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The second week of the CSA brings us another double feature of Boston Lettuce.  This is the last time you'll get this variety in your shares (sniff, sniff) because it only grows well in the cool early season weather.  After this week, you can expect to receive just one head of lettuce at a time.  So enjoy this buttery leaf variety for one more week! I'm also super excited to announce that spinach is in the shares this week! Spinach is really hard to grow organically for many reasons - it doesn't germinate well, it is extremely finicky during its baby stage, (it hates the hot weather and loves the rain), and harvesting it is tricky.  But we all love it, so we do our best to grow it for you!  Also in this week's shares...collards, turnips and bok choi!

DO YOU STILL HAVE SOME OF LAST WEEK'S SHARE IN YOUR FRIDGE?  If you're a new member or maybe just not so accustomed to eating THIS many vegetables, you may start suffering from CSA Overload Stress.  It's a common condition, but it can be cured!  Here are a few tips to help ease the burden and get your fridge cleaned out in time for this week's share.
Tip #1 - Make salads and vegetables a larger part of your meal.  Most people are used to eating a "Main Course" with a "Side Salad".  If you're only washing up a small portion of your greens for a salad every night, it's going to take a long time to get through it.  Try flipping this around.  Use the salad as your main course and put the other parts of your meal (your protein of choice, etc.) on the side!  A few examples of this may be a huge salad topped with chicken, grilled fish, tempeh kebabs, chickpeas, you name it! 
Tip #2 - Hide it!  There are million different ways to incorporate greens into your meals without really noticing it.  For a quick and healthy breakfast smoothie, fill your blender with a few handfuls of lettuce, collards or kale (yes, it's good!) along with frozen berries, a banana, some orange juice and you're good to go!  Greens also disappear (and add great flavor) to soups.  Use your favorite minestrone or vegetable soup as a starting point and add chopped greens about 15 minutes before it's finished cooking.  It will cook down to almost nothing and it's super flavorful and healthy.  Finally, greens can be used to fill quiches which kids love and it makes a quick and easy lunch.  With a side of salad, of course!
Tip #3 - Give it away!  Neighbors, Co-workers will love you!  This is one of the best tips, originally shared by a fellow member.  Most people won't turn down a gift of beautiful organic produce, so bring your neighbor your unused head of lettuce, or take your collards to work.  You're sure to get a taker and everyone will go home happy!

GOT TIPS? Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Baby Spinach - The most tender, flavorful little leaves you ever did taste! I'm hooked on spinach salads with red onion, toasted pine nuts and a light vinaigrette.  You don't need much. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked. When to use: Within 3 days.

Bok Choi - A wonderful Asian green that has juicy stems and tender leaves.  You can eat the whole thing!  Perfect for stir-fries or even raw in a special salad.  Try one of the recipes below.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked. When to use: Within 5 days.

Red Boston Lettuce - This tender leaf lettuce is also known as Butter or Bib lettuce and it grows well in the early part of the season in the cooler temperatures. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Green Boston Lettuce - We always grow these red and green varieties in pairs.  They are so beautiful growing in the field and sitting in your salad bowl. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Collards -  These cooking greens don't get the love that they deserve.  They are a cousin of kale, a member of the Brassica family and packed with nutrients.  Their smooth flat leaves have a great texture when cooked.  If you're not quite sure what to do with them, just try one of the delicious recipes below. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Cooked. When to use: Within a week

Japanese Salad Turnips - Eat the tops! (Best gently wilted or sauteed.) Eat the bottoms! (Raw or cooked.) Separate the two before storing them in your fridge in a sealed bag. 
Storage: In an airtight (plastic) bag in the refrigerator.  Separate the roots from the greens first- then they can be stored in the same bag.  Uses: Raw or cooked. When to use: Within 5 days.

Recipes

Lemony Collard Greens with Pasta - Cookie + Kate blog
How to Cook Collard Greens - The Kitchn
*Simple* Braised Baby Bok Choi
Apple & Bok Choi Salad
Glazed Japanese Salad Turnips - Epicurious
 

Welcome to the first week of our 2017 season!  The harvest this week is a full expression of springtime on the farm.  Lots of greens with delicate leaves, bursting with flavor and nutrients.  It's just what our bodies need after a long winter eating storage crops and produce shipped in from thousands of miles away.  Our kales and lettuces were seeded in the greenhouse back in February, then transplanted out into the fields last month.  The baby arugula and mustard mix are fast-growing greens seeded just about a month ago and ready for harvest this week! 

Videos of the Week
- Harvesting the baby arugula with our mechanical harvester.
- Washing the mustard greens salad mix in our washing room.

Getting into the groove... Over the next few weeks we will all begin to get into the groove of CSA - the changing seasons, the harvests, the rhythm of the week, the surprises in your shares and the delicious new flavors you'll enjoy!  If this is your first year being part of a CSA farm share, there may be a bit of a learning curve as you learn to cook with a whole box of vegetables that were chosen for you, not chosen by you!  Many of our long-time members have come to embrace (and love!) the fact that the farmers and the seasons dictate the weekly shares.  You don't have to choose, for a change, you can just sit back and be delighted by the bountiful weekly harvests coming your way...

Here are a few simple tips that will help you get the most out of your shares...

#1 - Produce needs to be stored properly!  I will always tell you how to best store your shares in our weekly crop list.  (See below.) Greens need to be in a sealed container or bag so they don't dehydrate.  I like to use these Produce Storage Bags, but plain old zip-locks work just as well.  I re-use these plastic bags over and over, but if you are intent on avoiding all plastic, we have also had good results using glass bowls with a fully-sealed lid. Our produce is harvested the day before your delivery, so it should last if it is properly stored. 
#2 - Get yourself a salad spinner!  If you don't already have one, this will be the most useful tool in your kitchen. Remove the inner colander and use the bowl of the spinner to wash your greens.  Remove any visible soil and put all of your greens in the bowl and fill it to the top with water.  Agitate.  Then transfer the greens to the colander insert, dump out the water and spin dry.  If you see a lot of dirt in the water, you may want to repeat the water soaking/agitation process again before spinning.  I'm sure you'll find lots of other uses for your salad spinner!  I really can't say enough about my love for it.  This is my favorite.
#3 - Cook with an open mind!  Find your favorite tricks & short-cuts!  There may be items in the share that you think you don't like. I urge you to try some of the recipes in our newsletter and if you still don't like it, e-mail me!  I bet I can come up with some recipes that you and your family will enjoy. :)  When in doubt, do what we do....  roast it, grill it, throw it in soup, or add it to your juice or smoothie!  We'll be here every week to inspire you with new recipes and ways to enjoy the flavors of the season!

Enjoy your box!  - Maggie, Farmer Matt & the Crew

This week in the shares...

Mustard Greens Salad Mix - I bet this is new to most of you!  You can't buy it in stores.  Last year we grew a mustard braising mix, but this year we are trying new mustard green varieties and harvesting them at their 3 week stage, while the flavors are mellow, the leaves are tender and it's perfect for salads.  We've been enjoying these salads with a simple vinaigrette and some toasted pine nuts.  You could also add a little feta cheese and red onion.  Let us know what you think of these new salad flavors! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in salad. When to use: Within 5 days. 

Red Boston Lettuce - This tender leaf lettuce is also known as Butter or Bib lettuce and it grows well in the early part of the season in the cooler temperatures.  It also loves all the rain we've been getting!  The most important thing to know about Boston lettuce is that the leaves are so soft and tender that you must use a light dressing.  No ranch or heavy dressings here!  Try my vinaigrette recipe below, or just drizzle with good quality olive oil, vinegar and salt & pepper.  I love to make a special salad with orange sections, red onion and toasted almonds (in my vinaigrette) with this lettuce. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Green Boston Lettuce - We always grow these red and green varieties in pairs.  They are so beautiful growing in the field and sitting in your salad bowl. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Bunched Red Kale -  Don't say you don't like kale!  We grow only the best varieties that you can't find in stores, and this red stemmed variety happens to be the best of the best!  Kale Tip #1 is REMOVE THE STEM!  No one likes the stem, so cut it out.  You can use it in soups, but it's really too tough to use if you're going to eat a raw salad or steam the greens.  (I give my stems to the sheep, but if you don't have any sheep, I understand.)  Fine Cooking has an excellent photo tutorial and video to teach you how to easily remove the stems. Kale Tip #2 is Kale is Versatile!  This variety is perfect for raw kale salads, which last time I checked, is still all the rage.  It's crazy healthy and crazy delicious, so I'm putting my favorite kale salad recipe below.  Kale is also delicious steamed.  Just make sure you steam it until just tender.  If it's not cooked enough it will be hard to chew and if it's overcooked it looses its nutrients and best flavor.  So keep an eye on it!  After steaming, I usually transfer it to bowl and dress with olive oil, freshly chopped garlic and umeboshi vinegar. (What?  Never heard of it?  You're welcome.)  Kale is also delicious thrown into smoothies with fruit or juiced.  I'll talk more about juicing and smoothies in an upcoming newsletter.  Kale chips, anyone?  Kale in minestrone soup?  I could go on....
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Baked (Chips) Cooked (Best in Soups), Steamed, Smoothies or Juiced. When to use: Within a week

Baby Arugula - This arugula is so baby, I think it definitely falls into the "preemie" category.  It's just about 3 weeks old.  Arugula this young is never sold in stores because it is so incredibly tender and delicate and delicious!  So be warned that you should handle it carefully when washing and dressing.  I think you'll love it! 
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Raw When to use: Within 5 days.

Radishes OR Turnips - So sorry for this terribly long e-mail. If you got this far, I love you, thank you for reading!  Before I get to the "OR" explanation, I want you to know that these roots store best when they are separated from their greens.  So go ahead, rip off the tops of the radishes or turnips.  I'm not a huge fan of radish tops, so compost those unless you happen to love them.  BUT SAVE THE TURNIP TOPS/GREENS!  They are seriously the most delicious greens - wilt them like spinach and drizzle with olive oil and salt & pepper.  I eat them alongside my eggs for breakfast.  Ok, moving on.....  The first seedings of these crops did not come through very well.  It could've been issues with the seed, but we think it was more likely the wet field conditions that may have rotted the seed before it had a chance to germinate.  So we quickly re-seeded two morning plantings of each of these favorites so everyone will get them some time in the next few weeks.  Bottom Line -- If you don't get radishes or turnips this week, don't despair! We keep super careful track of who gets what and we promise to harvest some for you in the next few weeks.  This may happen occasionally through the season, so just be aware that these issues (as well as many others) can cause the contents of the shares to change through the week.  The radishes add such beautiful color to salads.  They are also delish on their own with a little butter & sea salt.  Sounds weird, tastes great! (Olive oil is good too if you're vegan.)  The turnips do not need to be peeled! They are juicy!  Great raw as a snack, roasted, braised, good all ways, you can't go wrong! 
Storage: In an airtight (plastic) bag in the refrigerator.  Separate the roots from the greens first- then they can be stored in the same bag.  Uses: Raw or cooked. When to use: Within 5 days.

Recipes

I try to share recipes that are simple and adaptable for all palates and diets and really showcase the flavor of our produce.  Some are family favorites and some are from our favorite cookbooks or blogs. If you have any recipes that you'd like to share, please do! 

Perfect Green Salad & Vinaigrette - Boston Lettuce salad perfection!
Raw Kale Salad - Use this week's tender red kale!
Mustard Greens Salad with Gruyere & Anchovies - from Epicurious

Bon appetit! xoMaggie

Farmer Matt and I love cookbooks!  Our collection extends throughout all the bookshelves in the house, boxes in the attic, the latest ones stacked next to the bed.  I think we have a problem.  Despite the vast collection, there are some cookbooks that we just couldn't live without.  And these are them.  The top six (first two rows below) are hands-down THE BEST.  We could probably cook from their stained, dogeared pages for the rest of our life and be totally satisfied in the kitchen.  What makes them so good?  Simplicity, flavor, and that "wow" factor. Quick Vegetarian Pleasures is a hidden gem.  I'm so surprised that most people don't know about it.  Every single recipe is quick and simple and makes use of lots of pantry staples along with fresh produce.  If you're short on time like me, you'll soon find yourself coming back to Jeanne Lemlin's recipes week after week.  Yotam Ottolenghi's Plenty is a cult classic.  If it's not on your cookbooks shelf, it should be.  Just buy it. And make any recipe that jumps out at you.  It will be delicious, taste exotic, make you wonder what life was like before you got it.  And the classic, The Greens Cook Book from Deborah Madison.  The black bean chili is a game changer.  It was one of the first recipes that Farm Matt made for me when we were first dating.  ♥  I hope these books help you make the most of your farm shares and keep you happily cooking & eating all season long! 

XO Maggie

Quick Vegetarian Pleasures: More than 175 Fast, Delicious, and Healthy Meatless Recipes

By Jeanne Lemlin

River Cottage Veg: 200 Inspired Vegetable Recipes

By Hugh Fearnley-Whittingstall

The Real Food Cookbook: Traditional Dishes for Modern Cooks

By Nina Planck

Food in Jars: Preserving in Small Batches Year-Round

By Marisa McClellan

Plenty: Vibrant Vegetable Recipes from London's Ottolenghi

By Yotam Ottolenghi

Eating Local: The Cookbook Inspired by America's Farmers

By Sur La Table, Janet Fletcher

The Clever Cookbook: Get-Ahead Strategies and Timesaving Tips for Stress-Free Home Cooking

By Emilie Raffa

Joy of Cooking

By Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker

The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas

By Jennifer McGruther

The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant

By Deborah Madison, Edward Espe Brown

New Vegetarian Cooking

By Rose Elliot

Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes

By Deborah Madison

The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini

By Cara Mangini

by Alexa Weitzman of Sustainable Pantry

Keeping a stocked pantry is essential if you want to make good use of your CSA share. Since you often don’t know exactly what will be coming in the share, and let's be honest, when there are surprises we all want to pretend we’re on Iron Chef and pull out an awesome meal without having to swing by the store on the way home from pickup.

Take a look below to see the pantry items that I always have in my kitchen. While technically a pantry refers to just dry storage, I extend the meaning to include some refrigerator and freezer necessities. By setting aside shelf, freezer and refrigerator space to stock these items, you will be able to round out your 26-weeks of CSA deliveries into delicious, easy, fuss-free meals for your family.

Once you have these items stocked, here are some quick pantry dinner ideas:

·      Eggs: You can make anything into a frittata, which is a thick baked omelet. I like to use anything in the onion family, along with any potatoes, plus peppers, zucchini, etc. Throw in cheese and you’re in business.

·      Pasta: Really, anything can be a sauce for pasta. Since you’re already stocked up with canned tomatoes, you can simmer most any vegetable into a sauce for pasta.

·      Roasting: the only pantry ingredient you use for this is extra virgin olive oil, but it’s the simplicity that makes roasted vegetables so good. Once you roast a big batch, you can use them in salads or on sandwiches. When in doubt: roast!

·      Variety: You can always vary the taste of dishes with spices and herbs. Add cumin and turmeric to give vegetables an exotic flare, or simmer in coconut milk for a Thai inspired meal.

·      Miso soup: Any vegetable can be thrown into miso soup for a soupped up version of this easy, healthy meal. Simmer vegetables in water, dilute miso paste, round out with some tofu or protein of choice, and voila!

And now, the pantry essentials:

Grains/beans: Indian basmati rice, brown short grain rice, millet, quinoa, steel cut oats, rolled oats, cornmeal, basmati rice*, farro, dried lentils, dried split peas, dried beans

Pasta/noodles: dried pasta (whatever shape you like), couscous, rice noodles, Israeli couscous, rice paper wrappers

Flour: all-purpose flour, whole wheat flour, polenta/cornmeal, corn flour (very very finely ground cornmeal), garbanzo bean flour

Baking: baking powder, baking soda, granulated sugar, dark brown sugar, dark chocolate

Canned/Bottled/Packed (preferably in BPA free tetra-paks or glass bottles): tomatoes, sardines, beans (we always have black, garbanzo and white), peanut butter, coconut milk, curry paste, anchovies, canned wild salmon, honey, chipotle peppers in adobo sauce, capers, tahini paste, tomato paste

Spices: black pepper (in a grinder), kosher salt, cumin (ground and seeds), fennel seed, thyme, cinnamon (best to grind from sticks as needed), vanilla bean, vanilla extract, sesame seeds, nutmeg, curry powder, oregano, bay leaves, dried chili peppers (store in freezer), cardamom, turmeric, coriander, smoked paprika (sweet and/or spicy), ground ginger, rosemary, cayenne pepper, mustard seed, red chili flakes

Oils: extra virgin olive oil, coconut oil, grapeseed oil, toasted sesame oil

Vinegars: rice wine vinegar, balsamic vinegar (without caramel flavor/coloring), raw apple cider vinegar, red wine vinegar

Other condiments: dijon mustard, whole seed mustard, tamari, ketchup, mayonnaise, sriracha, hot sauce, fish sauce, real maple syrup

Freezer: organic peas, organic spinach, organic corn, organic fruit, edamame (shelled and whole)

Nuts, seeds and dried fruit: peanuts, cashews, pistachios, walnuts, almonds, shredded coconut, dried fruit (raisins, cranberries, apricots)

Refrigerator: Miso paste, butter, hard cheese (parmigiano reggiano or pecorino), lemons/limes, eggs, ginger, carrots, cabbage

Dry storage: Onions (red, yellow), Garlic, Potatoes (idaho and sweet), Squash (hard-skinned squashes like acorn or butternut)

Alexa Weitzman grew up cooking and learned at an early age that good food comes from fresh ingredients. She has worked in the kitchens of some of New York’s finest restaurants, served as the chef at a small organic vineyard in Provence, France (best 6 weeks EVER!), and has stocked healthy meals in the fridges of busy New York families. Alexa has a BS from NYU in Studio Art and a MS from Touro College in Oriental Medicine and Acupuncture. She is a licensed acupuncturist in New York State as well as a nationally board certified Chinese herbalist. She teaches cooking classes emphasizing her style of easy, plant-based and nourishing recipes. Check out her Other Endeavors page for upcoming classes.

Follow her on Twitter, Instagram or Pinterest, and become a fan on Facebook.

Hey folks!  The seasons are colliding this week as we pack up the very last of our storage root veggies for the winter shares and tend to the tiny baby plants just starting their life in the greenhouse.  We hope you've enjoyed the roots this winter.  We're going to close out the winter share by answering some questions that have been asked over the past few months.  We hope it's helpful to hear a little more about what goes on behind the scenes here at the farm...  (Scroll down to read.)  Hope to see you all in June!  -Love, Farmer Matt, Maggie & the crew

What's in the share?

Parsnips -  This root vegetable is similar to a carrot, but can also be prepared similar to a potato.  No need to peel the skin, just scrub well.  Try one of our recipes below.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Watermelon Radish OR Golden Turnips - These are actually heirloom Chinese radishes!  They are super beautiful and can be eaten raw or cooked. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Parsley OR Cilantro - Add a fresh flavor to soups, salads and super healthy in your juices! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 1 week.

Rainbow Carrots -  A beautiful rainbow of colors...and sweet too!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Red Beets - I love how these brighten up winter dishes! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Scarlet & Purple Top Turnips - These are delicious roasted or in soups. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Recipes

Watermelon Radish Salad with Orange & Walnuts
Sauteed Parsnips, Carrots & Watermelon Radish
Baked Parsnip Fries with Rosemary

Q&A with your farmer

CSA Member: What's up with all the root veggies?  Why am I not getting greens in my winter share? 
Farmer Matt & Maggie: We "advertise" our Winter CSA as a roots-only share.  We harvest the roots through November & December and store them in our coolers to distribute throughout the winter.  This is how farmers (and pretty much everyone) used to eat in the "old days".  The broccoli, kale, collards, etc. that you receive are bonuses.  If the weather cooperates and we have a mild winter, we are able to harvest these for the winter shares.  As you know, the first 2 winter shares had fresh greens in them - remember all that amazing broccoli?!  Then everything froze in January and we were back to all roots.  This week we are including some herbs to brighten things up! 

CSA Member: What about potatoes and sweet potatoes? 
Farmer Matt & Maggie: We lost a good portion of our potato crop to leaf hoppers (destructive insects) in 2016.  Many farms in the Northeast faced similar losses. The ones we did harvest were distributed to our regular season CSA members.  The sweet potato crop faced similar insect damage and we did not have a large yield to distribute through the winter.  If you would like to share your thoughts and feedback with us, we would love to hear from you!  Thank you as always for your membership! 

Seeds are being ordered, greenhouses are being cleaned out.  It must be February because winter "break" is over and we're getting ready to start planting for the upcoming season!  In the meantime, we hope you enjoy more of these delicious winter storage root veggies.  We have 2 different types of carrots and 3 different types of beets!  See you next month!  - Love, Farmer Matt, Maggie & the crew

A note on storage -- Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Eat your greens (collards, kale and broccoli) first, within the first week.  They should be stored in an airtight plastic bag in the fridge.  The root vegetables should be stored separately from the greens, but they can be stored together, also in airtight bags in the fridge.  What do I mean by airtight?  Ziplocks are good, as are regular plastic bags that are closed/sealed well at the top.  The idea is to lock in the moisture so that the veggies stay fresh and don't turn soft and limp.  Some members prefer glass containers to plastic bags - which is fine too, but just make sure that the lid seals properly.  Happy storing and eating!

What's in the share?

Carrots -  Sweet and juicy.  This variety grows well in the cold fall and stores well as long as you keep the moisture in.  (See storage tips above.)  You do not need to peel these.  Just scrub the skin with a vegetable brush.  If you're used to always peeling your carrots, you may find this unusual, but the skin contains nutrients that you don't want to lose!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Rainbow Carrots -  A beautiful rainbow of colors...and sweet too!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Chioggia Beets - Also known as "candy cane" beets because of their color when sliced. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Golden Beets - Beautiful deep yellow/orange color.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Red Beets - I love how these brighten up winter dishes! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Purple Top Turnips - These are delicious roasted or in soups. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Recipes

Roasted Beets with Orange & Thyme
Rosemary Roasted Beets & Carrots
Purple Top Turnip Gratin
Roasted Rainbow Carrots with Ginger
Beet, Carrot & Apple Juice (with a juicer)
Beet, Carrot & Apple Juice (without a juicer)

Let's just say it was a challenge getting the winter share boxes packed today in these subfreezing temperatures!  We took refuge in the coolers, yes, the coolers, which were about 15 degrees warmer than the outside air.  Even those these root vegetables like the cold, they cannot freeze, or they will be permanently damaged and will quickly rot.  After sorting and weighing everything inside the coolers, we packed the boxes on the assembly line inside our unheated barn with propane heaters blasting!  Ahh, the joys of farming in the winter.  Hope you guys all enjoy this month's fabulous variety of winter storage crops and broccoli (surprise!) that was still alive and well out in the fields.  We wish you a happy and healthy start to the new year.  See you next month!  - Love, Farmer Matt, Maggie & the crew

It bears repeating again, so here you go... A note on storage -- Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Eat your greens (collards, kale and broccoli) first, within the first week.  They should be stored in an airtight plastic bag in the fridge.  The root vegetables should be stored separately from the greens, but they can be stored together, also in airtight bags in the fridge.  What do I mean by airtight?  Ziplocks are good, as are regular plastic bags that are closed/sealed well at the top.  The idea is to lock in the moisture so that the veggies stay fresh and don't turn soft and limp.  Some members prefer glass containers to plastic bags - which is fine too, but just make sure that the lid seals properly.  Happy storing and eating!

What's in the share? - TUESDAY GROUPS

Carrots -  Sweet and juicy.  This variety grows well in the cold fall and stores well as long as you keep the moisture in.  (See storage tips above.)  You do not need to peel these.  Just scrub the skin with a vegetable brush.  If you're used to always peeling your carrots, you may find this unusual, but the skin contains nutrients that you don't want to lose!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Beets -OR Purple Potatoes - I love how these brighten up winter dishes!  Great juiced, roasted or try this week's recipe for Beet & Quinoa salad.  (It's really good!)
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Broccoli - Freshly picked from the fields in January! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 1 week.

Watermelon Radish - No need to peel these.  Just scrub the skin with a vegetable brush. When you cut through, you'll see how they get their name!  Slice them and sprinkle with sea salt or make a quick salad by tossing them with olive oil, lemon juice, fresh cilantro and salt & pepper to taste. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Rutabaga - These are delicious roasted...think rutabaga "fries"!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Butternut Squash -OR- White Potatoes -  This winter squash variety holds well though the winter months.  Perfect for soup! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Cabbage - My mom used to give us wedges of raw cabbage to munch on as a snack before dinner.  I guess I didn't realize how unusual this was until I casually mentioned it to a friend last week.  But now I find myself doing the same with my kids...sorry, boys.  It's good for you!  Also delicious in soup (my secret ingredient in vegetable soup) and slaws!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Recipes

Beet & Quinoa Salad
Rutabaga Oven Fries
Watermelon Radish & Cilantro Salad
Curried Butternut Squash Soup - Minimalist Baker

We're kicking off our winter share program with a fabulous box! The warm weather earlier this month allowed many crops to continue growing in the fields.  The broccoli, kale and collards were too small to harvest at the end of the regular CSA growing season, but they're perfect now!  The carrots, turnips and cabbage are being stored in our coolers along with many other storage crops to be distributed to you throughout the winter share.  We wish you all a happy and healthy holiday season.  Don't forget that your next pick-up will take place on Tuesday, January 10th, 2017!  - Love, Farmer Matt, Maggie & the crew

A note on storage -- Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Eat your greens (collards, kale and broccoli) first, within the first week.  They should be stored in an airtight plastic bag in the fridge.  The root vegetables should be stored separately from the greens, but they can be stored together, also in airtight bags in the fridge.  What do I mean by airtight?  Ziplocks are good, as are regular plastic bags that are closed/sealed well at the top.  The idea is to lock in the moisture so that the veggies stay fresh and don't turn soft and limp.  Some members prefer glass containers to plastic bags - which is fine too, but just make sure that the lid seals properly.  Happy storing and eating!
 

What's in the share?

Carrots -  Sweet and juicy.  This variety grows well in the cold fall and stores well as long as you keep the moisture in.  (See storage tips above.)  You do not need to peel these.  Just scrub the skin with a vegetable brush.  If you're used to always peeling your carrots, you may find this unusual, but the skin contains nutrients that you don't want to lose!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Broccoli - Freshly picked from the fields! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 1 week.

Japanese Hakurei Turnips - No need to peel these.  Just scrub the skin with a vegetable brush. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Golden Turnips - These are delicious roasted!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Toscano Kale - Freshly picked from the fields! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 1 week.

Collards - Freshly picked from the fields! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 1 week.

Cabbage
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Please note that this is the second to last week of our CSA season.  Tuesday and Wednesday groups will receive their final delivery next week, the week of Thanksgiving.  Thursday and Friday groups will take off next week and receive their final delivery the week after Thanksgiving. We'll send out reminder notices, don't worry!

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 this newsletter for recipes. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.

Bunched Red 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

Watermelon Radish - These spectacular cold weather radishes are all serious on the outside and party on the inside!  When you cut into them you'll quickly see where they got their name.  I like to eat them raw in salads dressed with olive oil, lemon juice, crushed garlic and salt & pepper.  They are also great roasted.  Try one of the recipes below.  They do not need to be peeled!
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. 

Rutabaga - This root vegetable is a cross between a cabbage and a turnip!  I love rutabaga mash.  Peel off the outer skin and cut into cubes.  Steam or boil until tender and mash with olive oil or butter and salt.  You can also try delicious rutabaga fries!
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Cooked. When to use: Within a month.

--- THIS IS THE FINAL WEEK OF THE FRUIT SHARE ---
Mixed bag of Granny Smith and Red & Golden Delicious Apples

RECIPES

Rutabaga Oven Fries
Watermelon Radish & Cilantro Salad
Roasted Watermelon Radishes

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

This is week #23 out of 26 weeks in this season's CSA program.  That means that we have 4 more weeks of veggies to go...  We weren't quite sure what was going to be ready to harvest for this week's shares, but it turns out A LOT!  I'm super excited for the chicories, radicchio and escarole, oh my!  And the cauliflower heads are slowly growing, so you'll be getting them either this week or next. 

Farmer Matt is busy getting our fields cover cropped for the winter ahead.  And speaking of winter, if you just can't imagine life without your local, organic farm fresh goodies (and you LOVE root veg), well, then you'd better sign up for the CSA Winter Share!  (Note: 2017 CSA Applications will be up for renewal soon, stay tuned!)

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!

Moving on to what's in the shares this week...

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.  Try one of the delicious recipes below!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.

Escarole - Escarole looks similar to lettuce, but is actually a slightly bitter green in the chicory family.  A variety of endive, escarole tastes similar to radicchio.  Just remember that the bitter flavors mellow when you cook it.  Try this week's recipe for escarole & white bean soup.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.

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.

Sweet Potatoes - One of the last weeks of sweet potatoes. These are so versatile..they make a great quick bread for breakfast!  See recipe below.
Storage: In a cool (NOT COLD), dark, dry spot.  Uses: Cooked When to use: Within 2 weeks.

Leeks - We grow these for the shares in several successive plantings because we love using them in the kitchen!  They make a wonderful base for soups, gratins or braised on their own. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Within a week.

Bok Choi -  Both the stalk and the leaves can be eaten raw, or cooked. Whether they're stir-fried, gently steamed or added to soup, Bok Choi is easy to prepare and a nutritious addition to meals. Separate the leaves from the stalks, as the thicker stalks take longer to cook. Rinse well and drain, then shred or cut across the leaves, and cut stalks into small slices along the diagonal, saute with a small amount of water or chicken stock.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within a week.

White Salad Turnips - Both the tops and the roots are delicious on these turnips!  Another great 2-for-1 veg.  You don't need to peel the roots, just wash them well.  They are surprisingly juicy and delicious raw or cooked.  Your choice!  The tops saute up quickly as a side-dish or in a stir-fry. 
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. 

Red 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.

FRUIT SHARE - Mixed bag of Bosc Pears, Red & Golden Delicious Apples
***Please note that the fruit share ends the week of November 14th.  There are 3 weeks of the fruit share left!***

Recipes

Traditional Risotto with Radicchio - Food52
Roasted Radicchio
Escarole Recipe Tips - The Vegetable Butcher
Escarole & White Bean Soup in Parmesan Broth
Sweet Potato Quick Bread
Stir-fried Bok Choi
Kale Salad with Apples & Cheddar
Escarole & Radicchio Salad

We have lots of fall greens for you this week!  The fields are full of all of the cold weather favorites we wait all summer for... Stay tuned for a farm update later this week.  Until then, bon appetit!

Cabbage - This is a great time of year for stuffed cabbage and braised cabbage.  Raw salads are nice too, but I'm craving any recipe that warms the kitchen and fills the house with delicious aromas...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked or Raw. When to use: Within 5 days

Batavian Lettuce - A wonderful, crunchy and sweet variety for your fall salads.  My favorite fall lettuce salad is topped with chopped apples, toasted pine nuts, shaved gruyere cheese and red onion in a simple balsamic vinaigrette. Delish!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.

Bok Choi -  Both the stalk and the leaves can be eaten raw, or cooked. Whether they're stir-fried, gently steamed or added to soup, Bok Choi is easy to prepare and a nutritious addition to meals. Separate the leaves from the stalks, as the thicker stalks take longer to cook. Rinse well and drain, then shred or cut across the leaves, and cut stalks into small slices along the diagonal, saute with a small amount of water or chicken stock.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within a week.

White Salad Turnips - Both the tops and the roots are delicious on these turnips!  Another great 2-for-1 veg.  You don't need to peel the roots, just wash them well.  They are surprisingly juicy and delicious raw or cooked.  Your choice!  The tops saute up quickly as a side-dish or in a stir-fry. 
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. 

Arugula - This baby planting is still extremely tender, so dress it lightly!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within 3 days.

Toscano Kale -  Perfect in a warming soup.  Try the recipe for the classic Tuscan & White Bean soup below...  Don't forget to remove the stems.  Fine Cooking has an excellent photo tutorial and video to teach you how to easily do this. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Baked (Chips) Cooked (Best in Soups) or Juiced. When to use: Within 5 days

FRUIT SHARE - Mixed bag of Bosc Pears, Empire & Golden Delicious Apples

Recipes

Braised Cabbage with Caraway
10 Ways with Bok Choi - from the Kitchn
Mediterranean (Vegetarian) Stuffed Cabbage Rolls
Tuscan White Bean & Kale Soup