Thank you for another great CSA year!
What a great turnout for our Fall picnic on Sunday! Thank you all for coming and sharing your day with us. The weather co-operated beautifully and we had the prettiest day that we've had in several years for the picnic. After tomorrow's pickup, you have one more share for the regular season. The extended season will start the following week, November 10th. We'll miss you all this winter and hope that this season with us has been as enjoyable for you as it has for us. It has been an extremely difficult year for production of your crops, but we were blessed to have irrigation and the right equipment to at least keep up with the challenge. We cannot begin to express how much we appreciate the fact that you chose us to grow the food that fed your family. It is a trust that we do not take lightly.
Our winter will be spent making plans to improve our service to you. More trees will be planted in the orchard, more logs will be cut to inoculate mushrooms, and equipment shed will be built. The farm will be put to bed with blankets of cover crops to improve the soil for next season's crops, and the greenhouses will be planted as early as January to have the seedlings that will become your May vegetables. It will be a winter filled with activity and few idle days, but it will be one filled with anticipation as well of the spring day when we will see you all again!
Cindy
We've waited all summer for the rains that we have received in the last 3 days. Here's what we harvested for you today in the mud!
Collard Greens
Sweet Potatoes
Butternut Squash
Tatsoi (Dark Asian Green-Great!!)
Zucchini Squash
Green Bell Peppers
Eggplant
Colored Bell Peppers
Cubanelle Pepper
Joe's Long Hots
Radishes
Drive safely and we'll see you all tomorrow!
Recipes Are Below...
Collard Green Pesto
1 bunch fresh collard greens
3 garlic cloves
¼ c pecans
½ c olive oil
1/3 c Parmesan cheese
½ tsp. salt
Directions:
Cook greens in boiling water to cover 3 to 4 minutes, or till tender. Drain. Plunge into ice water to stop the cooking process, drain well.
Process garlic and pecans in a food processor until finely ground. Add greens, oil, cheese, salt and ¼ c. water; process 2 to 3 seconds or until smooth. Mixture will be thick.
Butternut Squash Souffle'
1 large butternut squash
3 lg. eggs
½ c. light sour cream
¼ c. sugar
¼ c. butter, softened
¼ c. all purpose flour
1 Tbsp. finely chopped sage
1½ tsp. baking powder
½ tsp. salt
¼ tsp. ground nutmeg
Directions:
Cut squash lengthwise into 4 pieces; remove and discard seed. Cook in boiling water to cover over medium-high heat 10-15 minutes or till tender.
Process the squash and eggs in a food processor until smooth. Add sour cream, and remaining ingredients; process 20 to 30 seconds or until smooth. Pour mixture into lightly greased 8 inch square baking dish.
Bake at 350 for 55 to 60 minutes or until set.
Great paired with pork and a glass of Pinot Noir!
Sautéed Tatsoi
1 bunch Tat-soi (this is a luscious Asian green)
sea salt
1 chopped onion
garlic cloves (I love garlic, so I use several cloves)
I add Chile pepper flakes or a joe's long hot to give it a nice kick!
Directions:
In a saute pan, heat a little olive or coconut oil. Sauté some onion and garlic, then add chopped tatsoi. Cook the leaves briefly, for just a few minutes, until the leaves are wilted but the stems are still crisp. Season with sea salt, fresh ground pepper, and chile flakes (optional) and serve as a side dish or on top of rice.
