Weeks 17 and 18 2014 CSA

Produce for Week 17

Romaine Lettuce, Swiss Chard, Beets, Red onion, Hon Tsai Tai, Broccoli Raab, Kohlrabi

Produce for Week 18

Romaine Lettuce, Broccoli Raab, Komatsuna, Kohlrabi, Hakurei Turnips, Radishes, Beet Greens

News From The Farm

New baby layer chicks arrived last week and are pictured above with Kelsey. They will be laying eggs for you next spring!

In preparation for the colder weather predicted for this week, we have been harvesting and putting vegetables into storage. Beets, onions, garlic, carrots, cabbage and winter squashes as pictured below.

We had planted five varieties of heirloom garlic last fall with hopes of working toward creating organic seed garlic that prospers and is hardy for Eight Mile Creek Farm customers. We have them drying in the greenhouse and will be planting them this week. The goal is to bring you a variety of tasty, organic garlic next summer.

Kohlrabi

Kohlrabi is a relative of cabbage. It has a mild cabbage flavor and can be eaten raw or cooked. The leaves can be added to soups or stews. Peel the kohlrabi with a potato peeler then cut into slices and dip in humus. Kohlrabi also adds a nice crunch to your salad. You may also slice it, add minced garlic, drizzle with olive oil and roast.

Broccoli Raab

Broccoli Raab is related to broccoli but has a taste more like an Asian green. It is often found on the menu in Italian Restaurants and is very easy to cook. Simply trim the bottom 1/2 inch off. Rough chop the entire bunch and saute’ with minced fresh garlic and olive oil over medium heat, stirring continuously, until coated with oil, about 4 minutes. Then place the lid on the pot, lower heat and cook another 8 – 10 minutes, stirring occasionally, until wilted. Serve as a side dish or add more olive oil during cooking and serve over pasta. Broccoli raab goes well with sausage and you may wish to add a bit of sausage to your broccoli raab pasta dish.

Hakurei Turnips

(week 18)

These turnips have Japanese origin. The leaves have the highest amount of calcium than any other green and can be added to salad or cooked with sesame oil. The turnip bottoms can be sliced and eaten with your favorite dip 0r placed in your salad. They are also wonderful boiled and served with a little butter, salt and pepper. Or, you may cook them a little longer and mash with butter.

Komatsuna