West Hartford CSA Delivery- Week 18 October 11thOctober 11, 2011 at 2:05 pm | Posted in Uncategorized | Leave a comment
Arugula This is spicy stuff! Arugula is in the mustard family so its got some zing and it is super nutritious. We had such a good time harvesting it this morning on Beebe hill, we hope you can taste some of the beautiful, sunshine. It is really delicious raw as a salad (perhaps with fresh goat chevre, walnuts and dried fruit) but if you want to get adventurous try making a pesto or adding it to stir-fry.
Radishes We have a lot of radishes so this might be a good time to get creative with them. http://www.nytimes.com/2010/05/12/dining/12appe.html
Bok Choi These heads are a little small but otherwise absolutely gorgeous. Bok Choi is an awesome stir-fry ingredient. It is pretty versatile and can also be eaten raw. Sarah makes an amazing raw salad by chopping bok choi up small and then blending the following raw ingredients for a sauce: garlic, cranberries, tahini, soy sauce and sesame oil.
Kale The gift that keeps on giving!
Red Cabbage Our cabbage patch did not survive the flood so these beautiful heads come from Red Fire Farm, a bigger certified organic farm in Massachusetts that fared pretty well with all the water this season. Last Thursday, after delivering veggies to West Hartford, my partner Arthur and I drove the box truck up to Red Fire to pick up a full load of vegetables, most of which will be used in the cultural center. We both worked at Red Fire in 2009 and it was so wonderful to reconnect with our old friends in a way that will also help us fill your refrigerators and make kraut and kimchi this fall!
Herbs This week you can choose either Sage or Lavendar
Sage is so flavorful fresh and it goes well in all kinds of savory dishes
Lavendar smells amazing, as we all know. It turns out that it is delicious too! Adam, our value added products manager, puts it in jam. Its also very yummy baked into chocolate dishes.
Apples One of the best parts of fall are the myriad things you can do with apples! If you are tired of chomping down on them raw, try making pie, apple butter, jelly, crisp, juice, cider, hard cider, vinegar, or compote. You can even add them to savory dishes. I was once very surprised when the most delicious dish at a fall farm potluck was a simple roast of onions and apples. Who would have thought? Any discoloration or speckles you see on the apples are totally and completely edible. The particular blemishes on these apples are signature diseases of unsprayed New England apples. They are fungi of the apple skin called fly speck and sooty blotch and are hard to avoid without spraying in our humid summers. They are not indicators of any pests, are perfectly healthy to eat, and have no flavor so the deliciousness of the apples is not compromised.
Garlic More garlic! These heads are nice and dry so they should store fine on your kitchen counter.
Onions We are ever grateful for having rescued our onions from the field before Hurricane Irene. Enjoy!