Flushing CSA Enters Week 23!

Hello CSA members,

Our farmers reminded us that this is week #23 out of 26 weeks in this season’s CSA program. That means that we have 4 more weeks of veggies to go. This week is a bonanza of green veggies! And the cauliflower heads are slowly growing, so we’ll be getting them next week.

Enjoying your root veggies and want to keep getting them? Then make sure you sign-up for the CSA Winter Share. Bring your completed contract / payment by Thursday, November 17. No contracts will be accepted after that date. The contract is attached (or download it here ), or get a copy at pick-up.

Please note that the fruit share ends on November 17th. There are 3 weeks of the fruit share left!

There will be no pick-up on Thanksgiving Day. We will skip the week of November 21 and last pick-up will be December 1st.

We hope to get information for the 2017 season soon…so stay tuned….

On a humorous note….struggling to use up the bounty of goodness in your share each week? You’re not alone ..read the very funny article of one CSAer in Chicago who finds herself scrambling to use up every single veggie in her share

http://www.epicurious.com/expert-advice/how-to-use-up-your-csa-article?mc_cid=7038aab741&mc_eid=042e7b80a2

We want to thank our volunteers and site supervisors last week for a job well done!  

This week’s volunteers are:  May, Amy, Susanna and Ray  The site supervisors are Ralph and Larry. The HS student volunteers are Vanessa, Emily, and Tyniece.

Egg shares and Lewis Waite extras this week. If you want to get your Thanksgiving turkey from Lewis Waite, you will need to order it next week for delivery on November 17 

Flower/herb shares shares this week.

This week’s vendor is: Elisabeth of Sweet William’s Tortes will have plum tortes. If you want to reserve email her by this evening at sweetwilliamstorteshoppe@gmail.com
 
If you are volunteering this week, it is absolutely essential that you read the volunteer directions below. The directions are slightly different than last year, so even seasoned members need to read!

2016 Volunteer Directions

Even if you are not volunteering this week, it is a good idea to become familiar with them so you understand exactly what’s going on.

This week in the shares:   

image1
A Note from your Farmers Maggie and Matt
 

PLEASE NOTE THAT THERE WILL BE NO DELIVERY THE WEEK OF THANKSGIVING.  YOUR FINAL DELIVERY, WEEK #26, WILL TAKE PLACE THE WEEK AFTER THANKSGIVING, DECEMBER 1st.

This is week #23 out of 26 weeks in this season’s CSA program.  That means that we have 4 more weeks of veggies to go…  We weren’t quite sure what was going to be ready to harvest for this week’s shares, but it turns out A LOT!

Farmer Matt is busy getting our fields cover cropped for the winter ahead.  And speaking of winter, if you just can’t imagine life without your local, organic farm fresh goodies (and you LOVE root veg), well, then you’d better sign up for the CSA Winter Share!  (Note: 2017 CSA Applications will be up for renewal soon, stay tuned!)

CSA WINTER SHARE!  (December-March)  We’re now taking applications for our CSA Winter Share.  Quick rundown….4 pick-ups, once a month from December through March.

 

Share Details

White Salad Turnips – Both the tops and the roots are delicious on these turnips!  Another great 2-for-1 veg.  You don’t need to peel the roots, just wash them well.  They are surprisingly juicy and delicious raw or cooked.  Your choice!  The tops saute up quickly as a side-dish or in a stir-fry.
Storage: In an airtight (plastic) bag in the refrigerator. Separate the roots from the green tops.  They’ll last longer that way. Uses: Raw or cooked. When to use: Within 5 days.  

 
Radicchio – Radicchio is a leaf chicory with a spicy and bitter taste that mellows when cooked.  Due to its bitterness, radicchio pairs best with sweet, salty and acidic ingredients like oranges, prosciutto and balsamic vinegar.  Try one of the delicious recipes below!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.
Green Cabbage – I love to use cabbage in my fall soups.  It’s also so sweet for slaws..
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.

Leeks – We grow these for the shares in several successive plantings because we love using them in the kitchen!  They make a wonderful base for soups, gratins or braised on their own.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Within a week.

Both the stalk and the leaves can be eaten raw, or cooked. Whether they’re stir-fried, gently steamed or added to soup, Bok Choi is easy to prepare and a nutritious addition to meals. Separate the leaves from the stalks, as the thicker stalks take longer to cook. Rinse well and drain, then shred or cut across the leaves, and cut stalks into small slices along the diagonal, saute with a small amount of water or chicken stock.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within a week.

Carrots – Sweet fall carrots are here!
Storage: In an airtight (plastic) bag in the refrigerator. Separate the roots from the green tops.  They’ll last longer that way. Uses: Raw or cooked. When to use: Within 5 days.  

Green Kale –  A great variety for raw salads or cooked recipes.  Fine Cooking has an excellent photo tutorial and video to teach you how to easily remove the stems.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Baked (Chips) Cooked (Best in Soups) or Juiced. When to use: Within 5 days.

FRUIT SHARE – Mixed bag of Bosc Pears, Red & Golden Delicious Apples

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