BUTTERNUT SQUASH - BRUSSELS SPROUTS - TURNIPS - BEETS- POTATOES - CARROTS - PARSNIPS - SWEET POTATOES - SPICY GREENS MIX - LETTUCE - PARSLEY - CILANTRO - ONIONS - GARLIC - EGGS
ZUCCHINI OR PUMPKIN BREAD
DILLY BEANS OR HOT SAUCE
SOUP: YOUR CHOICE OF THE FOLLOWING...
chili, squash potage, borscht, tomato, or pumpkin black bean
It is 6am on Tuesday morning, November 21st -last day for CSA- and I am already so sad. We started the season way back in the early Summer with a lighter (weight) share of Strawberries, radishes, scallions, greens, cucumbers, basil, and a couple veggies starts- and we end it heavy today with all the roots and eggs, and greens, and Em’s cooking (three cheers for the kitchen squad!). Every year about this time I think back on the growing season through the food we eat. The month of June is Strawberries, cucumbers, and greens, July is Summer Raspberries, carrots, and the first tomatoes, August becomes the month of every crop under the sun- think watermelon, sweet peppers, eggplant, sweet corn and so on and so forth. I could go on here, but I assume you get the point. Bottomline, now we are in mid-November, making this the time of year for storage crops and greens, and warming foods. As we move through the winter I plan to hang on to every last winter squash and carrot and onion (not to mention the canned foods in pantry and fruit in the freezer) for as long as possible hoping to make it through to the next growing season (but do not be surprised if you see me come March at the COOP, Norwich Farmers Market or Windsor Price Chopper). The growing season keeps all of us at Edgewater on our toes, and i can speak for everyone when I say that we all love what we do here (otherwise we would be nuts to do it because HELLO long days). And while I am sad to see the 24 week season (17 weeks of summer + 7 Fall) come to a close, it will be nice and rejuvenating to focus on other things on the farm like COOP orders (yes you can still support our farm by purchasing our produce from the COOP SHELVES!), seed orders, clean up, art, and family (because my family up here in the North Country is all of Edgewater Farm).
Lastly, I love you guys. I really do. I’ve said it before, and I will say it over and over- Yall are the best community to grow for and i feel so lucky that you chose to make our farm, your farm this 2017 Harvest Season.
Happy Thanksgiving Yall! (is it too early to say, I miss you already?).
TIPS - TRICKS - RECIPES:
Brussels sprouts are a part of the Brassica family of vegetables, also referred to as the Cruciferous family, which include 34 edibles such as cabbage, broccoli, cauliflower, collards, and kale…all your favorites, right?
Most cruciferous vegetables, including brussels sprouts, are excellent sources of vitamin C (perfect for this time of year!), folic acid, vitamin A, potassium, fibre, and they even contain omega-3 essential fatty acids!
Brussels sprouts also contain the seemingly miraculous plant phytonutrients that enhance the activity of the body’s natural defense systems to protect against disease, including cancer. Scientists have found that sulforaphane, one of the powerful glucosinolate phytonutrients found in Brussels sprouts and other cruciferous vegetables, boosts the body’s detoxification enzymes, potentially by altering gene expression, thus helping to clear potentially carcinogenic substances more quickly.
Sulforaphane, which is formed when cruciferous vegetables such as Brussels sprouts are chopped or chewed, is already known to trigger the liver to produce enzymes that detoxify cancer-causing chemicals, inhibit chemically-induced breast cancers in animal studies, and induce colon cancer cells to commit suicide. A study published in the Journal of Nutrition also suggests that sulforaphane may help stop the proliferation of breast cancer cells, even in the later stages of their growth.
Brussels sprouts contain goitrogens, naturally occurring substances in certain foods that can interfere with the functioning of the thyroid gland. Individuals with already existing and untreated thyroid problems may want to avoid Brussels sprouts for this reason. Cooking may help to inactivate the goitrogenic compounds found in food. However, it is not clear from the research exactly what percent of goitrogenic compounds get inactivated by cooking, or exactly how much risk is involved with the consumption of Brussels sprouts by individuals with pre-existing and untreated thyroid problems.
Caramelized Tofu with Brussels Sprouts
7 – 8 ounces extra-firm tofu cut into thin 1-inch segments a couple pinches of fine-grain sea salt
a couple splashes of coconut or olive oil 2 medium cloves garlic, minced
1/3 cup pecans or walnuts, chopped 1/4 cup cilantro, chopped
2 – 3 tablespoons Sucanat, (or the least processed organic cane sugar you can get your hands on)
1/2 lb. (or more!) brussels sprouts, washed and cut into halves or quarters (depending on their size)
1. Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Sauté until slightly golden, about 4 minutes.
2. Add the garlic and nuts, and cook for another minute. Stir in sugar. Cook for another couple of minutes until the sugar has melted. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
3. In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 – 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious. Add the chopped cilantro, give a quick stir and serve immediately.
Tip: I liked this dish (all 5 times I’ve eaten it in the past week and half) served with quinoa or short grain brown rice. Eaten with a whole grain, this meal becomes very balanced and filling….and seriously addictive.
I never thought I would say it, but I’ve found a new love. It could be the health benefits, it could be how cute they look all in a row sitting on their stalk, but I think it is actually the taste that keeps me coming back for more. Bright, earthy and green, they sing in my mouth and keep my body dancing.
THE FOLLOWING RECIPE FROM MY DEAR FRIEND (AND CSAer) LANI, I YET TO TRY IT BUT SHE SWEARS BY IT: