Wednesday, October 30, 2013

FALL CSA Harvest Week 5: Plump Cabbage in and Bright Carrots

FALL CSA Harvest Week 5:
Plump Cabbage in and Bright Carrots
Waxed veggie BOXES: Please return the waxed veggie boxes that your veggies come in.  Simply trade us an empty box for a full box each week. 
This is Week 5 out of your 8 week Fall Community Supported Agriculture membership.

We didn’t just get a frost-it froze!  The first frost of October 24th was unusually late.  We certainly enjoyed the extended period of mild evenings to grow vegetables.  But then we didn’t get a light frost and then a few days reprieve like usual.  Instead it was two frosts followed by 25 degrees!  It was so cold Saturday morning that some of our harvested vegetables froze in the back of the truck on the way to market.  No fun to arrive and find some of the vegetables ruined from freezing after harvesting and packing.

The vegetable field undergoes a radical overnight transformation when it gets so cold.  Instead of sections of green weeds poking up between green pepper plants the whole are turns into black droopy plants.  Where there was once a tomato jungle that we could hardly walk through there are now blackened stems limply clinging to the trellis.  The good part was that most of those weeds were killed before they got a chance to go to seed.  No seeds mean at least a few fewer weeds next year!

This week you have a nice selection of crops that we either harvested before frost for storage (sweet potatoes and garlic) or hold up well (cabbage, arugula, and roots).  You may notice some frost damage on the outer leaves of the cabbage, but the core is unharmed tender and delicious.

The cabbage will last for 2-3 weeks in a plastic bag stored in your crisper drawer.  Enjoy it raw in slaw, sautéed, steamed, stir-fry.  Remember, we use organic methods to grow our vegetables, so a few insect holes may be evident.   We think insect damage from an organic cabbage is preferable to the pesticide residue that you’d find on a conventional grocery store cabbage!

Let us know if you questions or comments about your veggies!

Farm Fresh Harvest

Cabbage- Check out the great recipes in the recipe section
Carrots- Delicious orange and sweet, great raw or cooked.  Even sweeter now that we’ve had chilly weather! Cold weather makes the carrot’s starches taste more sweet.
Sweet potatoes- These potatoes have cured for a month or so to dry some of the moisture out.  This helps them store and brings out their sweetness.  You may notice some of the tips of the potatoes are a little soft, this is no rot, just them dehydrating.  As long as the interior is bright orange it is fine to eat. Roast, bake, or boil.

Garlic- What isn’t garlic good for?

Lettuce Mix-Fresh salads!


  Roasted Carrot Stick Snack
Best when served hot out of the oven, these healthful substitutes for French fries are loaded with vitamin A.
6 medium carrots (1 lb.)
2 to 3 tsp olive oil
2 Tbsp. snipped fresh or dried dillweed or basil
Coarse sea salt or salt

1. Preheat oven to 475F.  Peel carrots.  Cut carrots into strips about 3 inches long and ½ inch wide.
2.  In a large bowl combine olive oil and snipped dillweed or basil.  Add carrots; toss to coat.
3.  In a 15x10x1 inch baking pan spread carrots in a single layer.  Roast, uncovered, about 10 minutes or until carrots are just tender, stirring once.  Sprinkle with coarse salt.  Makes 6 side dish or snack servings. 

Brazilian Black Bean Stew

Submitted By: CRVGRL
Photo By: cebledsoe
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 6
"Sweet potatoes, mango, black beans, and cilantro are featured in this flavorful stew from South America."
1 tablespoon canola oil
1/4 pound chorizo sausage, chopped
1/3 pound cooked ham, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (1 pound) sweet potatoes, peeled and
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with
1 small hot green chile pepper, diced
1 1/2 cups water
2 (16 ounce) cans black beans, rinsed
and drained
1 mango - peeled, seeded and diced
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

Printed from 10/30/2013

Angie's Dad's Best Cabbage Coleslaw

Submitted By: DOTMAYTRX
Photo By: Shearone
Prep Time: 30 Minutes
Ready In: 30 Minutes
Servings: 20
"An absolutely delicious coleslaw, more tart and tangy than the creamy kind. It keeps well and can be made ahead of time."
1 medium head cabbage, shredded
1 large red onion, diced
1 cup grated carrots
2 stalks celery, chopped
1 cup white sugar
1 cup white vinegar
3/4 cup vegetable oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper to taste
In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

Printed from 10/30/2013

Cabbage Borsht

Submitted By: STAR20
Photo By: delicious
Prep Time: 20 Minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 45 Minutes
Servings: 10
"This German soup with cabbage, potatoes, tomato, and dill may be made with either chicken or beef. Finished with dill, and great with a dollop of sour cream."
3 pounds bone-in chicken pieces
1 gallon water
1 (10.75 ounce) can condensed tomato
1 tablespoon salt
1 large head cabbage, cored and
3 large peeled and diced red potatoes
1 large carrot, diced
1 large onion, chopped
3 bay leaves
2 tablespoons chopped fresh parsley
1 bunch chopped fresh dill
Place chicken in a large pot of water. Bring to a boil, reduce to a simmer, and cook approximately 30 minutes. Remove from water, cool, and shred into bite-size pieces. Discard skin and bones.
In a large stock pot, heat 1 gallon of water with tomato soup and salt. Bring to a low boil. Place cabbage, potatoes, carrot, onion, chicken, and bay leaf in pot, and return to a simmer. Cook at a very low simmer until vegetables are tender, approximately 20 minutes. Add parsley and dill, taste and adjust seasoning with salt if needed, and serve.

Printed from 10/30/2013

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