What’s in the box this week?
Standard Shares include
- Cabbage – A rich source of dietary fiber, eating cabbages helps ensure that the body’s digestive system is functioning at its optimum level.
- Lacinato Kale – Bunched greens are best kept in a plastic bag in the refrigerator.
- Acorn Squash – For a simple roast, just preheat your oven to 350°, slice the squash in half, scoop out the insides, and lay it down on a greased cookie sheet. Bake until you can stick a fork through the outside, about an hour.
- Arugula – Grown as an edible herb in the Mediterranean area since Roman times, arugula was mentioned by various classical authors as an aphrodisiac. Some writers assert that this is why it was forbidden to grow arugula in monasteries during the Middle Ages.
- Radicchio – This leaf chicory is the star of this week’s delicious recipe…
- Leeks – Although people often discard the dark green tops of leeks due to their tough texture, you can actually sautee them or use them to flavor stock. Keep the tops in a bag in your freezer, along with other vegetable scraps, for when you make stock.
- Pomegranate – Pomegranates are not a fruit that will ripen once picked, so once harvested, they will not continue to develop sugar.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Preserve Shares Pickled Spicy Carrots
Vegetable Forecast Baby Salad Mix, Baby Mustard Mix, Curly Kale, Kohlrabi, Carrots, Fennel, Cherry Belle Radish
Don’t forget – you can always add extra items to your order at our Online Market
NewsWith forecasted rains for next week, we working fast to get our cover crops in the ground. Cover crops do just that – cover the soil – to prevent erosion and capture nutrients, promote biodiversity, and provide a “green manure” in the spring. Green manure is plant matter that is tilled into the ground to release nitrogen and other nutrients for the following crop. This is just one of the tools that many organic growers use farm in a more ecologically sustainable way.
We are also prepping our brooders for the birth of new chicks on December 2nd. That means we’ll be retiring our three flocks in the coming months. Look for the first batch of “stewing hens” to be ready just before Thanksgiving. These birds are an excellent base for chicken stock.
Pic of the week Checkout an aerial view of our integrated farm from Google Earth taken this spring. The chicken coops are visible as are young crops in the adjacent fields.
Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta (Serves 6)
This simple salad, from Bon Appetit, is easy to put together and pairs the tastes of bitter radicchio and peppery arugula. The dates, feta cheese, and vinegary dressing work together nicely to balance these strong, leafy flavors.
- 1/2 c hazelnuts
- 2 tbs red wine vinegar
- 2 tbs balsamic vinegar
- 5 tbs extra-virgin olive oil
- 2 small heads of radicchio, cut into 1-inch pieces
- 2 c arugula
- 12 dates, pitted, quartered, lengthwise
- 3 oz feta cheese, crumbled
Preheat oven to 350°F. Place hazelnuts on baking sheet; toast until fragrant
and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. Hazelnut prep can also be done in advance.
Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper. Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.