CSA 2017: Another Season Another Cycle

CSA Newsletter – Week 21


Another Season Another Cycle

This has been a big year of transition, for the farm and for the world, reminding us of the cyclical nature of life. There are times of abundance and times of low yields; times of immense celebration and times of great stress. Seeds are sewn, plants grow, most make it and some do not; we harvest their bounty, and then they die back, becoming a part of the soil that will feed next year’s seeds. There are moments in the season where it all feels like too much; too hot, too busy, too cold, too muddy, too everything; but in the end, the hardship is what makes the bounty taste even better.

We are so excited to have shared our thirtieth year farming with you! The support that we receive from our lovely CSA members is crucial for the sustaining of each season; it truly is agriculture supported by the community. Small scale, organic farming forms a wonderfully symbiotic relationship with the local community, and we cannot thank you enough for being a part of that system with us.

It can be tempting to miss the hot weather, the cooling crisp texture of watermelon, the fresh flavor of grilled zucchini and corn. But does it usually help us to focus on what is no longer there? What if we were constantly excited by what has yet to come? Here at the farm we are looking forward to this next season in the cycle of life. There are restful, rainy days ahead that we hope to spend cooking food in good company; and there will also be cold, hard days spent lugging mud-covered boots through the field and desperately pushing snow off of greenhouses. But even on the toughest day when you know you’ll be working in the mud all day and your boot just sprung a leak, we try our best to keep things in perspective and remember how good we’ve got it. We hope you enjoyed this season’s bounty as much as we did, and that you have a wonderful winter.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Butternut Squash
  • Delicata Squash—Delicata is incredibly sweet and flavorful, and it even lends itself to easy sautéing. When sautéing, just slice it into thin half-moons. The skin is soft enough to leave on, but roasted halves of delicata are probably my favorite way to enjoy them.
  • Red Anaheim PepperThese are packing some heat! Add into any sauté.
  • ParsnipsWoohoo, parsnips are here! We harvested our parsnips a few weeks ago and then put them into cold storage while they’re still muddy. The mud helps them keep longer, as if they were still in the ground. The cold temperatures increase the sugar content in the roots, so that when we eat them now they are at their peak flavor.
  • Celeriac I think of celeriac as “instant chicken soup” flavor. Chicken soup is savory and tasting of celery, which is exactly the flavor profile expressed by this root. Like any other root, it is incredibly versatile and can be roasted, sautéed, or pureed into a soup.
  • Royal Chantenay Carrots—A shorter, fatter, slightly sweeter carrot.
  • Red Cipollini Onion—A nice balanced onion, almost as sweet as a yellow cippolini with a little more acidity like a red onion.
  • Jagallo Nero Kale— A frilly black kale, new to GTF this year, perfect for adding into salads and sautés.
  • Huckleberry Gold Potatoes
  • Sweet Onions
  • Lettuce

Recipes

Print

Parsnip Fries in the Frying Pan

Author Laura Bennett

Ingredients

  • Parsnips
  • High heat oil (coconut, sunflower, etc.)
  • Salt

Instructions

  1. Slice your parsnips into very thin strips.

  2. Coat the bottom of the pan in oil, liberally. Place one parsnip strip in the oil, and once it starts sizzling, add enough parsnips to coat the bottom of the pan in a roughly single layer (the more you make, the more rounds of fries you’ll need to do). 

  3. Stir every couple minutes to prevent sticking. After about 7-10 minutes, many of the parsnips will turn golden brown on the edges. This is a good sign that they are done. 

  4. Fish the parsnip fries out of the pan with tongs, allowing most of the oil to drip off before plating them. Sprinkle them with salt at this point. This is the magic secret. If you salt the parsnips while they’re in the oil, they will release water and become mushy rather than crispy. Serve immediately.

Print

Roots for Breakfast

Author Laura Bennett

Ingredients

  • 1 Onion of your choosing, finely chopped
  • 1/2 Celeriac, chopped into small chunks
  • 1-2 Carrots, chopped into small chunks
  • Shitake mushrooms
  • High heat oil (coconut, sunflower, etc.)
  • Salt
  • Parmesan cheese
  • 5 Eggs
  • Hot sauce or chili oil of your choosing

Instructions

  1. Heat a pan up to medium high; add the onions once up to temperature, let sauté a minute.

  2. Add in your celeriac and carrots and let sauté 3-5 minutes, stirring occasionally.

  3. Add in your shitake mushrooms, continue to let sauté another 5 minutes.

  4. Scramble some eggs in a bowl, salt and pepper them, and then pour them into the pan to scramble around with everything.

  5. Turn off the pan, grate some cheese over top to melt, and then serve with hot sauce.

 

Print

Butternut Squash & Kale Torte

adapted from Woman's Day

Ingredients

  • 1 tbsp Olive oil
  • 1/2 Butternut squash, small
  • 1 Red cipollini onion
  • 1 bunch Kale
  • Salt & pepper
  • 1 Huckleberry gold potato, medium size
  • 6 oz Thinly sliced cheese (provolone)
  • 1 Plum tomato
  • 1/4 cup Parmesan cheese, grated (1 oz)

Instructions

  1. Heat oven to 425°F. 

  2. Oil a 9-in. springform pan. Arrange half the butternut squash in the bottom of the pan, in concentric circles. Top with half the onion, separating the rings. Top with half the kale, drizzle with half the oil and season with 1/4 tsp salt. Top with the potatoes and half the provolone cheese.

  3. Top with remaining kale, drizzle with the remaining oil and season with 1/4 tsp each salt and pepper. Top with the remaining onion, tomatoes and provolone. Arrange the remaining squash on top and sprinkle with the Parmesan.

  4. Cover with foil, place on baking sheet and bake for 20 minutes. Remove foil and bake until the vegetables are tender and the top is beginning to brown, 8 to 10 minutes more.

 

CSA 2017 – Week 20: Remembering Hannah McGuire

CSA Newsletter – Week 20


Remembering Hannah McGuire

It is with deep communal sadness that we send out this newsletter. Hannah McGuire, former CSA Coordinator who many of you may have known, has passed away. Hannah was a large part of creating Gathering Together as we know it today. She worked at the farm for eleven years starting as a server in the Farmstand, then worked in the packing shed, became a CSA Coordinator, and then delivered bread and pastries to the Corvallis Market. We lost Hannah suddenly and unexpectedly; at 28 years old, she was swimming in the Rogue River on Saturday, August 26th and very unfortunately the river carried her away. Anyone who knew Hannah would say she was one of the most special people they’d ever met, and the whole farm has been devastated with this loss.

Almost two months later, it is still hard to believe that Hannah is gone. Hannah wasn’t just an employee, she was the best CSA Coordinator there ever was, but beyond that she was an integral part of the GTF family. She is someone who inspired a lot of us to be better people because she was always so kind and thoughtful. Hannah went beyond the call of duty as a CSA Coordinator, she would pre-write a lot of her newsletters and often times would try recipes out before giving them out to members. Hannah wanted it to be perfect, or pretty close to perfect, for CSA members. However, what stands out the most by far were her people skills. When there were complaints or upset CSA members she never became upset or angry, never got stressed. She was forever calm, and always responded with a kind and diplomatic attitude.

It is in tough times like these that we feel the deep importance of our farm community. Shortly after she passed, all of us who work at the farm and knew Hannah came together to share in our favorite stories of her. It was such a mournful yet beautiful human experience to be a part of. This farm is much more than just a work place; it is a family, and we all truly care for one another. We cannot express the gratitude that we feel for the time that Hannah was with us at GTF. She touched each one of us with her uniquely gentle and positive energy. She was loved by all (our cat, Romana, and dog, Maggie included). This winter we plan to build a small meditation hut in the back field that will be dedicated to her. There will always be a need for us at GTF to keep our connection to our beloved Hannah. And now we will leave you with a quote from one of Hannah’s many beautiful newsletters.

Sincerely—John Eveland, Sally Brewer, Haylee Eveland, and Laura Bennett

“Last year, a singing group made up mostly of farm employees and farm friends met once every week in our GTF Farmstand. One of the songs they sang was a Native American prayer song with a haunting melody:

Now I walk in beauty / Beauty is before me. Beauty is behind me / Above and below me.

One early morning when we were harvesting your lettuce, the clouds were layered in waves against a backdrop of pink, blue and gold and it brought this song to mind. Farming is a job many people don’t seem to want, probably because it brings to mind sweating under the sun with a painful back and only a few pennies to show for it. While there may be some truth in that image, there is also a great deal of happiness in farming. We spend most of our days outside in the fresh air, surrounded by calm beauty. It’s normal for us to start our day alongside the sunrise and the singing birds, and when treats like that become the norm, it’s easy for us to stop noticing them. Our minds buzz with the chaos of keeping numbers straight and produce organized in a business with so many different operations that sometimes we feel positively silly. But when we take a step back and look at where we are in a more objective way, we realize that we truly live and work in a place of exquisite beauty.

Have a beautiful day!” -Hannah McGuire

Table of Box Contents

  • Scarlet Kabocha Squash— This squash will blow your mind! It’s basically a giant roasted chestnut, with a deeply savory and nutty flavor and a creamy yet dry texture. At the market, you’ll see a variety of green, scarlet, and grey kabochas, each with their own slight flavor variations.
  • Arugulaa delicate yet spicy green, perfect for making into salads with fruit, nuts, and cheese.
  • Savoy Cabbage— When something is described as being “savoy” it means that the leaves are densely wrinkled rather than being smooth. This adds a beautiful texture to any dish that you create.
  • Scallions
  • Bunched Red Beets
  • Jalapeño— In October? You bet! Enjoy this last remaining bundle of heat from summer.
  • Shallot— Shallots are a cross between onions and garlic, which is why they often look like they’re trying to clove up a bit. Their flavor is also much more potent than a normal onion, you may need to tag out with a friend if you’re chopping for too long.
  • Huckleberry Gold Potatoes— These potatoes are the most beautiful of the season so far. Their skin is dark purple with hints of magenta, and their flesh is a creamy golden yellow.
  • Fennel—The bulb is often shaved thinly and served raw with steak or pork.
  • Sweet Onion
  • Lettuce

Recipes

Print

Roasted Kabocha with Maple Syrup & Ginger

-adapted from Food & Wine Magazine

Ingredients

  • 1 Kabocha Squash, peeled, seeded and cut into 1-inch-thick wedges
  • 3 tbsp pure maple syrup
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp peeled fresh ginger, finely grated
  • 6 thyme springs, plus thyme leaves for garnish
  • kosher salt

Instructions

  1. Preheat the oven to 450°F.

  2. On a rimmed baking sheet, toss the squash wedges with the maple syrup, olive oil, ginger, thyme sprigs and salt. 

  3. Arrange the squash in a single layer and roast for 15 minutes.

  4. Flip and roast for 15 minutes longer, until golden and tender. 

  5. Discard the thyme sprigs. Transfer the squash to a serving platter and garnish with thyme leaves.

Print

Beet Slaw with Pistachios and Raisins

“The pistachio butter underneath the slaw is like an Asian peanut sauce, bringing a much fuller nut flavor than the pistachios could offer alone. As you eat the dish, the juices from the slaw dissolve the pistachio butter and make a crazy good sort of vinaigrette. Serves 4”

Servings 4
Author -adapted from Six Seasons by Joshua McFadden

Ingredients

  • 2 garlic cloves, smashed and peeled
  • 1/2 cup golden raisins
  • 2 tbsp white wine vinegar
  • 1 1/4 lb beets; use a mix of colors if you can
  • 1/2 Fennel bulb, grated or sliced very thin
  • 1/4 cabbage, grated or sliced very thin
  • 2 tbsp fresh lemon juice
  • 1/2 cup lightly packed flat-leaf parsley leaves
  • 1/4 cup lightly packed mint leaves
  • 1/2 tsp dried chili flakes
  • salt & pepper
  • olive oil
  • pistachio butter

Instructions

  1. Combine the garlic, raisins, and vinegar in a large bowl and let sit for 1 hour. Grate the beets, cabbage, and fennel on the large holes of a box grater or cut into fine julienne. Yes, your hands will get stained, but the color fades quickly.

  2. Remove the garlic from the raisins and discard. And the beets, lemon juice, most of the parsley and mint (save the rest for finishing), and chili flakes. Season with 1.5 tsp salt and lots of black pepper and toss. Let it sit for about 5 minutes and then taste—the slaw should be tart, spicy, peppery, and sweet. Adjust the seasoning, if necessary, then add ¼ cup olive oil. Toss and taste again.

  3. To serve, plate and top with the slaw. Finish with reserved fresh herbs and a drizzle of olive oil.

CSA 2017 – Week 19: Misty Mountain Morning

CSA Newsletter – Week 19


Misty Mountain Morning

Every day that I come to the farm I feel so lucky to work in such a beautiful place. This morning the patches of cold fog were bouncing around from field to field, sliding down the mountains and settling into the valleys before dispersing, giving way to crisp, clear, blue skies, bright with the apricity of the warm winter sun. In the heat of the season we try to get our lettuces and other cool-weather crops harvested as early in the morning as possible to prevent wilting, but at this point in the season we have to wait for the day to warm up so that the light frost melts off the leaves before we can harvest.

In addition to regular harvest, today our field crews spent the morning seeding garlic and fava beans. The garlic will overwinter to be harvested fresh in the spring as whole heads and scapes. The favas will be harvested in the spring as well for both their greens and their beans. We’ve finished the mad summer rush of tomato and pepper harvesting and are now spending the majority of our time washing and grading root crops.

Farming requires you to be able to acclimate to such a wide range of temperatures. The challenge in the summer was how to get through long, hot days in full sun. Now the challenge is how to stay warm while washing vegetables in incredibly cold water, or while harvesting vegetables in cold, dense fog and rain. It’s amazing to have such a hard-working group of people dedicated to the full farming season. Every item in this box is making its way to you because of the daily efforts of those fine individuals.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • 2 Delicata Squash—These are the squash we’ve all been waiting for. Delicata is incredibly sweet and flavorful, and it even lends itself to easy sautéing. When sautéing, just slice it into thin half-moons. The skin is soft enough to leave on, but roasted halves of delicata are probably my favorite way to enjoy them.
  • LeeksThe butter-flavored onion of winter, perfect in any sauté, in soups, and even roasted. Make sure to use your green tops to get the most out of your leek experience, they just take a little bit longer to cook than the white part, or you can add them into a stock.
  • Green CauliflowerThese taste pretty much the same as white cauliflower, although it can sometimes have a nutty flavor more similar to the Romanesco that you got last week.
  • Parsley Root—Don’t confuse this root with a parsnip, because they are two very different things. Parsley root tastes pretty much exactly like parsley; add to a roasted root medley or sauté to taste it.
  • Black Radish—Also known as a Spanish radish, these radishes are black on the outside and white on the inside. At first taste, they may taste as sweet as a salad turnip, but the horseradish-like heat will sneak up on ya!
  • Bunched Red Radishes—Great for salads and slaws, or even lightly roasted with other roots.
  • Cipoliini Onion—With the highest sugar content out of all the onions we grow, these are perfect for caramelizing.
  • Curly Green Kale— Kale and Potatoes with fried eggs on top are a delicious autumn breakfast.
  • Nicola Potatoes—Yellow and buttery
  • Bunched Carrots
  • Sweet Onion
  • Lettuce

Recipes

Print

Kale-Stuffed Delicata Squash

Ingredients

  • 2 medium to large Delicata Squash, halved and seeds removed
  • 4 tbsp extra virgin olive oil
  • kosher salt & freshly ground black pepper
  • 2 medium apples, peeled, cored and finely chopped
  • 2 medium to large Leeks, white and light green parts only, cleaned of grit, split in half lengthwise, and sliced into 1/4-inch half-moons
  • 2 medium cloves garlic, minced (about 2 tsp)
  • 1/2 cup raisins
  • 1 tsp dried thyme
  • 1 bunch kale, rinsed, thick stems removed, shredded
  • 1 cup cottage cheese
  • 3/4 cup grated Parmesan cheese, plus more for topping
  • 1 tbsp unsalted butter, cut into 8 small cubes

Instructions

  1. Adjust oven rack to middle position and preheat oven to 375°F. Rub squash with 1 tablespoon oil and lightly season with salt and pepper, then lay on a baking sheet. If squash halves do not sit flat on baking sheet, use a vegetable peeler to trim a strip or two away from the bottom to allow them to lie flat. Bake until flesh is starting to turn tender and a paring knife inserted shows just a little resistance, about 25 minutes.

  2. Meanwhile, prepare the stuffing. Heat remaining olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the apples and leeks and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the garlic, raisins and thyme. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. Reduce heat to medium, add kale, cover pan and cook, stirring occasionally, until kale is mostly wilted, 5 to 7 minutes. Transfer mixture to a large bowl and let cool slightly. Season to taste with salt and pepper.

  3. Add cottage cheese, eggs, breadcrumbs and Parmesan. Mix well. Remove squash from oven and divide filling evenly among 4 halves. Sprinkle squash with additional breadcrumbs and Parmesan, and dot each squash half with 2 cubes of butter. If you have any leftover stuffing, bake it in a greased dish alongside. Return to oven and bake until squash is tender and stuffing is nicely browned, about 30 more minutes.

 

Print

Garlic Parmesan Roasted Cauliflower

Ingredients

  • 1 large head Cauliflower, cut into florets
  • 1 tbsp extra virgin olive oil
  • salt to taste
  • 1/4 tsp black pepper
  • 1 tbsp garlic clove, minced
  • 1 tsp paprika
  • 1/2 cup grated Parmesan cheese
  • fresh parsley, chopped

Instructions

  1. Preheat oven to 400 degrees F.

  2. Line a baking sheet with foil.

  3. In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic and paprika and mix everything well to combine.

  4. Transfer everything to the prepared baking sheet. The florets should be in a single layer.

  5. Bake the cauliflower for 15 minutes.

  6. Turn the florets to the other side, sprinkle with the Parmesan cheese and bake 15 more minutes.

  7. Serve in a casserole and garnish with parsley.

Sunday Morning Breakfast—I’d never had parsley root before, so for breakfast on Sunday I threw a lil sauté together and it was sooooo good! I just sautéed cippolini onion, garlic, parsley root, and shitake mushrooms together, threw some chili oil in there and then poured a couple of eggs into the pan to scramble in with the veggies. I topped it with some Parmesan cheese and hot sauce and devoured it in what seemed like hardly thirty seconds.

CSA 2017 – Week 18: The Flavors of Fall

CSA

CSA Newsletter – Week 18


The Flavors of Fall

As you go through this week’s autumnal box there will be quite a few exciting and lesser known vegetables to explore. It’s quite an amazing thing to live in a place where you can grow so many different types of foods and explore so many different types of flavors. It’s even more amazing that so many of us who happen to live in this agricultural utopia don’t even know that there are such diverse and delicious foods to be enjoyed here. I certainly didn’t.

It’s crazy to imagine what it would have been like for people to live in places where they ate hardly anything but potatoes during the winter. The first time I had kabocha squash, having only ever had acorn before, I just couldn’t believe what I was tasting. I thought squash was something that had to be drowned in butter and salt to be delicious, and yet here was this squash that tasted like a roasted chestnut on its own.

And then when I had celeriac for the first time I just couldn’t understand how such an ugly-looking root sautéed simply with garlic and onion could elicit almost the same flavor profile as a rich chicken stock. And then! There’s the day that you see romanesco for the first time, making you question just about everything you thought you knew about the natural world in one glance. Soon even more flavors will start coming your way, from mushroom-flavored sunchokes and sweet earthy parsnips to savory Gilfeather turnips and incredibly herbal parsley root.

There just isn’t anything in the world quite like a new flavor. Just this week I picked a low-growing pink berry that smelled exactly like wintergreen gum—pure magic.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Green Kabocha Squash—This squash will blow your mind! It’s basically a giant roasted chestnut, with a deeply savory and nutty flavor and a creamy yet dry texture. At the market, you’ll see a variety of green, scarlet, and grey kabochas, each with their own slight flavor variations.
  • CeleriacI had never heard of this vegetable before working for GTF, but it has since stolen my heart and has become a staple in my fall and winter diets.
  • RomanescoThis is the vegetable of all vegetables, the one and only cauliflower relative whose florets form perfect fractal patterns that look more like a work of art than food. Use just like you would broccoli or cauliflower, and for the best results, cut to keep the florets in little tree forms.
  • Conehead Cabbage—This cabbage is especially sweet, and the leaf shape makes it ideal for making gluten-free wraps.
  • Sweet Bell Pepper—These could be the last peppers of the season. We’ll have to enjoy them while we still can!
  • Spinach
  • Green Bell Pepper
  • Huckleberry Gold PotatoesEveryone on the farm agrees, these potatoes are the most beautiful of the season so far. Their skin is dark purple with hints of magenta, and their flesh is a creamy golden yellow.
  • Bunched Carrots
  • Sweet Onions
  • Lettuce

Recipes

Print

Creamed Celeriac & Apple Soup

“With its wrinkled, whitish skin and protruding stringy roots, celeriac (also known as celery root) won’t win any beauty contests, but I nevertheless find it charming—perhaps because I’m French. In France, celeriac is commonly used in salads, soups, gratins, or mashed.”

Author Adapted from La Tartine Gourmanade by Béatrice Peltre

Ingredients

  • 1 tbsp butter (or coconut oil)
  • 1 tbsp olive oil
  • 1/2 sweet onion, diced
  • 1 celeriac, peeled & diced
  • 2 medium potatoes, peeled & diced
  • 1 large apple, peeled & diced
  • 2 cups water
  • 2 cups vegetable broth
  • 1 bay leaf
  • 1 tbsp marjoram leaves (or oregano)
  • salt & pepper
  • 2/3 cup heavy cream (or coconut milk)
  • chopped parsley to serve (optional)
  • crumbles of blue cheese, to serve

Instructions

  1. To prepare the soup, in a heavy pot melt the butter over medium heat. 

  2. Add the oil and then the onion. Cook for 2-3 minutes until soft. 

  3. Add the garlic and continue to cook for 1 minute. 

  4. Add the celeriac, potato, and apple and cook, stirring for 5 minutes. 

  5. Add the water, stock, bay leaf, and marjoram and season with salt and pepper. Cover and simmer for 20-25 minutes until the vegetables are fork-tender.

  6. When the soup is ready, discard the bay leaf and transfer to the bowls of a food processor. Puree and return to the pot with the heavy cream.

  7. Reheat the soup and check the seasoning. Serve with crumbles of blue cheese, chopped parsley, and olive oil.

Recipe Notes

Pretty much any vegetable sautéed with onions and then pureed with heavy cream will make a delicious soup. So feel free to add in carrots, spinach, romanesco, or even kabocha squash - just maybe not all at once.


*To see a tutorial on how to cut up celeriac and kabocha squash, check out this link:
http://blog.gatheringtogetherfarm.com/2016/11/13/november-12th-market-recipes-ft-fioritto-cauliflower/

Print

Stir-fried Kabocha Squash

Kabocha and other large squashes lend themselves to easy baking, but being limited to a frying pan at market forces me to cook in creative ways. Trust me, if you stir fry kabocha once, you might never go back. Cooking it in the frying pan takes hardly ten minutes, as there is very little water to cook out, and you end up with bites of creamy squash encased within crisp edges.

Author Laura Bennett

Ingredients

  • 1 kabocha squash, sliced thinly (you can decide if you'd like to shave the skin off first with your knife; scarlet kabocha skin is often soft enough to leave on, but the green squashes you have this week may have thicker skins)
  • 1 sweet onion, sliced thinly
  • 1 sweet pepper, sliced thinly
  • 1/2 head garlic
  • coconut oil
  • salt & pepper

Instructions

  1. Cutting up the big kabocha squash while it’s raw is the hardest part of this recipe. Be safe, take your time, and don’t chop your fingers off however tempting it may be. Follow the chopping tutorial in the link above if needed.

  2. Finely chop your onion.

  3. Heat a pan of oil up to medium-low temp and add in the onions, letting cook 2-4 minutes.

  4. Add in the kabocha squash slices and stir around. Let cook covered 2-3 minutes.

  5. Finely chop garlic and peppers and add into the pan, continuing to cook uncovered another 5-8 minutes until crispy brown on some edges, but before the pieces turn to mush.

2017 CSA: Week 17 – Come to the Pumpkin Patch

CSA Newsletter – Week 17


Come to the Pumpkin Patch!

It’s crazy to think that it’s already week 17 of our CSA! We only have four weeks to go for a total of 21 weeks of produce. Sally wants to let everyone know that you are all invited to come out to our pumpkin patch so that each person in your family can pick out a pumpkin! From now through October 14th, Tuesday–Saturday 9-5, come out to the Farmstand and ask where the pumpkin patch is. Our lovely staff will give each of you a doughnut and point you in the right direction.

Also, this year the Moreland and Shemanski Wednesday markets will be ending on October 25th, a week shy of our last CSA box. To those of you who pick up at either of those markets, make sure to let Will know as soon as possible which alternate pick-up location you would like to grab your 21st box from.

Alright, enough business! What’s really exciting is the fact that watermelon radishes are back in season!!! We started growing watermelon radishes about five years ago when our farming business partner in crime at that time, Wild Garden Seed, was working on breeding them on some of our land. I remember the process vividly, as I had no idea what was required to breed any vegetable. When you’re selecting watermelon radishes for seed, you want to make sure you’re only collecting seed from the best, most flavorful, pinkest radishes in the field. But how do you do that if you can’t see the radish under the ground? Apparently, they harvest the radishes and wash them just like normal. Then they sort the radishes by color. Right at the base of the root where it tapers down to a little tail, they look to see if there is a pink blush. The brightness of that spot is an indicator of how bright the radish is on the inside. Finally, they take all the brightest pink radishes to be re-planted, now called stecklings, and plant them back in the field to let them flower and go to seed. Then we buy that seed and grow them up to become radishes once again.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Butternut Squash—As the name suggests, this squash is creamy like butter, with a nice sweet flavor.
  • CeleryOur celery is looking beautiful out in the field. The plants are nearly quadruple the size of the celery bunch that you end up receiving, which is only the very center of the floret of stalks.
  • Watermelon RadishesTo those of you who have yet to experience their magic, these radishes are extremely beautiful and delicious. They are white-green on the outside and have a burst of pink in the center, perfect sliced into thin discs into a salad. They’ve got a crisp, juicy texture and a well-rounded combination of sweetness and heat!
  • Sweet Bell Pepper
  • Sweet Jimmy Nardello Pepper
  • Cilantro
  • Yellow Potatoes
  • Chioggia Beets—Beets come in all sorts of shapes, sizes, and colors. These chioggias are striped with concentric circles of red and white inside, and have a milder flavor than red beets. They also don’t turn everything pink, and instead can be bright color accents in a salad.
  • Collards—Collard greens are similar to kale with a lovely sweet broccoli-like flavor. Cooked down they become quite tender.
  • Sweet Onion—This time of year I love making grilled cheese sandwiches with a layer of caramelized sweet onions inside.
  • Red Onion—High in acid, great raw in salads, sandwiches, and slaws.
  • Lettuce
  • Tomatoes

Recipes

Print

Celery, Apple, Watermelon Radish, & Sweet Pepper Slaw

Author Adapted from The CSA Cookbook by Linda Ly

Ingredients

Dressing

  • 1/4 cup cider vinegar
  • 2 tbsp minced chives
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • zest and juice of 1 lemon
  • 1/4 cup olive oil

Salad

  • 1 tart apple, cored and cut into matchsticks
  • 2 celery ribs, with leaves, thinly sliced on the diagonal
  • 1/2 red cabbage, thinly sliced
  • 1 watermelon radish, thinly sliced into disks and then matchsticks
  • 1 sweet pepper, sliced into very thin strips
  • fresh herb: finely-chopped basil, parsley, cilantro, etc.

Instructions

  1. To make the dressing, stir together the vinegar, chives, salt, pepper, lemon zest, and lemon juice in a small bowl. Whisk in the oil until well blended and set aside.

  2. Combine the apple, celery, cabbage, radish, and pepper in a large serving bowl and toss with the dressing (which you should feel free to elaborate on with your own spice concoction; personally, I love adding sesame oil and crushed peanuts to slaws). 

  3. Refrigerate for a few hours before serving to let the slaw soak up all the flavors. It’s even better the next day! Serve chilled.

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Coconut Butternut Squash Soup w/ Collards

“Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, collards and red onions synergize delectably and look gorgeous together as well.”

Author Adapted from New York Times Cooking

Ingredients

  • 1 large butternut squash (about 1 1/2 pounds)
  • 2 tbsp olive oil or other vegetable oil
  • 1 large yellow or sweet onion, chopped
  • 1 medium apple, any variety, peeled and diced
  • 2 cups prepared vegetable broth (or 2 cups water with 1 vegetable bouillon cube)
  • 2 tsp good-quality curry powder
  • 2 tsp grated fresh or jarred ginger, or more to taste
  • pinch ground nutmeg or allspice
  • salt to taste
  • freshly ground pepper to taste

Garnish

  • 2 medium red onions, quartered and thinly sliced
  • 1 good-sized bunch collards (about 10 to 12 ounces)

Instructions

  1. Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.

  2. Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.

  3. Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.

  4. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.

  5. Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.

  6. Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.

  7. To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.