Fall CSA Newsletter ~ Week 1

Thank you to everyone who signed up for our inaugural Fall CSA. We had limited shares for the first one but we had such an over whelming response we are already looking forward to enlarging the offering of Fall boxes for next year.

It Feels very odd being in November and we are starting at week one all over again! We have been busy bringing crops in for storage as well as experimenting with some late seeding in our hoop house and the unheated greenhouse we have.

Our aim is to make sure you get a mixture of root and leafy greens in your boxes for the next four weeks.  This week everything has been dug fresh from the field including the carrots! 

Please remember for those having delivery to doorstep 

to leave either a cooler box or large tote out for us! 

Please do look back over the last few weeks of the summer CSA Newsletter for additional recipe ideas.

Pac Choy under fleece.

This week basket: (click the top photo to enlarge, we have labeled all the vegetables for you in the photo!)
Daikon Radish - Can be eaten raw like any other radish, added to stir fry etc.
Carrots
Swede/Rutabaga - This is becoming one of my new favourite vegetables very versatile in so many dishes.  This one comes with a little spice! Indian spiced swede
Hakurei turnips - These can again be eaten raw or you could do a braised carrots turnips with honey

Napa Cabbage - Lots of different idea for napa cabbage in the summer CSA newsletters
Radicchio - We grow a green radicchio over red. I have found a very nice risotto recipe.
Lettuce - Not in the mood for salad then why not try  braising your lettuce instead!
Pac Choy - Great in stews, stir fry, salads.
Kale - We have put the kale in freezer bags in case you do not want to use it straight away all you need to do is pop the whole bag into the freezer for winter use.
Ruby Streaks Asian Greens - This is a mustard green but we have found the plants on the field (after the very heavy frost on Saturday night) seem to have mellowed the flavour compared to the plants growing in the greenhouse.  This can be eaten raw, added to stir fry or made into pesto.
Cauliflower - The little green pointy things in the box this week are cauliflower they are called Romanesco.