It's finally here - the end of CSA. I say finally, because for us, this fall has dragged on - it's been cold to pick veggies, and washing them outside in cold water and working out of doors leaves our hands numb. Each week we said "How many more weeks", always guessing lower than what it was. We celebrated the end by having our prep. inside for the first time ever this week after turning to popsicles picking spinach early am :-)
The cold has also made us rethink how we want to schedule our 2011 CSA - we are leaning toward a 16 week program instead of a 22. We would start a couple weeks later in the year, and end several weeks sooner. We haven't decided, but will keep you posted as we progress through the "off season".
We have enjoyed growing your food this year. We loved all your comments thanking us for our work, hearing stories of how you enjoyed your produce. It has been memorable. We thank each and every one of you for supporting us, taking a step in keeping it local and helping agriculture stay true to it's roots in Maine. We wish you a wonderful end to your year!
I encourage you to seek out fresh local produce available all year at small local grocery stores, health food stores, and even co-ops. It's amazing what is available year round that is grown right here in our state. It will always taste better, and will always support a Maine farmer :-) If you want any tips of where you can find stuff, give me an email or call and I will be happy to share where I find all of this great stuff :-)
Here it is - the last list of the year. We feel we went out with a bang and hope you do too!
1/2 size:
Blue Hubbard Squash
Cabbage
Jerusalem Artichoke
Mixed Broccoli Florets
Potatoes
Celery
Kale
Swiss Chard
Spinach
Scallions
Lavender/Lemon Balm
Garlic
Soap
Full size:
Blue Hubbard Squash
Cabbage
Jerusalem Artichoke
Mixed Broccoli Florets
Potatoes
Celery
Kale
Swiss Chard
Spinach
Scallions
Lavender/Lemon Balm
Garlic
Brussel Sprouts
Soap
Lemon Balm is in the mint family and is great added to tea or drinks.
Lavender can be used in cookies or scones, in small amounts. It also is a great scent to add in your closet or bathroom.
Thanks again!
The Farmers 8 Daughters
Sunday, October 31, 2010
Sunday, October 24, 2010
CSA Wk 21, October 25
Next week, Nov. 1, is the last week for CSA.
1/2 size:
Squash
Beets
Daikon Radish
Broccoli
Lettuce
Sage
Full size:
Squash
Beets
Daikon Radish
Broccoli
Sage
Arugula
Please feel free to pick a pumpkin from the rack outside, as well as many gourds as you would like :-)
1/2 size:
Squash
Beets
Daikon Radish
Broccoli
Lettuce
Sage
Full size:
Squash
Beets
Daikon Radish
Broccoli
Sage
Arugula
Please feel free to pick a pumpkin from the rack outside, as well as many gourds as you would like :-)
Sunday, October 17, 2010
CSA Wk. 20, October 18he
Only 2 weeks left of CSA after today - the big question is "what will you get". The sharing in the farm is smaller this time of year as the garden looks barren compared to a month ago. Even though we have lost many of our crops due to the cold (as is completely normal and expected; this year we have pushed the growing season much longer than normal), we are still able to find new and exciting things to share with you.
One new item is called Red Russian Kale. Use like regular kale by removing the greens from their stems. It's really pretty :-)
Another new item is Spaghetti Squash.
This variety looks similar to a melon and has a moist, mellow, nutty flavor. This squash is known for its unusual, cooked, yellowish flesh that separates into long, translucent strings that resemble pasta. Providing vitamin A and vitamin C, it also contains some of the B vitamins. An excellent source of fiber and beta carotene. Spaghetti squash have a hard rind, and unique flesh that separates into strings when cooked. Microwave, steam or bake whole squash, then halve, remove seeds and scrape flesh with a fork to separate. Prepare simply, with oil and spices, fresh herbs and cheeses, or tomato sauce for a "spaghetti"-like dish. Or you can mix cooked squash with steamed greens and onions; add milk or cheese and bake into a gratin. Spaghetti squash will keep, uncut, for weeks at room temperature.
Everyone got those last two items, but there was only enough of the next for 1/2 shares to get. We hope that for the last week of CSA we will have enough for full shares and maybe another round for 1/2. This item is the Brussel Sprout. They are a favorite of mine - one of those veggies that has a taste all it's own. Until I grew these myself, I didn't realize how they even grew. They are on a stalk, which shown here has actually had leaves like at the top removed from the whole thing. They are very big in the garden until you take those leaves off.
Then you find all these wonderful little packages growing up the stalk.
Small, compact and bright green, Brussels sprouts really resemble tiny cabbages (and are in the same family). This little round vegetable offers a nutty sweet flavor. Offering a decent amount of potassium, Brussels sprouts provide dietary fiber, protein, vitamin A, vitamin C, folate, iron, carbohydrates, and some calcium. What a veggie! To prepare, remove any damaged outer leaves; trim stem end; cut an "X" about one-sixteenth of an inch into the stem end for faster cooking. Microwave, steam or boil. Microwave in a small amount of water in a covered dish about seven minutes on High or until just tender. If steaming is preferred, cook ten to twelve minutes. Boiling takes a few minutes more. Do not overcook. Season as desired. To store, remove yellow or loose leaves; place unwashed sprouts in a plastic bag; refrigerate. Although they will keep four to five days, their flavor gets continually stronger.
One last new item that made it's way into full share bags is Napa Cabbage. Producing white leaves at the bottom and pale green leaves at the top, Napa cabbage leaves are somewhat crinkly. Superior in flavor compared to the common cabbage, Napa cabbage is milder. Nutritionally richer than regular cabbage, Napa is higher in calcium and vitamin A. All cabbages offer vitamin C, potassium, folacin and dietary fiber. Some ideas of what you can do with it is steam, stuff, stir-fry, microwave, sauté or braise. Add to soups and stews also.
1/2 size:
Garlic
Spaghetti Squash
Purple Bok Choy
Carrots
Purple Cabbage 1/2
Celery
Russian Red Kale
Brussel Sprouts
Full size:
Garlic
Spaghetti Squash
Purple Bok Choy
Carrots
Purple Cabbage 1/2
Napa Cabbage
Celery
Russian Red Kale
Rose Finn Apple Fingerling Potatoes
Cherry Tomatoes (definitely the last of the year)
Parsley
One new item is called Red Russian Kale. Use like regular kale by removing the greens from their stems. It's really pretty :-)
Another new item is Spaghetti Squash.
This variety looks similar to a melon and has a moist, mellow, nutty flavor. This squash is known for its unusual, cooked, yellowish flesh that separates into long, translucent strings that resemble pasta. Providing vitamin A and vitamin C, it also contains some of the B vitamins. An excellent source of fiber and beta carotene. Spaghetti squash have a hard rind, and unique flesh that separates into strings when cooked. Microwave, steam or bake whole squash, then halve, remove seeds and scrape flesh with a fork to separate. Prepare simply, with oil and spices, fresh herbs and cheeses, or tomato sauce for a "spaghetti"-like dish. Or you can mix cooked squash with steamed greens and onions; add milk or cheese and bake into a gratin. Spaghetti squash will keep, uncut, for weeks at room temperature.
Everyone got those last two items, but there was only enough of the next for 1/2 shares to get. We hope that for the last week of CSA we will have enough for full shares and maybe another round for 1/2. This item is the Brussel Sprout. They are a favorite of mine - one of those veggies that has a taste all it's own. Until I grew these myself, I didn't realize how they even grew. They are on a stalk, which shown here has actually had leaves like at the top removed from the whole thing. They are very big in the garden until you take those leaves off.
Then you find all these wonderful little packages growing up the stalk.
Small, compact and bright green, Brussels sprouts really resemble tiny cabbages (and are in the same family). This little round vegetable offers a nutty sweet flavor. Offering a decent amount of potassium, Brussels sprouts provide dietary fiber, protein, vitamin A, vitamin C, folate, iron, carbohydrates, and some calcium. What a veggie! To prepare, remove any damaged outer leaves; trim stem end; cut an "X" about one-sixteenth of an inch into the stem end for faster cooking. Microwave, steam or boil. Microwave in a small amount of water in a covered dish about seven minutes on High or until just tender. If steaming is preferred, cook ten to twelve minutes. Boiling takes a few minutes more. Do not overcook. Season as desired. To store, remove yellow or loose leaves; place unwashed sprouts in a plastic bag; refrigerate. Although they will keep four to five days, their flavor gets continually stronger.
One last new item that made it's way into full share bags is Napa Cabbage. Producing white leaves at the bottom and pale green leaves at the top, Napa cabbage leaves are somewhat crinkly. Superior in flavor compared to the common cabbage, Napa cabbage is milder. Nutritionally richer than regular cabbage, Napa is higher in calcium and vitamin A. All cabbages offer vitamin C, potassium, folacin and dietary fiber. Some ideas of what you can do with it is steam, stuff, stir-fry, microwave, sauté or braise. Add to soups and stews also.
1/2 size:
Garlic
Spaghetti Squash
Purple Bok Choy
Carrots
Purple Cabbage 1/2
Celery
Russian Red Kale
Brussel Sprouts
Full size:
Garlic
Spaghetti Squash
Purple Bok Choy
Carrots
Purple Cabbage 1/2
Napa Cabbage
Celery
Russian Red Kale
Rose Finn Apple Fingerling Potatoes
Cherry Tomatoes (definitely the last of the year)
Parsley
As I mentioned last week, we would love to start hearing about your interest to join or not to join again next year. We have some decisions to make as a farm, and knowing this in advance will help us in deciding what direction we need to go.
Thanks and have a great week.
Sunday, October 10, 2010
CSA Wk. 19, October 11
Last night was our first real threat for a frost here in Southern Maine, and it actually missed both of the Farmers 8 gardens. Saturday was a busy day though in preparation for the "in case". We harvested what we thought would be the last of the tomatoes and summer squash. Some of the tomatoes/cherries may be a little under ripe this week because of that. Just let them sit a couple days if need be.
It's a bittersweet feeling, that of losing the last of your picking of a certain crop to the weather. Yet at the same time, how long can you keep picking tomatoes! I wasn't ready to give up cherry tomatoes completely, and covered them just in case. There is another threat tonight, so fingers crossed I may be able to keep picking these for another week (they are so sweet and tasty, and I don't want to have to wait 9 months to eat them again!).
The crisp air and the blue skies today make me want to just go outside and take a nap on the grass, but there is so much to do to get ready for winter and for next years gardens. They say a gardeners work is never done, and I believe it!
This weeks shares we still feel are pretty good sized. We still have 3 weeks left of CSA and each week we worry "will there be enough" but this really has been a great gardening season and it keeps a coming. We have however, learned that we probably don't want to push the envelope next year, so will be rethinking the amount of weeks and our price perhaps to suit a normal growing season. FYI in case you are considering signing up again. If you know for sure you would like to do it again next year, let us know now (or let us know if you will not be doing it again next year even). We have a lot of interest in the 2011 CSA!
I have been meaning to tell you about potatoes each time we have given them to you, and why they are dirty. Perhaps I already have and don't remember, but I wanted you to know that we do that for a reason (unlike most of your produce that is washed). The dirt acts as a protector to the skin, and helps prolong their shelf life.
This weeks shares are as follows:
1/2 size:
Red Potatoes
Acorn Squash
Summer Squash mix (definitely the last of the year)
Jerusalem Artichokes *see recipe ideas at the bottom
Scallions
Basil
Broccoli
Swiss Chard
Tomatoes
Cherry Tomatoes
Chinese Greens w/ Daikon Radish
A Handful of Grapes
Full Size:
Red Potatoes
Buttercup Squash
Summer Squash mix (definitely the last of the year)
Jerusalem Artichokes *see recipe ideas at the bottom
Scallions
Basil
Romanesco Broccoli
Swiss Chard
Lettuce
Tomatoes
Cherry Tomatoes
Chinese Greens w/ Daikon Radish
A Handful of Grapes
Regarding the Jerusalem Artichokes, I think I am going to try this recipe this week. Looks easy enough. Will use whatever "herb" I have on hand.
http://www.epicurious.com/recipes/food/views/Mashed-Potatoes-with-Jerusalem-Artichokes-and-Chives-106006
Also considering making this soup. If you don't have leek, use an onion.
http://www.epicurious.com/recipes/food/views/Sunchoke-Soup-with-Pumpkin-Seeds-350413 And last but not least, I can always make pickles. So far, my experience this year is that anything tastes great pickled :-) http://www.epicurious.com/recipes/food/views/Jerusalem-Artichoke-Pickles-351023
Have a great week!
It's a bittersweet feeling, that of losing the last of your picking of a certain crop to the weather. Yet at the same time, how long can you keep picking tomatoes! I wasn't ready to give up cherry tomatoes completely, and covered them just in case. There is another threat tonight, so fingers crossed I may be able to keep picking these for another week (they are so sweet and tasty, and I don't want to have to wait 9 months to eat them again!).
The crisp air and the blue skies today make me want to just go outside and take a nap on the grass, but there is so much to do to get ready for winter and for next years gardens. They say a gardeners work is never done, and I believe it!
This weeks shares we still feel are pretty good sized. We still have 3 weeks left of CSA and each week we worry "will there be enough" but this really has been a great gardening season and it keeps a coming. We have however, learned that we probably don't want to push the envelope next year, so will be rethinking the amount of weeks and our price perhaps to suit a normal growing season. FYI in case you are considering signing up again. If you know for sure you would like to do it again next year, let us know now (or let us know if you will not be doing it again next year even). We have a lot of interest in the 2011 CSA!
I have been meaning to tell you about potatoes each time we have given them to you, and why they are dirty. Perhaps I already have and don't remember, but I wanted you to know that we do that for a reason (unlike most of your produce that is washed). The dirt acts as a protector to the skin, and helps prolong their shelf life.
This weeks shares are as follows:
1/2 size:
Red Potatoes
Acorn Squash
Summer Squash mix (definitely the last of the year)
Jerusalem Artichokes *see recipe ideas at the bottom
Scallions
Basil
Broccoli
Swiss Chard
Tomatoes
Cherry Tomatoes
Chinese Greens w/ Daikon Radish
A Handful of Grapes
Full Size:
Red Potatoes
Buttercup Squash
Summer Squash mix (definitely the last of the year)
Jerusalem Artichokes *see recipe ideas at the bottom
Scallions
Basil
Romanesco Broccoli
Swiss Chard
Lettuce
Tomatoes
Cherry Tomatoes
Chinese Greens w/ Daikon Radish
A Handful of Grapes
Regarding the Jerusalem Artichokes, I think I am going to try this recipe this week. Looks easy enough. Will use whatever "herb" I have on hand.
http://www.epicurious.com/recipes/food/views/Mashed-Potatoes-with-Jerusalem-Artichokes-and-Chives-106006
Also considering making this soup. If you don't have leek, use an onion.
http://www.epicurious.com/recipes/food/views/Sunchoke-Soup-with-Pumpkin-Seeds-350413 And last but not least, I can always make pickles. So far, my experience this year is that anything tastes great pickled :-) http://www.epicurious.com/recipes/food/views/Jerusalem-Artichoke-Pickles-351023
Have a great week!
Sunday, October 3, 2010
CSA Wk 18, Oct. 3
Too many things on my list of things to do to take time writing the blog this week :-) Here are the lists!
1/2 size:
Squash - all were different varieties
Gourd assortment - these are in a paper bag. NOT EDIBLE!!! Just for decoration
Apples - again, in a paper bag. Not recommended for eating plain, but using in recipes. There could be a worm hole or black area inside. Just cut out. We used 4 bushels of these this past weekend to make 60+ quarts of delicious applesauce!
Beets
Zucchini
Grapes - NOT SEEDLESS
Kale
Lettuce
Tomato
Cherry Tomatoes
Swiss Chard
Herbs - Sage, Thyme, Oregano, Lemon Balm
Full Size:
Squash - all were different varieties
Gourd assortment - these are in a paper bag. NOT EDIBLE!!! Just for decoration
Apples - again, in a paper bag. Not recommended for eating plain, but using in recipes. There could be a worm hole or black area inside. Just cut out. We used 4 bushels of these this past weekend to make 60+ quarts of applesauce!
Beets
Zucchini
Patty Pan Squash - yellow
Tomatillos
Casaba Melon
Grapes - NOT SEEDLESS
Kale
Lettuce
Tomato
Cherry Tomatoes
Swiss Chard
Herbs - Sage, Thyme, Oregano, Lemon Balm
1/2 size:
Squash - all were different varieties
Gourd assortment - these are in a paper bag. NOT EDIBLE!!! Just for decoration
Apples - again, in a paper bag. Not recommended for eating plain, but using in recipes. There could be a worm hole or black area inside. Just cut out. We used 4 bushels of these this past weekend to make 60+ quarts of delicious applesauce!
Beets
Zucchini
Grapes - NOT SEEDLESS
Kale
Lettuce
Tomato
Cherry Tomatoes
Swiss Chard
Herbs - Sage, Thyme, Oregano, Lemon Balm
Full Size:
Squash - all were different varieties
Gourd assortment - these are in a paper bag. NOT EDIBLE!!! Just for decoration
Apples - again, in a paper bag. Not recommended for eating plain, but using in recipes. There could be a worm hole or black area inside. Just cut out. We used 4 bushels of these this past weekend to make 60+ quarts of applesauce!
Beets
Zucchini
Patty Pan Squash - yellow
Tomatillos
Casaba Melon
Grapes - NOT SEEDLESS
Kale
Lettuce
Tomato
Cherry Tomatoes
Swiss Chard
Herbs - Sage, Thyme, Oregano, Lemon Balm
Subscribe to:
Comments (Atom)