This week the farmers from Adamah will bring jams, pickles, and other goodies for CSA members and friends to buy. The sales are not limited to CSA members so tell your friends and neighbors about the kosher treats they can enjoy.
Arugula can add tang to sandwiches or a peppery bite to salads. If it’s the salad itself use a strong dressing and balance with light and crunchy pear or apple.
For CSA members picking up this week, the farmers say we can expect to receive arugula, beets, lettuce, radishes, turnips, sage, scallions, and winter squash. Last week’s Harvest Notes suggest a way to cook winter squash with sage, you can also roast beets with sage. You can cook turnips in many ways, including with their tops (greens can be cooked separately) or roasted in wine and honey. If you still have potatoes from last week, mix them with turnips into fritters. Many of the other ingredients will go together into a salad; add some apples and toasted nuts for crunch, mild soft cheese if it will be part of a dairy meal, and maybe a simple apple cider vinaigrette.
This week’s Harvest Notes talk about the winter squash we received. At pickup we talked about a simple way to integrate sage: Peel and cube the flesh of the squash, toss with a bit of oil, and spread in a baking pan with chopped or whole sage leaves, and roast for about 20 minutes at 400-450(F). If you like, roast the squash cubes for half the time, then add the sage for a fresher taste. You can also halve the squash, partially roast it cut-side down, then flip up and stuff with whatever you like and finish the roasting. This can be a way to “refresh” leftover starch and vegetables, with a mix of rice or quinoa or barley and whatever else. Try adding some of the sweet pepper or other veggies from the share, too.
Isn’t it great to be able to eat freshly harvested vegetables in our sukkot? This week the farmers think we will receive broccoli or romanesco (also known as “alien broccoli” or “fractal broccoli”), onions, peppers, potatoes, salad mix (remember it from the spring?), sage, and winter squash.
Romanesco broccoli may look alien, but it tastes like a milder version of regular broccoli. You can eat it raw or cooked.
The Harvest Notes include a recipe for stuffed acorn squash and tell you how to roast the seeds, and there’s a bonus recipe for asian salad that uses many of the items in our share.
Because of the holiday, pickup will be on TUESDAY this week. The farmers think you will receive kale or chard, kohlrabi, onions, parsley or cilantro, peppers, potatoes, winter squash, and maybe salad.
Squash becomes richly flavoured in the Classic Baked Acorn Squash recipe from Simply Recipes.
This week’s Harvest Notes joke about kohlrabi being from Mars – what do you think?
Everybody at Adamah and the Isabella Freedman Jewish Retreat Center, and the Core Group members for Jewish Local Greens, wish you and your families an easy fast, and to be written for a healthy, happy, and enriching 5775.
The farmers think that we are going to receive cauliflower, kohlrabi, onion, parsley, peppers, potatoes, winter squash, and possibly broccoli and/or swiss chard. One of the most popular cauliflower recipes this summer is a whole roasted head with a curry marinade. It’s substantial enough for a vegetarian main course.
Whole roasted head of cauliflower from PureWow.com
Did you notice that the potatoes this week are not the standard white ones you may have been expecting? Read all about them in this week’s Harvest Notes!
Don’t forget that there will be a Farmer’s Market this week. Anybody may come and buy the pickles, jams, and cheese, so tell your friends. The farmers will not be bringing extra vegetables to sell, to make our shares as big as possible. This week the farmers believe our shares will include broccoli, cherry tomatoes, dill, garlic, lettuce, peppers, the first potatoes, and the last of the regular tomatoes. Plan a dilly potato salad, with or without dairy, and maybe garlicky broccoli salad or side dish for your Shabbos table.
Non-dairy german-style potato salad uses just a few ingredients; fresh dill is the key.
The farmers provide a recipe in the Harvest Notes, and some suggestions for using or storing all the tomatoes. And don’t forget that next week is a Farmstand where you can buy pickles, jams, and other treats!
The farmers think we will receive broccoli, cherry tomatoes, cilantro, garlic, lettuce, peppers, squash, and tomatoes, and we might get beets, eggplant, and melons. Check last week’s post for suggestions on cooking beets, and remember that many times we link new recipe ideas to the names of items we’ve received often, so you can try them in a different way. Let us know if you have additional suggestions. And don’t forget that you can prepare items to store for the winter – zucchini can be pre-shredded and frozen in cupfuls or recipe-fuls for baking bread later (thaw in a colander so it drains, then add to your usual recipe), tomatoes can be simmered into sauce.
There were no Harvest Notes this week due to the fire at the Isabella Freedman Retreat Center, where Adamah Farm is located.
GUESSTIMATE: It appears that eggplant and squash are winding down, but we received some HUGE beets this week. If you need some new suggestions for serving them, you can roast or braise the roots. We didn’t receive the greens this week, but you can substitute the kale we did receive for beet greens in this recipe. At pickup some of us were talking about adding orange juice to the beets – a simple way is to peel and cut the cooked beets into chunks, then put them into a pot with some some orange juice and a bit of sugar and slowly heat to let the juice and sugar bubble into a glaze that coats the pieces. The amount of orange juice and sugar depends upon your preferences, so taste and adjust as needed. Last year Mark Bittman created one of his charts suggesting several different ways to cook beets – try a few and see if any become a favourite.
Can you believe it is September already? The farmers think that this week we will receive beets, cherry tomatoes, eggplant, garlic, peppers, squash, tomatoes, and either parsley or cilantro. As this week’s e-news suggested, it’s a great week to make baba ghanoush, which has the advantage of being served cold or at room temperature.
Baba ghanoush is easy to make ahead and handily is served room temperature or cold.