What You’re Getting:
Standard Share:
1 bunch kale
1 head lettuce
1 lb potatoes
1 lb onions
1 bunch beets
1 bunch baby carrots
2 green bell peppers
Family Share:
1 bunch kale
1 kohlrabi
1 head Napa cabbage
1 head lettuce
2 lb potatoes
2 lb onions
1 bunch beets
2 bunches baby carrots
4 green bell peppers
Farm News:
Hi all,
Nothing makes me feel as
sleepy as a rainy fall day! I’m feeling thankful for this rain because it will
really help germinate our later set of cover crops, most of which were seeded
in the last few days.
Mike
and the crew are out in the greenhouses, pulling out summer crops like peppers
and tomatoes so we can get a start on our winter kale, lettuce, spinach and
salad for the Winter CSA.
All
of our winter crops are starting to look really good. Besides the squash,
pumpkins, potatoes, onions and shallots that we already have harvested, we still
have carrots, beets, kohlrabi, cabbage and leeks to harvest and store (Usually
in late October or early November), and we’ll have kale, broccoli, cauliflower,
lettuce and chard in the field for a long time still. Late fall is a bountiful
time!
Christa, Mike and Lizzy
Recipes
Beet-and-Potato Latkes
with Thyme
These potato pancakes get a
boost of flavor from sweet beets and thyme. They’re delicious with sour cream.
3/4 lb potatoes, shredded and
patted dry
2 medium beets (1/2 pound),
shredded and patted dry
1/4 cup all-purpose flour
1 tablespoon thyme leaves
1/2 teaspoon freshly ground
pepper
1 teaspoon kosher salt, plus more for seasoning
2 large eggs, lightly beaten
1/4 cup canola oil
Sour cream, for serving
In a large bowl, toss the potato and beets with
the flour, thyme, pepper and the 1 teaspoon of salt. Add the eggs and mix well.
In a large nonstick skillet, heat 1 tablespoon
of the canola oil until shimmering. Spoon 1/2 cup of the beet mixture into the
hot oil to make about 3 latkes; press lightly to flatten. Fry over moderate
heat, turning once and adding 1 tablespoon of oil, until the latkes are golden
and crisp on both sides, about 15 minutes. Repeat with the remaining beet
mixture and 2 tablespoons of oil. Drain on paper towels and sprinkle with salt.
Serve with sour cream.
Kale with Bell Peppers
Okay,
technically this recipe calls for red peppers… But we’ve tried it with red and
green and it’s delicious both ways, I promise!
1 large bunch kale
1 small pepper cut in strips
1 small onion slice
2 small cloves garlic, chopped
1 tablespoon brown sugar
1 teaspoon salt or to taste
2 tablespoons plus ½ teaspoon olive oil
1 teaspoon red pepper flakes or to taste
1 can of low sodium chicken broth
2 to 3 tablespoons apple cider vinegar
Remove stems from the kale. Heat 2 teaspoons
olive oil in a large pot on medium heat, just until hot. Sauté kale 10 to 15
minutes until olive oil and moisture from greens is mostly absorbed. Add brown
sugar, salt, red pepper flakes, and just enough chicken broth to cover greens.
Cook for about 20 minutes, add the vinegar, and cook until tender. Add chicken
broth when needed.
While this is cooking, sauté the pepper, garlic,
and onions in ½ teaspoon of olive oil. Add the pepper strips, garlic, and
onion, and continue to cook on low heat until all of the ingredients are just
tender. Drain most of liquid from kale, and toss with pepper mixture.
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