November 20th
Good morning everyone
This weeks mission was to try and get things done a little earlier than usual. It's been a challenge. We are desperately trying to get away for 1 night so we can enjoy our son's basketball tournament as a family. We have a few weekends tournaments scheduled this winter and knew that i might have to attend them myself, we did however expect this early November one, to be, not such a challenge. This weather had me a little worried but i guess we got lucky and it looks like the worst is over.
This week's baskets:
1 large head of Escarole
Bok Choy
Beets
turnips
Shallots
Heirloom Beans
Homegrown Paprika
Greens Upgrade: Salad Mix, Napa Cabbage
No Eggs this week- We think we have figured out the problem...our egg count is rising daily and we should have eggs throughout the winter for you. Again, really sorry. We will give you more details soon.
There was not enough time for salad mix this week but there are a few bags available to purchase in the store.
I wanted to share with you a study that evaluated the nutrient density of vegetables. I was surprised by some of the findings, especially Kale and Napa Cabbage rankings. Napa Cabbage is a crop we use alot in the colder months and sometimes is the base of our salad mix, it's mild and juicy and i never would have expected it to be such a nutritional powerhouse! Most of the items found on this list are things you find in your basket. http://articles.mercola.com/sites/articles/archive/2014/06/23/top-fruits-vegetables.aspx
This weeks baskets contains a goodie bag of a few items that are dear to me- their small in quantity but huge in value. You've received a brown paper bag in which you will find:
Shallots- quite a pricey item in the grocery store. It is our first year growing them- next year we are expected to have a much bigger crop. Please don't drown out your shallots in a soup or stew...Shallots need a special place in your dish where they will be noticed! Crispy fried shallots on a burger, soup or casserole let's them be the star!
Heirloom Beans- I love Heirloom Beans! To grow enough for a large portion in a large CSA is not really profitable yet I haven't been able to give them up. I have included a small bag, you can plant them or cook them. They double to triple in size so there is enough for a soup or dish. I let mine soak for 12-24 hours before cooking and then it's still takes a good amount of cooking time to make them tender. I have also included some pods that need to be shelled. I love opening those crispy, weathered pods to reveal a shiny and colorful bean! It's a good job for kids!
Paprika- I have grown very fond of peppers and have been experimenting with different ways to preserve them for a couple years. Again this year, I have made paprika. It takes alot of peppers for such a small amount of spice. Seeing this, last year, I turned it into a season salt so i could get more out of it. This year, I am keeping it as is. The flavor and color is incredible! It needs to be refrigerated as it has a high oil content. Just a note that it is a little spicy. It is made with Leutschauer, Boldog and Sweet Paprika Peppers. I can't wait to make deviled eggs topped with paprika- I did however read that Paprika's best use heats is slightly to release the oils.
Being able to lift a row cover to reveal a gorgeous crop of green is really cool. This weeks escarole is really nice. I enjoyed some last night as a side cooked like this http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=218121&sc=3022
It is also wonderful in soups:
This recipe was shared by a member last season and uses heirloom beans replace the kale with escarole: http://www.pinterest.com/pin/472455817130638122/
Another bean and escarole option: http://www.foodandwine.com/recipes/cannellini-and-escarole-soup-with-garlic-oil
Or the classic Wedding soup:
http://www.weareneverfull.com/you-dont-have-to-be-italian-or-at-a-wedding-to-enjoy-this-italian-wedding-soup-or-escarole-soup/#sthash.ixF5HVzt.2G4Z8MDT.dpbs
And this is why i do most of the picture taking around here...looks good i was told!
Just a reminder baskets will be ready early Today by 4pm.
Thanks
Have a great weekend!
Good morning everyone
This weeks mission was to try and get things done a little earlier than usual. It's been a challenge. We are desperately trying to get away for 1 night so we can enjoy our son's basketball tournament as a family. We have a few weekends tournaments scheduled this winter and knew that i might have to attend them myself, we did however expect this early November one, to be, not such a challenge. This weather had me a little worried but i guess we got lucky and it looks like the worst is over.
This week's baskets:
1 large head of Escarole
Bok Choy
Beets
turnips
Shallots
Heirloom Beans
Homegrown Paprika
Greens Upgrade: Salad Mix, Napa Cabbage
No Eggs this week- We think we have figured out the problem...our egg count is rising daily and we should have eggs throughout the winter for you. Again, really sorry. We will give you more details soon.
There was not enough time for salad mix this week but there are a few bags available to purchase in the store.
I wanted to share with you a study that evaluated the nutrient density of vegetables. I was surprised by some of the findings, especially Kale and Napa Cabbage rankings. Napa Cabbage is a crop we use alot in the colder months and sometimes is the base of our salad mix, it's mild and juicy and i never would have expected it to be such a nutritional powerhouse! Most of the items found on this list are things you find in your basket. http://articles.mercola.com/sites/articles/archive/2014/06/23/top-fruits-vegetables.aspx
This weeks baskets contains a goodie bag of a few items that are dear to me- their small in quantity but huge in value. You've received a brown paper bag in which you will find:
Shallots- quite a pricey item in the grocery store. It is our first year growing them- next year we are expected to have a much bigger crop. Please don't drown out your shallots in a soup or stew...Shallots need a special place in your dish where they will be noticed! Crispy fried shallots on a burger, soup or casserole let's them be the star!
Heirloom Beans- I love Heirloom Beans! To grow enough for a large portion in a large CSA is not really profitable yet I haven't been able to give them up. I have included a small bag, you can plant them or cook them. They double to triple in size so there is enough for a soup or dish. I let mine soak for 12-24 hours before cooking and then it's still takes a good amount of cooking time to make them tender. I have also included some pods that need to be shelled. I love opening those crispy, weathered pods to reveal a shiny and colorful bean! It's a good job for kids!
Paprika- I have grown very fond of peppers and have been experimenting with different ways to preserve them for a couple years. Again this year, I have made paprika. It takes alot of peppers for such a small amount of spice. Seeing this, last year, I turned it into a season salt so i could get more out of it. This year, I am keeping it as is. The flavor and color is incredible! It needs to be refrigerated as it has a high oil content. Just a note that it is a little spicy. It is made with Leutschauer, Boldog and Sweet Paprika Peppers. I can't wait to make deviled eggs topped with paprika- I did however read that Paprika's best use heats is slightly to release the oils.
 |
| From purchasing and growing seed, to drying, grinding and packaging product, alot of work goes into making spice. |
 |
| Bottom left is a Paprika sample and to the right is my chili powder in progress- I still need to dry and add those Pascilla peppers (black) also pictured are Guajillo and New Mexico peppers. |
 |
| Getting pods ready for baskets. |
 |
| They are just dying to open and sometimes just a touch makes them pop open. Pictured above is the Ocra Bean |
Being able to lift a row cover to reveal a gorgeous crop of green is really cool. This weeks escarole is really nice. I enjoyed some last night as a side cooked like this http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=218121&sc=3022
It is also wonderful in soups:
This recipe was shared by a member last season and uses heirloom beans replace the kale with escarole: http://www.pinterest.com/pin/472455817130638122/
Another bean and escarole option: http://www.foodandwine.com/recipes/cannellini-and-escarole-soup-with-garlic-oil
Or the classic Wedding soup:
http://www.weareneverfull.com/you-dont-have-to-be-italian-or-at-a-wedding-to-enjoy-this-italian-wedding-soup-or-escarole-soup/#sthash.ixF5HVzt.2G4Z8MDT.dpbs
Just a reminder baskets will be ready early Today by 4pm.
Thanks
Have a great weekend!
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