Tuesday, October 28, 2014

CSA Newsletter ~ Week 20

So here we are at week 20 and the last week of the Summer CSA 2014.  This has been our largest CSA since we started, both in length of season and also the amount of families we have fed, since we started our CSA in 2010 (we spent our first year in 2009 just focusing on learning how to grow and attending a farmers market).  What can we say but a huge thank you from us to all our members for their support this year.  We hope you have enjoyed this years CSA as much as we have growing all the vegetables for you.
Once again a huge thank you from us to you for your support this year and choosing to keep your food local this season.

Please do take the time to fill our your survey that we sent out with your e-mail at the weekend. The survey also includes a summation of the growing year which is not in the e-mail.

We have already had several members ask about next years CSA.  Registration will open again at the beginning of December. 

Are your two farmers putting their feet up now the season is over? No! As of next week we start our Fall boxes for four weeks, this is our first year running these boxes so we are looking forward  to expanding on these over the coming years.  Then in December, we hope, if all stores and grows well to start offering our bulk vegetables boxes.

This weeks baskets:
Napa Cabbage - Have found an amazing list of lots of different recipes you can try with your napa/Chinese cabbage.
Beets - This week everyone gets a bag of beets.  We are in the middle of bringing crops in from the field so it was easier for us this week to just bag your beets.  We have put holes in the bag but you should still store them in the fridge.  Why not try a heart beet soup.
Radicchio - Does have a bitter taste to it.  We grow a variety called sugar loaf which we have found is not as bitter as the red radicchio.  Radicchio can be eaten raw in salads, grilled on the BBQ and then cut into chunks to create a warm salad adding feta cheese, mushrooms etc to the mix, shredded into stir fry or even made into a radicchio and mushroom frittata or added to risotto
Swiss Chard or Kale  - is another one of those greens that most people have a bit of a love hate relationship with.  We have found some tasty recipes for a chard and onion tart and chickpeas with swiss chard and carrots
Watermelon Radish
Golden Turnips - This is a great soup recipe which uses root vegetables.  So you could use a mixture of turnips and carrots.
Butternut Squash - We have managed to get enough together for the last week, after we had a small visit from a rat over night who has chosen to have a good gnaw through some of our squash that we had on the tables in the greenhouse! Something totally different to do with your butternut squash squashage Paella
Parsley - Great added to winter stews or you can just place into a Ziploc bag and freeze until you need it.
Spinach - Please remember we have not washed the spinach as it does store better.

Tuesday, October 21, 2014

CSA Newsletter ~ Week 19

Mud, mud, glorious mud!! I think the only animals on this farm that are enjoying all this rain and mud are our pigs! 
We finished the garlic planting last week and final count was 3004 cloves! We are feeling slightly nervous about the garlic patch as a mole seems to have moved in to the beds! Not much damage has been done to the beds though, he seems more focused on the newly prepared ones, rather than the ones we have planted!! 
Apart from all the mud, field clearing continues, along with the harvest of crops to be stored for our Fall Baskets which start the first week of November.  If anyone is interested in signing up for November weekly or bi weekly baskets please contact us for a registration form.
This week we say goodbye to our Group A half shares and then next week is the end of our 20 Week Summer CSA! We have to be honest we are not sure where the last 19 weeks have gone, it really seems to have flown by this year.
To all our half shares who have their last pick up this week, if you have time we do appreciate your feedback and the survey link is attached in the e-mail that went out on Sunday.  
A huge thank you from us to you for your continued support and we hope you have enjoyed this years CSA and eating seasonal vegetables as much as we have enjoyed growing them for you.

This weeks box:
Carrots - Why not try a sweet dish with your carrots this week! We are going to be trying this one and replacing the sugar with half the amount in honey carrot halwa
Parsnips - This has been a crop we have seeded each year and has never germinated.  Germination was not fantastic this year but 100% better than any other year!!!   They do take a really long time to grow (think we will try seeding a little earlier next year to see if we can get them bigger) and they are much tastier after a really heavy frost. So even though they are heading out in the boxes this week they are not huge and the quantity is alot less than what we would like. But if we can do it this year here's hoping for a better crop next year.
Kale - If you do not want to eat your kale and want to keep if for winter then just place it in a Ziploc bag straight in the freezer.  Kale is really nice to add to any stew or soup over the long winter evenings.
Potatoes - This weeks potatoes are Gold Rush. We have found some really yummy Winter potato dishes for you to try.
Turnips - As I write this newsletter I am in the middle of cooking a potato dauphinosie. What I like about this recipe is it has a couple of variations one using turnips and one using celeriac.
Acorn Squash - Here's a great recipe for stuffed squash.
Swede/Rutabaga - If you have not guessed we love to cook and eat swede so have found this amazing recipe that we will be cooking this week for spiced swede cakes
Leeks - We have found this great recipe for Cottage and Roots pie it uses leeks but also if you are struggling with the celeriac or turnips this is a great recipe to use those vegetables in too.
Chinese white radish Moo/Mooli or Daikon - When I worked in South Korea this was one of my staples, I love this radish! It's crispy, peppery, spiciness and sweet flavour is just amazing eaten raw, added to stir Fry, salads or you can make one of my favourites which is radish Kimchi.

Cauliflower or Broccoli - This is week four and we are really making up for all the years we have struggled to get these to head up at the farm! Last Saturday when we picked we found one that weighed in at 2lbs15oz
Arugula - Is a great spring and fall crop. The leaves are very peppery and make an amazing salad, pizza topping or you can even turn it into pesto