Cook Field Pick-Up, Thursday November 5, 3:30-6pm
Produce this week…
- asian greens
- butternut squash
Tentative produce list for November 12
- spaghetti squash
The night frost this past weekend did not damage any of the greens planted at the farm, and the farm staff is glad to share with CSA subscribers that the sunny and warm days forecasted for the next days will allow them to provide you with fresh and healthy greens without having to store them in advance. These clear days also give the opportunity to plant strawberries and garlic for next year and start cleaning up the farm from summer plants. Next step for the winter months will be also to plant cover crop plants such as clover, wheat and vetch. Cover crop plants are a natural nitrogen fixer, they will help soil fertility and quality and will promote biodiversity, While the semester is coming to an end, farm staff is grateful for the continuing presence of student volunteers in the field. Their work has been proven to be of great support during this fall CSA season.
What to do with your produce this week…
This week you CSA share will include two highly nutritious root vegetables: carrots and beets. While we have focused in the past on the benefits of beets and shared some recipes, under the suggested recipe of our intern Annie Klein, this week we will give more space to carrots. This root vegetable was originally grown in Afghanistan in 900 AD. Its flavor can vary depending on the color, size and where it is grown. Orange carrots, the ones you will receive this week, are earthy, sweet, and good to eat either raw or cooked. Rich in minerals and vitamins, including beta-carotene, a compound that our body transforms into Vitamin A, carrots keep our eyes healthy and are rich of Vitamin B6 and fiber.
Let’s begin with Annie Klein’s suggested recipe:
Below is an easy and tasty roasted carrots recipe with dill
Finally, let’s end with a dessert based on carrots. Here is a healthy carrot cake we hope you will be inspired to try.