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CSA Pick-up 10/17 & 10/18
It’s going to be 26º tonight, but in the greenhouse it’s warm as we transplant rows of spinach for late season harvests. This is our first year with the heated greenhouse (last year we put the plastic on on December 26, literally the day before it began to snow!) and we are looking forward to extending the season for spinach and lettuce.
After the planting is complete for the year, we’ll turn to pulling out storage crops and putting the fields to rest. And when that is done, we’ll begin to review the season and plan for next year, looking at what worked well and what we can improve upon.
If you were a summer season member, we invite you to give us your feedback in this online survey: Good Heart CSA Survey Your input will help us shape next year’s share, and we do hope you’ll take a few minutes to give us your feedback! (thank you to those who have already filled out the survey!)
This coming week’s harvest will be:
- Carrots / Watermelon Radish / Turnips / Potatoes : Choose 2
- Shallots / Garlic / Leeks : Choose 1
- Kale / Collards / Chard : Choose 1
- Parsley or Thyme
- Celery or Celeriac (celery root)
- Mesclun mix
Recipes:
Chicken Stew with Turnips & Mushrooms (also calls for kale, garlic, onions)
Sautéed Turnips and Greens (plus 3 more easy turnip recipes):
Cook peeled and cut-up turnips and sliced garlic in olive oil [or butter] in a large skillet until tender. Add the turnip greens [can substitute kale/collards/chard] and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice.
Celeriac (also called celery root) ideas from Epicurious
I also LOVE making a celeriac and apple cole-slaw. Peel and shred celeriac, apples, carrots, and mix together. Throw in some golden raisins, and dress with your favorite coleslaw dressing (works with sour cream/mayo or oil-based dressings).
{Need apples? We’ll be getting a car-load this weekend at Shelburne Orchards!Saturday and Sunday: fill a car for $50 or a truck for $100. Woo-hoo!}
Storage tips:
If you find you still have roots, onions, and such left over at the end of the week, don’t worry! These are all great storage crops that you can keep in good condition at home.
Carrots/Beets/Turnips/Radishes: store in a plastic bag in your refrigerator
Potatoes: Store in a dry, cool, dark place, like a pantry or closet. Keep in a cardboard box or paper bag to limit light.
Onions/Shallots: store in a dry, cool-cold (onions can be stored as cold as 33º) A non-freezing garage with low-humidity is good; alternatively, a dry dark pantry will also work.
Garlic: can be stored in your pantry or kitchen counter
Leeks: store in the refrigerator
Herbs: hang upside-down out of direct-sunlight to dry; when dry, store in a jar or plastic bag
In Good Heart,
Kate and Edge