Wednesday, September 28, 2016

September 28 or October 1

This is the second to last box for the regular season share.  For Wednesday pick-ups, next Wednesday, October 5 will be the last box.  For Saturday pick-ups, Saturday, October 8 will be the last box.  Those of you who bought the extended share will just carry on for 5 more weeks.

Shares this week include:  4 pounds of Covington Sweet Potatoes, 1 pound of kale, 1 pound of green string beans (need strings pulled off), and 1 pound of yellow onions.

Yes, there are a lot of sweet potatoes in your share.  They will keep for months.  And they will get sweeter with time.  So, no hurry to eat them.  And, I know you've been getting a lot of onions.  These will keep also for months.  Keep them in a cloth bag or no bag at all in your refrigerator drawer.

We are having a difficult September in terms of crop diversity.  It has been really hot and REALLY dry.  Many of the things we planted for this month have died, done poorly, or succumbed to disease...I know excuses, excuses.  But true ones.  Sorry your boxes have been a little redundant and this weeks is only 4 different items.

We did get a much needed rain Monday night that has made the future look bright again.  It was nice splashing around in muddy paths harvesting yesterday.

Wednesday, September 21, 2016

September 21 or 24

Fall is upon us!
Share this week contains:  2 pounds of nicola potatoes, 1 pound of red onions, 1 garlic, !/3 pound of spicy baby greens, 2 mini heads of romaine, 1 bunch of beets, 1 bunch of dill.

Storage:  everything but the garlic needs to be refrigerated.

Nicola potatoes make great potato salad with fresh dill and red onions.
Spicy greens make a great pesto with garlic, lemon juice, olive oil and salt.
Roasted beets, roasted beet greens, and romaine lettuce make a great salad with sherry dijon dressing.

To roast the beets, cut them in half or quarters depending on their size.  Toss with olive oil and salt and pepper.  (don't peel them!)  Roast in 425 degree oven until soft and a little shrunken looking.
To roast the beet greens, pull them away from the stems, tear into the size you want, toss with olive oil and s&p, spread in a thin layer on baking sheet and roast at 425 degrees for 5 to 10 minutes.  Chill the beets and greens.  Make the dressing.
Sherry-Dijon Vinaigrette
2 T cooking sherry
6 T red wine vinegar
1 shallot, thinly sliced
2 garlic cloves, quartered
1 tsp salt
2 tsp dijon mustard
black pepper
3/4 cup extra virgin olive oil
Wash the romaine lettuce and spin out the water.  Combine beets, beet greens, romaine, and dressing.  Toast sesame seeds and sunflower seeds and top the salad with them.

Wednesday, September 14, 2016

September 14 or 17

Share contents:  3/4 pound okra, 1 pint edamame, 2 small heads of lettuce, 3/4 pound sweet pepper, 1 butternut squash, 1/2 pound shallot.

Y'all, we are having a difficult day of people with the flu and so are short handed.  I will try to get back to this blog and put some recipes on.  I know I said that last week too...
We dug 1 variety of sweet potatoes so you'll get those in your share week after next.

Wednesday, September 7, 2016

September 7 or 10

Share this week includes:  1 kabocha squash, 2 pounds of satina potatoes, 1 pound of sweet peppers, 1 pint of edamame, 2 pounds of onions, 1/2 pound of garlic.

Storage:  squash and garlic can be kept on your counter out of direct sunlight.  Peppers can be kept out too if you're going to eat them in the next couple days.  The onions can be kept out but will keep longer in the fridge (up to 2 months) and they don't burn your eyes as much when you cut into them if they are cold.

For the next couple weeks, we are in a lull with harvest.  The high temperatures of late July combined with the rain made it impossible for us to seed and plant for a couple weeks so now is when that is felt.  Your box this week and next will have a lot of vegetables that you can use over the next few weeks.  The garlic will keep until the new year if you keep you it in a dry, dark, cool place (not the refrigerator).  The kabocha squash is good now but will be great in 2 to 4 more weeks.  It is great baked and eaten plain but also makes a delicious pie.