The harvest for the November CSA has softened the transition for us from days spent out in the field and store to our winter office work. It has been nice to continue the harvest for many reasons: we enjoy the time out in the fields, we are happy with our yields for fall favorites such as carrots, leeks and squash, and we enjoy feeding our customers for a longer season. We are also glad we have had enough produce to continue our weekly donations to Open Table and occasionally the Boston Area Gleaners. In addition to preparing for the November CSA pick-ups, this month we have been working on late fall projects such as strawberry mulching, collecting samples for soil testing, and barn clean up. Our list for the near future includes taking down the deer fences, continuing to pack the barn for the winter to keep as much equipment out of the winter elements as possible, and picking up and putting away the last of the irrigation tube that remains in the fields where we are still harvesting. We are looking forward to seeing November CSA Members as well as those who placed bulk orders on Thursday November 17th from 2-7pm in the greenhouse!
In the November CSA this week:
- Romanesco cauliflower
- Salanova lettuce mix
- Butternut squash
- Brussels sprouts
- Watermelon radish
- Daikon radish
- Potatoes from Hutchins Farm
Peanut-Sesame Slaw with Soba Noodles
Author: Cookie and Kate
- 4 ounces soba noodles
- 1 small purple or green cabbage, sliced into quarters and core removed
- ½ pound (about 12) Brussels sprouts, optional
- 4 carrots, peeled
- 1 bunch green onions, trimmed and sliced into thin rounds
- ½ cup peanut butter
- 3 tablespoons white wine vinegar or rice vinegar
- 3 tablespoons toasted sesame oil
- 3 tablespoons reduced-sodium tamari or other soy sauce
- 2 tablespoons honey or agave nectar
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, pressed or minced
- Sprinkle of coarsely chopped peanuts
- Handful of cilantro, coarsely torn
- 1 lime, sliced into wedges
- Cook the soba noodles: bring a large pot of water to boil and cook the noodles according to package directions. Drain and rinse with cold water before returning to pot.
- Prepare the vegetables: This is easier in a food processor than by hand. If using a food processor, shred the cabbage and sprouts with the slicing disk, then grate the carrots using the grating disk. Or use a chef's knife to chop the cabbage and sprouts into thin strips, then coarsely grate the carrots.
- Prepare the dressing: In a small bowl, whisk together the dressing ingredients until smooth. If the mixture should be thick but drizzly; if it's too thick, whisk in water in 1 tablespoon increments until it is. You might need to add a little salt, to taste, since the flavors have been diluted.
- In a large serving bowl, combine the cooked soba noodles, shredded cabbage and sprouts, grated carrots, and chopped green onions. Pour dressing over the vegetables and toss to coat (you may or may not need all of the dressing). For best flavor, let the slaw marinate for 20 minutes before serving.
- Serve slaw with a sprinkling of chopped peanuts, torn cilantro and a lime wedge
- Adapted from River Cottage Veg.