This week's CSA box from Eatwell Farm includes --
Spinach: We are famous for our dirty and very tasty spinach. We grow savoy varieties which have the best flavor but the wrinkly leaves are much harder to wash. I believe the effort is well worth it. A few years ago we grew flat leaf (easy to wash) and our regular savoy varieties and members resoundingly said keep growing the savoy spinach. Store in your crisper.
Romaine or Red Leaf Lettuce: Store in the crisper in a plastic bag.
Green Curly Kale: It is sweeter now that we have had some frost. Often this is used for decoration in meat or fish counters. This is young and delicious and deserves to be eaten. Store in the crisper
Tokyo Salad Turnips: The greens are looking worse for wear after so many days of freezing weather. Remove the tops and store in the crisper.
Arugula: A few holes from bugs earlier in the season. These have met their maker with the cold weather. The arugula is tasty and great in salads or sandwiches. Store in the crisper.
Carrots: These are from Terra Firma. We have carrots planted but they will not be ready until the early spring. Certified organic as is all our produce.
New Potatoes or Sweet Potatoes: We planted the potatoes at the end of August. The yield per plant is low but the flavor is great and you can see how fresh they as you can rub away the skin. Store in the crisper.
Wakefield Cabbage: I had a customer at the market that asked if these were ‘‘any good’’. I said if he bought it he would not buy another green cabbage again. Very flavorful in coleslaw or light steaming/ stir fry. If we run out of these you may have a regular green cabbage.
Leeks: We grow a European variety called Tadorna which has a long white shank. There is a very special planting machine that dibs a deep hole to plant the leeks to get a maximum white shank. Unfortunately we do not have the $25,000 for one of those. Even so they are pretty amazing. Store in the crisper.
Satsuma Mandarins: From Bill Crepps in Winters. The paperwork of organic farming drives Bill crazy so he is not certified. That does not change how he farms. The taste tell us he is organic and I have known Bill for many years.
Navel Oranges: From Nacho at Twin Girls Farm, certified organic. They are certified organic and pack for a wholesaler called purity so that is why you may sometimes find these labels on fruit from them. I asked for small fruit responding to members with small children who sometimes cannot eat a whole orange.
Butternut Squash: I like to fill the oven then take the flesh out of the skin and store in a container in the fridge to use throughout the week. Delicious.
Enjoy the great bounty and vitality of the food from your farm.
Yum, spinach and leek quiche with gruyere cheese will be a welcome item on the menu this week. I really like the kale last week cooked with cumin, coriander, turmeric and onions, that and the sweet potatoes will go well with some roast chicken. Arugula salad with mandarin orange slices and blue cheese, always delicious.
A salad featuring thinly slice turnips, some shredded carrots and blue cheese sounds good as well. Some sauteed cabbage with apples and onions is also good this time of year as a side dish. Lastly, the butternut squash will get roasted and used in some more butternut squash raviolis. We devoured the last batch and need some more in the freezer.
Lots of good things from Eatwell Farm.