This last week of the CSA is looking to be an exciting one! Although the weather is beautiful as I write this on Monday afternoon, it looks like tonight and tomorrow will be quite windy, so please feel free to pick up your veggies on a different pick-up day if you normally pick up on Tuesday and you don’t feel safe on the roads. It’s looking like the farm probably won’t flood, but since we’re in the Winooski floodplain we still might if we get enough rain. I’ll let everyone know what we’ll do if that happens.
This last week is another all-option week, and I’m excited that we still have a lot of great vegetables to offer! We also have big 10 lb. bags of potatoes (worth 2 options), so if you’re not getting the winter share you might want to take 1 or 2 of these and stock up on potatoes for the winter.
Speaking of the winter share: if you’re someone who mentioned to me that you want to join but haven’t paid, this is the week to do it! It starts next week, and it’s looking like we’re going to have lots of great produce to offer!
This Week’s Produce:
Small shares get 7 options, senior shares 5.5, and large shares 10.
1.2 lbs. beets (limit one per member)
1 large or 2 small cabbages
3 lbs. sweet potatoes
1.5 lbs. broccoli (limit one per member)
3 lbs. red potatoes
10 lbs. red or white potatoes (counts as 2 options!)
1 head cauliflower
1 butternut squash
1 large or 2 small other type squash (probably white acorn or delicata)
There might be: Kale (if the weather allows me to pick it on Tuesday morning; somehow I doubt it will), apples, gourds, tomatoes.
Bread and Eggs
This is an egg week, and the bread will be Red Hen’s hearty Crosset Hill Batard.
Thank you so much to everyone who took the time to fill out the survey! We really appreciate the feedback. We will try to have more carrots, tomatoes, raspberries, and basil next year, and we will make sure there is an alternative to herbs most weeks (many of you loved the herbs, but many more wished they were optional). We are also planning on making it possible to use the vouchers bit by bit again, and to make the Wednesday pick-up a bit longer. We will keep the egg add-on, and we might make the cheese add-on weekly, and add some different cheeses from larger producers (VT Butter and Cheese, Maplebrook, etc.), to keep the cost down and increase variety. We will also keep working with Does’ Leap and Mt Mansfield Creamery.
The one thing I’m struggling with is bread. I’m torn between going back to Red Hen every week and keeping it half Red Hen and half La Panciata. If you got bread this year I would love your input. Just send me an e-mail with “Red Hen”, or “both” in the subject line. Or you can suggest all La Panciata, or a different bakery that delivers. Thank you!
The sweet potatoes that we’re giving out this week are delicious, but they won’t last as long as sweet potatoes bought in a grocery store. This is because to properly “cure” a sweet potato, you need 85 degrees and high humidity. Since we don’t have this in Vermont in October, the sweet potatoes have not been fully cured. This just means that they will be pretty dense if baked (not “fluffy”), and that they won’t store for more than a few weeks or so. If you can’t use them right away just store them as you would regular potatoes (don’t put them in the fridge). I’ve found that they’re best cut into wedges and roasted, but they’re also great mashed and in soup.
To roast a sweet potato just cut into wedges or sticks (like a French fry) and toss with olive oil and salt and pepper (you can leave the skin on; it’s nice and thin). Bake in a 425 degree oven until soft and browned (about 20 minutes). You might have to take the pan out and shake it once or twice so nothing burns.
Braised Cauliflower with Curry and Tomatoes
We’re giving out cauliflower again for the third week, so I thought that some people might be getting tired of cauliflower and cheese sauce, creamed cauliflower soup, and roasted cauliflower. This recipe is easy, tasty, and a little different. It’s adapted from Mark Bittman’s “How to Cook Everything”.
2 tablespoons butter or oil
1 tablespoon minced garlic
1 teaspoon minced fresh ginger (optional)
1 medium onion, chopped
1 tbsp. garam masala or curry power
Salt and pepper to taste
1 head cauliflower, broken into florets
1 20 oz. can peeled plum tomatoes or 2 tomatoes, chopped, plus ½ cup water
Minced cilantro for garnish (optional)
Heat the oil or butter in a large, deep skillet. Add the onion, garlic, and ginger and cook on medium until onion is soft, about 5 minutes. Add spices, salt, and pepper and cook for a minute or so more. Add the cauliflower and tomatoes (breaking up the plum tomatoes and adding the juice if using canned). Cover and cook, stirring occasionally, until cauliflower is tender (about 10 to 15 minutes). Garnish with cilantro and serve over rice.