P i c k l i s t
BLACK FUTSU WINTER SQUASH - RED KURI WINTER SQUASH - ONIONS - WATERMELON RADISH - GOLD POTATOES - BOK CHOY - SPINACH - BASIL - BROCCOLINI
EDGEWATER update: Whoosh, the picking is hand numbing right now. My neoprene gloves are getting worked. They are in a constant rotation of either being worn or drying out by the woodstove, and it is the only thing that is making these outdoor harvests possible.
Yesterday morning we bid farewell to the backbone of Edgewater Farm. Roy, Jasper, and Georgie, hopped a flight from Hartford Connecticut to Kingston, Jamaica finishing out the season with a myriad of emotions. Y'all are well aware that their lives are looking pretty different from when they left home back in May. I just need to shout y'all out. Together we raised $6000. This money came from you, and our greater edgewater family and friends. This cash was split 5 ways, making $1200 cash in pocket for each to begin the re-build. The US dollar goes far in Jamaica, hence the reason for their want of time here. And while I am floored by the cookie jar fund raising method (Grassroots work! People care for people!) These guys are beyond grateful for your donations. On Roy’s last night here, we had one too many gin and tonics, recounted the past 17 years working together, and he said, “you gotta tell the CSA how much this means to me, tell them thankyou.” For context, here is a bit about Roy, and the “thanks” that he sends to you all, as the CSA fam has meant so much to he (and I) throughout the seasons. Roy in particular has given so much time to the CSA program during its 18 years of existence. If you are familiar with the summer CSA box method, he has touched every single one of those boxes. Putting them together, filling them up, breaking them down. He is the second best buncher on this farm (I of course claim champion here, though Mike and Ray may challenge this title). He has picked one bazillion-trillion strawberries, and I guarantee if you have been eating from our farm at all in the past 1-20 years, you have eaten from his quarts/pints/bushels/flats.
Everyone that comes through edgewater to work means so much to us. When you work here, you are choosing to spend your time busting ass alongside our food growing/plant loving/problem solving/insanity. Hopefully those who work here are not taking on our stress, but they are certainly carrying loads. We wholeheartedly appreciate everyone who comes through. But Roy, he is family.
Roy went from being that hilarious middle age guy that could throw down and drink beers with a bunch of young-20-dirty-farmer types and then show up the next morning at 5am and pick circles around us in the strawberry fields, to that 60 year old guy who would finish the 210 count of CSA bunches of radishes I started and had to walk away from because a baby was crying and needed hugs, or kiddo needed a bandaid, snack etc..
The farm has changed so much throughout his career here, but he and his humor and kindness and skill and dedication to CSA have remained constant. So while Roy thanks yall, we are applauding all day and night for him.
In the words of Anne Sprague, “Many Thanks” all around
FARMY FOODIE PRO-TIPS:
The following recipes was crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis. if you are curious about alllll the recipes he has to offer, check out his substack:
Late Autumn Stir Fry (serves 2)
You can add chicken, shrimp, or tofu if you wish. Fry them in some oil at the beginning. Remove and wipe the pan clean the proceed as directed adding the protein back to the pan before adding the cornstarch slurry.
2 tablespoons peanut or vegetable oil
2 shallots, peeled and cut into thin slices lengthwise
1 clove garlic, minced
1-inch knob ginger, minced
2 to 3 ounces watermelon radish, peeled, cut in half lengthwise, and thinly sliced into half moons
1 or 2 carrots, peeled and thinly sliced
4 ounces broccolini, chopped into 1-inch pieces
2 bok choy, sliced crosswise into 1/2-inch pieces
2 teaspoons soy sauce
1 tablespoon Xiaoxing cooking wine or dry sherry
Pinch salt
Pinch white pepper
2 teaspoons cornstarch dissolved in 2 tablespoons cold water
1 teaspoon toasted sesame oil
Heat a large pan over high heat. Add the oil and shallots and stir fry a minute to soften. Add the garlic and ginger and cook another 30 seconds until fragrant. Add the radish and carrot and stir fry 2 or 3 minutes until they begin to soften. Add the broccoli and cook another 2 or 3 minutes. Add the bok choy and toss for a minute before adding the soy sauce, wine, salt and white pepper and cook tossing until the bok choy wilts and gives off its water. Stir the corn starch in the cold water to dissolve and add to the pan, cooking a minute or two to thicken. Remove from the heat. Stir in the sesame oil and serve with white rice.
JENNY’S NOTE: before you get started on this stir-fry, WASH YOUR SPINACH!
Pumpkin Sfouf
(Lebanese Turmeric Cake)
A light, flavorful, eggless cake, this sfouf can be made vegan by replacing the melted butter with more oil. Recipe below
JENNY’S NOTE: Mitchel brought a stack of fresh made sfouf to a potluck, and I am STILL daydreaming about this heaven sent baked good. HERE is a pic of all that was left by the end of the night.
1 1/2 cups flour
1 1/4 cups sugar
1/4 cup fine semolina
1 tablespoon ground turmeric
1 1/2 teaspoons baking powder
1/2 teaspoon ground anise seed
1 teaspoon pumpkin spice (or 1/2 teaspoon cinnamon 1/8 teaspoon each cloves, allspice and ginger)
1/2 teaspoon salt
1 cup milk
1/4 cup extra-virgin olive oil
1/4 cup unsalted butter, melted and cooled
1/2 cup roasted squash or pumpkin purée
Topping:
1/4 cup pumpkin seeds
1/4 cup chopped pecans
1 1/2 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons unsalted butter, melted and cooled
Preheat the oven to 350F. Grease a 9” x 13” baking sheet or pan and line with parchment. In a large bowl, blend flour, sugar, semolina, turmeric, baking powder, anise, pumpkin spices, and salt. In a separate bowl, beat together milk, olive oil, melted butter, and squash purée. Pour the wet ingredients into the dry and mix with a whisk until smooth. Pour the batter into the prepared baking pan and spread with an offset spatula to cover evenly. In a small bowl, combine the topping ingredients and sprinkle evenly on top of batter. Bake for 40-45 min or until top has turned golden brown, risen and is firm to the touch. Allow to cool 20 minutes before cutting.