Week 7

CSA 2023

Well here we are another season changing from fall into winter before you know it. It was a pleasure growing foods for you all this season. I look forward to our continued growth and we are already well under way in planning for next years spring and fall CSA shares. We are planning some farmers table meals on the farm early in the spring early in the summer and early in fall.

We will be spending the winter working on Snap matching programs accepted on the farm and ways to feed more of the community through our feed a family program. We are working on growing shiitakes on logs and wine cap mushrooms in the fields so hopefully we will have some mushrooms for shares next year. We hope to continue sharing what we learn. If you have any favorite veggies you want to see us grow please reach out I love expanding our variety. We will open up pre orders for next CSA season after Christmas and no payment will be needed to hold your spot for returning members.

We couldn’t be more grateful to have a lovely group of people who have found us to be the ones to grow your food. Thanks again and we look forward to keeping you informed on all the farm off season things.

We are holding an event this year off the farm!

I was offered the opportunity to co host an event with my favorite flower farmer in the Historic Slocum House downtown Vancouver!

We will have all the supplies to make the wreath pictured below!

Don’t forget to get your cider for the holidays!

Extra things will be available at pickup if you want to add anything for your holiday cooking We have some Persimons, Apples for baking, Collards and Kale

I will have a small market style booth up if you want to get any extra items for purchase: spices, salts, dried beans (Cranberry beans) a few winter squash

Thanksgiving week Share 7

Acorn Squash
Black Chickpeas
Storage Onions
Delicata minis
Rainbow bunch Chard
Carrots
Mizuna Greens
Dilish Herb blend
Kholrabi
Herb wreath
French Heirloom Beets
Braising Mix
Leeks
Celery Herb

How to Prep, Store, Cook and Freeze

Acorn Squash

Vitamin A.
Vitamin C.
Vitamins B1 & B6.
Beta-carotene.
Calcium.
Copper.
Dietary fiber.
Folate (folic acid)

To store: Store in a cool, dry, dark place at around 50 degrees, but make sure they do not freeze.

To prep: Stand the squash up and slice in half lengthwise around the “belly-button.” Scoop out seeds.

To Use: Roast, Boil, Microwave , Stew. Turn into soup mashed, Burgers, spaghetti or stuff with your favorite rice mix.

Squash seeds make a delicious snack. Wash and dry roast with your favorite recipe. With the quash skin the thinner the more pleasant the texture is, such as with delicata, acorn, and sweet dumpling. Thicker skins are usually too tough to eat with the tender flesh so save instead to make a vegetable stock.

To freeze: Let the cooked squash cool to near room temperature and then transfer to storage container and store for up to 8 months in freezer.

Black Kabuli Chickpeas

Black Kabuli Chickpeas are a unique variety developed by plant breeders at the Washington State University. The name Kabuli means “from Kabul” in Hindi, and this variety is thought to have come originally from Kabul, Afghanistan.

To store: Store like any other dry beans

To prep: Soak overnight

To Cook: cook for about 30 minutes, or allow one hour to cook at a simmer. Black Kabuli Chickpeas make a great addition to salad, and a colorful ingredient in soup. Try it “refried” in your favorite Mexican recipe, or let this chickpea add pizazz to your next hummus recipe.

To freeze: After cooking freeze in a ziplock lay flat in freezer

Onion

high content of fiber, vitamins C and K, iron, and potassium.

To store: Red and yellow storage onions may be kept in any cool, dark, dry place with adequate air circulation for several months if they are cured. Do not store them next to potatoes.

To prep: Peel the onion’s skin and cut off the roots and top. Save your papery onion skins in a bag in your freezer reserved for making vegetable stock. If you encounter a little rot in your onion, just cut away the bad sections. If there are a few black spots, rinse the whole onion in cool water and rub the spots off with your thumbs.

To Cook: Cook at the beginning of heating your pan to add that base flavor layer.

To Freeze: Cut or slice any type of onion to desired size and place in freezer Ziplock bag. Remove all the air and seal. It helps to freeze them in 2-3 cup increments.

Delicata minis

The name Potimarron designates a liaison between pumpkin and chestnut maroon, since the flesh has a rich, burnished flavor that is surprisingly reminiscent of roasted chestnuts. Aside from multitasking as two complimentary flavors, another bonus is that the skin is edible

To store: Store in a cool, dry, dark place at around 50 degrees, but make sure they do not freeze.

To prep: Stand the squash up and slice in half lengthwise around the “belly-button.” Scoop out seeds.

To Use: Roast, Boil Microwave , Stew. Turn into soup mashed, Burgers, spaghetti or stuff with your favorite rice mix.

To freeze: Let the cooked squash cool to near room temperature and then transfer to storage container and store for up to 8 months in freezer.

Rainbow Bunch Chard

Swiss chard is low in calories and high in magnesium, iron, potassium, and vitamins A, C, and K.

To store: Keep dry, unwashed greens in a sealed plastic bag in the refrigerator up to 2 weeks.

To prep: Wash leaves in basin of lukewarm water to remove grit. Remove the thicker stems by folding the leaves down the center and cutting out the stem. Stack several leaves on top of each other and slice into 1-inch wide ribbons.

To Cook: Add uncooked greens to a mixed green salad. Steam stem pieces 8-10 minutes, and leaves 4-6 minutes. Or sautée greens until tender in a large sautée pan with olive oil, a pinch of salt, and garlic or onion. Watch for color to brighten as this signals they are done. Serve cooked chard alone as a side dish or use them in soup or with pasta, beans, rice, or potatoes. Chard also goes great in stir-fries or in any recipe calling for spinach. Eat small leaves raw in salads and blanch or steam larger leaves.

To freeze: Blanch washed greens for 2-3 minutes. Rinse in cold ice water to stop the cooking. Drain and freeze.

Carrots

Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants

To store: Remove the green tops as soon as you can, leaving about an inch of stems. Refrigerate these carrots in a plastic bag. You can also store them in a bin of water (like celery) to keep them crisp, changing out the water every few days. Save the tops in a freezer bag.

To prep: Don’t always need to be peeled. just washing to remove dirt.

To Cook: Boil 2-inch cubed carrots in rapidly boiling salt water for 7-10 minutes. Fresh carrot tops can be chopped into a green salad or stir-fry too. Roasting for 10-15 min with oil and garlic whole. The greens can be dried and used as an herb like parsley. Try making carrot top pesto

To freeze: Blanch cut coins for 3 minutes in boiling salt water, dunk in cold ice water for 3 minutes, drain, let dry, and pack in airtight container.

Asian Greens

Vitamin C, with a single one providing up to 169% of the RDI. Other vitamins and minerals in bell peppers include vitamin K1, vitamin E, vitamin A, folate, and potassium.

To store: Cut off any yellow leaves. Store wrapped loosely in plastic bag (or a Green bag) in the refrigerator.

To prep: Wash and removed any damaged yellowing leaves. Cut off the root tip — about an inch worth. If the stems are thick, cut the leaves from the stems and cook them separately a few minutes before you add the leaves.

To Cook: Sautee, grill, braise, roast or add to a soup

To freeze: Cut the stems from the leaves and chop to desired size. Store those separately. Cut the leaves into ribbons or squares or keep whole. Store separately from stems. Bring salted pot of water to a boil. Boil the leaves in boiling pot of water for 90 seconds.Douse in ice water to stop the cooking process. Drain the leaves and squeeze out moisture. Place in Ziplock freezer bags, removing as much air as possible. Put in freezer. Blanch the stems separately for 2 minutes. Douse in ice water and drain before packing into separate Ziplocks.

Dilish Herb blend

This Holiday feast Herb blend can be used on veggies or meat

sage,rosemary, thyme, garlic, shiso, fennel fronds, parsley, basque pepper

Store with the rest of your spice blends. It is so flavorful and will make a great addition to any meal. I grew and made this spice and hopefully its a new holiday tradition for you as it has become for us.

Kholrabi

Both turnips and turnip greens provide over 30% of the DV for vitamin C. Additionally, the greens are a great source of folate, vitamin K, and pro vitamin A.

To store: Before storing, it’s important to remove the tops (leaves) Place the kohlrabi bulbs individually in plastic bags or wrap them tightly with plastic wrap. This helps to retain moisture and prevent the kohlrabi from drying out.

To prep: Wash leaves in basin of lukewarm water to remove grit. If your greens have thick stems, you must remove them. peal the bulb to get to the softer inside and chop up according to your recipe.

To Cook: you can Saute the leaves in olive oil. Use in soups, spaghetti sauce, quiche. bake into french fries.

To freeze: Start by cleaning the kohlrabi bulbs thoroughly and trimming off the tops and roots. Peel the bulbs and cut them into bite-sized pieces or slice them, Once the blanched kohlrabi is cool, pat them dry and arrange them in a single layer on a baking sheet. This prevents them from sticking together during freezing. Once frozen, transfer the kohlrabi to airtight containers or freezer bags.

Herb Wreath

Every Herb Wreath I make is unique and has some flowers and Herbs in the mix. I hope you enjoy using your herbs as they continue to dry on the wreath.

Sage, Rosemary, Thyme, Italian Oregano All grown and made on the farm.

When your done you can bring the wood round back to me and get a new wreath!

French Heirloom Beets

To store: If your beets still have greens attached, cut them off, leaving an inch of stem. Store the beet roots, with the rootlets (or “tails”) attached, unwashed, in a plastic bag in the crisper bin of your refrigerator. They will keep for several weeks. To store: Cut beet greens from their roots. Keep dry,unwashed greens in a sealed plastic bag in the refrigerator up to 1 week.

To prep: Just before cooking, scrub beets well and remove any scraggly leaves and rootlets. If your recipe calls for raw beets, peel them with a knife or a veggie peeler, then grate or cut them according to the recipe.

To remove the skins, you can roast them in foil or boil them, and the peels will slip right off. To prep leaves : Wash leaves in lukewarm water to remove grit. Remove the thicker stems. Cut into appropriately sized pieces, depending on use.

To cook: Young leaves can be eaten like spinach, beets and tops can be sauteed, blanched, pickled or used in a salad. Beet roots can also be Roast

To freeze: Boil or oven roast beets until done. Cool in ice water or let come to room temperature. Cut beets into 1/4in slices or keep them whole. Place in Ziplock freezer bag and remove as much air as possible. For Greens, Blanch washed greens for 2-3 minutes in boiling water. Dunk in cold ice water to stop the cooking process. Dry and freeze them in “balls” on a cookie sheet; then pop them into a Ziplock.

Braising Mix

This Mix of Brasing greens is a mix of broccoli greens, cauliflower greens, brussel greens, baby collards, and a kale and chard green or two.

Basically this one is simple make a greens dish. Simply chop and sautee or roast these greens for some added flavor and nutrients.

Leeks

We didn’t get as much blanch this year we used a different planting method and it didn’t work but they are still really great jut chop up to where the fronds start.

To store: Cut off the green tops (save those greens in your veggie freezer bag to make veggie stock). Loosely wrap unwashed leek bottoms (with roots attached) in a plastic bag and store them in the crisper drawer of your refrigerator where they will keep for 2 weeks.

To prep: Cut the leek about 1 inch above the white part, where the leaves begin changing from dark to light green. Save the unused greens; they’ll give great flavor to your next vegetable stock. Slit the leek lengthwise and soak it in lukewarm water for 15 minutes. Fan the leaves under running water to dislodge dirt, then pat dry. chop the white part of the allium finely.

To Cook: Use leeks in salads, casseroles and soups or wherever you’d use onions. They can be braised, boiled grilled, or steamed.

To freeze: Cut the white parts of the leek into slices and flash freeze in Ziplock bags.

Celery Herb

To store: Best in a cup of water in the fridge.

To prep: chop up the leaves and some of the stem for any stew, soup or stirfry.

To cook: its a pungent herb with a short cook time

If you want to order a Specialty sourdough for the Holidays please let me know via email.

Little Miss Baketress does a sourdough loaf, not sliced so you could cut the long way for excellent garlic bread with your feast. or Her Cranberry Rolls are the perfect tangy and savory sourdough combo. Lastly the Cheddar Jalapeno Rolls are our favorite and add so much flavor to any meal or even for turkey sandwich leftovers!

Week 6

CSA 2023

We are holding an event this year off the farm!

I was offered the opportunity to co host an event with my favorite flower farmer in the Historic Slocum House downtown Vancouver!

We will have all the supplies to make the wreath pictured below!

Don’t forget to get your cider for the holidays!

Whats in the Share Week 6

Kale Red Russian

Collard Greens
Onion

Winter Squash
Chard
Carrots
Asian Greens
Rosemary
Turnips
Dried Shiso for tea
Green Tomatoes

How to Prep, Store, Cook and Freeze

Kale Red Russian

Contains an impressive amount of vitamins and minerals, including calcium, iron, potassium, and vitamins A, C, and K. It also has high levels of antioxidants which help to protect cells from damage caused by free radicals.

Promotes bone health.

Detoxifies your body

To store: Place kale unwashed, wrapped in a sealed plastic bag in the crisper drawer of the refrigerator. Best used very fresh, but may last for a week.

To prep: Wash leaves in basin of lukewarm water to remove grit. If your greens have thick stems, you must remove them. Fold each leaf in half and slice out the stem. Then stack the leaves up and slice them diagonally into 1-inch-wide strips.

To Cook: Saute in olive oil. Use in soups, spaghetti sauce, pesto, quiche, or kale chips. You can also eat the stems.

To freeze: Blanch washed greens for 2-3 minutes. Rinse in cold ice water to stop the cooking process, drain, and pack into airtight containers. Stems can also be frozen.

Collard Greens

Source of vitamin C, vitamin A, vitamin K, niacin, potassium, manganese, and magnesium.

They also contain organic compounds like withanolides and flavonoids like lutein, zeaxanthin, and beta-carotene, which have many physiological benefits

To store: Wrap the leaves in a Debbie Meyer green bag and store in the crisper. Use within a week if possible or until the leaves turn yellow.

To prep: Remove the stem with a knife. chop leaves as needed

To Cook: cook low and slow in a crockpot. chop up and sautee. Use the leaves for wraps, stirred into soup, braised with bacon, in a stir-fry, pesto, chili, salads, or served alongside ham hocks.

To freeze: Blanch 4 minutes in boiling salt water. Soak in ice water bath for 4 minutes. Drain, let dry, and pack into Ziplock containers.

Onion

high content of fiber, vitamins C and K, iron, and potassium.

To store: Red and yellow storage onions may be kept in any cool, dark, dry place with adequate air circulation for several months if they are cured. Do not store them next to potatoes.

To Cook: Cook at the beginning of heating your pan to add that base flavor layer.

To Freeze: Cut or slice any type of onion to desired size and place in freezer Ziplock bag. Remove all the air and seal. It helps to freeze them in 2-3 cup increments.

Winter Squash Potimarron

To store: Store in a cool, dry, dark place at around 50 degrees, but make sure they do not freeze. Under the best conditions, they should keep for 3-4 months.

To prep: Cut open, Scoop out the seeds and pulp. cut into 1 inch chunks or cut in half

To cook: Steam chunks for 15-20 minutes. Boil chunks in salted water until tender, 8-10 minutes. Use half cut for baking, cut-side down with fork pokes in the skin side in a pan to collect juices it 400 degrees for 45 minutes. Allow to cool, scrape the flesh out and puree in foo

To freeze: Cook, mash or puree it. Pour it into ice cube trays and freeze. Put cubes into freezer bags.

Chard

Swiss chard is low in calories and high in magnesium, iron, potassium, and vitamins A, C, and K.

To store: Keep dry, unwashed greens in a sealed plastic bag in the refrigerator up to 2 weeks.

To freeze: Blanch washed greens for 2-3 minutes. Rinse in cold ice water to stop the cooking. Drain and freeze.

Carrots

Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants

To prep: Don’t always need to be peeled. just washing to remove dirt.

To freeze: Blanch cut coins for 3 minutes in boiling salt water, dunk in cold ice water for 3 minutes, drain, let dry, and pack in airtight container.

Asian Greens

Vitamin C, with a single one providing up to 169% of the RDI. Other vitamins and minerals in bell peppers include vitamin K1, vitamin E, vitamin A, folate, and potassium.

To store: Cut off any yellow leaves. Store wrapped loosely in plastic bag (or a Green bag) in the refrigerator.

To Cook: Sautee, grill, braise, roast or add to a soup

Rosemary

great source of vitamins A, C, and E, as well as the B vitamin

Store fresh rosemary in a plastic bag in crisper drawer for about a week. I prefer to hang in the kitchen to dry. Use in everything from soap making to salad.

Turnips

Both turnips and turnip greens provide over 30% of the DV for vitamin C. Additionally, the greens are a great source of folate, vitamin K, and pro vitamin A.

To store: Remove the greens from the turnips and store in plastic bag to use within 3 days. The turnip roots should be stored in a plastic bag in the crisper drawer of your fridge for up to a week.

To prep: Cut off the green tops (which can be eaten as well). Wash and cut the white roots into wedges or slices.

To cook: Serve raw with dip in a veggie tray. Or grate and add them to a salad. Turnips are delicious when roasted with other root vegetables (like carrot, potatoes, rutabaga, garlic). Add a turnip or two to your favorite mashed potato recipe. Or add them into soups and stews.

To freeze: Blanch for 3 minutes in hot boiling water. Cool in ice water for 3 minutes, drain and pack into freezer containers or freezer bags.

Dried Shiso for tea

Shiso is most commonly used to help treat indigestion, morning sickness, and other gastrointestinal conditions. High in antioxidants and various vitamins such as C, A, and K.

Dried Shiso can be crumbled to use in soup or any dinner as you would use any other dried herbs. or brew in tea for a lovely cin, clove and sesame

To store: already in a bag and for easy storage just keep in a cabinet

To prep: chop or crumble in any stew, soup or beverage.

To cook:always season food at the beginning middle and end of cooking to make dinner a great story

Green Tomatoes

20 Green Tomato Recipes to Try

To store: Do not refrigerate tomatoes. Store them at room temperature out of the sun stem side down. Putting them in a paper bag will accelerate the ripening process. Heirloom tomatoes will have strange shapes and cracks. These are highly perishable and should be eaten within 1-2 days.

To prep: If you’ll be cooking tomatoes, consider removing the skins so they don’t float around in your dish. To do so, score the end of the tomato with an “X,” dunk whole tomatoes in boiling water for 30 seconds, lift out with slotted spoon, plunge into ice water, and the skins will slide off.

To cook: I could list to many ways to cook a tomato. my favorite is sliced thin with salt and just eat. but nothing beats slices on a pizza or flat bread.

To freeze: Tomatoes can be frozen whole with the skin on. The skins will slide right off when they thaw. Simply pop the washed tomatoes whole into a Ziplock bag. Thawed tomatoes are appropriate only for cooking sauces, salsas, or purees.

If you want to order a Specialty sourdough for the Holidays please let me know at the next pickup you can fill out the order form.

Farm Update and CSA reminders

CSA 2023

Week 6 and week 7 of your Fall CSA share are different then our usual The calendar has the dates for reference. We thought long and hard about the plan for this week of thanksgiving and to get the most for holiday cooking and to not give you more things to deal with when you might have a fridge full of leftovers we are making sure your last week of Veggies is on the Tuesday before Thanksgiving.

The share for week 7 will be available on Tuesday morning 11 am In the cooler at the FARM. So if you usually pickup on Saturday you will get your share for week 7 on the farm. You can pickup anytime after 11 am If you want to come wed or Thursday that is fine also whatever works best for you!

If you would like to add Cider to your pickup just shoot me an email and I will move it from the freezer to the cooler so that you can pick it up with your share!

Sneak peak so you can shop for the holiday ahead

Whats in the Share Week 6

Kale Red Russian

Collard Greens
Onion

Winter Squash
Chard
Carrots
Asian Greens
Rosemary
Turnips
Dried Shiso for tea
Green Tomatoes

Thanksgiving week Share 7

Winter Squash

Shallots

Black Chickpeas

Dilish Herb DE Provence

Kholrabi

Winter Squash

Herb wreath

Carrots

French Heirloom Beets

Chard

Braising Mix

We are holding an event this year off the farm!

I was offered the opportunity to co host an event with my favorite flower farmer in the Historic Slocum House downtown Vancouver!

We will have all the supplies to make

The first image is the wreath you can make with the fill supplies and a full style. the second image is an A symmetrical setup and leaves you with some extra to make a swag piece. In the class you will have step by step instructions and hands on help to complete this beautiful wreath for your holiday season. click the link to get your tickets

Please don’t hesitate to reach out if you need anything to be adjusted or want to add anything to your final share a la cart.

Week 5

CSA 2023

This Week will be a cold adventure, we have lots of plants to keep from freeze damage so we cover it all with Agrobond Fabric: like a nice blanket.

For anyone who may have missed it last pickup. We worked on a new thing this year!! 6 apple varieties went into making Cider. Available to members at Pickup this Wednesday or Saturday at the Market. Fresh or Frozen.

Whats in the Share this week

Kale Red Russian

Tomatillos

Broccoli Leaf
Green Onion

Spaghetti Squash
Chard
Bell Pepper
Cherry Tomatoes
Shiso Herb
Red French Fingerling Potatoes

How to Prep, Store, Cook and Freeze

Kale Red Russian

Promotes bone health.

Detoxifies your body

To store: Place kale unwashed, wrapped in a sealed plastic bag in the crisper drawer of the refrigerator. Best used very fresh, but may last for a week.

To Cook: Saute in olive oil. Use in soups, spaghetti sauce, pesto, quiche, or kale chips. You can also eat the stems.

To freeze: Blanch washed greens for 2-3 minutes. Rinse in cold ice water to stop the cooking process, drain, and pack into airtight containers. Stems can also be frozen.

Tomatillos

Source of vitamin C, vitamin A, vitamin K, niacin, potassium, manganese, and magnesium.

They also contain organic compounds like withanolides and flavonoids like lutein, zeaxanthin, and beta-carotene, which have many physiological benefits

To store: Store at room temperature with husks on, for 2 weeks. For longer-term storage, refrigerate in husks in a plastic bag.

To prep: Remove husk before eating. Wash. Chop to desired size.

To cook: Use tomatillos to make salsa verde with garlic, onion, hot chili pepper, lime juice, fresh cilantro, and salt. They are often roasted first.

To freeze: Remove the husk and wash. Freeze whole in a Ziplock freezer bag.

Broccoli Leaf

high content of fiber, vitamins C and K, iron, and potassium.

To store: Store in a Green bag in your fridge for up to 5 days to keep leaves from going limp.

To prep: Rinse then fold leaves in half and tear or cut the central stem away. Roughly tear or chop leaves. The stems are also edible. Break the head into florets of desired size.

To Cook: You can Saute the stalks, leaves, and florets. After prep, saute with olive oil and garlic. Add wilted greens to spaghetti sauce, quiche, pastas, or soups. Bake leaves into chips.

To freeze: Cut into florets. Blanch in boiling water for three minutes or steam for five minutes. Remove and dunk in ice water for 5 minutes. Drain. Blanch leaves for 2 minutes in boiling water. Place leaves and stems in ice water. Drain. Individually quick freeze broccoli on a parchment-lined tray and then package into air-tight freezer bags.

Green Onion

Half a cup of green onions can meet the entire daily vitamin K requirement.

To store: Fresh onion will need to be stored in a plastic bag in the fridge and use within 2 weeks. For scallions chop off the top inch of the tender green tips, stand the in an inch of water in a tall container covered loosely with a sandwich bag, refreshing the water every 3 days.

To prep: For Scallion remove roots. Chop leaves & stem before cooking.

To Cook: For onions : Cook at the beginning of heating your pan to add that base flavor layer.

To freeze: Cut or slice any type of onion to desired size and place in freezer Ziplock bag. Remove all the air and seal. It helps to freeze them in 2-3 cup increments.

Spaghetti Squash

Spaghetti squash is low in calories but high in pantothenic acid, a B vitamin. It’s also a decent source of fiber, vitamin C, manganese, vitamin B6, and niacin.

To store: Store in a cool, dry, dark place at around 50 degrees, but make sure they do not freeze.

To prep: Stand the squash up and slice in half lengthwise around the “belly-button.” Scoop out seeds.

To Use: Roast, Boil Microwave , Stew. Turn into soup mashed, Burgers, spaghetti or stuff with your favorite rice mix.

To freeze: Let the cooked squash cool to near room temperature and then transfer to storage container and store for up to 8 months in freezer.

Chard

Swiss chard is low in calories and high in magnesium, iron, potassium, and vitamins A, C, and K.

To store: Keep dry, unwashed greens in a sealed plastic bag in the refrigerator up to 2 weeks.

To freeze: Blanch washed greens for 2-3 minutes. Rinse in cold ice water to stop the cooking. Drain and freeze.

Bell Pepper

Vitamin C, with a single one providing up to 169% of the RDI. Other vitamins and minerals in bell peppers include vitamin K1, vitamin E, vitamin A, folate, and potassium.

To store: Refrigerate peppers unwashed in a sealed plastic bag in the crisper drawer for 1-2 weeks.

To prep: Cut in half and remove the seeds from the inside. Slice, chop or mince.

To Cook: Try roasting peppers over a flame until the skin blackens. Place the pepper inside a plastic bag to cool. Then remove to slide off the skins.

To freeze: Wash and dry peppers. Freeze whole or cut into bite-size pieces and place in Ziplock freezer bag, removing as much air as possible.

Cherry Tomatoes

great source of vitamins A, C, and E, as well as the B vitamin folate.

To store: Do not refrigerate tomatoes. Store them at room temperature out of the sun. Putting them in a paper bag will accelerate the ripening process.

To prep: Wash. Remove the stem top.

To cook: Slice and eat raw, toss in pasta or cut on pizzas really add to any favorite dish

Shiso Herb

Shiso is most commonly used to help treat indigestion, morning sickness, and other gastrointestinal conditions. High in antioxidants and various vitamins such as C, A, and K.

Recipe

Shiso, also known as Perilla, is a leafy green herb that is often used in Japanese cuisine. It has a slightly sour and peppery taste, and can be used in salads, sushi, and other dishes. – Chop and add to salads for a colorful and flavorful addition. As garnish on soups or rice bowls. -Add to smoothies or juice recipes for a refreshing flavor boost. -Add to scrambled eggs or omelets for a flavor twist. -Cook into a quick stir-fry dish. In recipes that call for mint—like ice cream, sorbets, jellies, foams, and mousses.

To Store: Place the Shiso leaves in a plastic bag, and store them in the fridge. The leaves will stay fresh for up to five days.

To prep: Chop like Basil Lay flat the leaves in a stack and roll up. then chop thin starting at one end of the roll to the other

To Cook: Simply treat this herb the way you would treat Basil or mint. If you want you could even dry and steep and drink it as tea.

To Freeze: Just place them in a zip-top bag and freeze them for up to six months.

Red French Fingerling Potatoes

To store: Keep unwashed potatoes in a cool, dark, dry place, such as a loosely closed paper bag in a cupboard. They will keep for two weeks at room temperature. Light turns them green, and proximity to onions causes them to sprout. Don’t put them in the refrigerator, as low temperatures convert the starch to sugars.

To prep: Scrubwell and cut off any sprouts or green skin. Peeling is a matter of preference. In soups, the skins may separate from the flesh and float in the broth, but when baked, pan- fried or roasted, the skins acquire a crisp, crunchy texture.

To cook: Boil potatoes in water for 20-30 minutes until tender. If desired, mash them. Use potatoes in soups, hash browns, and salads. Roast sliced or whole small potatoes with fresh herbs, salt, and olive oil at 400 degrees until tender, about 20 minutes.

To freeze: Cool cooked or mashed potatoes and freeze them in a Ziplock bag.

Week 4

CSA 2023

The 6 Types of Onions

Onions are a staple in every foodie’s kitchen. They come in all kinds of shapes and sizes, and I use them almost every day. They can be roasted, grilled, pickled, caramelized, deep-fried, or served raw in salads. I throw some on my burgers or tacos. And they’re a staple in soups, pastas, or for making your own stock.

But have you ever wondered:

What’s the difference? Are onions inter-changeable? Which ones should be used for what? Are some better for some things than others? If you’ve ever asked yourself any of these questions, you’re not alone. Onion confusion is completely normal.

Now let’s be honest… at the end of the day, you could probably substitute any onion for another and get away with it. (I know I probably just offended a bunch of foodies, so please don’t send me any emails.) In the perfect world, it is true that some onions are better for certain applications than others.

So, if you want to geek out about onions, here’s the skinny on the 6 basic types of onions you might find in your CSA box, and how to showcase their strengths.

Yellow Onions – BEST ALL AROUND COOKING ONION -The workhorse of the onion family, the yellow onion has papery brown skin with a strong flavor. This could be your go-to onion for just about anything. If you can only find one type, this’ll do. Use them for making French onion soup. Interesting fact: Spanish onions are actually a type of yellow onion, with a slightly more delicate flavor.

Sweet Onions – BEST FRYING ONION -Larger and slightly flatter than yellow onions (they look like they’ve been squashed), sweet onions contain extra sugar, making them good for caramelizing. Their larger size also make them perfect for making onion rings. Sweet onion varieties include Walla Walla and Vidalia.

White Onions – BEST SALSA ONION (OR RAW ONION) -White onions are white in color (duh), and their flavor is milder and sweeter than yellow onions. These are best for raw applications like fresh salsa, salads, dips, or guacamole.

Red Onions – BEST RAW ONION -Sweet and mild enough to be eaten raw, both the exterior skin and the flesh of red onions are a purple color, which makes them kind of fun to add into salads where you’re looking to add some color. This is my onion of choice for sandwiches or burgers. This is also a great onion to pickle.

Shallots – THINK “VINAIGRETTE” or “SAUCE” -Shallots are small, brown-skinned onions with light purple flesh, and their bulbs can be made up of multiple sections – kind of like garlic cloves. They have a more subtle flavor, and really shine in vinaigrette’s or pan sauce. You can also roast them with great success.

Green Onions – BEST STIR FRY ONION -Green onions, sometimes called scallions, are onions that have not yet matured, so they have a very small bulb. They are great for stir fry. You can use the green tops in a salad as well. And they make a wonderful garnish for soups or tacos.

Leeks – BEST FOR SOUPS -Yup, technically these guys are an onion, so I had to add them in. They’re great for soups and roasting. The green tops are a powerhouse of nutrients, so I like to use them to make my vegetable broth.

Whats in the Share this week

Kale

Curly Endive (Frisée)

Pac Choi

Onion

Purple Beans

Chard
Zucchini (Last one of the season I promise)
Tokyo Market Turnips
Ground Cherries
Rhubarb

How to Prep, Store, Cook and Freeze

Kale

Promotes bone health.

Detoxifies your body

To store: Place kale unwashed, wrapped in a sealed plastic bag in the crisper drawer of the refrigerator. Best used very fresh, but may last for a week.

To Cook: Saute in olive oil. Use in soups, spaghetti sauce, pesto, quiche, or kale chips. You can also eat the stems.

To freeze: Blanch washed greens for 2-3 minutes. Rinse in cold ice water to stop the cooking process, drain, and pack into airtight containers. Stems can also be frozen.

Curly Endive (Frisée)

Unlike Belgian endive, with its tightly closed heads, curly endive, also known as frisée, looks a bit like an untended lion’s mane.

Curly endive is most commonly used in salads–such as curly endive with bacon and a poached egg—but is tasty when quickly sauteed and drizzled with a bit of strong vinegar, such as sherry or balsamic.

I find this to be one of my favorite fall winter greens to grow. the darker outer layer of greens will be bitter and lend well to grill or sautee the inside is blanched in our growing process. ( We Rubber band it closed) to keep the center lighter green to white. this makes the lighter color inside much less bitter and if you sautee or grill it whole the inside gets tender and the crispy bitter outside adds some nice complexity.

Recipe and more info on this cool green

To store: Wrapped in paper towels stored in an unsealed plastic bag in the refrigerator or in the crisper for up to five days. Do not wash until ready to prepare it since water will encourage deterioration. It will lose crispness the longer it is stored so use as soon as possible for the best results, especially when serving raw. Cooked escarole will keep for up to three days in an airtight container in the fridge.

To prep: Fill a clean sink or bowl with cold water and add the leaves. Swish them around and drain the water. Some need a second wash to get all the debris out. Leaves can be damp to cook, simply pat and cut then right to your saute recipe.

To Cook: The juicy, crunchy white middle ribs and heart, as well as the inner lighter green leaves, are bittersweet — the best parts for raw preparations. The outermost dark green leaves are bitter and chewy; reserve them for cooking.

To freeze: Freezing is not recommended since it will break down the delicate leaves.

Pac Choi

rich source of polyphenols – primarily flavonoids and hydroxycinnamic acids.

To store: Cut off any yellow leaves. Store wrapped loosely in plastic bag (or a Green bag) in the refrigerator.

To Cook: Sautee, grill, braise, roast or add to a soup

To freeze: Cut the stems from the leaves and chop to desired size. Store those separately. Cut the leaves into ribbons or squares or keep whole. Store separately from stems. Bring salted pot of water to a boil. Boil the leaves in boiling pot of water for 90 seconds. Douse in ice water to stop the cooking process. Drain the leaves and squeeze out moisture. Place in Ziplock freezer bags, removing as much air as possible. Put in freezer. Blanch the stems separately for 2 minutes. Douse in ice water and drain before packing into separate Ziplocks.

Onion

Highly nutrient dense, onions have so many health benefits it’s almost one benefit for every layer. check it out here

To store: Red and yellow storage onions may be kept in any cool, dark, dry place with adequate air circulation for several months because they are cured. Do not store them next to potatoes. Fresh onion will need to be stored in a plastic bag in the fridge and use within 2 weeks. For scallions chop off the top inch of the tender green tips, stand the in an inch of water in a tall container covered loosely with a sandwich bag, refreshing the water every 3 days.

To Cook: For onions : Cook at the beginning of heating your pan to add that base flavor layer.

To freeze: Cut or slice any type of onion to desired size and place in freezer Ziplock bag. Remove all the air and seal. It helps to freeze them in 2-3 cup increments.

Purple beans

Beans are a strong, plant-based source of protein, fiber, iron, and vitamins

To store: Store unwashed beans in a Green bag in the veggie bin of your fridge for up to 1 week. Rejuvenate limp beans by soaking them in ice water for 30 minutes.

To prep: Wash beans. Cut off the tips and remove strings. Cook whole or chop. Fresh beans do not need to be shelled.

To Cook: Sautee, roast, pickle, add to spaghetti for a light pasta dish. Eat fresh in a salad

To freeze: Remove tips. Blanch in boiling water for 2 minutes, rinse in cold ice water for 2 minutes, drain, dry well, and pack into airtight containers.

Chard

Swiss chard is low in calories and high in magnesium, iron, potassium, and vitamins A, C, and K.

To store: Keep dry, unwashed greens in a sealed plastic bag in the refrigerator up to 2 weeks.

To freeze: Blanch washed greens for 2-3 minutes. Rinse in cold ice water to stop the cooking. Drain and freeze.

Zucchini (Last one of the season I promise)

Recipe

Zucchini contains a variety of vitamins, minerals, and beneficial plant compounds. Cooked zucchini is particularly high in vitamin A, though raw zucchini contains slightly less.

To store: Store squash unwashed in a perforated plastic bag in the vegetable bin. In the refrigerator they keep for about a week.

To prep: Rinse under water to remove the dirt or prickles, and slice off the stem and blossom ends. Then slice or chop. Scrape out seeds from baseball bat sized zucchinis before using them to bake.

To use: Slice tender, young summer squash raw into salads. Try them in stir-fry or with pasta. Lightly steam (4-5 minutes) and dress them with fresh herbs or pesto. Coat squash lightly in oil and roast at 350 degrees whole or sliced in half for 15-45 minutes. Stuff whole squash with your favorite stuffings. Bread them and make zuke fries.

To freeze: You can freeze grated zucchini for use in breads and muffins. Squeeze as much liquid out as possible before adding to the freezer bag.

Tokyo Market Turnips

Both the roots and leaves are great sources of vitamin C, which protects your body from free radical damage when levels of these molecules become too high in the body.

To prep: Cut off the green tops (which can be eaten as well). Wash and cut the white roots into wedges or slices.

To freeze: Blanch for 3 minutes in hot boiling water. Cool in ice water for 3 minutes, drain and pack into freezer containers or freezer bags.

Ground Cherries

Ground cherry, also called physalis or cape gooseberry) is a unique fruit. With its papery husk, it looks like a small, orange tomatillo, but its flavor is uniquely sweet: to our palate, a mixture of pineapple, strawberry and green grapes — sweet, tart and vaguely tropical..

To Store: Keep in their papery husks, the fruit will keep in the refrigerator for at least a week, and up to ten days. Ensure that they are dry when you purchase them, as moisture speeds up the fruit’s decay.

To prep: Remove husk and chop to desired size.

To Cook: You can halve or quarter them and toss them into salads — they are divine with a bit of goat cheese. They are also fantastic in savory cold grain salads, especially in combination with farro (or wheat berries) and nuts.

To Freeze: Just husk, rinse and dry them, then stick them on a cookie sheet and freeze until solid. Stick the frozen berries in zip-top bags and enjoy the fruit all winter! Ground cherries and cape gooseberries also make fantastic jam.

As far as appearance, taste and botanical classification are concerned, rhubarb is a vegetable.

manganese a potent antioxidant, anti-inflammatory and antimicrobial agent. Having enough vitamin C

Recipe

To store: Place in a sealed container in your crisper drawer and store this way for up to a week

To prep: Trim off the ends and rinse the stalks. Cut off 1 inch (2.5 cm) from both ends of the rhubarb stalks.
Peel the rhubarb, if desired. If you have wide, thick rhubarb, you can use a vegetable peeler to remove the large stringy skin on the stalks. Keep in mind that most of the stringy texture won’t be noticeable once the rhubarb is cooked.

Cook: Use as a sauce in a savory dish or make into a sweet treat.

Freeze: Follow your recipe to use the rhubarb or lay the pieces on a large rimmed baking sheet. Freeze the rhubarb pieces until they’re completely hard and transfer them to a freezer-safe storage bag. Freeze the rhubarb for up to 10 to 12 months.

Week 3

CSA 2023

As this years season starts to bring in the fall the rush of the last bit of large harvest and planting begins. The rain was needed but certianly effected tomatoes that dont want anyt water to ripen. It would have been different if the rain was a mild rain but it was inches in a couple of days and this is the earliest we have had this kind of rain in a few years. This year though overall has been one of our best. When I say best I mean in terms of our farm not having days and weeks of winds that tear things apart and now that our sheep have been moved off the farm we have had way less crop damage and this has greatly increased the time on our hands as we are not trying to fix things they have destroyed. We didn’t do 5 markets a week and we had less wholesale. we did more farming and tending to the soil and opened new growing fields. We are growing closer each year to deciding a direction for balance but it is still a self sacrifice. Sometimes even when things are going great and sales are high and CSA is sold out I look at the finances and thing that can’t be right. The farm is good but is it sustainable. I often look to older more seasoned farmers for hope. Is your farm Succeeding? I have lots of followers and many people in our community know us now. we have built a strong following at markets we have a well diversified product line. everything from sustainable packaging to a-z veggies. We aren’t the biggest farm but we feel like the one with the most heart.

The article I read that I relate to the most is one written in 2015 and I don’t even know if she is still a farm.

This week I am sharing Figs that i learned about in my 20’s and golden radishes that everyone looks at and thinks its a beet. I absolutely love the work I do and Our CSA members are to thank for the success of this farm so thank you for our growth and letting us feed your family. If you ever need extra veggies dont hesitate to reachout and we can add to the share pretty easy.

Tips for this week is to preserve the harvest is to use the harvest. I had a list of tips on food storage but I will simply state advice i was told about jam the other day. “Don’t horde it.” Don’t horde your veggies just use them.

Whats in the Share this week

Kholrabi

Golden Radish

Rutabaga

Peppers

Tomatoes
Figs

Chard
Cucumber
Apples (Assorted)
Shiso

How to Prep, Store, Cook and Freeze

Kholrabi

Make FF and change your mind about it They’re an excellent source of calcium, folate, and vitamins K, C, and A. Furthermore, they’re high in fiber and antioxidants.

To Cook: you can Saute the leaves in olive oil. Use in soups, spaghetti sauce, quiche. bake into french fries.

Golden Radish

nutritiously packed with Vitamin C, Potassium, Vitamin B6, and Folic Acid.

To store: Remove radish leaves if they are still attached. Store unwashed greens in a loosely wrapped plastic bag in the crisper bin of your refrigerator. Store radish roots unwashed in a plastic bag in the refrigerator for 1 week.

To prep: Scrub radishes well. Trim off the stem and rootlets.

To use: Eat radishes raw with a sprinkle of salt. Grate radishes into slaws and salads. Try small young radish leaves in salads or scrambled eggs. Blanch whole radishes in boiling, salt water for 5-10 minutes, or steam them until just tender, 8-12 minutes. Top with butter, salt, and pepper or with a vinaigrette. They’re also great grilled and pickled.

To freeze: Blanch for 3 minutes, then dunk in ice water for 3 minutes. Drain. Pop in a freezer bag and freeze. The radish greens can be blanched as well — but only for 2 minutes.

Rutabaga

learn all about the rutabaga here

High in vitamin C and fiber, make a great alternative to potatoes

To store: For short-term storage, stand upright in a container Keep unwashed rutabagas in a plastic bag in the fridge for a month or longer.

To prep: Take a thin slice off the top and bottom. Peeling the skin is optional.

To cook: Rutabaga can be grated raw into salad. Or steam 1-inch chunks for 35 minutes until tender. Mash and serve with butter and pepper. This vegetable really shines when it is roasted in olive oil at 400 F. You can also boil rutabaga in 1-inch chunks for 25 minutes until tender, and add to casseroles or stuffing mixtures, or mash cooked rutabaga with carrots and potatoes.

To freeze: Freeze by cutting into cubes and blanch in boiling water for 3 minutes. Cool, drain and pack into freezer containers or freezer bags.

Peppers

Bell peppers are very high in vitamin C, with a single one providing up to 169% of the RDI. Other vitamins and minerals in bell peppers include vitamin K1, vitamin E, vitamin A, folate, and potassium.

To store: Refrigerate peppers unwashed in a sealed plastic bag in the crisper drawer for 1-2 weeks.

To prep: Cut in half and remove the seeds from the inside. Slice, chop or mince.

To Cook: Try roasting peppers over a flame until the skin blackens. Place the pepper inside a plastic bag to cool. Then remove to slide off the skins.

To freeze: Wash and dry peppers. Freeze whole or cut into bite-size pieces and place in Ziplock freezer bag, removing as much air as possible.

Tomatoes

Protein: 1.08 grams (g)

Fat: 0.2 g

Carbohydrates: 4.78 g

Fiber: 1.48 g

Sugars: 3.24 g

Calcium: 12.3 milligrams (mg)

Iron: 0.3 mg

Potassium: 292 mg

Sodium: 6.15 mg

To store: Store unwashed lettuce in a plastic bag in the refrigerator. For lettuce already washed and dried with a spinner, place back in a plastic bag with a dry paper towel in the bag, and place

the package in the vegetable crisper bin. Use within 4 days.

To prep: Slice the head at its base with a knife and let the leaves fall open. Discard any damaged outer leaves and tear large leaves into bite-size pieces. Wash leaves in a basin of cold water. Dry in a salad spinner.

To Cook: Try slicing the length of the green and grilling it. Get some char marks and enjoy a crispy green

To freeze: Not Recommended

Figs (Calimyrna )

rich in fiber, potassium, iron, and calcium.
There are also significant levels of vitamin C, vitamin A, vitamin K, and beta-carotene

To store: These little treats are an eat first item. Use a container that allows them to lay in a single layer without being too crowded.

To prep: Cut or twist the stem off, slice and eat or prepare to the recipe of your choice

To Cook: They are also delicious sliced or chopped served on ice cream or plain, unsweetened yogurt. If you can get your hands on sheep milk yogurt, all the better.

To freeze: Rinse, dry and slice figs in half. Spread on a single layer sheet pan and place in the freezer until frozen. Transfer to freezer bag and remove excess air.

Chard

Calories: 22
Fat: 0.1g
Sodium: 16mg
Carbohydrates: 5.2g
Fiber: 2.2g
Sugars: 2.9g
Protein: 1.1g
Potassium: 151mg
Folate: 38.3mcg
Vitamin K: 67.6mcg
Vitamin C: 32.6mg

To store: Keep dry, unwashed greens in a sealed plastic bag in the refrigerator up to 2 weeks.

To freeze: Blanch washed greens for 2-3 minutes. Rinse in cold ice water to stop the cooking. Drain and freeze.

Cucumber

Cucumbers are naturally low in calories, carbohydrates, sodium, fat and cholesterol, it is 4% of your daily potassium, 3% of your daily fiber and 4% of your daily vitamin C. Also has vitamin K, vitamin C, magnesium, potassium, manganese and vitamin A,

Armenian Cuc is a type of long, slender fruit which tastes like a cucumber and looks somewhat like a cucumber inside. It is actually a variety of muskmelon

To store: Place in a sealed plastic bag in the crisper drawer of the refrigerator for up to a week.

To prep: Slicing cucumbers are often peeled. Pickling cukes are not. For bulky seeds slice the lengthwise and scoop them out. Scoring the skin of a cucumber with a fork or zester gives attractive stripes. Slice, dice or cut into chunks.

To Cook: eat like a sweet treat with a crisp slight sweet flavor or add vinegar and make into salad. pickle it, eating cucumbers fresh is a very easy way get your water intake way up.

To freeze: You can freeze cucumbers in a vinegar brine, but they will be mushy when you eat them later. Not recommended.

Apples (Assorted)

Calories: 104
Fat: 0.3g
Sodium: 2mg
Carbohydrates: 27.6g
Fiber: 4.8g
Sugars: 20.8g
Protein: 0.5g
Potassium: 214mg
Vitamin C: 9.2mg
Vitamin A: 6mcg

To store: Place them in the crisper drawer in a plastic bag with holes in it or cover the apples with a damp paper towel

To prep: Wash in basin of lukewarm water

To Cook: Make pie, crisp, sauce, butter, fruit leather apple cider vinegar or eat raw

To freeze: Peel and slice apples and soak in lemon water bath place on parchment lined sheet pan and freeze overnight. move to freezer bag and store for smoothies.

Shiso

Antioxidants and vitamins:

Shiso contains high levels of antioxidants and various vitamins such as C, A, and K. The leaves are often added to hot water to make a flavorful tea that helps to strengthen the immune system and lower the risk of certain cancers. Flavonoids: Red shiso is rich in flavonoids, which help regulate cellular activity and fight off free radicals. We often use it as a go-to remedy for skin health.

Antibacterial properties: Shiso is most commonly used to help treat indigestion, morning sickness, and other gastrointestinal conditions.

To store: Place the shiso leaves in a plastic bag, and store them in the fridge. The leaves will stay fresh for up to five days.

To prep: no need

To Cook: in soups, steam with rice, make tea, try in mojito, add to stews as finish herb

To freeze: lay out on sheet pan and place in freezer, when frozen transfer to freezer bag.

Here is a reminder of the Fall Calendar please let me know if you need to make any adjustments.

Week 3

CSA 2023

The article I read that I relate to the most is one written in 2015 and I don’t even know if she is still a farm.

Whats in the Share this week

Kholrabi

Golden Radish

Rutabaga

Peppers

Tomatoes
Figs

Chard
Cucumber
Apples (Assorted)
Shiso

How to Prep, Store, Cook and Freeze

Kholrabi

Make FF and change your mind about it They’re an excellent source of calcium, folate, and vitamins K, C, and A. Furthermore, they’re high in fiber and antioxidants.

To Cook: you can Saute the leaves in olive oil. Use in soups, spaghetti sauce, quiche. bake into french fries.

Golden Radish

nutritiously packed with Vitamin C, Potassium, Vitamin B6, and Folic Acid.

To prep: Scrub radishes well. Trim off the stem and rootlets.

To freeze: Blanch for 3 minutes, then dunk in ice water for 3 minutes. Drain. Pop in a freezer bag and freeze. The radish greens can be blanched as well — but only for 2 minutes.

Rutabaga

learn all about the rutabaga here

High in vitamin C and fiber, make a great alternative to potatoes

To store: For short-term storage, stand upright in a container Keep unwashed rutabagas in a plastic bag in the fridge for a month or longer.

To prep: Take a thin slice off the top and bottom. Peeling the skin is optional.

To freeze: Freeze by cutting into cubes and blanch in boiling water for 3 minutes. Cool, drain and pack into freezer containers or freezer bags.

Peppers

To store: Refrigerate peppers unwashed in a sealed plastic bag in the crisper drawer for 1-2 weeks.

To prep: Cut in half and remove the seeds from the inside. Slice, chop or mince.

To Cook: Try roasting peppers over a flame until the skin blackens. Place the pepper inside a plastic bag to cool. Then remove to slide off the skins.

To freeze: Wash and dry peppers. Freeze whole or cut into bite-size pieces and place in Ziplock freezer bag, removing as much air as possible.

Tomatoes

Protein: 1.08 grams (g)

Fat: 0.2 g

Carbohydrates: 4.78 g

Fiber: 1.48 g

Sugars: 3.24 g

Calcium: 12.3 milligrams (mg)

Iron: 0.3 mg

Potassium: 292 mg

Sodium: 6.15 mg

the package in the vegetable crisper bin. Use within 4 days.

To Cook: Try slicing the length of the green and grilling it. Get some char marks and enjoy a crispy green

To freeze: Not Recommended

Figs (Calimyrna )

rich in fiber, potassium, iron, and calcium.
There are also significant levels of vitamin C, vitamin A, vitamin K, and beta-carotene

To store: These little treats are an eat first item. Use a container that allows them to lay in a single layer without being too crowded.

To prep: Cut or twist the stem off, slice and eat or prepare to the recipe of your choice

To Cook: They are also delicious sliced or chopped served on ice cream or plain, unsweetened yogurt. If you can get your hands on sheep milk yogurt, all the better.

To freeze: Rinse, dry and slice figs in half. Spread on a single layer sheet pan and place in the freezer until frozen. Transfer to freezer bag and remove excess air.

Chard

Calories: 22
Fat: 0.1g
Sodium: 16mg
Carbohydrates: 5.2g
Fiber: 2.2g
Sugars: 2.9g
Protein: 1.1g
Potassium: 151mg
Folate: 38.3mcg
Vitamin K: 67.6mcg
Vitamin C: 32.6mg

To store: Place dry, unwashed cabbage in the refrigerator, vegetable bin. The outer leaves may eventually get floppy/ yellowish, but they can be removed and discarded to reveal fresh inner leaves.

To prep: To prepare the entire head at once, cut it in half lengthwise, remove the core, and chop as desired. Rinse the cabbage under cold water before use. Cut cabbage head first into quarters, then diagonally across the wedge. Be sure to remove the stem end and triangular core near the base.

To Cook: Eat raw in salads, steamed, braised or fried. Turn raw cabbage into coleslaw or sauerkraut. Roast cabbage steaks/slices at 400 F drizzled with olive oil and salt. You can slice the leaves from the stem. Chop the stems and use them in stir fry. Try stir-frying shredded cabbage in olive oil until wilted with a little bit of minced garlic. Napa, slice in half and grill entire wedge until charred.

To freeze: Cut into quarters, wedges, or shred it. Cook in boiling pot of water for 90 seconds. Douse in ice water to stop the cooking process. Drain the cabbage and dry as much as possible. Place in Ziplock freezer bags based on your portions you plan to use, and remove as much air as possible.

Cucumber

Armenian Cuc is a type of long, slender fruit which tastes like a cucumber and looks somewhat like a cucumber inside. It is actually a variety of muskmelon

To store: Place in a sealed plastic bag in the crisper drawer of the refrigerator for up to a week.

To Cook: eat like a sweet treat with a crisp slight sweet flavor or add vinegar and make into salad. pickle it, eating cucumbers fresh is a very easy way get your water intake way up.

To freeze: You can freeze cucumbers in a vinegar brine, but they will be mushy when you eat them later. Not recommended.

Apples (Assorted)

Calories: 104
Fat: 0.3g
Sodium: 2mg
Carbohydrates: 27.6g
Fiber: 4.8g
Sugars: 20.8g
Protein: 0.5g
Potassium: 214mg
Vitamin C: 9.2mg
Vitamin A: 6mcg

To store: Place them in the crisper drawer in a plastic bag with holes in it or cover the apples with a damp paper towel

To prep: Wash in basin of lukewarm water

To Cook: Make pie, crisp, sauce, butter, fruit leather apple cider vinegar or eat raw

To freeze: Peel and slice apples and soak in lemon water bath place on parchment lined sheet pan and freeze overnight. move to freezer bag and store for smoothies.

Shiso

Antioxidants and vitamins:

Antibacterial properties: Shiso is most commonly used to help treat indigestion, morning sickness, and other gastrointestinal conditions.

To store: Place them in the crisper drawer in a plastic bag with holes in it or cover the apples with a damp paper towel

To prep: Wash in basin of lukewarm water

To Cook: Make pie, crisp, sauce, butter, fruit leather apple cider vinegar or eat raw

To freeze: Peel and slice apples and soak in lemon water bath place on parchment lined sheet pan and freeze overnight. move to freezer bag and store for smoothies.

Here is a reminder of the Fall Calendar please let me know if you need to make any adjustments.

Week 1

CSA 2023

A farmer’s Choice Share

one of the things that I have always loved about a CSA V.S a box of choice veggies is that when we are given the choice, likely it is to pick things we know and we will shy away from things not in our wheel house. When you are trying to eat more veggies a Farmers choice is a great way to get guidance on foods that you would otherwise miss out on.

Over the years I have grown into eating more things that i didn’t know were even food. Every year I try something new, we grow something we haven’t grown and I eat things I have never eaten in my life. Just about 2 weeks ago I was feeling impatient for the melons and I was remembering eating grape leaves in the spring not just for dolma’s but the tiny new ones they taste like grapes! Anyway I decided based on this that I would try and eat some of the small melon plants leaves and low and behold they taste just like cantaloupe or watermelon depending on the plant. Now I would even consider trying to cook with it and see what I can come up with.
So no you wont likely be getting melon leaves in your share but I will likely include one or two items you are not familiar with. I promise you will like them if you try and i will have all the info you need to give it a try and succeed.

Tips and Tricks

One of the best practical tools I was able to extract from the research of my CSA Masters was the concept of “Meal Templates.”
When asked how they decided what to make with our boxes of veggies each day, I heard phrases like:
“I can turn anything into a gourmet sandwich.”
“I like to turn them into sauces and freeze them.”
“I’ll make that into a hummus.” So I started writing them all down so I could share them with my CSA Rookies.

The top-mentioned “meal templates” are called my “vegetable exit strategies.” But there are a whole host of other meal categories that you can use to help you decide what to eat each night. I put them all into one list called Meal Cheat sheet. Take a screenshot of it. Print it out and laminate it. I have it hanging on my refrigerator. It is a mental checklist of meal types that can help you to filter vegetables through.

Whats in the Share this week

Head of Summer Lettuce

Mispoona

Zucchini

Green Onions

Tomatoes
Mint

Rainbow Chard
Tomatillos
Red Delicious Apples

How to Prep, Store, Cook and Freeze

Head of Summer Lettuce

Health benefits includes inducing sleep, fighting inflammation, fighting bacterias and fungal, keeping you hydrated, helps improve memory retention, helps preserve cognitive function, helps control anxiety, a rich source of omega 3 fatty acids, promotes muscle development, support weight loss, offers skin care benefits, and support pregnancy development.

the package in the vegetable crisper bin. Use within 4 days.

To prep: Give a quick submerge in ice bath for a nice crisp lettuce. Slice the head at its base with a knife and let the leaves fall open. Discard any damaged outer leaves and tear large leaves into bite-size pieces. Wash leaves in a basin of cold water. Dry in a salad spinner.

To Cook: Try slicing the length of the green and grilling it. Get some char marks and enjoy a crispy green

To freeze: Not recommended.

Mispoona

This healthy green is also high in many nutrients, including vitamins A, C and K. It is also rich in antioxidants and may come with several unique benefits to health.

To store: Cut off any yellow leaves. Store wrapped loosely in plastic bag (or a Green bag) in the refrigerator.

To Cook: Sautee, grill, braise, roast or add to a soup

Zucchini

2 grams protein
1 gram fat
6 grams carbohydrates
2 grams fiber
512 milligrams potassium (11% daily value (DV))
0.3 milligrams manganese (13% DV)
35 milligrams vitamin C (39% DV)
0.3 milligrams vitamin B6 (18% DV)
47 ug folate (12% DV)

To store: To store zucchini in the fridge, keep the squash whole, dry and unwashed. Store them in a plastic or paper bag with one end open to encourage air circulation, and pop them in the refrigerator crisper drawer. They’ll keep there for 1 to 2 weeks, though you’ll probably see the skin start to shrivel over time.

To prep: Wash and cut off both ends of the squash. Unless the skin is bitter, you do not have to peel tender squash. Squash can be used whole, grated, halved, or cut into cubes, strips or slices. Trim the ends and cut into chunks or slice before cooking

To use: Summer or tender squash can be sautéed, steamed, boiled, baked, grilled, microwaved, or eaten raw. Use raw tender squash as an addition to crudités trays and salads

To freeze: Slice them into 1/2-inch. Boil and set up a large bowl of ice water. When the water is boiling, toss the zucchini slices in for 1 to 2 minutes, just until brightly colored and a bit tender. Immediately drain in colander and transfer to ice bath.When cool, drain and pack in freezer bags in 1- or 2-cup batches. You can pack grated raw. It’ll give off liquid when defrosted, but you can just drain that off or use it in soup

Green Onions

Calories: 44
Protein: 1.2 g
Carbs: 10.3 g
Sugar: 4.7 g
Fiber: 1.9 g
Fat: 0.1 g
Potassium: 3.4% of Daily Value (DV)
Vitamin C: 9% of the DV

To store: Cut off any yellow leaves. Store wrapped loosely in plastic bag (or a Green bag) in the refrigerator.

To Cook: Sautee, grill, braise, roast or add to a soup

To freeze: Cut the stems from the leaves and chop to desired size. Store those separately. Cut the leaves into ribbons, squares or keep whole. Store separately from stems. Bring salted pot of water to a boil. Boil the leaves in boiling pot of water for 90 seconds.Douse in ice water to stop the cooking process. Drain the leaves and squeeze out moisture. Place in Ziplock freezer bags, removing as much air as possible. Put in freezer. Blanch the stems separately for 2 minutes. Douse in ice water and drain before packing into separate Ziplocks.

Tomatoes

Protein: 1.08 grams (g)

Fat: 0.2 g

Carbohydrates: 4.78 g

Fiber: 1.48 g

Sugars: 3.24 g

Calcium: 12.3 milligrams (mg)

Iron: 0.3 mg

Potassium: 292 mg

Sodium: 6.15 mg

the package in the vegetable crisper bin. Use within 4 days.

To Cook: Try slicing the length of the green and grilling it. Get some char marks and enjoy a crispy green

To freeze: Not Recommended

Mint

Fiber: 1 gram
Vitamin A: 12% of the RDI
Iron: 9% of the RDI
Manganese: 8% of the RDI
Folate: 4% of the RDI

To store: For short-term storage, stand upright in a container with an inch of water. Then cover the herbs loosely with a plastic bag and refrigerate for up to 2 weeks.

To prep: if you get it wet be sure to pat dry it will get wilty. remove from stem to chop or simply use as is

To dry: Place on a sheet pan and leave out in a warm dry and dark place to get best color. Dehydrator overnight on lowest setting..

To freeze: Chop parsley finely and freeze in ice cube trays with water. Pop out frozen cubes and freeze in a freezer bag.

Rainbow Chard

Swiss chard is low in calories and high in magnesium, iron, potassium, and vitamins A, C, and K.

To store: Keep dry, unwashed greens in a sealed plastic bag in the refrigerator up to 2 weeks.

To freeze: Blanch washed greens for 2-3 minutes. Rinse in cold ice water to stop the cooking. Drain and freeze.

Tomatillos

Naturally low in sodium and rich in potassium, consuming tomatillos may help to regulate blood pressure. Tomatillos also provide vitamins A and C, which both act as antioxidants against free radicals.

To store: Store at room temperature with husks on, for 2 weeks. For longer-term storage, refrigerate in husks in a plastic bag.

To prep: Remove husk before eating. Wash. Chop to desired size.

To cook: Use tomatillos to make salsa verde with garlic, onion, hot chili pepper, lime juice, fresh cilantro, and salt. They are often roasted first.

To freeze: Remove the husk and wash. Freeze whole in a Ziplock freezer bag.

Red Delicious Apples

Swiss chard is low in calories and high in magnesium, iron, potassium, and vitamins A, C, and K.

To store: Place them in the crisper drawer in a plastic bag with holes in it or cover the apples with a damp paper towel

To prep: Wash in basin of lukewarm water

To Cook:make pie, crisp, sauce, butter, fruit leather or eat raw

To freeze: Peel and slice apples and soak in lemon water bath place on parchment lined sheet pan and freeze overnight. move to freezer bag and store for smoothies.

Here is a reminder of the Fall Calendar please let me know if you need to make any adjustments.

FALL Season is coming

Week 12

CSA 2023

This is the last pickup for the spring but you can still get veggies from us.

If you haven’t signed up for the fall share we have some spots open and signups go until they fill up or the last week in July.

If you need veggies from now until September we will be downtown Vancouver on the weekends and at East Vancouver every Thursday.

It has been the smoothest season of spring ever we have had the best members over the years and we appreciate you. I hope we have given you lots of variety and plenty of support.

Want more? Send me an email if you want to get 6 more weeks of veggies, this will have no emails and be a totally random amount of whatever selection of veggies similar and with new things just like you have been getting and to include some more summer things.I wont have the time to do the emails but if there are things you wont know ill update you about it. IT will be pickup on the farm only. In the cooler on Wednesday and you can pick up anytime from Wednesday to Friday at your convince. The price will be a total and upfront purchase so so if your in for more $220.00 6 weeks, 6-8 items. reply to the email if you want more and you can pay at the last pickup to secure it.

NOW,

Let’s get to whats in the Share this week

Potatoes
Chard
Collard Greens
Zucchini
Kholrabi
Green Onion
Gem Lettuce heads
Oregano, Thyme, Sage

How to Prep, Store, Cook and Freeze

Potatoes

Improve Blood Sugar Control Potatoes are rich in compounds like flavonoids, carotenoids and phenolic acids The resistant starch in potatoes may also improve digestive health.

To freeze: Cool cooked or mashed potatoes and freeze them in a Ziplock bag.

Chard

Swiss chard is low in calories and high in magnesium, iron, potassium, and vitamins A, C, and K.

To store: Place kale unwashed, wrapped in a sealed plastic bag in the crisper drawer of the refrigerator. Best used very fresh, but may last for a week.

To Cook: Saute in olive oil. Use in soups, spaghetti sauce, pesto, quiche, or kale chips. You can also eat the stems.

To freeze: Blanch washed greens for 2-3 minutes. Rinse in cold ice water to stop the cooking process, drain, and pack into airtight containers. Stems can also be frozen.

Collard Greens

Collard greens are nutrient dense and low in calories. They’re an excellent source of calcium, folate, and vitamins K, C, and A. Furthermore, they’re high in fiber and antioxidant

To store: Wrap the leaves in a Debbie Meyer green bag and store in the crisper. Use within a week if possible or until the leaves turn yellow.

To prep: Remove the stem with a knife. chop leaves as needed

To Cook: cook low and slow in a crockpot. chop up and sautee. Use the leaves for wraps, stirred into soup, braised with bacon, in a stir-fry, pesto, chili, salads, or served alongside ham hocks.

To freeze: Blanch 4 minutes in boiling salt water. Soak in ice water bath for 4 minutes. Drain, let dry, and pack into Ziplock containers.

Zucchini (Genovese)

Recipe

Zucchini contains a variety of vitamins, minerals, and beneficial plant compounds. Cooked zucchini is particularly high in vitamin A, though raw zucchini contains slightly less.

To use: Summer or tender squash can be sautéed, steamed, boiled, baked, grilled, microwaved, or eaten raw. Use raw tender squash as an addition to crudités trays and salads

Kholrabi

Kohlrabi is rich in both soluble and insoluble (doesn’t dissolve in water) fiber. Insoluble fiber can’t be broken down by your digestive system, speeding up the movement of food through your stomach and intestine. It also adds bulk to your stool. Insoluble fiber promotes regular bowel movements and supports a healthy gastrointestinal system.

Kohlrabi

Hope you enjoy this Kohlrabi recipe to make the most delicious French fries. eat the stems crunch, eat the leaves like any other green and enjoy french fries. I tried this recipe and I can’t help share, hope it’s a new favorite in your house. Kohlrabi is often used as a substitute for potatoes, so you could almost say that it is 2 side dishes in one plant! so yummy

To store: cut leaves and store in the crisper drawer seperatly leaves in a plastic bag to keep crisp and bulb as is.

Green Onion

Green Onions are a great source for Vitamin K, A and C

To store: Stored in jar with water in the window and it will grow if the roots are a little wet or keep in the fridge and use within 2 weeks.

Gem Lettuce heads

the package in the vegetable crisper bin. Use within 4 days.

To Cook: Try slicing the length of the green and grilling it. Get some char marks and enjoy a crispy green

To freeze: Not recommended.

Oregano, Thyme and Sage

Hopefully this herb pack will get you through the cooking season. thyme can be added to any dish and even dessert. Oregano is an exceptional herb that i have seen so much benefit from that we even drink it as a tea.

Sage is lovely and I let it dry and make it into a powder. Use it any way you like.

Store: Fresh oregano for up to two weeks in the refrigerator. Trim and wash stems, then place them on a dampened paper towel. Roll up the paper towel with the oregano, place the rolled oregano in a large plastic resealable bag or plastic wrap, and put it into your fridge.

To use: I am sure you are thinking just to add to pasta or pizza but try whole oregano leaves into other greens for a nutrient-packed salad or sprinkling the leaves into chili, soups or stews. You can even use it to make fresh pesto or salad dressing, seasonal meat dishes or kick up the flavor of homemade sauces.

To freeze: strip leaves from stem and lay flat on a cookie sheet place in freezer, once they are frozen you can just put the leaves in a ziplock bag and store in freezer until your ready to use.