2017 CSA Newsletter – Week #19

By steve | October 18, 2017 | Comments Off on 2017 CSA Newsletter – Week #19

Notes from the Farm

As we enter the final two weeks of our 2017 CSA we have two important announcements:

  1. Registration for our 2018 CSA is now open!  CSA registration forms will be available at the farm or you can download, fill them out and bring them to the farm or mail them on. You can also sign up online at our website.  Note that there is a discounted rate for paying by check/cash and a special discounted rate if you pay in full by December 1st, and if you pay in full before the end this year’s CSA, we’ll also give you free jar of our Green Tomato Salsa!  We are offering you this to thank you for the commitment you have made to your community farm, and because it is extremely helpful to us when you sign up early for the CSA.  When you sign up early for our CSA it allows us to focus on the farm in the spring having already completed a heavy load of marketing, paperwork and administrative tasks over the winter months.  With that in mind, in the weeks ahead please consider making a deposit, full payment or payment of any amount towards next year’s CSA.
  2. We are offering 3-week November CSA extension for a limited number of subscriptions, with pickup at the farm on Fridays, 2:30-6:30pm (no Tuesday farm pickup); or at the New Haven farmers’ markets we attend: Wooster Square on Saturdays, 9am-1pm; at Edgewood Park on Sundays market 10am-1pm.  Price: $90 credit card/paypal, $85 check/cash discount.  To sign up, please email [email protected] or simply bring payment to the farm. Crops you can expect in the November CSA extension include lettuce, kale, salad/braising greens mix, spinach, arugula, chard, carrots, beets, radishes, salad turnips, garlic, potatoes, broccoli, kohlrabi, bok choi and dandelion greens.   Pickup dates will be as follows:
    • on the farm, Fridays, November 3, 10 and 17; 2:30pm-6:30pm
    • at Wooster Square, Saturdays, November 4, 11 and 18; 9am-1pm
    • at Edgewood Park, Sundays, November 5, 12 and 19; 10am-1pm

We are harvesting fall carrots this week, along with beets, radishes and lots of greens.  The last of our green tomatoes have been harvested from the high tunnels, so we can enjoy a taste of them for one last time this year.
Thanks to everyone who came out for Family Fun Day on Saturday.  It was a beautiful fall day and we had a great time exploring the farm, building scarecrows, painting pumpkins, playing games, meeting birds, meeting goats and so much more!
Best,
Farmer Steve and our Farmers: Adam, Alyssa, Ariana, Kayla, Nikki, Sara, Shannon, TW and Tyler

In This Week’s Distribution

Our Harvest:  Carrots, Beets, Radishes, Salad Mix/Braising Greens, Garlic, Kale, Cabbage or Fennel, Peppers or Eggplant, Green Tomatoes, Dandelion Greens, Lettuce
U-Pick: Closed for the season
Fruit Option: Finished for the season

Recipes and Cooking Ideas

 
Pasta Chicoria 
Penne, pesto, balsamic braised radicchio, dandelion greens and/or braising greens.
Prepare penne pasta, or another type of pasta that has some shape and depth to take on the pesto.  Braise the greens in balsamic vinegar just long enough for the greens to wilt.  (The balsamic adds a hint of sweetness to the natural bitterness of these greens).  Toss the braised greens in with the pasta and pesto, and serve.  *Be sure to mind the greens to pasta ratio so the dish does not become too bitter.


Dandelion Greens with Double Garlic
From Mark Bittman, How to Cook Everything
1/4 cup extra virgin olive oil
1/4 cup thinly sliced garlic (5 or 6 cloves), plus
1 teaspoon minced garlic, or more to taste
1/2 teaspoon hot red pepper flakes, or to taste
Salt and freshly ground black pepper
1 pound dandelion greens with stems, well washed and roughly chopped
1/2 cup chicken, beef, or vegetable stock
Lemon wedges for serving
1. Put the olive oil in a large, deep saucepan with a lid over medium-high heat. When hot, add the sliced garlic, pepper flakes, and some salt and black pepper and cook
for about 1 minute.
2. Add the greens and stock. Cover and cook until the greens are wilted and just tender but still a little firm, about 5 minutes.
3. Uncover the pan and continue to cook, stirring, until the liquid has all but evaporated and the greens are quite tender, at least 5 minutes more. Taste for seasoning and add red or black pepper and salt as needed; add the minced garlic, cook for 1 minute more, and serve hot, warm, or at room temperature, with lemon wedges.
Dandelion Greens with Capers: Reduce the sliced garlic by half and eliminate the pepper flakes and minced garlic. In Step 2, after the greens wilt, stir in 2 tablespoons drained capers. Drizzle with red or white wine vinegar and omit the lemon wedges.
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