Week 18 2016 CSA

Produce for this Last Full Week of October the 22nd through the 28th 2016

Mibuna,  Celery,  Red Butterhead Lettuce,  Kohlrabi,  Napa Cabbage,  Parsley,  and Watermelon Radishes

 

The magical colors of Autumn

On que Mother Nature gave us all of the rain we had needed all summer during the couple of days before the freezing temperatures are set  to arrive this week ushering winter in.  Life is a repeated lesson in humility and irony with just enough hope to spare you and keep you going (for at least it wasn’t 3 inches of snow!)  And of course, beauty.  The incredible beauty of the vibrant foliage against the bright blue sky and of the animals grazing in the wide open pastures and of a customer’s smile when they tell you how they used the komatsuna in a surprisingly delicious way.  So we take the beauty and we push on and another season passes and we take inventory of what needs to be done for this next season, first out of necessity then out of gratitude,  because as farmers and as human beings we must be eternal optimists creating an even better way to do things next time…..after all, farming is a metaphor for life.

Still time to order your Thanksgiving and Christmas turkeys!

Mibuna??? What is that!

Mibuna is an Asian green that goes really well chopped and added to your salad.  It can also be cooked with sesame oil and ginger!

Kohlrabi and Apple Salad with Creamy Mustard Dressing

Kohlrabi can be peeled and sliced and eaten raw as a snack or added to your salad.  The leaves can be added to any vegetable saute or soup. Or you can try this recipe.  It is one of our favorites!

1/2 cup heavy cream

2 Tbsp fresh lemon juice

1 Tbsp coarse grained mustard

3 Tbsp finely chopped fresh parsley

1/2 tsp sugar

1 kohlrabi, peeled and cut into julienne strips, stems and leaves reserved for another use

1 granny smith apple, peeled, cored and diced

In a bowl, whisk cream until it stiffens and whisk in the lemon juice, mustard, parsley, sugar, salt and pepper to taste.  Stir in kohlrabi and apple.  Mix well.

from epicurious.com

Parsley

We love Tabbouleh salad.  There are many great recipes out there including the one we gave several weeks ago in one of our previous blogs.  Or, you can try this pesto recipe.  Parsley makes a wonderful and nutritious pesto!

In a blender or food processor, add chopped parsley, 5-6 cloves garlic,  a 1 inch piece of Parmesan cheese sliced, 1/4 – 1/3 cup walnuts,  1 – 1 1/4 cup olive oil, and sea salt to taste.  Whirl and blend until smooth.  Serve mixed into pasta or spread on toast.

Next week……..Onions,  broccoli raab,  kale…..

Have a wonderful week!