Harvest List Choose 9: Arugula Salad radish Storage radish Cabbage Celeriac Parsley Carrots Turnip Beets Sunchokes Bunched greens Mystery brassica Garlic |
|
Field Notes from Farm Manager Hannah Hi members, I can't believe there is only 3 weeks until the end of our season and time together (until next year)! It's also especially hard to believe with all the unseasonably warm, dry weather we have experienced this fall. On the bright side, this makes our bulk harvests more comfortable and we have been hauling in hundreds of pounds of beets, radishes, carrots and more for the end of the CSA and End of Season Sale on the 24th. This week the staff also began our annual seed inventory to keep track of what seeds are still viable to plant in 2025, sort them, and then weigh and record all the viable seed's information in a spreadsheet. We then calculate the number of seeds that remain to determine what to order for next year. Reusing seeds that are still viable saves the farm lots of money, since seeds are quite expensive. I will place our seed orders in December and January, and we are always looking for fun and productive varieties to improve harvests and member experiences. Best, Hannah |
|
1. Scarecrow catching a Snorlax in the corn 2. Broccoli, |
|
Recipe of the week: Chicken and Vegetable Nabe |
|
Nabe is a Japanese hot pot meal, traditionally cooked in a clay pot called a donabe. You can make this delicious, comforting dish in a Dutch oven or other wide, somewhat deep pan. Here chicken and vegetables are simmered together in broth; the broth picks up flavor (and color!) from the veggies and chicken. This dish is surprisingly simple and easy to make. It puts many of the CSA veggies to great use and it is so visually appealing! This recipe makes two generous servings but can be easily adjusted. All amounts are approximate. 2 cups chicken broth (about 1 cup of broth per serving) 1 large garlic clove, thinly sliced 1 inch long piece of ginger, cut in half length-wise 1 large boneless chicken thigh, cut into bite sized pieces Black pepper to taste 1 cup mushrooms (whatever you like) stemmed and torn into bite-sized pieces 1 cup of cabbage, cut into strips ½ cup daikon radish, cut in half and thinly sliced ½ cup scallions, cut into 1 inch lengths 1 cup carrots, thinly sliced. 6 ounces of cooked Asian noodles, any kind 2 TB soy sauce ½ tsp sesame oil 1 TB lime juice Red pepper flakes (optional) - In a large Dutch oven, combine broth, garlic and ginger. Season the chicken with pepper and add to the pot. Bring to a boil, reduce heat and allow to simmer for 5 minutes.
- Add mushrooms, cabbage, daikon, scallions and carrots to pot, arranging them in sections. (They will be on top of the chicken, garlic and ginger.) Cover and simmer until chicken is cooked through and the vegetables are tender, about 10 minutes.
- Discard ginger. Add more pepper to taste.
- While the nabe is cooking, mix the soy sauce, sesame oil and lime juice together in a small bowl.
- Divide the noodles among two bowls. Top with nabe. Season with the soy sauce mixture and pepper flakes.
|
|
Storage and Usage Tips Sunchokes We have sunchokes this week! Sunchokes are root tubers that are part of the sunflower family. They are also called Jerusalem artichokes even though they do not look anything like an artichoke and they have no apparent ties to Jerusalem. It is believed that early Italian explorers called them “girasole" which is the Italian word for sunflower and they do taste like artichoke hearts. Sunchokes are a good source of magnesium, iron, potassium and calcium. They are high in fiber, and low in carbohydrates. They also contain inulin, which can be helpful in maintaining digestive health; however, it can also cause bloating and gassiness. If you are new to sunchokes, you may want to take it slowly, eating just a small amount at first. Sunchokes can be eaten raw. You can substitute them for carrots and potatoes. They are delicious roasted (slice to ½ inch thickness and roast 425 for 25-30 minutes). They can also be boiled or sauteed. Sunchokes make nice chips. They can also be pickled and pickling does seem to lessen the amount of inulin. You do not need to peel sunchokes, but you may choose to in order to get a more even appearance. Sunchokes can be stored in the refrigerator; wrapped in a paper towel and placed in a bag, they should last a couple of weeks. |
|
Veggies: We can accomodate three day switch requests for the whole season this year. That means that you can change your pick-up day in the same week you signed up for. For instance: You are an odd week Saturday pick up but will be away for your typical day. You may request to change your Saturday odd week pick up to a Tuesday or Thursday odd week pick up for one particular week (up to three times). You may only switch days of your pick-up week, you may not switch pick-up weeks (odd/even). You’ll need to request this change the week before you want to use it. To make a day switch request: Up to the week before you want to switch pick-up days by 5 PM on Friday the week before the pickup you would like to change. Email csa@brookwoodcommunityfarm.org and include your name, your usual pick-up day, and your requested pick-up day. For example, Jane Smith, Tuesday, July 2nd is my pick-up day, and I would like to pick up on Saturday, July 6th instead. Eggs: You may pick up your egg share up to three weeks after your missed pick-up day without notice. This means you may double up on previously missed pick-ups of up to three weeks. Fruit: You may pick up your fruit share up to 7 days after your missed pick-up day without notice. This means you may double up on previously missed pick-ups of up to one week. Mushrooms: You may pick up your mushroom share up to 7 days after your missed pick-up day without notice. This means you may double up on previously missed pick-ups of up to one week. Flowers: Once the flower share starts you may pick your flowers in any increment you would like. But please keep an eye on the weekly newsletter as that will have advice on the abundance of blooms and other good information! You can pick one bouquet per visit or multiples of your share amount per visit. |
|
11 Blue Hill River Road
Canton, MA 02021, The United States of America |
|
|
|
