Fall CSA # 30

November 7th

Lately things have been feeling, well, a little cramped.  Our CSA has gotten bigger, our production too and though i never pictured it happening, our cold room and Harvest Room (wash station)  have gotten too small.  After a few weeks of bumping into each other and bickering about who's working where and who's side is who's...today we finally said it...this is just too small! Expanding this area was not officially on the to-do list until now and still, there are other jobs first in line so, for now, were going to have to make it work .

I just can't believe how long the decent weather has been holding on, we are so grateful. It's allowing us to get alot of jobs done. This week the move able greenhouse had both ends put on and equipment was put away for winter.

We were only able to give everyone 8 eggs this week making us behind 16 eggs.  Since we have moved the hens into the permanent coop the Heritage hens which are the "new girls" on that side of the farm have quickly moved to the top of the pecking order.  They have the top of the roost at night...always the preferred spot.  Our plan to group the two together to make things easier has backfired and we are thinking of moving the Chanteclers back to their coop so the layers can have their grounds back.

In your baskets this week:

1 bag of Chez Nous Mix
1 bag of baby Asian Greens
1 bag of Potatoes
1 bag of Fennel
1 bag of Garlic Slivers from our new seed ( we are growing 3 new garlic's next year)
1 small amount of Sweet Potatoes in a bag with a Guajillo Pepper some may be dry or in the process.

Juicers upgrade also got a Kale/ kohlrabi greens bag, Pea Shoots and Parsley

Fennel is a new vegetable for us this year and it's growing on me. I really liked the following recipe for easy and quick pan fried Fennel which i served with a yummy kale and leek Quiche.

http://www.eatpress.com/?p=3623

Here's another recipe I haven't tried yet:

http://alittlesaffron.com/2013/05/06/braised-fennel-wedges-with-saffron-and-tomato/

These are the Guajillo Pepper most are already partially dried. You can continue to dry them or use them as they are. They are moderately hot.  When dry they can be re-hydrated.

This weeks Asian Greens can be eaten raw as salad or cooked but i wouldn't cook too long as they are so tender. 

This weeks basket marks the halfway point of the Fall baskets. There are 6 weeks left.  I hope you are enjoying everything.  Thankfully for the shorter days and school schedule we have a normal work schedule at this time of year and i get to cook alot more.  Not surprising but we have been enjoying the greens so much! Till next week. Have a great weekend!

Shirley and Rick