This Week's Share: Fall Greens, Potatoes and Radishes
This Week's Share + Fall Festival is This Saturday

This Week's Share: Greens, Potatoes, Radishes, Turnips and more

Sunflower carrie june

Today's photo was emailed in from Carrie, who snapped this photo on the farm last month. Send us your photos and we'll include them in the weekly updates

Here's this week's update:

Fall Festival is Coming Up in 10 Days!

Fall Festival at the Farm -- Saturday, October 19!  We hope you'll come out to the farm and join us. During the pick-up (roughly from 2-4 pm) we'll have hayrides, music and an all-ages scavenger hunt. After the pick-up, farm staff will be hanging out and having a little potluck around 5P. Members can bring food and join! 


What's in this week's share: 

  • 1 head garlic
  • 2 pounds total combination potatoes + easter egg radishes + hakurei turnips
  • 1 pound greens, including arugula + lettuce + spicy mix + ruby streaks + kale + mizuna + spinach
  • 1 1/2 pounds total combination bok choy  (see below for a recipe idea) + eggplant + sweet peppers + tomatoes + okra + chile peppers


Recipe Idea: Bok Choy and Mushrooms


CSA members Ian & Melissa wrote in this week with a great recipe idea:  

"We made a fantastic supper with Clagett's bok choy and shiitake mushrooms. I seared the bok choy in very hot oil for a few minutes, until it got brown spots, turning it a little; then took it out of the pan, threw in some sesame oil, ginger and garlic, and added cubed tofu to brown. That came out, a little more sesame oil went in, and I sauteed the chopped mushrooms. I added some Bragg's Liquid Aminos (great low-salt alternative to soy sauce), covered, and let them wilt down. Then I deglazed the pan with white wine, added the bok choy back in, and let it all steam under a lid for a few more minutes. I added the tofu back to warm it, and served it all on brown rice. Delicious! Bitter and brown tastes from the bok choy with umami from the mushrooms."


What's on U-Pick: 

  • Greens, including arugula, Ruby streaks and Mizuna
  • Daikon radish
  • Tomatoes! Still on u-pick, still dwindling. Still lots of small tomatoes. 
  • Herbs: parsley, sorrel, mint, lemon balm, sage, onion chives, garlic chives, lavender (no flowers), marjoram, stevia, thyme, Thai basil, anise hissop, cilantro, coriander, dill leaf, Mexican sour cucumbers.  
  • Husk cherries (also called ground cherries). Pick them when the husk is yellow or brown.  The fruit inside should be yellow and sweet.
  • Flowers (Gladiolas, zinnias and more) - sunflowers are beginning to bloom. 
  • Tomatillos.  Pick them when the fruit fills out the husk.  The fruit inside should be green and taste like a tart, unripe tomato. 
  • Chile peppers (we have ancho poblano, black Hungarian jalapeno, Hungarian Hot Wax, Big Jim Anaheim, Joe's Long Cayenne, Chinese Five Color, Maya Red habanero). This week, we have the most poblano, and the least habanero. 
  • Cooking celery


Questions? Comments? Let us know here on the blog! 

 Have a good week, everyone!



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