This Week's Harvest
November 9 Storage Share delivery**
WINTER SQUASH: You are receiving all of your squash this month and none in December. The squash types include: Butternut: tan, pear-shaped, holds it’s shape well when cubed in recipes, a good substitute for pie pumpkin when baking; Carnival: a round squash with colorful patches and flecks of green, orange and yellow; a sweet squash with moist texture. The skin is so tender it can also be eaten. Acorn is the dark green squash with somewhat of an acorn shape, nice for stuffing.
Pie Pumpkin : small pumpkins with dry, sweet flesh, wonderful for pies and breads. How to store: Ideal in a dry and cool (50-55 degree) location, but not cold. They will store at room temperature. Squash can be frozen after it is cooked. NOTE: if you see any soft spot developing, cook it up soon and eat it or freeze it.
How to prepare: Cut in half, scoop out seeds, place cut side down on a baking sheet with about 1” of water. Bake at 350 until easily pierced with a fork.
ONIONS: These are hard, storage varieties and should keep for several months. How to store: In a cool to cold, dry, dark place. The colder the better, as long as it DOES NOT drop below 32 degrees. Darkness is important to prevent sprouting. An attic is good, or a cool basement, a garage if the onions don’t freeze, or in a kitchen drawer or cupboard. If you are going to eat them within a month, anywhere in your kitchen should be fine. We store them just above 32 degrees but find they keep well in a paper bag in our kitchen for weeks.
POTATOES: This delivery includes: French Fingerling: a pink skin, yellow flesh potato. Excellent oven roasted. I’ll even bake the larger ones. Peter Wilcox, a favorite on the farm. Purple skin, yellow flesh and creamy consistency are the highlights of this potato. Red Endeavor: A variety from the Wisconsin potato breeding program. Red skin, white flesh and a very versatile potato. To store: Ideal storage is 40-45 degrees, high humidity and totally dark. If too warm they will sprout and shrivel, if too much light they will sprout and lighter skinned potatoes will turn green. A basement or very cool closet works. A garage may work but could get too cold. A refrigerator is quite good. Don’t let them freeze, they will turn to mush.
KALE: The big, deep green curly, leafy vegetable. It is the most ancient and among the earliest cultivated member of the cabbage family. Nutritionally, kale is vastly superior to most vegetables; very rich in vitamins A, C and B and in calcium. Store kale in a plastic bag in the refrigerator, it will become limp if allowed to dry out. Kale can also be frozen: Wash, de-stem and blanch leaves for 2 minutes; rinse in cold water, drain and pack into air tight bags or containers.
RUTABAGA: You can identify them by their deep purple crown and cream colored yellow base. A close relative of the turnip, though larger, sweeter and more tan in color. How to store: Rutabaga will store adequately at room temperature for up to one week and refrigerated in a plastic bag for up to one month. Again, same cool, humid conditions as carrots and beets for long term storage. They can also be cooked and frozen for future use. How to Use: They cook up to be very creamy and can be added to mashed potatoes, substituted for or used with pumpkin or squash in pie, baked in a root bake. Rutabaga is often used in sweet recipes.
BEETS: A mix of two different beet varieties. The dark red skinned beets are Red Ace and have dark red flesh The lighter red skinned beets are Chioggia, (named after a city in Italy) with red and white stripes beneath their scarlet skin. The Chioggias won’t ‘bleed’ when you cut them open. Store in a plastic bag in the refrigerator to prevent dehydration and shriveling. To use beets: Slice thin and sauté in butter or oil until soft; chop into cubes, drizzle with olive oil and roast at 400 until soft (along with other vegetables and herbs is nice); wrap in foil and bake until easily pierced with a fork, cool, slip off skin; grate into a salad.
CELERIAC: (also known as Celery Root): The knobby white root that smells like celery. Under this root’s rough exterior is a surprisingly delicious and versatile vegetable. Celeriac has an excellent crisp texture raw or cooked and super concentrated celery flavor enhancing its usefulness as both vegetable and seasoning.
Uses: Celeriac can be used in place of celery in any recipe. Grate it raw onto a tossed salad or make a root salad [ex: grated carrot, radish (daikon or ruby heart) and celeriac topped with vinegar and oil dressing]. Grate and add to a salad. Fabulous in soups and stews. Boil and mash with potatoes for a delicious taste. Store in a plastic bag or hydrator drawer in the refrigerator. The plastic bag will help keep them from dehydrating, but if they start to get a bit slimy, take them out of the bag, they will dry out and continue to store well.
DAIKON RADISH: The white root. This white winter radish has a mild, crisp flavor and is very versatile. How to store: Store in a plastic bag in the refrigerator. Uses: Grated in salad; grated with other vegetables; as salad; stir fried; roasted with other root vegetables; traditional kimchee ingredient.
RUBY HEART RADISH: Round radish with green and white skin and dark pink flesh. Stunning as an addition to a relish plate. How to store: Store in a plastic bag in the refrigerator. Uses: Both types of radish can be roasted, sautéed, stir fried, grated onto salads. This radish makes a lovely splash of color in a salad.
LEEKS: This member of the onion family is milder and more refined in flavor than the onion. Leeks sweeten as they cook. Substitute leeks for onions in a recipe and notice the subtle flavor change. Potato Leek Soup is fabulous. To store: Refrigerate leeks unwashed and dry for up to two weeks, possibly longer. Wrap lightly in plastic to keep aromas from spreading. To freeze: Clean them well, slice them, put in zip lock bags. Don’t thaw to use, use frozen in cooking, that way they won’t get mushy.
BRUSSELS SPROUTS: Store in the refrigerator in the plastic bag. Should keep for a week to 10 days. They may also be frozen: blanch for 3-4 min, rinse in cold water, drain and store in an air-tight container. Simple uses: Steam and add butter; slice and sauté in olive oil with garlic.
CARROTS: These sweet carrots are a variety called Bolero. To store: Refrigerate in their plastic bag. If you have a colder drawer in the fridge, put them there, they like it just above 32 degrees and humid.
CABBAGE: This large green cabbages is a variety called Storage #4. Store in the refrigerator hydrator drawer; a plastic bag will help retain moisture. In December you will get both a green and a red cabbage.
GARLIC: The garlic varieties we grow are “hard neck” varieties which produce a circle of large cloves around a woody stalk and are quite similar to wild garlic in character and flavor. How to store: Initially, store them as you would onions. If they begin to get soft or start to sprout, chop up the cloves and pack them into a small jar, then fill with olive oil. Keep in the refrigerator. Nice gift idea, too. Hard neck varieties, though more flavorful than soft neck varieties (the garlic grown in CA and found in grocery stores), have a limited storage life.
Delivered this month only: Squash, pie pumpkin, leeks.
Everything else will be delivered again next month.
Kale and Brussels sprouts? If it stays mild you will see them again.
Recipes: We have lots of yummy fall recipes on our web site. Look under each vegetable’s name and also under Fall Vegetables and Combinations.
*Partial Deliveries - items that might be in your share this week Our farm is purely CSA (we do not sell at farmers market and do minimal wholesaling) so all of the produce we grow goes to you, our CSA members. We pack up to 1,000 shares each week. Some vegetables mature at the same time while others mature over an extended period of time. When we harvest a smaller quantity we do partial deliveries, meaning we deliver an item to some pick up sites one week and the other sites during the following weeks. We keep very close track of who gets what when. Fairness and equality are very important to us. So if you have a friend who picks up at a different site and you hear about something they received and you didn't, know you will receive it too. Let us know if you have any questions
**Understanding A-WEEK an B-WEEK rotation
Some of the vegetables we grow are delivered just one time to each member. In order to organize this, each of our pick up sites is designated as either an A-Week or a B-Week site. The designation coincides with the week the Bi Weekly share is delivered to that site. When we deliver an item to an A-Week site only, that means all of the Weekly, Large and Bi Weekly shares at that site receive the item. The following week that item goes to the other sites. Everyone will receive the same variety of each vegetable or fruit we grow, but not necessarily in the same week.