What’s in the box this week?
Standard Shares include
- Broccoleaf – Have you ever enjoyed the amazing and completely underrated leaves of the broccoli plant? Now is your chance – use them as you would greens like dino/lacinato kale. They’re sweet AND delicious! They are also the most nutritious part of the broccoli plant!
- Romanesco – This is the strange cauliflower/broccoli looking thing in your box. Preheat over to 425°F. Line a baking sheet with parchment paper and place florets on top. Drizzle the olive oil and crushed garlic over the florets and mix everything around with a spatula. Next, grate the lemon zest over these cruciferous beauties and sprinkle with sea salt and pepper. Bake for 17-20 minutes or until tender and browned. Serve topped with some more fresh lemon zest.
- Red Cabbage – The star of this week’s recipe!
- Rainbow Chard – Finely slice the leaves and stalks, then stir into chicken or white bean and pasta soups during the final few minutes of simmering.
- Fennel – Many recipes and preparations call for just the bulb, but don't toss the stalks and fronds! The stalks can be used to make stock, or chopped and sauteed with other vegetables in a mirepoix (a typical French blend of onion, celery and carrot) for a soup or stew. The fronds can be added to salads or chopped and used to garnish dishes.
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.
Butternut Squash, Celeriac, Green Curly Kale, Baby Beets, Green Onions, Sage
The weekend before Thanksgiving is a busy weekend for a vegetable farm. We’re harvesting extra to be sure your table is bountiful on the best holiday of the year. As the weather cools, which it has noticeably in the last week, so will our harvest schedule, as things grow more slowly and people get busy around the holiday season. We still continue to harvest for our CSA members every week except the last of this year and the first of next year (see delivery schedules.) And we’ll be at our farmers’ markets every week – rain or shine.
We’re also continuing to plant very late into the year to ensure that you have a diversity of crops on the table in January, February, and March. You can see in the Pics of the Week that we use an older piece of technology that is simple and very effective for transplanting a large portion of our crops. It’s called a mechanical bare root transplanter. In a team of three people, we can plant upwards of 3000 plants/hour at fairly precise intervals, and, in straight rows to allow for later cultivations. Check it out in a video on our istagram page.
Roasted Cabbage and Apples with Italian Sausage (Serves 4)
This classic dish has been updated to be a little lighter, yet still just as tasty; it’s a nice hearty meal as the temperatures grow colder. Feel free to substitute any other meat/vegetarian/vegan sausages you desire. Thank you to Bon Appetit for the recipe!
1/2 head red cabbage, thinly sliced
1 medium onion, thinly sliced
1 medium apple, sliced
2 sprigs thyme
1 tbsp red wine vinegar
- 2 tbsp olive oil, divided
- Kosher salt, freshly ground pepper
- 1 lb fresh spicy turkey sausage
- Crusty bread (for serving)
Preheat oven to 400°F. Toss cabbage, onion, apple, thyme sprigs, vinegar, 1 tbsp oil, and 1/4 c water in a 13 x 9" baking dish; season with salt and pepper and roast, covered, until cabbage is wilted and softened, 35–45 minutes.
Meanwhile, heat the remaining 1 tbsp oil in a large skillet over medium high heat. Cook sausages until browned and cooked through, 10–12 minutes. Add to cabbage during last 10 minutes of cooking, tossing to coat. Serve with bread.
Pics of the week