CSA Newsletter Week 14
Drizzly Days & Cozy Collards
Hey y’all, we’ve got a delicious box for you this week! Full with a foreshadowing of fall, you have such summer gems as fresh table grapes and sweet peppers, as well as fall gems like the one and only hakurei salad turnips, leeks, and collards.
The intersection of these two seasons lends for an intersection of flavors and textures on the plate. And as always, what ends up on our plates correlates directly to the work that went into bringing it there, and an intersection of summer and fall flavors translates directly from a shift in our daily work.
Right off the bat, when the sun isn’t beating down on us and the crops all day long, when the clouds roll in and cover the world up in a big fluffy blanket, there is an immediate physiological shift of relief. There’s still a lot to do, but the forever-pressing stress of summer, of everything wilting before we harvest it, is no more. The way that it is draining to simply be in the sun is no longer weighing on you at every moment. The world seems to just chill out, and it feels like all of us and all of the crops take a big collective breath, as if to say, ahhhh, we did it.
No more wearing the thinnest fabrics we can find to stay as cool as possible. Now come the days of rain and mud, where we pull on our cozy waterproof overalls over our pants, matching jackets, and rubber boots, and we go right back out into our shifting patchwork fields and keep on harvesting. Only, perhaps a little slower as we waddle around with mud-brick boots and rubber pants.
Now comes the time for the joy of working at an inherently slower pace, of gripping chilled fingers around a cup of hot tea at 10 am break, of farm-cooked soup around the table at lunch, and cozy rainy afternoons spent clipping dried onions together in a toasty greenhouse. Every seasonal shift has its own flavor, its own excitement, its own shift in daily tasks. But for the tired farmers who made it through August, the cozy transition to fall is always sweetest.
Table of Box Contents
- Hakurei Salad Turnips!—They’re back!!!! We had our first big harvest of the season this week. For those of you who’ve yet to experience these turnips and don’t yet understand why a turnip would ever be something to be excited about—prepare yourselves. These sweet, supple, white orbs are the tastiest spring/fall treat ever. Dip raw in hummus, eat raw like an apple, lightly sauté with tamari with all their stems and greens! This variety is specifically bred to have smooth, hairless leaves and stems (unlike radishes) and the stems are particularly juicy like bok choy.
- Leeks—I can’t lie, our leek game is on point. We dig up all of our leeks throughout the summer when they’re still in their adolescence, and we transplant each one back in the ground by hand so that they can grow super deep and produce the long stalk of white, buttery, allium magic that we all want. Although the white part is the best, I always use all my greens as well. I either chop them up the same and just let them cook a little longer, or I use them to make stock.
- Collard Greens—See cozy collard roll recipe!
- Fresh Grapes
- Bunched Carrots
- Sweet Peppers—1 Italian & 1 Bell
- Red Onion
- Red Norland Potatoes
- Green Leaf or Romaine Lettuce
Chickpea Avocado Wrap with Red Onion & Lettuce
- 1 can Chickpeas
- 1 medium Avocado
- 1 tsp Seeded Mustard
- pinch Salt & Pepper to taste
- 1/2 Red Onion, sliced
- 1/2-1 Sweet Pepper, diced
- 2 Whole Wheat Tortillas
- 1 cup Lettuce, chopped
Drain and rinse the chickpeas under running cold water.
In a bowl, mash them with a fork. I like to have a bit of texture, so I generally crush them slightly.
Add avocado, salt, pepper, and mustard and do the same with the fork - crush/mash it together.
Mix in the onions.
Divide the mixture, and wrap it into two wraps with a handful of lettuce.
Toast the wraps in a panini grill or on a dry pan and enjoy.
Cozy Collard Veggie Rolls with Spicy Tahini Miso Dip
For the wraps:
- 1 head Collard Greens
- Assorted sliced vegetables (carrots, hakurei salad turnips, sweet peppers, sprouts, asparagus, etc.)
- Protein of choice (optional: crispy tofu, egg, etc.)
Spicy Tahini Miso Sauce:
- 1/4 cup good Tahini
- 1/4 cup water
- 1 heaping Tbs White Miso
- 1 Tbs Coconut Aminos
- 1 Tbs Rice Vinegar
- 1 tsp gf Tamari
- Squirts of Sriracha to taste
- Sea Salt & Pepper to taste
Parboil the leaves first using the stem as a handle.
Pat dry, remove stem netting two wraps per large leaf. This makes them tastier, more pliable and very easy to work with!
Fill with all of your favorite veggies and roll into a wrap. Serve with tahini miso dipping sauce (recipe below).
Tahini Miso: Whisk all sauce ingredients together
in a bowl well and serve liberally. Simple. Crazy delicious.