CSA Newsletter ~ Week 18

When the trees start to turn at the farm that is when we feel like Fall is finally here!

As ever the market garden has kept us both busy this week along with all our animals!

Three little pigs actually three very large pigs left for the abattoir along with 25 turkeys on Friday for Thanksgiving and the last batch of our pasture raised chickens left this morning.

This weeks baskets
Cauliflower - Cauliflower and chickpea curry
Sweet Peppers
Lettuce
Kale - Ribollita is a great soup. This is the recipe we use but I add home made tomato sauce, rather than plum tomatoes and we use fresh beans. For the greens you can add this weeks kale, or use up last weeks Chinese cabbage, whatever you choose to use it is great for dinner and even breakfast. Hugh's Ribollita.
Radish - This week we have Alpine Daikon radish, they are slightly smaller than the traditional daikon that we grow.
What to do with Daikon radish
Root Vegetable latkes
Ginger carrot daikon radish salad.
Tomatillos - We started to clean out our second hoop house and found some more ripe tomatillos.  To get the best of their flavour and sweetness roasting is the best way to use them unless you are making salsa.  At this time of year we even like to make soup or a stew with them.
Pork and Tomatillo Stew, Exchange the potatoes for sweet potatoes and you can use any cut of pork for this stew.
Tomatillo and sweet potato soup

Golden turnips - We grew these for the first time last year and everyone loved them! Seed orders went in this year and the seed company forgot to tell us they would not be having any seeds due to crop failure! Panic set in as we could not find them in North America! Thankfully my big sister came to the rescue and found the seeds. She sent them to us just in time for them to be seeded.
These turnips can be eaten raw, turned into a yummy curry soup or you could try one of the following:
Ginger glazed turnips
Roast turnips with Parmesan and thyme
Beets - Gill Meller's beetroot soup
Sweet potatoes - Warm vegetable curry
Curried Sweet potato soup 
Asian Greens - This week is green wave mustard greens.  These are great cooked or eaten raw.
Herbs - Parsley the easiest way to preserve parsley is to remove the stalks place in a freezer bag and freeze, then just add to soups and stews as needed.
Kohlrabi - They are small but prefect! We lost all our storage kohlrabi this year to rot due to so much rain after transplanting so we did a re-seed and under the covers this weekend we discovered some small but prefect kohlrabi to harvest. Do remember you can eat the leaves in stews, kohlrabi is great raw added to salads or a daikon radish dish or can be roasted with other root vegetables.
Help yourself to hot peppers - This will be the last week of hot peppers so take what you need!