22 Oct Thu 2015
Week 5
Hi Friends,
Are you ready for an Asian cooking party? This week we have all the ingredients for a delicious Thai dish – ginger, cilantro, lemongrass, shiitake!! Oh my. Add coconut milk and hot pepper, and you have a heavenly and fragrant meal. Also this week is the first of the big, fat succulent celery. We leave on most of the leaves – excellent for stock or juicing. We had a hard freeze this weekend, with a low of 23 degrees. We hustled getting out the last of the tender crops, and double covering remaining crops to withstand the cold.
We had a bit of rain a couple of weeks ago that forced out a small, final flush of mushrooms, so you will find these tasty, late-season shiitake perfect for any dish. Last week we harvested nearly 450 lbs of assorted rainbow sweet potatoes, which are now curing in our greenhouse to sweeten up properly. Thanks to a healthy population of black snakes and birds of prey on our farm, we had less than 5 lbs damaged by rodents!! We are grateful for all the vital components of a healthy ecosystem that ensure our diverse and abundant harvests.
Check out this week’s fresh, nutritious goodness:
·Cauliflower Mix – rainbow of colors
·Green and Purple Chois
·Fresh Baby Ginger (read insert for care…make sure you are using up this unique and flavorful treat).
·Salad Mix (So crisp and aromatic. Last of the season, with head lettuce on deck for next time)
·Fennel – big and beautiful. Use fronds for stock or salad.
·Lemongrass – pound gently and steep in broth or coconut milk. Or make a lemony tea with it.
·Radish/salad turnip mix
·Potatoes (a mix of our hand-dug heirloom varieties)
·Celery (the real deal… no sissy California celery here)
·Cilantro (harvested right before the “big freeze”)
·Large Sweet Potato (a small taste of things to come, and they will come in many colors and flavors!)
·Red and yellow onions
·Shiitake
Enjoy,
Johnny and Leah