|What a great week!|
It feels good to have the CSA underway and get to see your faces, new members and old. We opened up the farm store (picture above) and had a great turnout for our plant sale and farm tour! Thanks everybody who came out to support us this week.
In other news, we’ve got STRAWBERRIES growing in the house garden. Come by the Farm Store this week and pick-your-own!
|CSA Products and News|
You may have noticed a surprise item in your share last week: Salad turnips! They were a last minute addition, after we realized how many we had, so they didn’t make it on the newsletter. Salad turnips are a sweet, crunchy alternative to radishes and can be eaten raw or cooked (try roasting!). This week you are getting another large bag of spinach. If you feel overwhelmed, just know that spinach freezes really well. Either blend it up and freeze in ice cube trays for smoothies, or blanch the whole leaves and pack into a ziplock for cooking later on.
What’s in the box this week?
|Veggie Share Contents:|
Bunch of Swiss Chard
Bunch of Dill
Bunch of Kale
Bunch of Radishes
Bag of Spinach
Head of lettuce
Bag of lettuce mix
Pita Pockets! A 4-pack of the classic Middle Eastern flatbread. Made with 100% whole spelt and baked in a hot oven.
|Winter Squash is Planted!|
Winter Squash encompasses many varieties of squash but the most common are Butternut Squash, Spaghetti Squash, Delicata and, pumpkins. Though the name may throw you off, Winter Squash is harvested in early autumn but can last through the winter when stored properly. We just ate one of the Squash we harvested in September!
Varieties have been grown in North America for over 5,000 years and we owe a large part of our knowledge of these fruit to the Native Americans. Though we dedicate an entire plot to the Winter Squash and their 12 foot long vines, Native Americans would plant them alongside beans and corn. They called the combination of plants, the Three Sisters. The squash would serve as ground cover to prevent weeds, the beans would provide fertilizer and the corn would provide support for the beans. This is great knowledge for the average home grower with less than an acre to work with. There is no denying the versatility of these fruits and we have started the clock on when we can enjoy them again. Stay tuned!
|Recipe of the Week: Simple Baked Kale Chips|
1 bunch Kale
2 teaspoon olive oil
Salt to taste
1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
2. Remove thick stems from leaves. If leaves are large, cut them into smaller bite-sized portions.
3. Wash and thoroughly dry kale.
4. Place Kale in a bowl and drizzle kale leaves with olive oil, tossing well to combine.
5. Spread Kale out in an even layer on your baking sheet. Sprinkle salt over the leaves.
3.Bake until the edges are golden brown, generally 20 to 30 minutes.