CSA News for the Week of Sept 24th

This Week's Vegetable Harvest:

• Radishes
• Bok Choy
• Eggplant
• Scarlet Turnips
• Tomatoes
• Swiss Chard
• Green Peppers
• Garlic
• Lettuce Heads

Reminder: The Summer Vegetable Share ends next week, October 3rd/4th.


Farm Journal
Monday, 4 p.m.

Though it pains me to write these words, it seems that summer really is drawing to a close. Several times during the past week we've awoken in the morning to a silvery veil of frost drawn across the landscape. But then, each time, the warm midmorning sun manages to banish any trace of the previous night's icy grip. The sun shines, the air warms up, and frozen leaves thaw out. Yet there's no denying that frost has permanently affected some of our crops. The most cold-sensitive among them will not recover from its effects. The eggplant and peppers looked particularly pathetic this morning as I harvested the last of their fruits. Pepper plants that had stood tall and proud all summer now cast insolent glances over their shriveled shoulders as I carried away crate after crate of their still-beautiful peppers.

Meanwhile, other crops such as salad greens, carrots and broccoli are positively grinning from ear to ear. Warm days and cold, frosty nights only make them happier and more vigorous. Come to think of it, I feel much the same. After such a hot summer, the plants aren't the only ones breathing a sigh of relief! I hope you all are enjoying this beautiful weather as much as I am. Have a great week. --Peg

This Week's Recipes

Balsamic-Glazed Turnips on a Bed of Lettuce
from Kathy Gunst's Notes from a Maine Kitchen

For the turnips:
3-4 medium turnips, greens trimmed and ends trimmed

1 1/2 tablespoons olive oil

Salt and freshly ground black pepper

1 ½ tablespoons balsamic vinegar

For the salad and vinaigrette:

 4 cups chopped lettuce

 1 ½ teaspoons Dijon-style mustard

 salt and freshly ground black pepper

 1 tablespoon plain yogurt

 1 tablespoon wine vinegar

 ½ tablespoon balsamic vinegar

 3 tablespoon olive oil

1. Preheat the oven to 400 degrees. Cut turnips into quarters. Place in a medium size roasting pan or oven-proof skillet and toss with the olive oil, salt and pepper. Roast for 15 minutes. Add the balsamic vinegar and toss to coat all the turnips. Roast another 15 or 20 minutes, tossing the turnips once or twice so they brown evenly on both sides, and roast until they are just tender when pierced with a small, sharp knife. Remove from the oven and let cool about 5 to 10 minutes until they are warm.
2. Meanwhile place the lettuce in the center of a large plate or bowl.
3. Make the vinaigrette: in a small bowl mix the mustard, salt and pepper. Stir in the yogurt. Add the vinegars and then the oil and stir to make a smooth dressing. The vinaigrette can be made several hours ahead of time; cover and refrigerate until ready to use.
4. Arrange the warm turnips around the edges of the salad plate or bowl. Serve the dressing on the side.

White Bean and Ham Soup with Chard and Turnips
4 slices bacon
3 -4 large garlic cloves, minced
1 onion, chopped
1 carrot, diced
8 ounces cubed ham
red pepper flakes, to taste
black pepper, to taste
1 large bunch swiss chard, stems chopped, leaves thinly sliced
32 ounces low sodium chicken broth
1 (15 1/2 ounce) can white beans (do not drain or rinse)
1 (15 ounce) can diced tomatoes (undrained)
1 cup diced turnips
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
grated parmesan cheese, to taste
 

1. Fry bacon slices over medium heat in a Dutch oven or soup kettle, then remove and drain on paper towels. Saute garlic, onion, carrot, and Swiss chard stems in bacon grease until soft, then add ham, red pepper flakes, and black pepper. Add Swiss chard leaves and saute until they are wilted.
2. Add chicken broth, beans, tomatoes, turnips and chard. Stir together, increase heat and bring to a boil. Lower heat and simmer, uncovered, for about 30 minutes. Add hot sauce and Worcestershire sauce. Crumble bacon slices and add to soup. Stir in Parmesan cheese to taste.

Stir Fried Bok Choy with Ginger and Garlic
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.


Next Week's Harvest (our best guess)... leeks, kohlrabi, winter squash, Asian cabbage, carrots, dill, cilantro, potatoes, lettuce, tomatoes and more!