October 13 (Kale and Potato Hash)

Besides the obvious things you could make with this week’s share (broccoli and pepper stir-fry, kale and potato and sausage soup, zucchini bread), this is a fun week for breakfast dishes! I am a big fan savory dishes that can be made on the weekend and then enjoyed as leftovers during the week. Broccoli in particular is great in frittatas, stratas, and quiche. Sweet carmen peppers are thin, very sweet, and cook up quickly, so they are the ideal pepper to saute with some sliced onion and add to an omelet, breakfast burrito, or scrambled eggs. Potatoes are great for breakfast too; besides adding them to frittatas and quiche, you can also turn them into hash browns, home-fries, or even potato and kale hash (see recipe below).

Sign-up Info for Next Year

I will email all of this year’s CSA members in early March about the 2016 season. I will include all of the sign-up info, so if you’d like to sign up again you can do so then. I will also have  blank envelopes at the next three pick-ups; if you would like me to send you the 2016 sign-up form and info via snail mail as well as email you can self-address an envelope so it’s ready to go in the spring.

Farm and PYO Updates

The nights are getting colder and longer, which means that some crops have come to an end or slowed down to the point where there’s not enough for us to give out to CSA members. The crops we do have are sweeter and tastier than ever, though, since the cold nights make produce more sweet and flavorful (this is especially true for parsnips and kale). The longer nights also mean that we are now closing the Essex stand at 6:30, since that is when it gets dark!

We still have pick-your-own raspberries in Essex, and we will until we get a hard frost. We even still have some late season apples to pick, although probably not for too much longer!

Kale and Potato Hash

(From Eating Well Magazine)

8 cups torn kale leaves, (about 1/2 large bunch; see Tip

2 tablespoons horseradish

1 medium shallot, minced

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

2 cups cooked shredded potatoes

3 tablespoons extra-virgin olive oil

  1. Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
  2. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
  3. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.

This Week’s Share

Everyone gets 1 bunch parsley (or an extra ½ an option)

Single shares get 5 options, small share 7, and large shares 10. As always, doubling up on an option is fine!

Options:

1 large bunch kale

3 lbs potatoes

1.3 lbs parsnips

1.3 lbs beets

1.3 lbs broccoli

2 white acorn squash (might have the colorful “carnival” variety of acorn squash as well)

1 large or 2 small ambercup squash

1 lb sweet carmen peppers (taste like bell peppers but better!)

1.5 lbs eggplant

3 zucchini

Possible: raspberries, chili peppers, apples, glads, sweet potatoes, cauliflower.

 

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