October 14 or 17 Extended Season Box

There is only 1 size box in the extended share.  This week is a lot of fresh foods.  The future 4 weeks will be fresh foods and storage items.
Box contents:  1 bliss pumpkin, 1 bunch of carrots, 1 head of frisee, 1 head of radicchio, 1 bunch of amethyst radishes, 1 bunch of kale, 1 bunch of baby bok choy, 1 pound of red onions, pears!

The pears are from a tree Aaron's Dad planted and it is loaded for the first time this year.  I'm not sure of the variety name but they are delicious.  They are hard pears that will keep well in cold storage but are ready to eat now too.
We put radicchio in the box so you could make one of our favorite salads.
Cut or tear the radicchio into 1 inch pieces.  Toast 1 to 2 cups of walnuts. Cut 1 to 2 pears into 1/2 inch chunks.  Crumble some or a lot of blue cheese.  Combine all and dress with a light drizzle of balsamic vinegar, extra virgin olive oil and salt and freshly ground black pepper to taste.

The bliss pumpkin some of you will remember from last year.  They are great keepers, so you can enjoy it as a decoration until you're ready to eat it.  They have a rich, sweet flavor and dense, creamy flesh.  They make great soup.  We are in love with this squash!
A recipe for stir-fried Baby Bok Choy

October 7 or 10, Last CSA box of 22 week share

Party reminder!  October 10, 4 pm and on!  222 Sluder Branch Rd. Leicester 28748.  Bring a friend!

If you want to leave your wax boxes with us, bring a bag and unload.  If not, you can bring the box back next week or to the party Saturday.

Small boxes:  3 # Carolina Ruby sweet potatoes, 1 head escarole, 1 head bok choi, 1 bunch pink beauty radishes, 1 mix root bunch, 1 celeriac, 1 garlic, 1 bunch carrots.
Regular boxes:  All the above plus 1 more garlic and celeriac, 1 bunch baby beets, 1 # broccoli, 2 fennel bulbs.

Storage:  everything except the sweet potatoes and garlic need to be refrigerated.

The mix root bunch in small boxes is 1 watermelon radish, 1 scarlet turnip, 2 hakurei turnips.  In the regular boxes, it is 1 watermelon radish, 1 scarlet turnip, 1 rutabaga, 4 hakurei turnips.  These roots are good used together with the celeriac and some potatoes in a root roast or a soup.  Use the greens too!  If roasting, toss with some oil and salt and just roast for the last 5 minutes or so.  If making a soup, add them in the last 20 minutes or so.
The Carolina Ruby has deep orange flesh and is sweet.  These are ready to eat but will also keep for months under proper storage (60 degrees, dry, darkish).  They are great for savory dishes and mashed.  Taste is similar to pumpkin.

Escarole is a mild flavored relative of the chicory family.  Eaten raw in a salad it has a slight bitter flavor.  Cooked, the bitterness fades to barely noticeable. I like it in soup, raw, braised with white beans.  I'll give you a recipe to which I add 1 can of cannellini beans and top with grated parmesan.
WILTED ESCAROLE
1T olive oil
1 small onion, diced
1 garlic clove, minced
salt
crushed red pepper flakes
1 head of escarole, washed and cut into 1 inch square pieces
1/4 cup vegetable or chicken stock
juice of 1/2 lemon
In a large skillet over medium heat, warm the olive oil.  Add the onion, garlic, pepper flakes to taste, salt.  Saute until the onion is translucent (5 minutes).  (If you're adding cannellini beans, do it now and let them get warmed thru before moving on with the recipe.)  Add the escarole and saute briefly (2 minutes).  Add the stock and stir until the escarole is wilted slightly (1 to 2 minutes).  Squeeze the lemon over the greens, taste for seasoning and serve immediately.

Following are pictures of everyone's hands that have been bringing the food to you for 22 weeks.  There are a few pairs missing because they've already left.  I got this idea from John Fleer at Rhubarb and thought it a cool idea to show you. 
THANK YOU for being in our CSA this year and giving something to do!  We really appreciate your support and the challenge to keep it all going.  We hope to see you at the party and in the future!  If you have credit to spend, come see us at North Asheville market Saturday mornings or the RAD market Wednesday afternoons.  If you got the extended share, we'll see you again next week at the same place.

Catherine with radish mud

Maddy with turnip mud

Hayley with clean Carolina Rubies

Anne with mixed root mud

Paul with tractor grease (he's been grading all the roads after the rain).

Aaron!  He does most of the washing, hence the cleanliness...

September 30 or October 3

I'm reminding you about our party.  Its on October 10 starting at 4.  We'll make food and have some beer and non alcohol drinks.  Please come and see where your veggies have been growing and visit a while!  If you do think you'll come, please let us know so we make enough food.  Thanks to those who have already RSVPed!  We're looking forward to it!  The address for the party is 222 Sluder Branch Rd. Leicester NC 28748.  We'll send another reminder next week.

This week is the second to last box for 2015.
Small boxes:  1 bunch of green kale, 1 head of romaine, 1 bunch of french breakfast radishes, 1 bucnh of white salad turnips, 1 small head of celery, 2 pounds each of japanese and purple sweet potatoes.
Regular boxes:  all the same contents as the small box plus 1 head of green cabbage, 1 bunch of baby carrots, 3/4 pound spinach, 1 pound papa cacho fingerling potatoes.

Storage:  Sweet potatoes like warm, dry, dark for storing.  These sweet potatoes will be at their best flavor if you wait a week to start eating them and under proper conditions will keep all winter so there is no hurry to eat them.  You will get orange ones next week.  The Japanese sweet potatoes are white fleshed and have a nutty flavor.  The purple ones are purple all the way thru and have a dry, starchy flesh.  Both are less sweet than the orange ones.
All other veggies this week need to be stored in the refrigerator.  The turnips are a delicious addition to salads or good all on their own.  They have a mild, sweet turnip flavor.  The greens are great too, either raw or cooked.  The celery is full of flavor and a little goes a long way.  It is excellent in soup.

KALE AND WALNUT PESTO (adapted from Seed Savers Calender, 1998)
1/4 cup chopped walnuts
1 T plus 1/2 tsp salt, divided
1 bunch of kale, coarsely chopped
2 cloves of garlic, minced
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
freshly ground black pepper
1.  Toast the walnuts in a dry cast iron skillet over high heat, stirring constantly, until they start to brown in spots and become fragrant.  (Be careful not to over toast them as they burn quickly.)  Immediately transfer toasted nuts to a cool dish.
2.  Bring 2 quarts of water to a boil.  Add 1 T salt, then add the kale.  Cook kale until tender, about 5 minutes.  Drain.
3.  Put the garlic, walnuts, and kale in a blender or food processor; pulse until well combined.  Witht he blender or food processor running, pour in the olive oil in a steady, smooth, pencil-thin stream.
4.  When the ingredients are thoroughly combined, transfer to a bowl.  Stir in the cheese, remaining 1/2 tsp salt, and pepper.    Serve hot with good, crusty bread or as a dip for other vegetables (like salad turnips!) or on pasta.

Addiebelle taking a turn hoeing endive with a scuffle hoe.

We are having a PARTY! for you.  On Saturday, October 10 starting at 4pm.  We will make food and have drink.  We'd love for you to come and see where your food has been coming from all summer!  We'll show you around as much or as little as you want to see.  It will get dark probably by 7:30 so come before then if you want to see the farm.  If its nice out, we'll have a fire and hang out.  Please let us know if you're able to come so we make enough food.

Above is the list of box contents this week. To the left are the contents of small boxes; to the right the contents of regular boxes.  Just thought it would be interesting to show it to you as we see it written on the chalkboard in the packing room.
Storage:  Okra needs to be transferred to a paper bag if you're going to wait a few days to cook it.  Keep everything in the refrigerator except the garlic and butternut.

FRIED RICE WITH BROCCOLI AND MUSTARD GREENS
this recipe is from an awesome new cookbook by Steven Satterfield called Root and Leaf
4 servings
2 cups broccoli florets (about 1 small head)
1/2 cup thinly sliced celery (1 rib)
1/2 cup thinly sliced raw carrots (about 2)
1 bunch scallions, roots trimmed, white and green parts thinly sliced
5 cloves garlic, minced
2 T minced fresh ginger
1 small hot pepper, seeded and minced
1/4 pound mustard greens, washed and roughly chopped
5 large eggs
5 cups cooked rice, chilled
3 T soy sauce
1 T sriracha sauce (or Hot Sauce)
Juice of 1/2 lime
4 T peanut oil
1. Wash and thinly slice lengthwise the broccoli.  In a medium bowl, combine broccoli, celery, and carrot.  In a small bowl combine scallions, garlic, ginger, and hot pepper.  Place mustard greens in a separate bowl.  Crack the eggs into a medium bowl and lightly whisk.  Break up the cold rice in a bowl.  In a small bowl, combine the soy sauce, sriracha, and lime juice.  Set all of these bowls near your stove.
2.  In a large, wide skillet or wok, heat 1 T peanut oil over high heat.  When the oil begins to shimmer, add the broccoli mixture to the pan and quickly toss to coat.  Add about 1/3 of the scallion mixture and toss well.  Add 1/3 of the soy mixture and toss well.  Remove all from the pan and spread out in a wide dish in a single layer to cool.  Do not pile vegetables in a mound or they will continue to cook.
3.  With the skillet or wok still on high heat, put in another T of peanut oil.  Add the mustard greens to the hot pan and add 1/3 of scallion mixture and 1/3 of the soy mixture.  Toss well to coat and spread out over the broccoli mixture.
4.With the skillet or wok still on high heat, put in another 1 T peanut oil.  Add the eggs to the pan and quickly swirl them against the hot surface with the back of a spoon or spatula to make as thin a layer as possible.  Remove the egg as soon as it solidifies, and add to the vegetable mixture.
5. With the skillet or wok still on high heat, put in last 1T of peanut oil.  Add the cold rice to the pan.  Add the remaining scallion mixture and soy mixture to the rice and stir frequently to prevent sticking.  When the rice is hot, return the cooked ingredients to the pan and stir well to combine.  Serve immediately.  (add more hot sauce and soy sauce to taste)

Trailer full of sweet potato harvest.

September 16 or 19

Romaine lettuce just before harvest

Small boxes: 1 delicata squash, 3 pounds Red Maria Potatoes, 1/2 pound red onions, 1 head of romaine lettuce, 1 bunch cilantro, 1 red tomato.
Regular Boxes: 1 delicata squash, 5 pounds Red Maria Potatoes, 1/2 pound red onions, 1 head of romaine and 1 head of bibb lettuce, 1 bunch of cilantro, 1 bunch of dill, 1 bunch of hakurei turnips, 1 red tomato.

Saturday boxes will get German Butterball potatoes instead of Red Marias.

Storage:  Tomatoes can be kept on counter and could use a day or 2 to fully ripen.  Everything else should be kept in your refrigerator.

I thought you might enjoy making (and eating) Pico de Gallo one last time before the tomatoes are done.
PICO de GALLO
1 tomato
2 to 3 red onions
1/2 bunch cilantro
juice of 1 lime
salt
1. Wash and cut away the stem end of 1 ripe red tomato.  Cut into 1/4 inch cubes.
2. Peel and dice the onions into similar size pieces as the tomato.
3. Place in a bowl together.  Chop or tear the cilantro into small pieces. (you don't want to cut it tiny because the flavor will disappear)
4. Squeeze the lime juice over the vegetables and sprinkle with salt.  Gently mix together with your hands or a spoon and taste.  Add more salt if you need to.
Eat with tortilla chips, on eggs, on tacos.

Here is a recipe for a soup my Mom likes well and shared with me:
GARLIC SOUP
3 T butter
1 large or 3 to 4 small onions, coarsely chopped
2 heads of garlic, peeled and coarsely chopped
3 large or 6 small potatoes, cut into 1/2 inch pieces
6 cups of chicken or vegetable broth
1 tsp salt
1/2 tsp pepper (or cayenne if you like spicy)
1/4 cup fresh parsley, chopped
1/2 cup heavy cream
1. melt 3 T butter in large, deep pan.  Add onion and garlic and sautee until onion is translucent.
2. Add potatoes, stock, salt and pepper.  Heat to boiling.  Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
3. Process the soup in batches in a blender or food processor until desired consistency.  Return to pan and heat thru, adding cream and parsley.

Sweet potatoes in foreground, cover crop of buckwheat in middle and backdrop of sunflowers in the fog.

Harvesting winter squash, Anne and Catherine

Harvesting winter squash, Paul and Hayley

September 9 or 12

Small share:  3/4 pound green kale, 4 pounds sweet dumpling squashes, 1 bunch of pink beauty radish, 1/2 pound french green beans, 1 garlic bulb.
Regular share:  3/4 pound green kale, 4 pounds sweet dumpling squash, 1 bunch pink beauty radish, 1 pound french green beans, 2 garlic bulbs, 2 baby fennel, 1/2 pound yellow onions, 1 large slicer tomato.

Storage:  squeeze the air out of the kale bag and tie and keep in refrigerator.  Put the radishes in their own bag and do the same.  Beans and fennel in fridge too.  Sweet dumplings, garlic, and onions can be kept on counter or cabinet.

Sweet dumpling squash is in the acorn family.  It has a nutty sort of flavor and isn't as sweet as the delicata you had a couple weeks ago.  It is a short term keeper so eat it within a month.
If you haven't tried before, try eating the radish greens.  They are a little spicy.  Wilt the greens with a little salt and massage then thinly slice the radishes, add a little red wine vinegar or lemon juice and a drizzle of extra virgin olive oil and eat as a salad on its own or add to lettuce.

Honey bee on Squash flower (Marc LeMauviel)

INDIAN SQUASH and SPLIT PEAS
This is good served with basmati rice and greens
serves 4 to 6
1/3 cup unsweetened shredded coconut
1 1/2 tsp ground cumin
1/2 cup very hot water
1/2 cup split peas (yellow or green)
1 tsp fennel seeds
2 cups water, divided
1 tsp salt, divided
2 pounds winter squash ( about 2 sweet dumpling or 1 average butternut or 2 small), peeled, seeded,  cut into 3/4 inch cubes
1/2 tsp ground turmeric
1 T ghee or oil
1 tsp mustard seeds
1/2 tsp red pepper flakes
1. Stir the coconut and cumin into the hot water, set aside.
2. Combine split peas and fenenl seeds in saucepan.  Add 1 cup of water.  Partially cover and boil until peas are soft, about 30 mins.. (Most of the water will be absorbed.)  Remove from heat.  If necessary, add more water to reach the consistency of oatmeal.  Add 1/2 tsp of the salt to the cooked peas and stir well.
3. Place the winter squash in a large skillet.  Add the remaining 1 cup of water and the turmeric.  Bring to boil, reduce heat, and cover.  Simmer for 10 minutes, then uncover and simmer until most of the water has evaporated and the squash  is soft, 10 to 20 minutes.  Stir in the remaining 1/2 tsp salt.
4. Puree the coconut and its soaking water in a blender or processor until very smooth.
5. Combine the peas, coconut, and squash in a saucepan over medium-high heat: simmer until mixture is heated through, about 3 minutes.
6. In a small, heavy pan, heat the ghee or oil over medium-high heat; add the mustard seeds and red pepper flakes.  When the seeds start popping, turn off the heat; cover and let stand until the popping stops.  Add the seeds to the squash mixture.  Stir well.

September 2 or 5

Small boxes:  2 pounds purple Viking potatoes, 1 chesnok red garlic, 4jimmy nardello peppers, 1 head of Bok choi, 1 bunch of arugula, 1 celeriac.

Regular boxes: 4 pounds purple Viking potatoes, 2 chesnok red garlic, 4 jimmy nardello peppers, 2 Bok choi, 1 bunch of arugula, 1 bunch French breakfast radishes, 2 celeriac, 3/4 pound French green beans.

Storage:  garlic and peppers can be kept on the counter or in a cabinet.  Arugula, bok choi, and radish kept in refrigerator in a bag with the air squeezed out.  Potatoes can be kept loose or in a bag, refrigerated.  Celeriac tops should be removed from the bulb if you don't plan to use them within 3 days.

Celeriac is a close relative of celery.  The tops are very flavorful but also very fibrous.  They are great for making soup broth, great with roasted vegetables or meat, a good substitute for celery, chopped very finely, in sauces.  The bulb has an earthy celery flavor and is a great addition to any soup, great with potatoes in a mash or homefries, great shredded finely and added to salad.
The garlic in your box this week is a different variety.  It is an heirloom variety that is widely grown in the northwest.  The cloves are generally smaller and there are more of them to a bulb.  See what you think about flavor difference.
Bok choi is great sauteed with jimmy nardello peppers and garlic and eaten along with eggs for breakfast...
The radish tops are quite mild on this variety and a great addition to salad.

CREAMY CELERIAC SOUP
serves 4 to 6
3 T butter
1 celeriac, peeled and roughly chopped
2 pounds potatoes (purple vikings preferred)
3 onions, peeled, quartered, and sliced
4 cups vegetable or chicken stock
1/4 tsp mace or nutmeg
1/2 cup cream, milk, or unsweetened rice or almond milk
1 tsp salt
freshly ground black pepper
1. Melt the butter in a soup pot over medium heat.  Add the onions; cook until soft, 5 to 7 minutes.  Add the celeriac, potatoes, stock; bring to a boil.  Reduce heat, cover, and simmer 25 minutes.
2.  Let the soup cool slightly and then puree in a food processor or blender.  Return to the soup pot, stir in the cream, salt, mace or nutmeg, and pepper to taste and heat on low until heated through.

Bok Choi waiting to be washed