What’s in the box this week?
Standard Shares include
- Baby Salad Mix – Our five-variety blend of sweet lettuces (no bitter or spicy). Best stored in its plastic bag, with a wet paper towel to maintain moisture, in the crisper or colder parts of your fridge.
- Baby Mustards Mix – A blend of baby mizuna, bok choy, tat soi, mustards, and red russian kale. Any vegetable soup can be given a boost with the addition of chopped mustard greens. Stir the greens into the soup five minutes before serving. If you think the peppery taste might be too much, wilt the greens in olive oil and add separately, to taste. Super healthful.
- Curly Kale – Make some kale chips! Preheat your oven to 400° F. Chop the kale into large pieces and place on the lined baking sheet. Drizzle with olive oil and season lightly with salt and pepper. Cook for 10-12 minutes in the hot oven, depending on the consistency you prefer.
- Kongo Kohlrabi – Eat the whole thing! Kohlrabi leaves are edible and can be used like bunched greens.
- Danvers Carrots – If you don’t eat them all right away, use them in this week’s soup recipe! These are the last of summer’s carrots that are best used for roasting or soups. Our over-wintered carrots will be much sweeter and best used raw.
- Florence Fennel – Although it is indigenous to the shores of the Mediterranean, fennel has become widely naturalized in many parts of the world, especially on dry soils near the seacoast and on riverbanks. It pairs beautifully with carrots in this week’s recipe!
- Cherry Belle Radish – The descriptive Greek name of the genus Raphanus means “quickly appearing” and refers to the rapid germination of these plants; radishes can sprout from seed to leaf in as little as three days!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Preserve Shares Pickled Valley Girls with Tomato and Basil
Vegetable Forecast Kabocha Squash, Arugula, Tokyo Turnips, Batavian Escarole, Leeks, Sun-Dried Sweet Pepperoni di Senise
Don’t forget – you can always add extra items to your order at our Online Market
Stay Tuned! For the upcoming holiday season, we’re planning on ‘wrapping’ individual jars or combinations of our delicious, artisanal preserves to make your holiday gift shopping a no-brainer. Gift packages are created from an assortment of spicy dill pickles, pickled radishes, sun-dried peppers, and more—prepared with our produce and locally preserved. Packages will be available for purchase both at our Farmer’s Markets and through our Online Market at http://www.farmigo.com/store/sayhaycsa
We’ll let you know when they are ready!
Pic of the week Harvesting baby salad greens. Gotta love fall.
Roasted Carrot-Fennel-Apple Soup (Serves 4)
We found and adapted this autumnal soup from the ridiculously-named food blog My Man’s Belly. Carrots, fennel, and apples are a tasty combination that will satisfy your craving for a hearty, yet interesting soup, as the weather grows colder.
- 1 lb carrots, cut into 1″ pieces
- 2 medium-sized apples, peeled, cored, and cut into wedges
- 1 fennel bulb, fronds removed, white part cut into wedges
- olive oil
- 1 clove garlic, finely minced
- 1 tbs ginger, grated
- kosher salt
- 3 1/2 c veggie or chicken stock
Preheat oven to 400° F. Place carrots, apples and fennel onto baking sheet and drizzle with olive oil, making sure to coat pieces evenly with oil. Bake in oven for 45-60 minutes. Carrots should still be somewhat firm, but apple and fennel will be soft.
Remove carrots, apple and fennel from oven and put into large saucepan (include the oil from the pan as well). Add garlic, ginger and large pinch of kosher salt to saucepan. Pour stock over vegetables. Bring to a boil then simmer for 15 minutes.
Transfer contents of saucepan to a blender, in batches, and puree until smooth; or use an immersion blender inside the pot. Add more stock to thin out soup to desired consistency. Ladle into bowls and feel free to garnish with dried cranberries, crumbled goat cheese or yogurt, walnuts, croutons, dried herbs, or any combination of these. Yum!