We’re very excited to add sweet potatoes and Elba potatoes (an excellent white storage variety) to our bulk order offerings! Orders are due this Saturday, November 10th, and pick-ups are Saturday, November 17th. We have updated order forms available here. If you’ve already placed an order and would like to add to it, just send us an email! Remember, you don’t need to consume many fall crops in the same week that you get them. You can stock up in your weekly Late fall CSA or with a bulk order, and then feed yourself with Barrett’s Mill Farm butternut in January!
If you’re wondering where and how to store all your veggies, check out our storage guide. Many items like potatoes, sweet potatoes, onions, garlic and squash shouldn’t be kept in the refrigerator and will store very well in a dark cool cupboard or pantry for months. If you’re wondering how to prepare your storage veggies, there are some ideas in the storage guide. Also, many of the vegetables we have now are excellent for making soups and stews. See below for two great ideas!
If you’re part of the Late Fall CSA, we are now in our third week, with one more to go! We will continue to have many of the veggies we’ve been enjoying for the past 2 weeks, as well as a couple of new items.
In the CSA:
Popcorn - We distribute the popcorn on the cob. You can either place it in a paper bag and pop it right off the cob in the microwave, or you can rub two cobs together to dislodge the kernels and pop it in a pan.
Black futsu pumpkins - This is a new variety for us - we chose it because it stores very well and it looked fun! These are about acorn squash sized and we recommend baking and stuffing them like you might stuff acorn squash. Bonus: the skin is edible! Transitional.
Lettuce - The heads are small (our last 3 plantings struggled in the greenhouse in the summer heat and then struggled to size up out in the field) but still perfect for making salads!
Escarole - This green looks like lettuce, but it has a more bitter taste and should be cooked. It is excellent sauteed with olive oil and salt or added to soups.
Potatoes - Transitional
Sweet potatoes - Transitional
Leeks - Transitional
Onions - Transitional
Butternut - Transitional
Mini daikon radish
Lise’s Dad’s Beef Stew
Loosely adapted from Julia Child’s Boeuf Bourguignon
3 or so lbs of stew meat, like chuck
2 or 3 cups of red wine
1 can beef broth plus 1 can water
1 or 2 bay leaves
1 tsp thyme
zest of one orange
1 chopped tomato plus 1 tbsp of tomato paste, or can of diced tomatoes plus ketchup
2 cloves garlic, minced
S & P to taste
Brown the beef well in vegetable oil. Put all ingredients in a pot, including from browning pan.
Simmer for 1 hour with lid on. After an hour, add the following:
Pearl onions, or sliced yellow onion
Simmer for another hour with the vegetables.
Lentil and Chicken Soup with Escarole and Sweet Potato
by Anna Stockwell from Epicurious.com, February 2018
1 cooked chicken carcass (from 1 store-bought rotisserie chicken or homemade roast chicken)
1 lb. sweet potatoes (about 2 medium), peeled, cut into 1" pieces
3/4 cup French lentils (about 5 oz.), rinsed
1 tsp. kosher salt, plus more
2 Tbsp. extra-virgin olive oil
10 celery stalks, sliced on the bias into 1/4" slices
6 garlic cloves, thinly sliced
1 1/2 cups shredded cooked chicken (from 1/2 of a store-bought rotisserie chicken or homemade roast chicken)
1/2 head escarole, cut into bite-size pieces
1/2 cup finely chopped dill
2 Tbsp. fresh lemon juice
Place chicken carcass, potatoes, lentils, and 1 tsp. salt in a large pot. Cover with 8 cups water. Bring to a boil over high heat, skimming off any foam, then reduce heat to medium-low and simmer until potatoes are fork tender and lentils are cooked through, 10–12 minutes. Discard chicken carcass.
Meanwhile, heat oil in a large heavy skillet over medium-high. Add celery and garlic and cook, stirring often, until celery and garlic are lightly golden brown and tender, about 12 minutes.
Stir celery, garlic, shredded chicken, and escarole into soup and cook, stirring occasionally, until escarole is wilted, about 5 minutes. Remove from heat. Stir in dill and lemon juice; season soup with salt.