October 14, 2014

What’s in the box this week?

Standard Shares include

  • Delicata Squash – Although considered a winter squash, delicata squash belongs to the same species as all types of summer squash known in the US (including pattypan squash, zucchini, and yellow crookneck squash). 
  • Curly Red Kale – Add kale to a bowl with chickpeas, sliced carrots and celery, sautéed chopped onions, and just a little hot chicken or veggie broth. Top with a poached or fried egg; serve with sourdough toast. Yum!
  • Red Butter Lettuce – While many deride lettuce for its poor nutritional content, butter lettuce is rich in calcium and a good source of iron, vitamins A and C.
  • Leeks – A Scottish favorite, this is one of the best ways to cook leeks – slowly and gently in their own juices.  The day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook.  To prepare, put a large pan over medium heat, add the butter and let it melt over the base of the pan. Add the leeks and plenty of thyme leaves, and stir to coat in the butter. Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves.
  • Garlic – Placing a slice of garlic over a splinter and covering it with a bandage or duct tape has been a folk cure for years.
  • Thyme – The star of this week’s recipe!

 

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

Don’t forget – you can always add extra items to your order at our Online Market.

 

Vegetable Forecast

Red Kuri Squash, Broccoli Crowns, Red Cabbage, Curly Green Kale, Oregano, Dried Cayenne

 

News

We’re planting garlic this week.  The bulbs are broken apart and each clove is planted, sending up shoots to harness sun and produce photosynthates, storing them underground, and yielding a new bulb by harvest time.  In California, garlic is planted in September or October and a dry crop is harvested in June of the following year.  Think of all the weeds that have a chance to grow during that 9-month period!  Appreciate that next time you bite into a clove.

Zucchini, cucumbers and eggplant are mostly finished for the year.  Tomatoes are being de-trellised and incorporated so we can plant cover crops to feed next year’s crop.  Brassicas are coming into full swing so expect plenty of cabbage, broccoli, cauliflower, and kale in your Shares in the coming weeks and months.  As the weather cools, these cruciferous greens form the perfect base for hearty soups, sautees, and pastas. 

Future of Say Hay.

Future of Say Hay.

THANK YOU to all who have supported our efforts in raising funds for the next phase of our farm!  We've made it to the final round of the Mission Main Street grant, thanks to your support.  But we can still gather votes until Oct 17th.  The more votes, the better.  If you haven't yet voted, it just takes a second.  Encourage your friends as well.   We will continue to explore other avenues as we take on this project.  Haven't yet read the scoop?  See it here.

 

Pics of the week

  •  Overwintering Beets.

  •  Broccoli & Cabbage starting in next week’s box!

  •  Fall orchard – dry from drought and in need of rain.

 

Recipe

Delicata Squash with Piave, Leeks, and Thyme (Serves 1) Wow - this simple recipe deliciously incorporates a whole bunch of the items in this week’s box.   This is for only one serving, but it would work well doubled, tripled, or more!  Piave is an Italian cow’s milk cheese, made in the region of Veneto.  It has a hard exterior and a nutty, dense, full-bodied flavor.  When serving, use a vegetable peeler or sharp knife to shave thin slices away from the rind.  Thanks to Foodie With A Life for the recipe!

  • 1 tbs olive oil

  • 1 small Delicata squash, sliced into thin rounds

  • 1 tablespoon fresh leek, chopped

  • 1/2 tablespoon fresh thyme + more to garnish

  • 1/2 cup vegetable stock (low-sodium or homemade)

  • 6 thin slices Piave cheese

  • salt/pepper

Heat olive oil in a cast iron pan to medium.  Add squash, coating in olive oil.  Season with salt/pepper and let brown, about 3-5 minutes.  Begin adding vegetable stock by the spoonful, pouring over squash so it begins to steam.  Scrape bits from pan and continue to cook until squash rind is soft, about 8 minutes.  Add thyme, saute another 2 minutes, remove from pan and plate.  Top with fresh leek and a few thyme leaves.  Using a vegetable peeler, slice 6 long strands of cheese, layering into warm squash.  Serve immediately. 


Overwintering beets.

Broccoli and Cabbage.

Dry orchard - we're still in a drought!  And in need of rain.