The Sunny Side – Week of 10/19/14
In Thursday’s box you will find:
- Tokyo Bekana (lime-colored frilly green)
- Red Cippolini Onions
- Green Onions
- Bok Choi
- Baby Lettuce Heads
In Sunday’s box you will find:
- Red Russian Kale
- Brussels sprouts
- Yellow Onions
- Green Onions
- Bok Choi
- Baby arugula and tatsoi greens
In the Field
We have only one more week of CSA deliveries this season, but the weather seems like it is going to be beautiful until the end. We have been soaking up the warm days, and so have the last of the fall greens, which experienced a growth spurt after all that rain last week. It is a welcome change from last year at this time, which I remember as particularly rainy, miserable, and cold.
I enjoy the symmetry of spring and fall on the farm. The weather can be similar, and we find ourselves harvesting many of the same vegetables: lots of greens, radishes and turnips, spinach. But I also love the things that differentiate the fall season. We finally get to eat long-season crops like brussels sprouts and rutabagas hat we have been waiting patiently to harvest. We’re doing mostly harvest and clean-up, so the pace of the work is much slower and less frantic than in the spring. And, of course, we’re looking forward to a long winter’s – well – rest might not be quite the right word, but we will be recharging and making grand new plans this winter, like we do every year.
We thank everyone so much for joining us this season for the CSA, and hope you enjoy this week’s box and next week’s box, which will be the last of the year.
Storage tips for this week:
- Remove the tops of the radishes from the roots and store separately.
- Radishes can store a long time – 3-4 weeks – if stored in a crisper drawer or plastic bag with a little ventilation.
- Onions can be stored on your counter for 3-4 weeks.
Cooking tips for this week:
- Bok Choi, tokyo bekana, lettuce, arugula, and radishes are all great salad ingredients. Use lettuce and tokyo bekana as a more neutral base, and add arugula and bok choi in smaller amounts to perk up the taste. I like to slice radishes into thin half moons and add them to a mixture of greens.
Collards with Coconut Milk and Peanuts
(from Real Simple magazine)
- 1 bunch collard greens, stemmed and sliced
- 1 clove crushed garlic
- 1 tsp. chopped ginger
- 2 tsp. canola oil
- 1/4 cup coconut milk
- salt and pepper to taste
- 1/8 cup chopped roasted peanuts
- Cook garlic and ginger in canola oil in a large pot until fragrant, 2-3 minutes. Add collards and cook until wilted, 6-8 minutes.
- Add coconut milk and salt and pepper and toss to coat. Top with peanuts and serve.