup) of water (can be cold water, vegetable broth, or even pasta water). Allow them to steam until the water dries up. Yum!

broccolisteam

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

Butternut Squash

*

*

*

Onions

*

*

*

Beets

*

*

Carrots

*

*

Broccoli

*

*

*

Hakurai Turnips

*

*

Kale

*

*

Cilantro

*

*

*

*

Mini Romaine Lettuce

*

*

West Hartford CSA Pickup Week 21

November 7, 2014 at 2:02 pm | Posted in Uncategorized | Leave a comment

Harvest Notes November 6th 2014

claireandyaeli

Potatoes This yellow fleshed variety is called German Butterball and they are creamy smooth! You may find some little black pest spots that can easily be cut out before cooking. Store potatoes in a dark, cool spot.

Jester These gorgeous squash are incredibly sweet and can really hold their own as a dish with very little prep. We just roast them with salt and olive oil and eat them up. Our ten month old eats at least one of these a week! The skins are thin enough that many people go ahead and eat them after roasting.

Red Onions Such prize winning onions! If you do find a mushy layer you can still use the rest of the onion, just peel that individual layer off and rinse.

Rainbow Carrots Purple, yellow, and orange carrots are all delicious and store well in the fridge for weeks if not months.

Cabbage Whether you choose purple or green, your cabbage can be grated into slaw, braised, sauteed, boiled in soup, or roasted. If you’d like to make borscht, save up your cabbage and potatoes until next week when you’ll get beets in your share. You can also try making a simple pickle with salt and cabbage to bring out the probiodics. We’ll teach you how at our pickle station on the last pickup of the season.

Watermelon Radishes These heirloom roots may not look like anything special from the outside, but slice them up to reveal a gorgeous fuchsia interior. Try them in a slaw or cook them to smooth out the sharp radish flavor. They store well, so there is no rush to use them up.

Toscano Kale Steam kale lightly to preserve its color, flavor, and nutrients or, even better, make it into a raw salad. Try kale chips for some crunch or just toss a bit of kale into just about any dish you make! It has sweetened with our cold temperatures.

Parsley This herb is known to aid digestion, provide the body with lots of vitamin k, a, c, folate, and iron, and even to sweeten the breath!

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!

Very Simple Lentil Soup 1 onion, 3 medium potatoes, 3 medium carrots, 2 watermelon radishes, 1 bunch kale, parsley to taste – Saute chopped onion. Add about 3 qts soup stock (we used “better than boullion” brand but you can make your own with veggie scraps). Bring to a boil. Add chopped potatoes, carrots, radish, and 2 cups lentils. Simmer until lentils and veggies are cooked (about 25 min). Add chopped kale at the end and cook for 1-2 minutes more. Season with salt, pepper, and parsley to taste.

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

*

*

*

Onions

*

*

*

Carrots

*

*

Cabbage

*

*

Watermelon Radish

*

*

Kale

*

*

Parsley

*

*

*

*

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