Fall CSA Box #4 November 15th 2011
In this week’s box:
Tatsoi Cipollini Onions Root medley: parsnips, sunchokes,
Beets Yellow Fingerling rutabaga, turnip
Chard Carrots Dry Beans
Leeks Butternut Squash Fresh Thyme
It’s hard to believe, but the final week of CSA delivery is here! It’s not only the end of the fall csa, but also of our entire season! 21 weeks have gone by, and for those of you that have been with us for the whole season we hope you have enjoyed the ride. It’s awesome to think of the progression of vegetables that have made this journey possible. It seems so long ago we we’re enjoying fresh peas, baby lettuces, strawberries and all the good stuff of spring, and then new potatoes, green beans, and cherry tomatoes etc. I’m getting nostalgic just thinking about it! Not only are those summer vegetables long gone, so too are the long days and sunny skies! With the dark and damp days here, and the hearty vegetables of fall and winter still here to sustain us, we wrap up the fall season. This is the time for giving thanks for the beautiful foods the earth provides us.
We too would like to thank you for joining our CSA and helping to make this farming life possible. For us, this is truly a way that we can make a difference in this world, and choose a local, sustainable, earth friendly way of living. While at the same time bringing healthy ultra-fresh produce to you and your families. Hopefully, improving your way of life and way of eating!
This final box is full of a lot of tasty items, a few of which you have not yet received. Tatsoi is a dark green Asian green that has a spoon shape and a mild mustard flavor that is pleasant and sweet. This green is best eaten fresh in salads or just wilted in a warm salad. Tatsoi has a short storage life, and will only keep for several days wrapped in plastic in the crisper drawer of your fridge. The squash is a Butternut. This winter squash is really delicious and has a sweet, nutty flavor similar to that of pumpkin. Butternut squash can be roasted, boiled, pureed and cooked in soups, baked in to pies and muffins, grilled, and mashed. There are so many possibilities. This squash will keep for several weeks if not longer at room temperature. Last but not least are the dry beans. You’ll each be getting about a pound of these beauties. Wobbly cart has been growing and saving this bean medley for several years now. They have cool names: Vermont Cranberry, Soldier, Jacob’s Cattle, Ireland Creek Annie, and King of the Early just to name a few. These fresh beans will cook up quickly and are perfect for a winter pot of chili, stewed beans, baked beans, refried beans, a bean salad, you name it. I believe you’ll find the flavor superior to anything you can get in the store. Soak them overnight, change the water, and simmer them without salt until done. About 30 min. Then use them in the recipe of your choice. You’ll be able to keep these beans all winter if you want to. They’ll be just fine in the pantry.
That’s going to be all! Here’s to a happy and healthy winter. We look forward to seeing you next year! We’ll keep you posted this winter with a few farm updates and hope to have you join us for the 2012 CSA! Thank you so much!!!!!!
Asha, Joe and the Crew at Wobbly Cart
P.S: Please return your boxes to the drop sites by next week, we will be coming by to pick them up!!!!
Thank you !!!!!!!!