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Dear Common Thread CSA Members,
We're realizing we're running out of time to have a farm potluck this season so we're scheduling one. More details to come, but please hold the date: Sunday, October 6. We're thinking of doing a farm tour at 4 pm for those who would like to learn more about the farm and/or have an update, and having a picnic blanket potluck starting at 5 pm. We're hoping we'll have enough pumpkins for the kids (and maybe some adults too) to make some jack-o-lanterns and decorated pumpkins. If you have any other ideas of ways to celebrate the harvest season together, please share them with us.
We wanted to let you all know that we are planning to have a limited number of winter shares this year - we're still working on the details, but it will be a mix of storage crops and hardy greens and run from November through January, most likely with bi-weekly on-farm pick-ups. We'll be sending out more information and sign up forms in the next few weeks. We also still have some fall shares available and we are prorating, so if you know someone who might be interested, please let them know!
Packaging reminders:
On-farm share members - please remember to bring your own recycled or reusable bags or better yet baskets! We provide bags for those who forget their bags but we highly encourage everyone to reduce our collective trash by using reusable containers!
Delivered share members - please remember to return your waxed boxes each week so that we can reuse them!
We started harvesting leeks, celery, and winter squash this week. Leeks are delicious in potato-leek soup, but they can be a good substitute for onions in a variety of recipes. The celery we grow in the northeast is not as watery and tender as what we are used to from the store (which is mostly grown in a particular microclimate in coastal California) so it isn't the best for ants on a log, but it works well in a variety of cooked dishes. We'll start distributing our first winter squashes this week and next, starting with spaghetti
squash.
With the changing season, the summer squash are just about done but the winter squash are just getting started - we also have acorn, butternut, delicata and several other varieties to look forward to in the coming weeks.
This week we have a lot of raddichio! Radicchio is a somewhat bitter, very beautiful red "green" in the chicory family that is great mixed into raw salads. It can also be grilled or baked.
Grilled, Broiled or Pan-Seared Chicory
Adapted from Deborah Madison's Vegetarian Cooking for Everyone
a firm head of Radicchio or Sugarloaf chicory
Olive oil
Salt and pepper
Extras: Pancetta or bacon, gorgonzola or parmesan or asiago cheese, lemon juice, balsamic vinegar, chopped parsley
Cut the chicory heads into wedges about 2 inches thick at the widest point. Brush them with olive oil, sprinkle with salt and pepper or wrap wedges in bacon or pancetta. Grill until color dulls and the wedges soften, about 5 minutes on each side. If searing put a cast iron frying pan with a thin coat of olive oil over medium-high heat. When very hot add the chicory and allow leaves to brown on one side then flip and cook the other, about 5 minutes in all. Alternatively cook the chicory in a broiler for about 5 minutes. To serve transfer the wedges to a plate and press the wedges to open the leaves. Season with more salt and pepper, sprinkle with balsamic vinegar, a squeeze of lemon juice, parsley and one of the cheeses.
Braised Chicory for pasta
Adapted from Deborah Madison's Vegetarian Cooking for Everyone
About 2 lbs of chicory (escarole, radicchio, dandelion or sugarloaf)
3 Tbsp olive oil
1 onion finely chopped
1 large garlic clove, minced
salt and pepper
optional: chopped parsley, anchovies, lemon zest, white wine
Separate the chicory leaves and wash well. Drain and coarsely chop. Heat oil in a large skillet. Add onions and cook over medium heat until limp. Add garlic and cook until it begins to color, not letting it brown. Add the greens, salt lightly and cook covered until they are wilted and tender, 12 to 15 minutes. If adding anchovies or wine, heat until warm. Season with pepper, parsley and lemon zest if desired and serve over pasta, or as a side to something hearty like baked winter squash or meat.
Yours in the field, Wendy and Asher
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