Farm News (9/16/15)

Important Reminders & Announcements
  • This is a vegetable and fruit week for full-share members only.
  • We are also delivering lamb shares this week.
  • Next week we will deliver vegetables, fruit, eggs, dairy and meat for full and half-share members.
This Week's Vegetable Share (full share only):
  • Napa Cabbage
  • Arugula
  • Leeks
  • Tomatoes
  • Eggplant
  • Sweet Peppers
  • Spaghetti Squash
  • Broccoli
  • and Fresh Ginger!

The Fruit Share (full share only):
  • Red Seedless Grapes
  • Gala Apples
  • Raspberries

In the Farm Kitchen: Making the Most of your Share

Ginger has got to be one of the most interesting and unusual plants we've ever grown. Despite the fact that it is a tropical plant, it can be cultivated in the Midwest if it's grown in the protected environment of a hoophouse or high tunnel. In January we ordered seed pieces from a farm in Hawaii. In April we planted the pieces into plastic crates filled with 6 inches of potting soil. The crates stayed warm in the greenhouse until early summer, by which time each piece of ginger had produced a beautiful, 10-inch-tall leafy stalk. At that point, we transferred them from the plastic crates into beds in one of our hoophouses. Throughout the summer we kept the plants weeded, well-watered, and hilled with compost to protect the emerging knuckles of ginger. 

Our preferred method for storing ginger is to keep it in a paper bag in the crisper drawer of the refrigerator. If you won't use all of it in the next two weeks, we encourage you to freeze it in a zip-lock bag. When you are ready to cook with it, you can use a microplane to grate the desired quantity of frozen ginger.

Spaghetti squash was new to our CSA lineup last year, and it's become a favorite in the farm kitchen. 

Here's a simple method for preparing it. Preheat the oven to 375°F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. Remove squash from oven. Scrape crosswise to pull strands from shell. The texture is a bit like angel hair pasta. Although it definitely has a squash flavor, it's very mild compared to other winter squashes. It can be topped with marinara sauce, a bit of butter and garlic or a just a drizzle of olive oil and a pinch of salt. Enjoy!

Next week's harvest (our best guess)... radishes, cilantro, carrots, grapes, kale, potatoes, leafy Asian cabbage, raspberries, pears, tomatoes, onions, garlic and more!

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  • Margaret Sheaffer