CSA 2016 - Week #24

Once we fall back to standard time in November, we find ourselves packing the vegetable boxes in the dark!  There are just three more weeks to go this season... We're harvesting the last of everything in the fields, finishing up our cover crop planting and garlic is going in the ground.  It seems like a funny time of year to plant a crop, but that's the way it is with garlic.  The cloves are planted into the cold ground now and the shoots are one of the first things to sprout up in the early spring   Stay tuned for more news from farm and details on our 2017 CSA program coming to your inbox later this week...

CSA WINTER SHARE!  (December-March)  We're now taking applications for our CSA Winter Share.  Quick rundown....4 pick-ups, once a month from December through March.  Choose from 2 pick-up sites, either Port Washington or Jamesport.  Sorry, we can't deliver to any sites that freeze or else your veg will freeze... LEARN MORE & SIGN UP HERE!

This week in the shares...

Carrots - I've been waiting all fall for these beauties to grow!  We lost an earlier fall planting, so these are particularly special!  They are super sweet and crunchy and I haven't had much time to cook with them because we're enjoying them raw! 
Storage: In an airtight (plastic) bag in the refrigerator. Separate the roots from the green tops.  They'll last longer that way. Uses: Raw or cooked. When to use: Within 5 days

Radicchio - Radicchio is a leaf chicory with a spicy and bitter taste that mellows when cooked.  Due to its bitterness, radicchio pairs best with sweet, salty and acidic ingredients like oranges, prosciutto and balsamic vinegar.  Check out last week's newsletter for recipes. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week

Green Kale -  A great variety for raw salads or cooked recipes.  Fine Cooking has an excellent photo tutorial and video to teach you how to easily remove the stems.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Baked (Chips) Cooked (Best in Soups) or Juiced. When to use: Within 5 days

Cauliflower - These heads are so sweet!  The crop is slowly coming in over the next few weeks (the heads grow at different rates), so we'll be giving them out in phases.  If you don't receive a head this week, then you can expect it next week!  Roasted cauliflower is one of life's great pleasures...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Within a week

Baby Red Salad Kale -  This baby variety is best raw and there is no need to remove the entire stem - just the longer stems below the leaf. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Juiced. When to use: Within 5 days

Red Radishes - These fall radishes are more sweet than spicy.  Perfect raw in salads or sprinkled with salt as a snack.
Storage: In an airtight (plastic) bag in the refrigerator. Separate the roots from the green tops.  They'll last longer that way. Uses: Raw or cooked. When to use: Within 5 days. 

FRUIT SHARE - Mixed bag of Cameo & Granny Smith Apples
***Please note that the fruit share ends the week of November 14th.  Next week is the final week of the fruit!***

Recipes

Roasted Carrots with Thyme & Parsley
Cauliflower & Chickpeas in a Mustard Vinaigrette
Roasted Cauliflower & Cheddar Soup
Penne with Caramelized Onions & Radicchio