Greetings CSA Members-
This first week after Thanksgiving is still a busy one for us at Featherstone Farm. With real, sustained cold coming this weekend, we are working to consolidate all the storage crops into the very best insulated spaces in the shop; our coolers will be full to overflowing with cabbages, carrots and onions etc. Meanwhile the machinery guys are working to finish off a month-long equipment consolidation and winterization effort. Anything not in the shed or shop by Friday will likely be frozen down until March... Plus, there are still lots of CSA boxes and carrot orders to process.
It's a nice time to be "here and now" in the fall work of the farm, even as we're tempted to start daydreaming about 2014, sunshine and the greenhouses!
Then Friday early morning I will be on the Amtrak Acela to New Haven, where our son Emmet is finishing his first semester as an undergraduate at Yale. Emmet's work study position is a hands-on "fieldwork" job at the Yale Sustainable Farm- an intensive garden-greenhouse operation (on campus) that produces a great deal of fresh produce for the dining halls and local farmer's markets. On Friday the YSF is hosting a field visit by one of the great American voices on sustainable agriculture, the writer / farmer / philosopher Wendell Berry. Reading Berry as an idealistic young person myself a lifetime ago, was one of the key influences that led me to organic farming. The opportunity to meet Berry, weeding in an organic garden at Yale with my son (and lifetime Featherstone alum) Emmet, was just too great an opportunity to miss, one worth even a quick detour while on the east coast.
I'll be back over the weekend, and I look forward to writing about my experiences for you in next week's newsletter.
I hope you had a wonderful Thanksgiving, with plenty of vegetables on the plate to compliment the stuffing and the gravy!
Cast of Characters
Leaf Lettuce or Spinach
Dried Cayenne Pepper
Grey Kabocha Squash
Sweet Dumpling Squash
Red Beets - Sweet. Versatile. Colorful. Earthy. Firm. Not mushy. Wouldn't you want a friend with these attributes? I would.*
Green Cabbage - Try cutting up small wedges of raw cabbage and serve with your favorite dip or salad dressing. Kids especially love eating cabbage (and many other raw veggies) this way.
Carrots - Shall we let our children in on the secret? The world is full of wondrous things like real carrots and it is our job to experience and enjoy and be thankful for them - and the people who grow them.*
Celeriac - I love celeriac as a substitute (or addition) to celery in soups - it adds a creamy depth of flavor while contributing the essential celery taste.
Leaf Lettuce or Spinach - Looseleaf lettuce is versatile and can be used in salads, sandwiches and cooking. Wilted lettuce salad is a great way to use up …loose leaf lettuce.* And please do use the lettuce or spinach up right away – it is slightly frost damaged, and will not hold up.
Yellow Onions – Some of the yellow onions aren’t storing very well. We’ve sorted them for quality, but please take a look at them again, and make sure to use any that are not completely firm first. Store in a cool, dry location.
Dried Cayenne Pepper – Whole dried chilis lend a depth of taste that chili powder just can’t match. Throw a couple of these into the crockpot with chili (omit the cayenne/reduce chili powder) to bring your chili up a notch. These chiles will give you a boost of warmth whenever you need them this winter.
Diakon Radish - Peel and slice daikon radishes about 1/4 inch thick. Spread each slice with cream cheese. Place a piece of your favorite smoked or pickled fish on the slice. If you have some fresh chives or parsley, garnish with some chopped herbs. A sprinkle of a good smoked paprika would be good too.*
Grey Kabocha Squash- Kabocha squash is known for its dense, sweet flavor and moist, fluffy texture. I highly recommend trying it in a red curry for a bit of something deliciously different.
Sweet Dumpling Squash – a sweeter winter squash, this squash is great for baking, stuffing, soups, or baked goods.
Turnips - If you have not yet become accustomed to the flavor of turnips, combine with other more familiar vegetables like potatoes, carrots or kohlrabi. Some day you will be able to eat them "straight".*
*Description courtesy of Peggy Hanson, Cook Out of the Box Blog.
Photo Courtesy of Angela at Spinach Tiger
Beet Hummus from Simply Recipes
Boiled Celeriac with Butter and Herbs from Jack Staub @ NPR
Cabbage Casserole or Cabbage Hotpot (vegetarian) from our website!
Chili Pepper Sauce from Oregon Live
Creamy Carrot Soup from Chef In You
Roasted Daikon Radish, Carrots and Peppers from Sarah's Cucina Bella
Roasted Radish and Potato Salad with Black Mustard and Cumin Seed from food52
Roasted Winter Squash & Mozzarella Quesadillas from fruits & veggies more maters
Salmon & Roasted Vegetable Salad from Eating Well
Spiced Yogurt Carrot Salad from Cook Out of the Box
Sweet Potato & Turnip Mash with Sage from Eating Well
Thai Red Curry with Kabocha from Chow.com
Looking for other recipe ideas? Check out our:
Pinterest Board - this has lots of great photos to inspire you!
Recipe Page - includes lots of favorite recipes from past seasons
Produce Page - check out individual vegetables to learn more about them and to get more great recipe ideas!
Ingredient List - Coming Soon
Week 3 Box Survey - Coming Soon
CSA Box Writings