In The Box 10, Local
Last box of the season! This year, our first as a CSA (community supported agriculture) farm, has absolutely flown by and we’ve been almost too busy to notice. Busy in the best possible way, that is. We feel rich in good work, good food, good partners, even if we often feel desperate for more time in every day. And now the hours of light are shrinking on us at a frightening pace! I suppose that’s our cue to get inside and enjoy the woodstove and all the hearty dinners the year-end garden offers up. Here’s what’s in the box…
Box 10, Local Delivery, October 13, 2007
Herbs – Basil, Parsley, Rosemary and Fennel Fronds
Cauliflower Greens – A Madison CSA member gave me a taste of a dish he made with these that was fantastic. Sauteed in olive oil and garlic, the greens were then sprinkled with roasted pine nuts and balsamic vinegar. Delicious and simple!
Serrano Chiles – The hottest chili. Use in moderation and enjoy!
Squash – This week we’ve include three Carnival squash. These look small, but have a very small seed cavity and cook up to make a lot of food! We’ve been enjoying these cubed and fried in a curry sauce. Recently, a friend made a delicious squash curry with Serrano Chiles in it. I’m going to try making it with the last Serranos we’re pulling out of the garden.
Leeks – Absolutely perfect in potato soups, or any soup, for that matter. We’d hoped to be packing the potatoes and leeks together for you this box, but as you know, we’ll have no potato harvest because of the flood.
Radish – These great big European radishes are just stunning and delicious. You have a Black Spanish and German Beer. They can be used sliced on sandwiches, or cooked like turnips. I suggest cooking them with your parsnips and mashing.
Parsnips – My favorite! The squatter variety doesn’t look like the turnips you see in the grocery, but I sure do enjoy having less skin to peel!
Napa Cabbage – Just the thing in stir fries or kimchi, this Asian cabbage is a more delicate version of the European cabbages we are likely used to eating. Try sauteeing with the spicy Mustard greens for a unique Asian flavor treat. Serve over rice and sprinkled with fish sauce or tamari.
Mustard Greens – Hot and crisp! A little goes a long way with these.
Honey! This is our gift to you, to celebrate our partnership in this first CSA season! We bought this from Cora’s Busy Bees, the cottage industry of a local Blanchardville teen and her family, and we’ve included a brochure in case you want to order some more from her.
becky kruse said,
October 15, 2007 @ 11:43 am
Hi, I am interested in getting some soup bones and a bit of goat meat after the fellows are butchered. Do you have a date for that event. Ugh.
Wow, October has been wild for me. I look forward to this weekend when for the first time in a month I will NOT be driving to Chicago, or even further. Fun times but a bit much for me.
After I clean my freezer out I will be over to stock up. Keep well. Becky
kriss said,
October 16, 2007 @ 8:19 am
Goats are still too small, though beef is scheduled for Nov 14 and we’ll start some pigs the week after. We’ve got some soup bones from Jan. butchering, though, so come over!