Week 19 of our CSA – the first snowfall!
Well in our neck of the woods we woke up today (Tues) with some wet snow on the ground covering our fields with a spotty blanket of white we havent seen in a while! Then of course, true to early season temps, it all turned to rain and now we are left with some good ol fashioned MUD!
CSA Members, be thinking about how this season has been for you. I will be asking you next week to fill out a survey on your experience with Maple Wind Farm CSA. Im looking for comments that can help our CSA in years to come meet your needs. Constructive comments and kudos are welcome.
We would love to have you back next year. I will put a 2010 CSA reservation form in the mail in November (with a early bird incentive of course). Let us know if you have friends or neighbors that I should send one to. Thanks.
IN THE GARDEN: Frost hit the garden on Monday morning, we did have time to harvest the rest of the eggplants and tomatillos for this week and cover about half of the pepper plants. The basil, may it rest in peace, did not fair so well. We’ve started readying the garden for the winter; ripping out irrigation drip tape, plastic mulch and putting our tools away. I will say that I underestimated the time broccoli and cauliflower grows in the later part of the summer and fall. I planted a nice crop and they are a long ways off to producing any harvest. It will be into November possibly and then I might have to right it off as a lost cause. My apologies for giving you ideas we’d have fall broccoli- more like winter broccoli? The bright side: we will be having some great veggies these next two weeks.
Have no fear the CSA doesn’t have to end…you can reserve a one time pickup of a Storage Share for Nov 5 or 12 . I’m taking reservations for the share (35 lbs for $70!) at the final weeks of the CSA. Pickups will be at the Andrews Barn. Its a great way to have some extra vegetables from Maple Wind through the holiday season.
Thanksgiving Turkeys- still taking reservations! Spread the word! They will be between 10-20 lbs @ $4.75/lb. $25 deposit required.
THIS WEEK’S HARVEST: Potatoes, Carrots, Leeks, Tomatillos, Small Eggplants, Whats left of the peppers, Greens (Kale, Chard, Collards), Spinach!, a nice winter squash selection – Butternut & Kabocha, Onion
Next week, parsnips, beets and more celeriac.
IN THE KITCHEN:
Portuguese Kale and Potato Soup
Gourmet | January 1990
In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add the russet potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender. While the potatoes are cooking, in a skillet cook thechorizo over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain. With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and purée the mixture until it is smooth. Stir the purée into the broth mixture, add the chorizo, the kale, the red potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender
Gingered Carrot Soup
Bon Appétit | December 1998
- 2 tablespoons vegetable oil
- 1/2 cup minced onion
- 1/4 cup minced peeled fresh ginger
- 3 cups (or more) chicken stock or canned low-salt chicken broth
- 4 cups sliced peeled carrots (about 1 1/2 pounds)
- 1 cup orange juice
- 1/2 cup half and half
- 1/4 teaspoon ground cinnamon
- 1/4 cup matchstick-size strips peeled carrot (for garnish; optional)
- 1 tablespoon matchstick-size strips peeled fresh ginger (for garnish; optional)
Heat oil in heavy large saucepan over medium-high heat. Add onion and 1/4 cup minced ginger and sauté until onion is translucent, about 5 minutes. Add 3 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
Working in batches, puree mixture in blender or processor. Return soup to saucepan. Mix in orange juice, then half and half. Cook over low heat 5 minutes. Mix in ground cinnamon. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary.) Ladle soup into bowls. Top soup with carrot and ginger strips, if desired, and serve.
Still wondering what to do with all that cabbage???? More next week so keep this in mind..
Bon Appétit | July 1999 This colorful Asian-inspired salad is great with grilled ribs, chicken or pork chops.
- 6 tablespoons rice vinegar
- 6 tablespoons vegetable oil
- 5 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons (packed) golden brown sugar
- 2 tablespoons minced peeled fresh ginger
- 1 1/2 tablespoons minced garlic
- 5 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 2 large red or yellow bell peppers, cut into matchstick-size strips
- 2 medium carrots, peeled, cut into matchstick-size strips
- 8 large green onions, cut into matchstick-size strips
- 1/2 cup chopped fresh cilantro
Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve