Box # 14
Hello Friends! Sabory here, writing the newsletter in my last days living on the farm. Liza informed me this morning that today is the Autumn equinox and I can definitely feel it in the crisp air. This summer has flown by and I can hardly believe that next week Marianne and I will begin classes at Evergreen State College. This was my first full season working and living on a vegetable farm and it’s been great to participate in the whole process. I will be sad to leave the farm, but I’m also excited for new learning experiences. We all have an arsenal of preserved veggies to crack into on a cold winter day and remind us of sunnier times at Wobbly Cart.
As the amount of daylight diminishes and the nights become cooler, a few crops such as cucumbers, tomatoes and summer squash are finished, or are tapering off. Our sore backs are happy to be relieved of cucumber harvesting duties. Enjoy the last cucumber of the season in your box this week. In the past week or two we’ve managed to find time to harvest all the storage onions and move them into the green houses to cure. Soon we’ll be tackling the rest of the potatoes and the winter squash to prepare for the approaching damp and cold season.
Enjoy the sweet kohlrabi which makes an appearance in the box today. I enjoy peeling kohlrabi and eating it like an apple, but consult your CSA Recipe Book for other tasty ideas.
This week’s box contains:
Fennel Parsley Potatoes
Kohlrabi Green Beans Romaine Lettuce
Beets Sweet Peppers Rossa di Milano Red
Carrots Lacinato Kale Slicing Cucumber
P.S. The ingredients for one of my favorite salads are in the box this week. See recipe below.
Emerald City Salad: Serves 6 to 8
1 cup uncooked wild rice 1 tsp minced garlic 1 bunch kale
½ cup olive oil 1 tsp salt 1 diced red (and/or purple) pepper
½ cup lemon juice 1 tsp black pepper ½ thinly sliced fennel bulb
1 tsp minced garlic ½ cup chopped parsley ½ red onion, diced
Bring 3 cups of water to a boil. Salt the water (if desired) and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.
Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.
Remove stems from kale and chiffonade (finely dice). Combine with peppers, fennel, parsley and red onion. Just before serving, toss veggies with dressed rice.
Optional: sprinkle toasted almonds with chopped apple or dried cranberries on top.