Farm News (9/15/16)


Important Announcements & Reminders

  • This is a pickup week for members registered for weekly vegetable &weekly fruit shares.
  • Next week we will deliver meat, eggs and dairy to neighborhood pickup sites and to home delivery members.

This Week's Vegetable Share

  • Head Lettuce
  • Radishes
  • Cilantro
  • Carrots
  • Broccoli
  • Colored Bell Peppers
  • German Butterball Potatoes
  • Eggplant
  • Roma Tomatoes
This Week's Fruit Share
  • Bartlett Pears
  • Stanley Plums
  • Red Grapes
  • Golden Supreme Apples
Field Report
As the summer heat subsides, cool-weather friends like radishes, broccoli, and lettuce will start to appear more frequently in your CSA boxes. None of these crops does particularly well when temperatures exceed 85 degrees, so we tend to take them out of the rotation in July and August, and then bring them back again starting in September.
The combination of cooler temperatures and the good, soaking rain we received last week caused the broccoli field to explode with some of the best broccoli we've seen all year. Charlotte, crew leader at the Grayslake farm, was busy all day cutting impressive heads like the one pictured above. Not a bad way to spend a beautiful fall afternoon! 

Speaking of pleasant ways to spend an afternoon, a group of about 40 dedicated and hardworking individuals of all ages came out to the farm on Sunday to glean leftover and cosmetically-challenged vegetables from our fields. By the end of the day, they had amassed close to a thousand pounds of zucchini, broccoli, chard and beans for the food pantry. A big thank you to everyone who participated!
Food Notes: Making the Most of your Share
Mick and the crew like to pick bartlett pears on the firm side in order to prevent bruising during harvest. We recommend that you store them in the fridge until a few days before you want to eat them. Then allow them to ripen at room temperature. Placing pears in a paper bag at this point will speed things up because it traps the ethylene gas that pears naturally emit during the ripening process.

Recipes from the Farm Kitchen

Carrot-Pear Spice Bread
1/2 cup sugar
2 eggs, beaten
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup grated carrots
1 cup diced pears
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Grease two 9-by-5-inch loaf pans. Combine sugar and eggs in bowl of an electric mixer. Beat well. Add oil and mix well. Mix flour, salt, baking soda, cinnamon and cloves in a separate bowl. Spoon into egg mixture and blend well. Stir in carrots, pears and walnuts.
Pour batter into pans and bake 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean.

Avocado, Broccoli & Radish Salad with Cilantro-Lime Dressing
2 tablespoons fresh lime juice, or to taste
1/4 cup olive oil
3 tablespoons chopped fresh cilantro
4 cups chopped broccoli
1 cup chopped radishes
1 firm-ripe avocado, peeled and cut into 1/2-inch cubes

In a bowl whisk together lime juice, oil, cilantro and salt and pepper to taste.  In a medium bowl, combine broccoli and radishes and toss with enough dressing to coat. Add avocado and toss gently. Garnish with additional cilantro.   

Garlic Smashed Potatoes
2 lbs German Butterball potatoes
3 tablespoons melted butter
3 cloves garlic, minced
2 tablespoon fresh chopped parsley
salt and pepper to taste

Place potatoes in a large pot of salted water. Bring to a boil; cook, covered until just fork-tender. Drain well. Lightly grease a large baking sheet or tray with cooking oil spray. Arrange potatoes on the sheet and use a potato masher to lighlty flatten the potatoes in one piece (not too hard or they will end up mashed). Mix together the butter, garlic and parsley. Pour a little of the mixture over each potato. Sprinkle with salt and pepper and broil until golden and
Next Week's Harvest (our best guess)... lettuce, radishes, butternut squash, beets arugula, peppers, cabbage, white grapes, Gala apples, bosc pears, broccoli and more! 

Previous Post Next Post

  • Margaret Sheaffer