CSA 2014 - Week #18
NOTES ON THE SHARE
I thought I'd share some photos of the farm with you this week. You can see a bit of this week's harvest, and the fall crops that will be coming along in the shares over the next 2 months.
CSA HARVEST FESTIVAL
SUNDAY, OCTOBER 19th from 11am-3pm
This is a private event open to all current CSA Members and their guests only. Please wear sturdy walking shoes for touring the farm. Food will be available for sale, but you are also encouraged to picnic. No dogs allowed on farm property.
ONGOING ACTIVITIES
Hayride Farm Tours
Walking Tours
Live Music
Farmstand Open
Q&A with Farmers
COOKING DEMOS/WORKSHOPS
11:30 Kids' Cooking Class with Allergic to Salad
12:30 - Cooking Demo with Alexa Weitzman of Sustainable Pantry
2:00 - Cooking Demo with Sonya Gropman of EatArtWord
KIDS ACTIVITIES
Storytelling & Singing with Barbara Garriel
GIANT Haystack Game
Cooking Workshop with Stacey Ornstein (see above)
FOOD!
Yummy food for sale including our own handmade tamales, soups, organic baked goods and more! Limited supply, so PLEASE BRING YOUR OWN PICNIC TOO!
THIS WEEK IN THE SHARES
September 30 & October 1, 2 & 3
Acorn Squash - 1 piece
Baby Spinach - 1 bag
Japanese Salad Turnips - 1 bunch
Baby Bok Choi - 1 bunch
Pink Beauty Radishes - 1 bunch
Zucchini - several pieces
Shallots - 1 pint
Red & Plum Tomatoes - several pieces
*The contents of the share may change through the week.
STORAGE TIPS
In a bag in the fridge...
Spinach, Turnips, Radishes, Bok Choi, Zucchini
On the counter (for a few days)...
Tomatoes, Shallots (eat within a few weeks)
In a cool, dark place...
Winter Squash (eat within a week!)
FRUIT SHARE
JUST ONE PORTION THIS WEEK!
Mixed bag of Bosc Pears & Empire Apples
FRUIT STORAGE TIPS
"The best way to ripen the fruit is to take it out of the plastic bag and let the condensation dry off so the moisture doesn't encourage any spoilage. As soon as it is ripe, eat it right away or put it in the fridge." - Farmer Clark, Briermere Farms
RECIPES
• Salad Turnips with Miso
• Braised Baby Bok Choi
• Scrambled Eggs with Shallots -- This is an easy one, and one of our family favorites! Saute sliced shallots in a little butter in a frying pan. After about 5 minutes it will be soft and turning a bit brown. Scrape them into your bowl of cracked eggs and whisk. Pour back in the pan with another touch of butter and cook as you would regular scrambled eggs.