Week 23, Last West Hartford CSA Pickup of 2012!!November 15, 2012 at 2:11 pm | Posted in Uncategorized | Leave a comment
Thank you for your participation in the 2012 Jewish Local Greens CSA with Adamah! It has been a joy growing for you and we are already getting excited for next season. We have begun to decide which new varieties we will grow and which varieties we will repeat so please remember to fill out your survey. Your feedback is incredibly important to our planning process. FInd the survey here.
Sign up for another amazing spread of the freshest organic vegetables in 2013 by downloading a registration form at the JLG website http://jewishlocalgreens.wordpress.com/. And please spread the news about our CSA to friends and neighbors in the area.
Register by DECEMBER 1 to lock in this years prices. Share prices will go up to $625 for large shares and $615 for small shares for all registrants after December 1st.
Receive a gift basket of 1 dairy item, 1 jam and 1 pickled item if:
a) you sign up for a large veggie share plus two of the following shares
a flower share
a salty-sweet share
any of the dairy shares
b) you refer a friend to the CSA and they purchase either a large veggie share or a small veggie share + two of the additional shares
Romanesco is a lot like cauliflower, but with a psychadelic twist. The buds form a natural fractal; each bud is composed of a series of smaller buds, all arranged in a logarithmic spiral. You can cook it like cauliflower or do as we did at our farm Holloween party, just trim pieces off to dip in a creamy onion dip. For the math buffs out there, check out this link about the fractals of romanesco: http://www.fourmilab.ch/images/Romanesco/
Brussels Sprouts get tastier and tastier as the weather gets colder. We waited until the last CSA pickup to harvest them so that they could sweeten up. Some of the sprouts aren’t very big but we wanted to give you all that we had and we did do some taste-testing in the field- the tiny sprouts are just as delicious as the big ones. If your eyes haven’t yet opened to the delicious wonders of fresh brussels sprouts you are in store for a treat that is completely unlike frozen sprouts. Try simply braising them in butter or roasting them but be sure not to overcook them. The color should remain bright after cooking.
Turnips Like all root vegetables, turnips store best in a cool, dark and dry environment so you can keep them in your crisper loosely bagged. Worried that you have too many turnips in that crisper? Check out some of these fresh recipes: http://well.blogs.nytimes.com/2012/01/06/giving-turnips-a-second-look/
Butternut Squash stores best in a dry cabinet at room temperature. If you already ate the pie pumpkin that you received in your share earlier this season, don’t worry, butternuts (or most other winter squashes) can do the job just as well. http://farmersdaughterct.wordpress.com/2008/08/30/butternut-squash-pie/
Sage is a good Thanksgiving herb- hearty and autumnal. If you pick up some chevre at the Adamah market you can use your share to try this recipe for butternut squash, goat cheese and sage crostinis http://thehungerstruck.com/category/recipes/thanksgiving-recipes/
Leeks This recipe for leek and wild mushroom stuffing looks like it would do these alliums justice in what would be a grand finale for all of the leeks you got in your shares this season! http://www.epicurious.com/recipes/food/views/Leek-and-Wild-Mushroom-Stuffing-107292
Red Onions We have noticed that a few of our onions have bad layers. Hopefully, you won’t find such a case but if you do, you can usually compost those layers and rinse off the rest to for use.
Spinach Picking spinach in 35 degree weather is tough on the fingers. But with the landscape looking less and less colorful as we get closer to the winter solstice, the bright color of the spinach was some consolation to the Adamah crew throughout the process. Not only is the spinach beautiful, but it makes a vitamin-rich addition to quiche, dip or as an accompaniment to turnips or squash.
Bok Choi (large shares only) A less traditional Thansgiving food, bok choi can mix up the palate in the days before, after or even during the big meal. It is best in stir-fry or marinated for a raw salad.
Adamah fellows Aviva, Amanda and Janet and Adamah apprentice Reesha after loading the truck for the last CSA delivery: