Fall CSA: Week 1

Harvesting Kale.

We’ve had some lovely harvest mornings over the last few weeks. This late summer/early fall is so much better than last fall (remember when it would not stop raining?). The crops are looking lovely and the diversity is amazing. We hope you really enjoy your first fall share.

I made a video, which I have been meaning to do for years now, to talk about what to do when you get the bounty of the fall share home. Forgive us for the amateur nature of the video – we farm full time, so this is a late night/early morning endeavor. I also didn’t use a script.

Fennel goes in the fridge in a bag. 🙂

What’s in the share:
(Please note that when we are providing choices we can’t always ensure that the choices will all be available at the end of the day. We do our best, but we can’t always guess what people will choose, and sometimes we do just plain run out.)

Spinach
Head Lettuce
A Pint of Shallots and Garlic

Choose 3:
Radish, sweet turnip, napa cabbage, kale, arugula, escarole, frisee, carrots, extra head of lettuce

Choose 2:
Scallions, Cilantro, Dill, Thyme, Oregano, Savory, Sage

Mix and Match 10 Pounds:
Tomato, pepper, eggplant, leeks, potatoes, sweet potatoes, onions, delicatta squash, beets, kohlrabi, fennel

Jess’s Recipes
Learn more about Jess in the first blog of the Spring CSA.

NAPA CABBAGE

Napa cabbage is my favorite type of cabbage. It’s very tender and mild and has a delightfully different texture. They also last a good long while in the fridge. Just tear off the outer leaves as you need them and before you know it, you’ll have worked your way through to the middle. This hearty and zingy chicken salad uses up quite a bit or you can try your hand at making a batch of kimchi!

CRUNCHY CHICKEN AND MANGO SALAD

TRADITIONAL NAPA CABBAGE KIMCHI

BRAISED CHICKEN WITH HONEY-LEMON LEEKS

If you’re just joining us for the fall share, you missed last week’s recipe for Chicken with Creamy Dill and Leek Sauce which is one of my favorites but don’t despair – you can find any of the recipes I’ve posted in past weeks by searching on the Upswing website. Another great way to use your leeks is in this delicious honey-lemon-leek sautĂ© that you serve over chicken thighs:

HOW TO USE FRESH HERBS

Fresh herb choice this week so I thought I’d share some 411 on how to make the most of them. First off, as soon as you get your herbs home, take off the twisty-tie and wrap them up loosely in paper towels or a flour sack towel (I buy a bundle of 10 of these online) and put into a produce bag in your crisper drawer. I found this article for you on great ways to use most of the herbs we have up for grabs this week. Sage isn’t listed in the article but sage is great to use when roasting squash or I love to chop up a little bit and add it to sliced apples that I sauté and serve over a bagel with melted cheese for breakfast or as an after school snack.

ALL ABOUT SAVORY

Savory is another herb that isn’t mentioned in the article above and that doesn’t come up in a lot of recipes but it’s delicious and has a colorful history and getting to try unique ingredients is one of the coolest things about being part of a CSA! Summer Savory (as opposed to winter savory) has a peppery flavor, similar to thyme. It has long been used for medicinal purposes to cure all sorts of digestive issues and was long thought to be an aphrodisiac so was a mandatory ingredient in any love potion. If that isn’t enough to make you want to try it, check out this article with more history and lots of suggested uses.

ARUGULA:
My favorite use for arugula is as a topping on a caramelized onion and goat cheese pizza but if you prefer a more traditional recipe, check out this super simple but very flavorful salad:

AUTUMN CHOPPED SALAD

If you’ve been with us since the spring share you might be growing weary of lettuce but that just means you need some new ideas on how to use it! This chopped salad screams fall with apples, pears and dried cranberries. I plan to substitute toasted pecans for the peanuts but do whatever makes you happy.

KERRI MULLEN’S PORTUGESE FUSION SOUP

My friend and fellow CSA shareholder recommended this soup recipe. She knew it was a winner when all 3 of her kids asked for seconds!

1 Tbsp olive oil
2 garlic cloves
2 medium onions, chopped
1 package vegetarian chorizo sausages, sliced – Lightlife Smart Sausages, but also like the Upton’s Naturals Chorizo Seitan crumbles. Or meat sausages
6 cups vegetable broth
1 pound fresh kale, washed, stems discarded, chopped or shredded into small pieces
1 can kidney beans
2 large potatoes, cubed
½ box orzo
Kosher or sea salt

In a large soup pot over medium-high heat, add oil and cook garlic and onions until onions are soft. Add broth, potatoes and beans. Cover and cook until potatoes are soft, stirring occasionally. Add kale and orzo and simmer 5-10 minutes or until orzo is cooked. Add more water if needed. Season to taste with salt and pepper. Serve hot with crusty bread.