This week’s share:

acorn squash

celeriac

daikon radish

kohlrabi

leek

storage onions

popcorn

rutabaga

sunflower head

watermelon

This week we put up four more low tunnels (the special blanket that protects from cold).  The spinach, lettuce, and radishes are covered.  They won’t grow much, but they will stay just like they are until it warms up in the spring.  We feel badly that we haven’t had much lettuce to offer.

This past weekend we also put up a type of greenhouse that utilizes the sun’s energy to keep it warm.  It’s called a high tunnel and we hope this helps us offer certain vegetables earlier in the season.  Others who use high tunnels have told us that their tomatoes are phenomenal.  That’s good news, as we know we had a poor offering of tomatoes. 

ABOUT THE SURVEY:  It is still being completed…our apologies for the delay.  Thank you for taking the time to complete it.  We need to know what you liked and didn’t like so we can make improvements.  We appreciate your opinions!

Just a reminder, after today, there is one week left for our full-share CSA members. 

For some of you (the half-share folks) today is your last pickup.  Thank you for entrusting us to grow your food.    It has been a pleasure getting to know you!

Sunflower Seeds

Cover unshelled seeds with salted water, using 1/4 to 1/2 cup of salt per two quarts of water. Soak seeds in the salt solution overnight. Drain off the water the next morning and pat the seeds dry to remove excess moisture. (You can also roast the seeds unsalted, by simply skipping the soaking process).
Preheat the oven to 300 degrees Fahrenheit. Spread the sunflower seeds evenly on a cookie sheet or shallow pan and bake for 30 to 40 minutes or until golden brown, stirring occasionally. The seeds will often develop a small crack down the center as they roast. Test after each stirring to see if the seeds are completely roasted by tasting. After roasting, remove seeds from the oven and allow them to cool completely. Then store the seeds in an airtight container for future snacking.

Variations call for mixing a teaspoon of melted butter with a cup of seeds while they are still warm from the oven; these are for immediate eating. Some also experiment with different seasonings, such as barbecue, Cajun, and taco.

Have a delicious week! ~ Kathy

This week’s share:

acorn squash

blue or yellow potato

corn shocks

daikon radish

Florence long red onion

Yellow of Parma onion

red cabbage

popcorn

pumpkin

sunflower head

watermelon



We need a rating!

Tell everyone how we’ve been doing

at localharvest.org

This week we have been pulling plants out of the field, planting garlic, and spreading compost.
It’s hard to believe this season is winding down. There’s still plenty to do!

Today you have a new item in your bag. Introducing….Daikon Radish. This is the large white root in your bag. According to Wikipedia, it has been known as a Japanese radish, although it originated in Asia. It is typically much milder than a traditional radish. The roots can be stored for some weeks without the leaves if kept in a cool dry place. And good news! Daikon is high in Vitamin C!


Overnight Chinese Daikon Radish Pickles

1 1/2 cups chopped daikon

3/4 teaspoon salt

1 tablespoon rice vinegar

1/4 teaspoon ground black pepper

1/4 teaspoon sesame oil (optional)

In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.

Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

Have a splendid week!  ~ Kathy

Pickup Today on the


FRONT PORCH

Be prepared to carry a pumpkin, a watermelon, and your bag of food!

This week’s share:

acorn squash

brussels sprouts

gourds

red, yellow, or bronze onion

popcorn

pumpkin

rutabaga

summer squash

tomato

watermelon

Can you help us out?

Tell everyone how we’ve been doing

at localharvest.org

Have we told you how much we are enjoying growing food for you? We are so thankful that you have entrusted us with the all-important job of feeding you. We hope you have been satisfied, as well! In only five short weeks we will be done for the season. It has gone so fast – we are not ready to be done with 80 degree days.

As we are thinking ahead to next season, we want to know your thoughts and advise on how to make our CSA the best experience you could have. One of the hardest aspects of this profession is knowing that everyone’s tastes and preferences are not all the same. Would you share your thoughts with us? In a few weeks you will receive a survey. You can fill it out anonymously, and please do not worry about hurting our feelings. We are new at this, and we know there are things we can do better. But we need your input in order to improve, so don’t be shy!

In farm-related news, we have picked some of the popcorn for this week’s share. It isn’t ready to pop yet, as it needs more time to dry. Store the ears in a warm, dry, well-ventilated location. Once or twice a week, shell a few kernels and try popping them. When the test kernels are popping well and tasting good, shell and store the rest of the kernels. If the popcorn is "chewy" or the popped kernels are jagged, it is too wet and needs to continue drying.

Store the kernels in sealed, airtight containers. If stored properly, popcorn should retain its popping quality for several years. Unshelled corn should be stored at temperatures near 32F and high relative humidity. The storage location should also be rodent proof.

If stored popcorn fails to pop, it may be too dry. Add 1 tablespoon of water to a quart of popcorn. Cover and shake at frequent intervals until the popcorn has absorbed the water. After 3 or 4 days, test pop a few kernels to see if it is ready. Add more water and repeat the process until the popcorn pops well.

Stuffed Acorn Squash Supreme
1 (6 ounce) package broccoli and cheese flavored rice mix
1 pound turkey breakfast sausage
1 med acorn squash, halved and seeded
1/2 cup chopped apple
2 teaspoons crushed coriander seed
1/2 cup shredded Monterey Jack cheese

Prepare rice mix according to package directions; cover, and set aside.
Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.
Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

Jasmine’s Brussels Sprouts

3 cups water
1 pound Brussels sprouts, trimmed
2 tablespoons olive oil
2 cloves garlic, minced
8 ounces bacon, diced
1 teaspoon salt
1 teaspoon ground black pepper

Bring the water to a boil in a large saucepan. Add Brussels sprouts, and cook for 5 to 7 minutes. They should still be slightly firm. Drain, and rinse with cold water. Slice the sprouts in half, and set aside.

Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and pancetta; cook and stir for about 5 minutes, until garlic is lightly browned. Add the remaining olive oil and Brussels sprouts. Reduce the heat to medium and cook, stirring until the sprouts are well coated with the flavor. Season with salt and pepper, and cook for 5 more minutes before serving.

Have a super week! ~ Kathy

Pickup Today on the

FRONT PORCH

Be prepared to carry a pumpkin, a watermelon, and your bag of food!

This week’s share:

acorn squash

brussels sprouts

gourds

red, yellow, or bronze onion

popcorn

pumpkin

rutabaga

summer squash

tomato

watermelon

Can you help us out?

Tell everyone how we’ve been doing

at localharvest.org

H

ave we told you how much we are enjoying growing food for you?  We are so thankful that you have entrusted us with the all-important job of feeding you.  We hope you have been satisfied, as well!  In only five short weeks we will be done for the season.  It seems to have gone so fast.
As we are thinking ahead to next season, we want to know your thoughts and advise on how to make our CSA the best experience you could have.  In a few weeks you will receive a survey, which you can fill out anonymously if you would like.   We are new at this, and we know there are things we can do better.  We need your input in order to improve, so don’t be shy!

In farm-related news, we have picked some of the popcorn for this week’s share.  It isn’t ready to pop yet, as it needs more time to dry. Store the ears in a warm, dry, well-ventilated location. Once or twice a week, shell a few kernels and try popping them. When the test kernels are popping well and tasting good, shell and store the rest of the kernels. If the popcorn is "chewy" or the popped kernels are jagged, it is too wet and needs to continue drying.

Store the kernels in sealed, airtight containers. If stored properly, popcorn should retain its popping quality for several years. Unshelled corn should be stored at temperatures near 32F and high relative humidity. The storage location should also be rodent proof.

If stored popcorn fails to pop, it may be too dry. Add 1 tablespoon of water to a quart of popcorn. Cover and shake at frequent intervals until the popcorn has absorbed the water. After 3 or 4 days, test pop a few kernels to see if it is ready. Add more water and repeat the process until the popcorn pops well.

Stuffed Acorn Squash Supreme

1 (6 ounce) package broccoli and cheese flavored rice mix

1 pound turkey breakfast sausage

1 med acorn squash, halved and seeded

1/2 cup chopped apple

2 teaspoons crushed coriander seed

1/2 cup shredded Monterey Jack cheese

Prepare rice mix according to package directions; cover, and set aside.

Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.

In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.

In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.

Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

Jasmine’s Brussels Sprouts

3 cups water

1 pound Brussels sprouts, trimmed

2 tablespoons olive oil

2 cloves garlic, minced

8 ounces bacon, diced

1 teaspoon salt

1 teaspoon ground black pepper

Bring the water to a boil in a large saucepan. Add Brussels sprouts, and cook for 5 to 7 minutes. They should still be slightly firm. Drain, and rinse with cold water. Slice the sprouts in half, and set aside.

Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and pancetta; cook and stir for about 5 minutes, until garlic is lightly browned. Add the remaining olive oil and Brussels sprouts. Reduce the heat to medium and cook, stirring until the sprouts are well coated with the flavor. Season with salt and pepper, and cook for 5 more minutes before serving.

Have a super week!  ~ Kathy