CSA 2011 – Week 17: More on Storing Vegetables!

It’s hard to believe, but melons are gone and squash is here! There will most likely be a winter squash in each box for the rest of the season. Provided below is more information on storing and keeping vegetables. These are storing tips from Johnny’s Seed catalog.

Vegetables that last…

1-2 months: Brussels sprouts, Chinese cabbage, kohlrabi, parsley, turnips, winter squash (acorn and delicata).
2-4 months: Leeks, pumpkins, radishes, winter squash (buttercup, hubbard, kabocha, and Spaghetti).
4 months plus: Beets, cabbage, carrots, celeriac, garlic, Jerusalem artichoke, onions, parsnips, dried hot peppers, potatoes, rutabagas, butternut squash.

Temperature and humidity play a big role in a vegetable’s ability to store. Here are some tips on how these vegetables store best below:

Cold and Humid: Beets, Brussels sprouts, cabbage, carrots, cauliflower, celeriac, leeks, parsley, radishes, rutabagas, and turnips.
Cool and Humid: Potatoes.
Cold and Dry: Garlic and Onions (this is why these are best stored when dry in a paper bag, or a bag with holes; not plastic).
Cool and Dry: Pumpkins, winter squash.

Winter Squash Information:
Acorn: Last up to 3 months
Spaghetti Squash: Lasts up to 3 months
Delicata and similar types: Stores up to 4 months
Buttercup: Sweeter after storing for a few weeks; keeps up to 4 months
Kabocha: Gets sweeter when stored for a few weeks; green varieties keep from 4-5 months. Grey varieties will keep up to 6 months.
Butternut and Hubbard: Best a few weeks after harvest; will store up to 6 months.
All Squash stores best if it’s stem is still intact.

Squash Towels! Have any old towels laying around the house that need a new home? Bring them down to GTF! We are at the brink of a wonderful squash washing season and are in need of old towel donations for drying them. We’ll gladly take them off your hands!

What’s in the Box?

1.5 lb Potatoes (nicola)– Steam, roast, fry, mash; you can do just about anything with these!

Carrots, bunched – Shred them on salad, sauté in butter with salt, or eat plain.

2 onions (wallas)– Caramelize, eat raw sliced thin on sandwiches, or add to a slaw or potato salad.

1 bunch of scallions– Chop raw for salad, mix chopped green tops with cheese or eggs.

2 delicata squash– Roast with olive oil and salt, add onions, scallions, or even chopped peppers if you’d like.

1 bunch of red kale– Sauté in butter or olive oil and salt. (See recipe)

2 colored peppers- Grill, roast, or just eat raw; they are sweet.

1 bag baby onions – Cut them into quarters and add to vegetable roasts or sautés.

1 Cauliflower or Romanesco– Roast with olive oil and salt, top with cheese and scallions.

Red oak, cardinal, red Leaf, or green leaf lettuce- Make a salad, or add to sandwiches. Use to make lettuce wraps.

Tomatoes (approximately 2 lbs) – Chop raw on salad or sandwiches.

Roasted Cauliflower with cheese
1 large head or 2 small heads of cauliflower or Romanesco, cut into quarter size or larger pieces.
4 tablespoons of melted butter
Handful of baby onions(6 or so), cut in half and then sliced into quarters
1/2 cup of shredded parmesan cheese
1/4 cup finely chopped green onion tops
Pinch of salt
1 cup of sourdough or whole grain bread crumbs (optional)

Preheat the oven to 400 degrees. Mix the cauliflower, onions, scallion tops, butter and salt together. Place in a baking pan or dish and in the oven for about 20 minutes or until the cauliflower is mostly cooked but not brown yet. Add the shredded cheese on top and continue roasting until the cheese melts and starts to bubble and turn a light shade of brown. Add the bread crumbs in with the cheese if you want bread crumbs. This dish is versatile and a variety of seasonings can be used in it, such as chile flakes, chopped peppers, tomatoes, or even parsley. Mix it up! Try new things!

Roasted Delicata Squash
Cut the squash in half. Remove the seeds (you can save these seeds and roast them for eating or dry them for planting). Cut the squash up into 1/2 inch pieces. Place in a baking pan or casserole dish with olive oil, some pieces of butter and salt. Bake at 400 degrees for about 30 minutes, checking the squash and mixing it every 10 minutes or so. For a crispier, more caramelized flavor turn the oven on broil for about 3-5 minutes at the end. Keep a close eye on it, the squash will brown fast. I like to eat the skins of the delicata, they are not tough and have a good flavor. Try seasonings with minced garlic if you want! But it’s wonderful plain as well.

Dan the Man’s Red Kale Specialty
1 bunch red kale
1 tablespoon soy sauce
Pinch of cayenne pepper
1 teaspoon lemon juice
1/4 c rice wine vinegar
2 tablespoons sesame oil
1/3 c extra virgin olive oil

Cut the leaves of the kale off where they end. You can remove the stem part if it’s too thick for your liking. Chiffonade (cut very thinly) the leaves and combine all the ingredients into one bowl. Mix thoroughly and serve. You can let it sit for 15-20 minutes before serving if you like, the kale will seem more cooked if you do. Dan says this recipe is a great way to eat any type of kale and the two acids in the recipe are what actually cook the kale. It is also great leftover the next day, the kale is tender as if it had been lightly cooked. Adjust the ingredients to your liking. If you like more soy sauce and less rice vinegar try that, or add some raw minced garlic if you want.

Enjoy!

Late Fall CSA Box 2011

Cannot bear to think of what you are going to do when your vegetable boxes end? Fret no longer…

We are offering a late fall CSA! These boxes will be perfect for those of you who love root crops such as carrots, beets, turnips, celeriac, parsnips and potatoes! It will also include winter greens: kale, collards, chard, bok choy, and cabbage. Winter squash, leeks, and onions will be included in these boxes as well, along with a bag of salad mix every week!

We will be able to offer 2 pickup sites on Saturdays only:

1) Portland Saturday Market
2) the GTF Farm
We may be able to add another pickup location in Corvallis if someone has a nice sheltered garage or space by their house that they could offer.
It will run for 4 weeks, from November 19th-December 10th, $100 for 4 weeks.

CSA 2011 – Week 6: Water, Water Everywhere…

In the Willamette Valley, most of the time we are spoiled with beautiful, warm, and dry summers. That is really most of the allure of living here. The summers are phenomenal; they warm your soul up enough to last the six rainy months of the year. This past weekend was not the summer that I know. It is interesting to think about how the rain really affects all of the vegetables in the fields. It doesn’t affect them all in a negative way, as it does my personal vitamin D level.

One vegetable that is affected in a negative way is garlic. Our garlic that is trying to dry has a hard time drying in rain, even if it’s covered or under a tarp. The moisture in the air and ground can easily seep its way into that freshly harvested garlic. Luckily the crew is on top of making sure the garlic is covered before rains, but like I said that doesn’t always keep it dry. The tomatoes are not so fond of downpours either. Of course they need water to grow well, but when it pours and then warms up that causes the skins of tomatoes to split. This type of occurrence has the same effect on cherries as well. Some crops thrive in cool rain, for example potatoes and most brassicas (such as kale and cabbage). Lucky for us we grow such a variety of crops that when one crop has a difficult season, there is another crop booming. I guess this goes along with the saying,…

…‘don’t put all your eggs in one basket.’

*CSA Tour and Tasting: Sunday August 28th 2-5pm *
Join us for a farm tour, melon and tomato tasting!

What’s in the Box?

1.5 lb Potatoes (Nicola and fingerling) – These are best steamed, fried, or boiled.
Purple Carrots, bunched – They are great raw, on salad, slaw or stir fried.
1 bunch baby Walla Walla onions – chop the onions and eat raw on salads or soups. The top green part goes well with eggs, cheese, stir fries, or pasta.
1 red cabbage – make slaw, braise it, or use it in a stir fry
2 Leeks – They go great with eggs in a scramble, omelet, in soup, or stir fried.
1 pint sugar snap peas – Eat them raw or do a quick sauté with olive oil and salt.
Summer squash (1lb) – Try them sautéed, grilled, grated raw, soup or stir fried.
Red or Green Leaf lettuce – Make a salad, or add to sandwiches.
2 cucumbers – Eat raw, on salad, or marinate them.
1 bunch dill – Yummy addition to potato salad, cucumber salad, or slaw!
1 Siletz tomato – Chop raw on salad, eat plain like an apple!
1 pint of cherries – picked from the trees down the road at Fritz and Beverley Lonsway’s house.

Recipes:

Stir-fried Sugar Snap Peas

1 pint sugar snap peas, ends and strings removed
2 Tablespoons extra virgin olive oil
1 bunch baby Walla Walla onions, cut into 1-inch pieces
2 Tablespoons toasted sesame seeds
1 Tablespoon sesame oil
Salt and pepper to taste

Stir fry onions and peas in olive oil for about 3 minutes. Add sesame seeds and cook another 2 minutes. Remove from heat and stir in the toasted sesame oil. Season to taste.

Vegetable Leek Medley

2 medium leeks
2 summer squash
2 carrots
4 Tablespoons butter
Salt and pepper to taste

Cut top and root end off the leeks and set aside. Cut the leeks in half length wise and chop into 1/4 inch size slices. Rinse the chopped leeks and set aside. Finely chop carrots and zucchini. Sauté carrots and leeks in butter. When they are almost cooked all the way through (5-10 minutes) add the zucchini and cook for another 2 minutes. Season to taste.

Zucchini Cakes

4 cups grated zucchini
1 Tablespoon salt
4 eggs, lightly beaten
1 small onion, finely chopped
2 cups bread crumbs
Sea salt and pepper
Pinch of cayenne pepper
1/2 cup parmesan cheese
4 tablespoons butter
4 tablespoons extra virgin olive oil

Mix zucchini with salt and let stand 1/2 hour. Rinse well with water and squeeze dry in a tea towel. Mix with eggs, onion, bread crumbs, cheese, and cayenne pepper and season to taste. Form into cakes and sauté a few at a time in butter and olive oil.
Variations: You could add chopped or roasted garlic, sautéed leeks, shredded carrots, chopped onion tops, or even dill to this recipe!