West Hartford CSA Pickup- Week 19

October 15, 2015 at 2:16 pm | Posted in Uncategorized | Leave a comment

Harvest Notes – October 15

Apples Store apples in the fridge to keep them for weeks.

Delicata Winter Squash This variety is so sweet that it doesn’t need much culinary doctoring. I simply slice them in half and roast them in the oven with a little olive oil. The skin is so delicate and edible edible. Like all winter squash, the seeds are deliciously nutritious when roasted. You will receive different varieties of winter squash for the rest of the CSA season. Here are a few thoughts on how to use all the squash you’ll get this fall.
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We cured the winter squash in the greenhouse after harvest so it should store well for you.

Potatoes This yellow fleshed variety is called German Butterball and it has a creamy texture with fabulous flavor. Always store potatoes in the dark to avoid greening.

Red Onions These aren’t as big as our prize winning yellow onions but they are of a respectable size with incredibly rich color.

Green Peppers This is the last week for peppers!
Hakurai Salad Turnip These juicy, mild turnips are delicious raw, lightly roasted or sauteed. The greens are also fabulous lightly steamed to retain their bright color, chopped for raw salad, or tossed into soups.

Broccoli These heads vary in size so if you got a small one this week, hopefully you will get a larger one next time. Broccoli’s nooks and crannies make it a bit tricky to wash thoroughly. If you want to ensure it is pest-free, submerge in salt water for a few minutes after chopping to wash off any stowaways. Broccoli greens are delicious and can be used just like kale or collards!

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Tomato Unlike the delicious heirlooms of summer, the plants that produce well in cool weather have blander taste and less juice. We’ll just have to enjoy what they have to offer- October tomatoes- and wait until next August for the gourmet flavors.

Winter Density Lettuce Heads This extra tall buttercrunch lettuce is crisp and tasty.

Check out this buzzfeed: “31 Things to Do with Scary CSA Vegetables” for some thoughts on turnips and other produce.

 

CROP SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(4-10 days)

LONG STORAGE LIFE

(2-6 wks)

STORE IN FRIDGE IN BAG STORE AT ROOM TEMPERATURE FREEZES WELL
Apples * * *
Potatoes * *
Onions * *
Peppers * * *
Winter Squash * *
Lettuce * *
Turnips * *
Turnip Greens * * *
Tomato * * *
Broccoli * * *
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West Hartford CSA Delivery- Week 18

October 8, 2015 at 1:39 pm | Posted in Uncategorized | Leave a comment

Harvest Notes October 8th

eva kaleApples Local weather and yield cycles have conspired to make this a bumper year for apples in our region! In contrast with the anonymous supermarket experience, where produce sits silently year-round without a voice as to its’ origin or story, CSA membership allows you to understand and celebrate the natural ebb and flow of yields.
Potatoes This white fleshed variety is called Kennebec and it has thin skin that is easy to peel or can be left on. These potatoes hold together well when cooked so they make a good potato salad, scalloped potato, or roasted potato. They also store well.

Onion We think we should have enough onions to distribute for the rest of the season!

Bells and Sweet Italian Frying Peppers Peppers are easy to freeze if you are at the end of your culinary creativity with them.

Garlic After this week, we will have to take a break from distributing garlic in order to make sure we have enough to plant for next year’s crop. We save our own garlic each year and plant the cloves directly in the ground as they will each make a whole head by July 2016!

Salad Mix Just dress and serve this triple washed mix! Tone the baby mustard greens down with a sweet dressing if the bite is too sharp for your tastes.

Collard Greens In southern cuisine, collard greens are typically slow cooked in bacon fat but you can try coconut oil, shmaltz, or olive oil. I like them finely chopped for soup or charred on a grill.

molly collards
Tomato Tomatoes in October?! They aren’t as flavorful as our summer varieties but its nice that we continue a trickle of supply.

Parsley It is versatile in potato salad, dressing, fish, or soup.

Speckled Romaine Lettuce Heads I heard that some members were confused by these heirlooms in the spring and thought they might be green romaine heads with a fungus. Nope, those speckles were intentionally bred into these tasty lettuces for aesthetics! The variety is called ‘Forellenschluss’, and it translates to “speckled like a trout.”

West Hartford CSA – Week 17

October 1, 2015 at 1:12 pm | Posted in Uncategorized | Leave a comment

Harvest Notes Ocotober 1

Apples 2015 is an absolutely fabulous season for one of the region’s more fickle crops- apples. As CSA members, you get to ride along with the season in whatever glory or catastrophe it may manifest as so enjoy the sweet abundance.
Beets Our cylindrical shaped heirloom beets can’t be beet! They store well if you want to save them for a potato, onion, and cabbage week to make classic Russian borscht.

Green Onions These fresh onions are almost as big as leeks! Both the leaves and white stalk can be used for stir-fries, pestos, salads, casseroles, and soups. I especially like to make dip with them. Check out this recipe and adapt it as you wish (I use vegetable boullion as seasoning rather than the dried onion and garlic and anchovy paste she describes.)

Green Onions Loaded into the Truck

Green Onions Loaded into the Truck

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Red Bells and Sweet Italian Frying Peppers We may have a couple weeks yet of these gorgeous, deliciously sweet peppers.

Garlic Try wrapping in tin foil and roasting in the oven until soft.

Red Russian Kale This kale makes great chips. Also try adding it to just about any dish you make for a nutrition boost. Most cooking greens are fairly interchangeable in recipes. For example, the Isabella Freedman Dining Hall makes spanikopita (a traditionally Greek fill dough and spinach dish) with kale, chard, or whatever green they have on hand.

Tomato Have the tomatoes lost some of their rich juiciness in the past week or two? The plants that are pumping out most of the remaining fall tomatoes are bred for vigor rather than taste. They pale in comparison to the fabulous heirlooms of summer but at least we still have some tomatoes in October!

Parsley Soups, garnish, pesto, salads— try something new!

Speckled Romaine Lettuce Heads I heard that some members were confused by these heirlooms in the spring and thought they might be green romaine heads with a fungus. Nope, those speckles were intentionally bred into these tasty lettuces for aesthetics! We think they are about the most beautiful lettuces out there.

CROP SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(4-10 days)

LONG STORAGE LIFE

(2-6 wks)

STORE IN FRIDGE IN BAG STORE ON COUNTER FREEZES WELL
Apples * *
Beets * *
Green Onions * * *
Peppers * * *
Garlic * * *
Lettuce * *
Kale * * *
Tomato * * *
Parsley * * *
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