Hello folks! READ ON….many important items.
Wow, 19 weeks have flown by and here we are at the final week of our CSA. Thank you so much to all of you who have supported us at Maple Wind Farm. We hope that you have enjoyed your experience cooking and eating the array of vegetables we have grown for you and your family. Some of you have been out of your comfort zones a few times trying new items-kudos to you! I would love to hear stories of you or your kids experiences. Send them along. Recipes for next year or an additional blog later this month would be great – please submit to my email!
PLEASE ALLOW A FEW EXTRA MINUTES AT PICKUP THIS WEEK to fill out our member survey and have a cup of cider. We’ll trade you a filled out survey for your last installment of syrup!
PLEASE BRING BACK OUR OTHER PINT JARS. they are expensive to keep buying. Our intention was to buy only one set and refill for you each time but that model didnt work as we planned. If you have any suggestions, let us know. We hope you enjoyed the sweetness and inclusion in the share this year.
Many many thanks to all the farm crew helping in the garden this summer harvesting, weeding and washing your vegetables. A special thanks to Jodi Dean, my right hand this summer, who is knowledgable and capable and took on a great bit of the responsibility in the garden.
Congratulations to Susan and Lars Whitman on the birth of their baby boy (little brother to Carter), named Issac born on Sept. 9th. They are doing well and Ive had many sightings at the Richmond Farmers Market!
Storage Vegetable Share baskets still available: 35 lbs of great storage crops with a tip sheet included. $65. Order by calling or emailing. Pickup at Andrews Farm mid November.
Organic Turkeys still available for Thanksgiving. $4.75/lb. $25 deposit holds your order.
We’ll be at the Burlington Winter Farmers Market this 08-09 winter season beginning on Sat Nov 22 from 10-2pm at Memorial Auditorium. Maybe we’ll see you there.
ON THE FARM: This week, we’ve been doing quite a bit of logging with our draft horses in the woods bringing out firewood for the house and our two yurts. With this wonderful weather, its been great progress and Bruce said he was so thrilled to see how Herbie and Henry have worked together so well.
IN THE GARDEN: As you drive by the garden from up on route 2, you will notice big changes as much of the garden has been tilled under and we are cover cropping for next year. There will remain the rest of the kale and turnips through the fall so we can harvest it for our pigs to eat.
THIS WEEKS HARVEST: Great big pumpkin (your choice, 1 per family), Acorn Squash, Cabbage, Turnips, Kale, Chard or Pac Choi, Beautiful broccoli and purple (yes purple) califlower, Some greens, Peppers, Onions, and Garlic. Oh yes, and the interesting Kohlrabi (see info below). ENJOY!!!!!!
Excerpted from Rolling Prairie Cookbook, by Nancy O’Connor.
Kohlrabi can be one of those intimidating vegetables if you haven’t been around it much. It has the look of an organic green Sputnik, with a taste like fresh, crunchy broccoli stems accented by radish. The name kohlrabi comes from the German kohl, meaning cabbage, and rabi, or turnip, and that kind of sums it up.
Although these green bulbs look like they were dug up from the earth, the round bulb is a swollen stem that grows above ground. Not a commonly used vegetable in American cuisine, kohlrabi is widely used in Central Europe and Asia. It is still patiently waiting to be discovered in this country.
Handling: If the kohlrabi leaves are still attached to the bulb, trim them and store separately. If the leaves are in good shape—firm and green—they can be cooked but will need to be used within a couple of days. The bulbs should be stored, unwashed, in a plastic bag. They will hold for about a week in the refrigerator. Smaller kohlrabi are the sweetest and most tender. Bulbs much bigger than the size of a tennis ball won’t be as tasty and often have a pithy flesh.
Simple preparation: Tender, young kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip. Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing. Kohlrabi can also be steamed or boiled. For this preparation don’t peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain.
If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.
Be well, enjoy your harvest. Have a great fall.
Beth, Bruce and the gang at Maple Wind Farm