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.
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