Partial
Share
fall
carrots - partial bundle
radishes - partial
bundle
chard - partial
bundle
Baby
Butter Lettuce - 2 heads
Green
Beans - 1 pound
Sweet
Corn - 3
**Shallots - 2
**Garlic - med
**Tomatoes - ¾
pint glacier
Full Share
fall carrots - bundle
radishes - bundle
chard - bundle
Baby Butter Lettuce -s 3 heads
Green Beans - 1.5 pound
Sweet Corn- 4
**Shallots - 3
**Garlic - large
**Tomatoes - 1 pint glacier
**these
items are non-refrigerated
and will be labeled at CSA pickup for partial and full. You
have THREE
separate
things to add to your boxed share this week; tomatoes, shallots
and garlic.
Guys!
I can't believe how long the spinach is taking to grow...why is it
growing SO SLOWLY?! Also, our fall herbs have fallen victim to too
many weeds and we made the executive
decision to flail mow the whole mess and do better next year.
So,
if the basil gets taken out by a frost this week (we'll cover
it...but basil is sooooo frost sensitive). Then we might be out of
herbs for the year. More herbs is near the top of my list for Things
To Improve in 2017.
We
are just around the corner from our first frost. Which, we are ready
for this year. But it will still be a big day getting ready and
making sure everything is covered that we want to be covered and
everything is harvested
that we want to be harvested. Well...maybe next year we will get
everything harvested that we want in before the first frost. We
won't get to everything tomorrow, but
we're
feeling
pretty darn good about it.
The
cold weather has caused the cucumbers and summer squash to really
slow down and we don't have enough to include in the csa boxes this
week. We do have enough for orders and let us know if you want a
few; this is most likely the last week for both.
Those
fall
carrots!
Guys,
for real, these carrots are what vegetable farmers dream of when they
dream of perfect carrots. They
are the
best carrots we have grown so far, and we finally have got the
seeding and weeding figured out so that we actually enjoy growing
them now as much as we enjoy eating them. (they are SO good!)
and
since our parsley
met a cruel death with the flail mower...if you want to try your hand
at carrot top pesto, the tops are best when they are best from young
carrots like these.
Carrot
Top Pesto
Toast
in a skillet until brown and dice in a blender or food processor: ¼
cup almonds
use
the tops from one bundle of carrots, chop a bit and add to
blender/food processor
add
a minced clove of garlic and some lemon juice
add
olive oil to desired oil-y-ness
add
salt and parmasean cheese.
Guess
what I made with some carrot top pesto? I put it on boiled green
beans. Boom! Not just for pasta. And..it was good!
Butter-head
lettuce
will make a nice salad paired with those red radishes. They also
make my most favorite wrap for 'taco night'. Ground beef with cumin
and garlic, blended tomatoes, all cooked together paired
with
a bowl of good sharp cheddar, some sliced shallots, and wrap it all
up in those beautiful leaves of lettuce.
The
chard
is excellent sauteed
and don't forget you can use it interchangeably in any recipe where
you would use cooked spinach. (And
surely...we will have spinach soon?!)
Next
week we will start the winter squash parade; red kuri, buttercup,
delicata, spahgetti squash, pie pumpkins coming your way...it was
maybe not a warm enough year for butternut...time will tell!
Have
a great week! ~J&M
