Notes from the Farm
November is here and the harvest continues! If you haven’t signed up yet but want to participate in this 3-week CSA extension, reply to this message or send an email to firstname.lastname@example.org, and be ready to come to the farm on Friday for the first November pickup.
Sweet potatoes headline this week’s distribution! Sweet potatoes are one of just a fewcrops that we do not start ourselves here in the greenhouse at Massaro. We bring in sweet potato seedlings (known as “slips”) from a farm in North Carolina, where conditions are warmer earlier in the year, allowing the sweet potato plants to get an early start, before sending them here in mid to late May, ready to be planted. Well, not only was it a cold, wet spring in New England this year, but it was also cold,wet in the southeastern part of the US. As a result, our slips were delayed, and when the did arrive, conditions here were still colder and wetter than normal. While the plants did seem to recover, the yield was below what we would like. All that being said, the sweet potatoes are as delicious as ever, and with fewer of them for us to enjoy, be sure to savor these precious beauties.
A mix of greens, roots and truly the final harvest of eggplant and peppers fill out the rest of this week’s harvest. The kale we are harvesting comes from one our high tunnels, and we hope you have been noting how exceptionally tender and sweet this kale is. Check out the recipe section below and consider making a kale salad with sweet potatoes, or a kale pesto. We’ll be harvesting a few different types of radishes and turnips over the coming weeks, which add beautiful colors to your dishes when sliced, have great storage capability and a wide range of culinary potential. Thin slices on toast with butter or cheese is my most common use, with chopping in to a salad or making a quick pickle being my next favorite uses. Please let me know if you have any favorite uses or recipes that we can share with the community.
Farmer Steve and our Farmers: Adam, Alyssa, Kayla, Sara, TW and Tyler
In This Week’s Distribution
Our Harvest: Sweet Potatoes, Beets, Carrots, Garlic, Arugula, Salad Mix/Braising Greens, Kale, Radishes or Salad Turnips, Lettuce, Eggplant or Peppers
Recipes and Cooking Ideas
Kale Salad with Chicken and Sweet Potatoes
Sweet potatoes add subtle sweetness and color to this salad. Carrots or butternut squash would work just as well.
Quick Pickled Radishes
Radish and Turnip Salad
1 bunch salad turnips with greens, sliced, shredded or grated
1 bunch radishes, sliced, shredded or grated
2 tablespoons rice wine vinegar
2 teaspoons freshly grated ginger
2 teaspoons honey
2 teaspoons toasted sesame oil
4 teaspoons olive oil
3 to 4 teaspoons soy sauce, to taste
Toss vegetables together. Mix remaining ingredients in a separate bowl. Taste and adjust seasonings if necessary. Drizzle dressing over vegetables. Toss and refrigerate for 1 hour before serving.
1/3 cup walnuts
3 cups chopped kale
1/2 cup grated parmesan cheese
1/2 cup extra-virgin olive oil