Fall CSA–Week Nine

Thanks to Professor Mark Scott (ECE) and his students, pictured above, who came back to help install the solar array last week!

Pick-Up:  Thursday, October 25, 3:30-6:00pm

Invite your friends to the pick up to taste our Oxford Local Salsa and Marinara.  

 

 

 

 

 

Educating From the Ground Up.Org

 

Weekly Produce:

  • Fennel
  • Butternut Squash
  • Swish Chard
  • Arugula
  • Garlic

 

 

 

 

Self select items

  • Beets
  • Radish
  • Peppers—sweet and hot
  • Green tomatoes
  • Potatoes

 

 

 

 

Tentative for next week

  • Sweet potatoes
  • Leeks
  • Asian cut greens
  • Carrots

Thoughts on Fennel

Ian provided an off the cuff recipe for fennel with chicken for this week. Ask him for details at pick up, if you have questions.

INGREDIENTS

  • Fennel bulb sliced in half and cut into one inch pieces
  • Orange slices
  • Fryer chicken (whole chicken cut up into pieces)
  • Chicken or vegetable stock
  • Salt and pepper

DIRECTIONS

  1. Heat the oven to 350 degrees
  2. Place the chicken pieces in a stock dish
  3. Add sliced fennel and orange
  4. Cover with stock
  5. Season with salt and pepper
  6. Cook for 30 minutes covered  and an additional 15-20 minutes uncovered
  7. Serve with rice

Fall CSA–Week Eight

Pick-Up 3:30-6:00pm, Thursday, October 18

Getting ready for our first frost this afternoon.  We are also preparing for a big day tomorrow–the installation of our new solar array and battery system to power the farm with renewable energy!

 

 

 

 

 

 

Produce this week:

  • Potatoes
  • Kohlrabi
  • Carlton leafy Asian greens
  • Carrots
  • Parsley
  • Arugula

Self select

  • Radish
  • Green tomatoes
  • Beets
  • Squash
  • A few remaining peppers, eggplant…the last of the summer produce

Tentative for next week

  • Fennel
  • Winter Squash
  • Kale
  • Beets

 

 

 

Looking forward, Sarah Siegel, who interned on the farm this summer and who has spearheaded our Oxford Local Salsa and Marinara, is planning on having a tasting next week at the CSA pick up. Invite your friends to stop by for a taste.

 

 

Further in  the future, we have decided to host a special produce pick up on the farm on the Monday before Thanksgiving (November 26) between 3:00 and 5:00pm.  This will be an extra CSA share for the season. It will be all self select. We are planning for such things as squash, sweet potatoes, carrots, sage and parsley–all the things you will need to make a Thanksgiving feast.

Kohlrabi–the new vegetable of the week:

Just a reminder…kohlrabi is part of the brassica family, kin to broccoli, brussels sprouts, kale, and cauliflower.  Although it looks like a root vegetable, the edible part is actually just a swollen stem.  Like other brassicas, it is low in calories and high in fiber, minerals like calcium and potassium, and it has a significant amount of vitamins A and C.

In terms of prep, you can peel it and slice it like an apple and eat it raw or slice it thinly and add it to a salad.  You can also just as easily peel it, slice it, and add it to a stir fry.

Easy Recipes from none other than Martha Stewart…

Kohlrabi Slaw
  • 1 kohrabi peeled and cut into match sticks
  • 1 apple cut into match sticks
  • Olive oil
  • Fresh lemon juice
  • Salt and pepper

All you need to do is prep and mix together.

Kohlrabi Chips
  • Thinly sliced kohlrabi
  • Olive oil
  • Course salt

Toss kohlrabi with olive oil. Season with salt. Arrange in a single layer on a baking sheet lined with a nonstick mat. Bake at 250 degrees, rotating sheet, until crisp and deep golden, 35 minutes to 1 hour; transfer chips as they’re done to a paper-towel-lined plate. Season with salt.

Fall CSA–Week Seven

Pick-Up 3:30-6:00pm, Thursday, October 11

Lots of new fall produce on the way!

Produce this week:

  • Beets
  • Lettuce
  • Kale or Swish Chard
  • Cutting Celery
  • Delicata Squash

Self select this week:

  • Radish
  • Turnip
  • Green onions
  • Tomatoes & green peppers–the last few of the season

Tentative for next week:

  • Sweet potatoes or regular potatoes
  • Kohlrabi
  • Carrots
  • Carleton Greens (leafy Asian greens)
  • Romaine lettuce

 Explore our new website  documenting the Institute for Food farm.  A printable copy of a self guided tour of local food in and around Oxford can be found at the bottom of the home page.  Also, lots of great details about the Institute for Food and the history of the farm.  Go to http://www.educatingfromthegroundup.org/#/

Also, salsa and marinara sauce are on the way….

 

 

 

 

Notes on Delicata squash…

Delicata squash tastes like butternut, but it is a little smaller and a little sweeter.  The rind is soft and edible, which makes it easier to prep and cook.  All you need to do is scoop the seeds out, slice, and bake. Slice and mix with some olive oil, brown sugar, and maple syrup and roast until tender.  You can add a little cinnamon for a more nuanced taste.

Fall CSA–Week Six

Pick-Up 3:30-6:00pm Thursday, October 4

Hard to believe it is already October….

Produce this week…

 

  • Leeks
  • Lettuce
  • Asian Leafy Greens
  • Carrots

 

 

 

Self Select: Potatoes for sure…

The self select options will be a little thin this week.  We are making our annual batch of salsa and adding a new product–marinara sauce. Ian is taking our remaining tomatoes, onions, and peppers to be delivered to KHI Foods, Inc. this Friday to be cooked up so you can enjoy them over the winter months.  To whet your appetite we will be handing out the remaining jars of salsa on a first come first serve basis at the pick up.

Tentative for next week…

  • Delicata squash
  • Carnival squash
  • Green Onions
  • Beets

I have been waiting for this week when there will be a combination of leeks and potatoes to make potato leek soup, my idea of fall comfort food.

Ian Garten has a totally decadent potato leek soup recipe that calls for heavy cream, creme fraiche,  arugula, and crispy shallots… Here is the link if you want to indulge.  Ina Garten Roasted Potato Leek Soup

Potato Leek Soup Recipe

by Pierre Franey, 60 Minute Gourmet

INGREDIENTS

  • 2 large leeks
  • 1 pound medium potatoes, like yellow gold, Washington or Idaho
  • 4 tablespoons butter
  • 1 cup finely chopped onions
  • 3 cups fresh or canned chicken stock
  • 2 cups water
  • 1 bay leaf
  •  Salt and freshly ground pepper to taste

PREPARATION

  1. Leeks have a great deal of sand between the leaves and must be carefully cleaned. To do this, trim off the root end and cut off and discard the long green stems. Split the leeks lengthwise from the stem end, then turn and split them one more time. Rinse well. Separate the leaves under cold running water, then chop into 1/4-inch pieces.
  2. Peel the potatoes and cut them into 1/4-inch cubes (about 2 cups).
  3. Melt 2 tablespoons of butter in a saucepan; add the onions and the chopped leeks. Cook over medium heat, stirring, until wilted. Do not brown.
  4. Add the potatoes, chicken broth, water, bay leaf, salt and pepper, and simmer for 30 minutes.
  5. Remove from the heat, remove the bay leaf, add the remaining butter and stir. Adjust the seasonings and serve piping hot with croutons.