Full share CSA members and half share Group A will receive delivery this Friday (November 4) between 12-2, unless you've arranged otherwise.
Extras offered this week, can be delivered with your CSA share, simply email me by 9 am Friday morning to order (you can leave a check in your cooler):
- Brown eggs from our free-range hens. $3 per dozen, extra large size. Special: $2 per dozen for medium-sized brown eggs from our new flock (they're just starting to lay).
- Beef - this is
delicious and lean; the best beef I've ever had. Beef prices & cuts
available are listed on the farm web site here: http://wishfulacres.blogspot.
In your share this week:
-Cabbage - the first harvest of the fall green cabbage. Coleslaw, stir fry, soup... :-). Refrigerate.
-Acorn Squash - I grew several varieties, you'll receive either orange, white, green, or striped / mottled. Can be kept on counter for at least a few weeks. Recipes below
-Carrots - maybe. I had hoped to provide the carrots sooner, but our Gourmet Deer have been eating off the green tops and as a result the carrots are growing more slowly.
-Broccoli - maybe. If there are enough to go around, you'll receive a bag of the smaller broccoli sideshoots (small florettes)
-Lettuce - Refrigerate.
-Tot soi - these have grown so beautiful and large in the cool fall weather. They look like a giant flower opening it's petals. Hopefully I can fit them into a bag! Great in your Asian recipes. Refrigerate.
-Radish - new crop! Refrigerate.
- Mizuna - Asian green. Try it along with the tot soi, cabbage, cilantro, and green onions in an Asian soup (recipe below). Refrigerate.
-Cilantro - not only used in Mexican cuisine, but also Asian! It seems that fall is the season for Asian greens, so why not try some cilantro in your stir fry or Asian soup? Refrigerate.
-Arugula - Slightly spicy smaller green leaves for your salads, sandwiches, pizza. Refrigerate
-Mustard Greens - green mustard this week. Have you tried the Mustard Greens chips recipe from the past newsletter? Refrigerate.
-Green Onions - great on salads, on top of potatoes, stir fried, and more! Refrigerate.
-Spinach - Can be used in a salad or try this week's quiche recipe (below). Refrigerate.
-Garlic - We grew several varieties of gourmet garlic, you'll receive a bulb or two each week until it's gone. It can be left out on your counter for several weeks.
-Brown Eggs (if you signed up for an egg share).
And here are some recipe ideas for all those delicious organic veggies!
Asian Chicken Vegetable Soup (makes a big batch, can cut in half, or leftovers will freeze)
8-10 cups chicken broth (depending upon how thick or thin you want the soup)
2 cloves garlic, chopped
1/2 cup chopped cilantro
1 cup chopped tot soi
1/2 cup chopped green onion
1/2 cup chopped Mizuna
1 cup chopped cabbage
salt to taste
Bring chicken broth to a boil. Reduce to a simmer / low boil. Add the thicker vegetables first - garlic & cabbage. Let those cook for 10 minutes. Then add the tender greens - green onions, tot soi, mizuna, and cilantro. Cook until all vegetables are tender. Add salt, a little at a time, tasting after each addition, until you reach your desired saltiness.
Optional additions: noodles, eggs, radish, soy sauce.
Here is the link again from last week, so this week's half share members can also use it:
Thanks everyone for your support!