BUTTERNUT SQUASH - SWEET POTATOES - TURNIPS - ARUGULA -
GINGER - HEIRLOOM POTATOES - CARROTS- BRUSSELS SPROUTS -
ONION - SHALLOTS - LEMONGRASS - PARSLEY - EGGS
KITCHEN LIST: SOUP & olive bread
On Monday, we said goodbye to Roy, Strong, Garnet, and Jasper for the 2017 growing season and i am a little heartbroken. Every year about this time the Jamaican crew head home. I’ve been through this for about 10 seasons now, but this is the year that made me unexpectedly weepy. I blame Hobbes (our kid-o). From May to November Ray and I share our home with Roy and Strong and as a result they become apart of our family. We do a couple meals a week together, share laundry and bathroom space, drink beers post work, etc… On top of the normal ins-&-outs of sharing a home, they have both developed the sweetest relationship with our almost 2 year-old. Hobbes lights up when they come into the kitchen. He runs over, gives hugs, and totally forgets about the sweet potato and sausage waiting on his plate. As a farmer and parent I am in a continual state of multi-tasking (aren’t we all?) and having Roy and Strong to lean on every now & then was so nice and like family, it just felt natural. Anyhow, our Summer Family of 5 is down to three and we are already looking forward to the next growing season when our home is back to full capacity.
Likewise, our field crew is experiencing the same loss (though i doubt anyone is weepy over it). Our field crew of 9 is down to 4 (sometimes 5) and with all the late season harvesting due to the insanely nice weather, a lot of the typical Fall chores got pushed back. Right now we are swimming in carrots and potatoes and a large list waiting to get crossed off. So it goes.
Regardless, all the guys got back safely to their own farms and own families, and curried goat, and jerk chicken, and warm sunshine. We miss them already.
TIPS - TRICKS - RECIPES
THERE WILL NEVER BE A FALL CSA GO BY, THAT YOU WON’T GET THIS RECIPE FOR THE MOST AMAZING SALAD DRESSING…
This recipe yields 1 to 1 1/4 cups dressing.
The major changes I made to the recipe were to increase the miso and sesame oil because I like it when their flavors are noticeable. This recipe has a real bite to it from the fresh ginger and the shallot. The original recipe suggested a large one, I suggest a more thimble-like small one. If you don’t want as loud of a ginger bite, use one tablespoon instead of two. This will make a lot but I like salads best with a heavy helping of this. You’ll go through it faster than you’d expect.
1 large carrot, peeled and roughly chopped 1 small shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger 2 tablespoons white miso
2 tablespoons rice vinegar 2 tablespoons toasted sesame seed oil
1/4 cup grape seed or another neutral oil 2 tablespoons water
Make the dressing: Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grape seed oil and the water.
notes: Keep your eye on the shreds once they turn bright green! Overcooked brussels sprouts in any form are actually the worst. And if you don’t have smoked paprika, use the regular stuff! It will still be delicious.
1 tbsp grape seed or other neutral-flavour oil 1 shallot, halved and sliced thinly
1 garlic clove, smashed 1/2 tsp smoked paprika
1 lb (454g) of brussels sprouts, trimmed of tough outer leaves, halved and sliced fine/shredded up to the little cores
salt and pepper 1 tbsp apple cider vinegar
1 tbsp maple syrup (or dark agave) 1/3 cup pecans, toasted and roughly chopped
Heat the oil in a large saute pan over medium heat. Add the sliced shallot and smashed garlic clove. Stir around until fragrant. Add the smoked paprika. Stir the shallots here and there until they are quite soft, but not browned, about 5 minutes.
Add the shredded brussels sprouts and a splash of water. Stir and lift with tongs quickly until the shreds start to wilt just a bit and the colour has darkened. Season with salt and pepper. Add the apple cider vinegar and stir again. When the shreds are bright green and a bit limp (takes about 3 minutes), remove from the heat. Add the maple syrup and stir to combine.
Transfer warm mixture to a serving plate and garnish with chopped pecans.
don’t want to use them right away? No prob- leave them on their stalk in a cool place like your garage