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:
- Carlton leafy Asian greens
- Green tomatoes
- A few remaining peppers, eggplant…the last of the summer produce
Tentative for next week
- Winter Squash
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…
- 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.
- 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.