2016 CSA – Week #16

Notes from the Farm 

Last Thursday, September 22nd marked the autumn equinox.  The change in season may have gone unnoticed on that particular date as the afternoon temperature settled in to the nullmid 80s, but the cooler nights and longer shadows testify to the fact that we have officially moved from summer to fall. It is a beautiful time on the farm, and the cooler moments are a welcome shift for the autumn harvest.   We’ll have our first beets and bok choi of the fall to enjoy this week, which will pair well with our carrots, icicle radishes, salad turnips and Waldingfield Farm leeks.  Thanks again for sharing the harvest!

We are still bringing in tomatoes and eggplants from the field, and we will continue to give you these summer crops as long as the plants bear fruit.  The cherry tomatoes have at least this one more week of fruit to be enjoyed as well, so be sure to make time to pick when you come to the farm.


Farmer Steve and our Farmers: Alyssa, Tyler, Ed, Briana, Adam, Kelly, Ariana and Jess

In This Week’s Distribution

Our Harvest:  Winter Squash, Carrots, Beets, Bok Choi, Radishes or Turnips, Tomatoes, Eggplant, Waldingfield Farm Leeks, Lettuce

U-Pick: Cherry Tomatoes

Fruit Option:  ‘McIntosh’ Apples

Recipes and Cooking Tips

Sauteed Bok Choi and Leeks in Coconut Milk
from www.keyingredient.com


⅔ cup rice (mix of black, brown and wild)
1⅓ cup water
¼ cup raw cashews, roughly chopped
½ red onion, chopped
4 cloves garlic, minced
⅛ tsp. red pepper flakes (more to taste)
2 leeks, chopped
splash low-sodium chicken broth
4 bunches baby bok choy, chopped
¼ cup low-sodium chicken broth
½ cup light coconut milk (or more low-sodium chicken broth)
1 cup cooked edamame beans
1. Wash rice thoroughly. Combine water and rice in saucepan, bring to boil, then simmer covered until rice is tender and water is absorbed. Move to serving bowl, top with chopped cashews and set aside.
2. Sautee onion, garlic, red pepper flakes and leeks in a little chicken broth until tender. Add baby bok choy, remaining broth and coconut milk (or more broth) and steam until greens are beginning to get tender.
3. Add edamame beans and heat through. Serve with rice dish.