Tuesday, September 30, 2014

CSA Newsletter ~ Week 16


The weather has been amazing this last week.  We have been busy putting some parts of the market garden to bed and other parts are still producing lots of lovely vegetables.  Thank you to everyone who has filled out the survey on winter vegetables.  If you do have the time it is a very short survey and we appreciate your input.  If you have not received an e-mail about winter vegetables then please check your spam mail as well!
For those who are picking up at Lolly Lodge this week please remember pick up is at the back of the parade of shops in the staff parking lot and not in the front parking lot.

This weeks share
Sweet peppers
Garlic
Hakurei turnips - This weeks turnips are the white round ones that remind me of ping pong balls! Again these can be eaten, raw, stir fried, made into soup or even roasted or you could even try smokin turnip layers.
Carrots
Pac Choy
Braising greens - We have been asked what is in the braising green bunch? It is made up of kales, mustard greens, pac choy and leafy Asian greens.  Great raw or cooked.  If cooking you will lose some of the bitter taste that it has if eaten raw but they really have a nice balance of sweet and bitter.
Beans
Watermelons - Last week! We hear the cheers! I think we are still in shock at how many watermelons we have had this year!!
Celeriac -With this weeks celeriac why not try a smokin neeps and tatties hash!
Swede/Rutabaga - As Brits we like to call a Rutabaga a Swede! So we have found some great swede recipes for you.
Potatoes - This weeks potatoes are Dakota Pearl and they are stunning!
Acorn squash10 different ways to eat Acorn Squash
Cauliflower or broccoli - Last minute update after walking past the broccoli and cauliflower patch you will also have this week either cauliflower or broccoli. They seemed to have appeared over night.  We are rather excited about this as cauliflower like broccoli has been hard to grow in our soil but everything seems to have come together this year!

Tuesday, September 23, 2014

CSA Newsletter ~ Week 15


Happy First Day of Fall

The weather this last week has been crazy! From a frost warning on Thursday which had us covering sensitive crops and digging the last of the sweet potatoes out, to high winds with hot and humid temperatures by the weekend! But as we welcome fall will we be getting back to normal temperatures for this time of year?  We have sorted our seed garlic for seeding and will shortly finish the last of the bed prep and then the chore of cracking bulbs and seeding will commence.  
Our green manures are doing great this year.  Lots of beds have been seeded. We also did some seeding just before the temperature dropped and we are happy to say the seed has germinated! 
Shortly you will all be receiving a survey about winter vegetables.  We would like to get an idea of what you would like as this will help us this year in what we offer but also in planning future winter vegetable boxes.  

This week's basket:
Watermelon - Yes they are still with us! Do remember you can freeze your watermelon in chunks.
Tomatillos -  if you don't fancy making anymore salsa why not try this stew.  If you do not eat meat you can replace the meat with kidney beans.  Do remember you can roast your tomatillos and then freeze them for winter stews and soups.
Tomatillo, sweet potato and pork stew.
1lb of pork stew
One batch of tomatillos roasted.
400g can of chopped tomatoes
2 sweet potatoes peeled and cubed or you can use normal potatoes
3 medium onions diced
3 cloves of garlic chopped
1 heaped tsp of cumin
2 Tbsp of paprika
2 Tbsp of chopped chili
2 litres of stock vegetable, pork or chicken.
Salt and pepper to season
Saute the garlic and onion in a large dutch oven till soft
Add in the cumin paprika and chili stir to coat then add the pork stir to coat for several minutes, add the potatoes and stock bring to a boil cover and simmer gentle for 1 1/4 hours or until the pork is tender.
Sweet Peppers - We are hoping to get a another couple of weeks of these as they are doing really well in the hoop house.
Cabbage want something different to do with cabbage then try these roasted cabbage steaks.
Celeriac also called turnip-rooted celery or knob celery is a variety of celery cultivated for it's root.  Can be eaten shredded raw into a salad, added to mashed potatoes or what is rather nice is Jamie Olivers recipe for smashed celeriac.
Leeks
Sweet potatoes - We are so excited to be able to add more sweet potatoes to this weeks boxes.  We did find on the last two rows the voles had chewed a few but over all we have had a much better yield this year.  Sweet potatoes do make great soup!
Garlic - The Garlic is cured. This weeks garlic bulbs are red russian and tibetan.
Lettuce 
Braising greens - These can be eaten raw, added to soups or stir fry.  This is our first time growing these and they have grown really well in our greenhouse so hoping you all enjoy them as much as we enjoyed growing them.
Beans
Turnips - These stunning golden turnips can be eaten raw, roasted, added to mash or made into soup.  The tops can also be eaten as well.
Turnip Soup.
4 turnips chopped
2 medium onions diced
1 1/2 litres of vegetable or chicken stock
2 cloves of chopped garlic
2 Tbsps of curry powder.
Saute onions and garlic in a little oil until soft, add curry powder and turnips saute for a few minutes then add stock.  Bring to a boil and simmer for 30 minutes or until turnips are soft, season with salt and pepper.  Blend soup and serve.