First Winter CSA Share, Oct. 25th!

5 lbs Red Dale potatoes

5 lbs onions

5 lbs carrots

10 lbs squash, varieties TBD

1 head garlic

2 heads pac choi

2 heads lettuce

½ lb salad mix

1 bunch kale

2 lbs turnips

1 pumpkin for decorating!

Farm News:

Usually fall’s arrival means a more relaxed pace for us, but this fall is proving busier than that – not only are we hurrying to get the farm “put to bed” for the winter, but we are also putting up a new greenhouse! This is pretty exciting for us, as it will mean more veggies in the off-season!  We are also finishing up the last harvests of late vegetables like cabbage, beets, and carrots.

  In a few weeks, though, the outside work will be done, for the most part. Mike will have to start working his winter job, and I’ll have to face the backed-up paperwork that I’ve been carefully avoiding all summer. Winter isn’t without it’s perks, though – we’ll probably be able to find time to go cross-country skiing, go to bed early, and have cozy fires in the wood-stove.

   Hope you enjoy your first share!

Thanks,

Christa, Mike and little Lizzy

Recipes:

Caldo Verde Soup

            From leitesculinaria.com

• 1/4 cup olive oil
• 1 large onion, diced
• 2 cloves garlic, thinly sliced
• 10 ounces chorizo or other spicy sauage, diced
• 6 medium potatoes, peeled and diced
• 8 cups cold water
• 1 bunch kale, cut into very fine strips
• Salt and pepper to taste

In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chorizo and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.

When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls, and garnish with the remaining cubes of chorizo.

Potato-Carrot Pancakes

A bastardized version of epicurious.com’s potato latke

• 1 lb potatoes, shredded                       
• 1-2 large eggs, beaten
• 1 lb carrots, shredded                       
• Salt and pepper to taste
• 1 large onion, shredded                       
• Vegetable oil for frying

           

Combine shredded carrots and potatoes. Drain off excess liquid. Add onions, egg, salt and pepper. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.