What’s in the box this week?
Standard Shares include
- Red Kuri Squash – The star of this week’s recipe!
- Broccoli Crowns – Blanch your crowns to use in veg platters, cold salads, frittatas, and other casseroles - Prepare a bowl of ice water and have it next to the stove. Bring a large pot of water to a rapid boil. Add a heaping tablespoon of salt. Add the broccoli crowns and cook until crisp-tender, 1 - 1 1/2 minutes. Remove with a slotted spoon and plunge immediately in the ice water. Let the water come back to a boil, then cook the stems until they are also crisp-tender, 1 1/2 - 2 minutes. If you would like softer vegetables, cook for an additional 30 seconds.
- Red Cabbage – Ooh, braised red cabbage with vinegar! Heat extra-virgin olive oil in heavy large pot over medium-high heat. Add 1 c chopped onion and 4 cloves peeled, crushed garlic; sauté until beginning to brown, about 8 minutes. Add sliced cabbage and ½ teaspoon caraway seeds; sprinkle with salt and pepper. Toss until cabbage is wilted, about 4 minutes. Add 1 ½ cups low-salt chicken or veggie broth. Cover, reduce heat to low, and simmer 15 minutes. Add 3 tablespoons red wine vinegar. Cover and cook until cabbage is tender, stirring occasionally, about 15 minutes. Season with salt and pepper.
- Rainbow Chard – Bunches of what is sold as "rainbow chard" are actually a mix of Swiss chard, red chard, and golden chard.
- Oregano – Ancient Greeks believed that cows that grazed in fields full of oregano had tastier meat!
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.
Cauliflower, Fresh Shelling Beans, Green Kohlrabi, Red Curly Kale, Rainbow Chard
Cool weather has finally arrived on the farm. A high in the 70’s or low 80’s during the day and low 50’s at night is pretty ideal weather for many of the root crops, brassicas, and greens that define our fall season. As the weather cools further over the next month to six weeks, growth in the fields comes to a virtual standstill. So we work hard and fast to get as many crops as we can in this tight window to take root and come to maturity so we can provide during the months of December and January. We typically plant about three times as much of a crop as we would need during the other months. Our small fields are filling fast with the diversity of green and purple crops we grow for our CSA program.
One of the biggest challenges farming organically is weed control. Last spring we converted a 1948 Allis-Chalmers tractor to an electric motor to use for cultivation – the term we use for the whole system of practices put together to control weeds. See pictures of it in action this week making a pass through our overwintering beet beds. You can also see a video of it in action on our instagram account here.
Pics of the week
- Electric cultivation tractor front
- Electric tractor rear
- Harvesting red cabbage
Balsamic Roasted Brussels Sprouts and Red Kuri Squash (Serves 4-6)
This fall weather might be getting you in the mood for some roasting! This delicious combination of Brussels sprouts and Red Kuri does not disappoint, and it doesn’t take very long to whip up. While you can eat the skin of these squash (and it’s fantastic!), this dish calls for cutting off the rind. Thank you to The Crepes of Wrath for the recipe! If you’re feeling creative, with a few adjustments you could easily substitute broccoli crowns for Brussels in this recipe.
- 2 lb kabocha squash, peeled and diced
- 2 c Brussels sprouts, washed and halved
- ½ a red onion, cubed
- 2 cloves garlic, minced
- ½ c olive oil
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ½ c balsamic vinegar
- 2 tbs honey or agave nectar
- 2 sprigs fresh oregano, leaves removed and roughly chopped
Preheat your oven to 400°F. Cut the rind off of the squash, scoop out the seeds, and cube it. The rind is quite tough, so make sure you use a good knife and be cautious! Add the cubed squash to a large bowl, along with the cleaned and halved Brussels sprouts, cubed red onion, minced garlic, olive oil, salt, and pepper. Toss to coat, and set aside.
Heat the balsamic vinegar and honey together until the honey has completely dissolved. Arrange your vegetables on a baking sheet, then brush the balsamic and honey over the Brussels sprouts and squash. Roast for 25-30 minutes, until the Brussels sprouts and squash are tender. Sprinkle a pinch or two of freshly chopped oregano over the vegetables and serve warm.