Hey y’all, and welcome to week 1 of your fall CSA! Thank you all so much for joining us this season. Now all we need is some cooler weather to really make things feel like fall!
We have been harvesting most of the winter squash out of the fields. Most of the squash will still need to sit and cure for a couple of weeks, meaning that they will sit until ripened and their skins are fully hardened. We are able to cure the squash in our high tunnel, next to the rest of our fall seedlings/starter plants, and a couple of rows of cherry tomatoes, so we are very thankful for that high tunnel! It has served many different purposes so far.
I guess we should be called 3 Dog Farms now, because we have recently added a new addition to the farm, or I guess I should say he added himself! We had a stray come to the farm and never left, and Hazel has named him “Runner”, so after he was named by Hazel, we knew for sure he wasn’t going anywhere. Welcome to the farm, Runner! Although he barks at everything, he really loves it there, and is so so sweet!
Deliveries have really geared back up and we are delivering to New Orleans twice a week, Tuesdays and Fridays. Now for the final bit of news, we are welcoming to the farm today 300 new baby chicks! We have acquired a new brooding pen and will go ahead and get these girls off to a good start to lay in the spring. We are so excited!
I hope everyone has a great week and you enjoy this week’s bounty of vegetables. Cheers! Here are the contents of this week’s box:
Swiss Chard- A beautiful green that cooks similar to spinach. I pull the leaf from the stem, but don’t throw away that stem! Chop like you would celery and add to your dish! Great way to add some different texture and you are still able to eat the entire plant! I recently made a big pot of creamed swiss chard, similar to creamed spinach, it was very tasty!
Collard Greens- I’m sure everyone’s familiar with this green. Cook traditionally in a big pot with some broth and onions or try using the collards as a wrap. I wrapped up some chicken salad the other day and it was delicious, also we have a restaurant who makes Dolmas using collards instead of grape leaves! Yum!
Kohlrabi- This is one of my favorite vegetables that we grow. It is extremely versatile and makes a wonderful potato substitute. Peel the skin until you get to a crispy textured fruit. It tastes like a mild broccoli, so try it raw, sliced in salads or with hummus. I love to roast it, make “fries” with it, mash it, put it in soups, it really has so many possibilities! Do not discard those greens! They are wonderful cooked down and even add to your collards!
Field Tomatoes- Field grown and ripened Beefsteak tomatoes.
Slicing Cucumbers- Great to add to any salad, or Greek or Asian style. I love to add to stir fries, noodles, and curries.
Summer Squash- Yellow squash, you may receive a bi-color variety or patty pans!
Aji Dulce Peppers- One of our favorites, this is a mild-medium pepper that is FULL of flavor! Favorite ways to prepare is roasted. Also, turns into a great sauce or pepper jelly, or try stuffing with your favorite cheese