We’re looking forward to some sunnier and drier weather after the nor’easter over the weekend. Other than moving our CSA pick-up inside the greenhouse on Saturday, for the most part the storm was uneventful on the farm. Some small branches came down, some PYO signs flew off their posts, and our CSA tent got pretty wobbly at points, but fortunately there was no major flooding in the fields and no injuries. The most unusual thing that happened was that two sets of latched barn doors blew open in the wind (a first) and got damaged. None of us are professional carpenters, so this week we’re sorting out a plan for fixing them! Other plans for this week include weeding our last lettuce planting, prepping high tunnels for fall crops, pulling up landscape fabric and plastic mulch and seeding more cover crop to continue promoting good soil health!
In the CSA this week:
Potatoes - Pinto Gold variety from MX Morningstar in Hudson, NY. Certified Organic.
Carrots
Delicata squash - Probably the last week in the CSA.
Scallions
Garlic
Fennel
Slicing tomatoes - We are well into fall weather now, so production has slowed down a lot!
Green and purple peppers
Cabbage - Savoy or Tendersweet variety
Escarole - This bitter green is commonly cooked (in soups or with beans or braised on their own), but if you like a little bitterness in salads, the paler inner leaves are the most tender and can be mixed in with lettuce.
Curly Kale
Bok choi
Salad turnips - These sweet and tender mini turnips can be eaten raw or cooked!
Salanova lettuce mix
Lettuce
CSA Pick-Your-Own:
Cherry tomatoes or Shishito peppers
Hot peppers - Varieties include Aji Rico, Pantera (jalapeño), Hungarian Hot Wax, Red Ember (cayenne), and Hot Paper Lantern (habañero - extremely hot!).
Herbs: Parsley, sage, mint, thyme, chives
In the farm store:
Farm store hours are Tuesday-Friday 11am-6pm and Saturday 9am-3pm. Our farm store will be open regular hours until October 31st. Join our newsletter list to be notified about winter pop-up sales! In addition to most of the items listed in the CSA above, we will have:
Kabocha squash
Spaghetti squash
Broccoli
Colored peppers (sweet)
Heirloom tomatoes
Potatoes - In addition to Pinto Gold, we’ll also have Purple Majesty (a variety that is purple all the way through). From MX Morningstar Farm in Hudson, NY. Certified Organic.
Cherry tomatoes - Sakura variety from our high tunnel. Limited availability.
Flowers - A great supply of dahlia bunches with eucalyptus.
Mushrooms are back! Seasonal Medley Mushrooms and Shiitake Mushrooms - From Mycoterra Farm in Deerfield, MA. Certified organic.
Grapes and pears from Ed at Long Run produce in Boxborough, MA. Certified Organic. Available Tuesday, limited availability the remainder of the week.
Apples - Cortland and Macintosh. From Carver Hill in Stow, MA. Not organic.
Sweet corn - Last of the season! We’ll have some on Tuesday, but probably not beyond that. From Verrill Farm in Concord. Not organic.
Baer’s Best Beans - Black Turtle, Italian Cranberry, and Cannellini are Certified Organic. Bumblebee and Black Coco are not organic. Grown by Charley Baer in South Berwick, ME.
Raspberry Vinegar Infusion and Raspberry Jam -Silferleaf Farm in Concord, MA. Certified Organic.
Lemony Miso Cabbage
by Kay Chun, from NY Times Cooking
Ingredients
1 tablespoon white miso
2 tablespoons unsalted butter
1 pound green cabbage, chopped into 1-inch pieces and layers separated (about 6 cups)
Salt and pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh dill
Preparation
In a small bowl, whisk miso with ¼ cup of water until well blended, mashing the miso until it dissolves.
In a 12-inch nonstick skillet with a lid, melt butter over medium-high heat. Add cabbage, season with salt and pepper and cook, stirring to evenly coat the cabbage in the butter, 1 minute. Drizzle the miso mixture on top and stir until well incorporated. Cover and cook until cabbage is just softened, 2 minutes.
Uncover and mix well, then spread the cabbage in an even layer. Cook, undisturbed, until all of the liquid is absorbed and the cabbage is lightly golden underneath, 2 minutes.
Turn off the heat, add lemon juice and dill, and mix until well blended, stirring up any browned bits on the bottom of the pan. Season with salt and pepper.
Transfer cabbage to a shallow bowl and serve warm or at room temperature.