The farm store is now closed for the season and there are three more weeks (including this one) of the Extended and Flex CSA. CSA hours continue to be Wednesdays 11am - 6:30pm and Saturday 9am-3pm. In addition to bringing in the last of the harvest, we continue to be busy with field clean up such as rolling up landscape fabric, pulling up plastic mulch, and rolling up our barely-used irrigation lines. As we move around the farm we admire the great stands of cover crop growing which include oats and peas, Austrian winter peas and triticale, winter rye, and clover and annual rye grass (pictured above). This week we are also starting to plant garlic for next year and mulch strawberries with straw for the winter. We are continuing to accept CSA renewals for next year so email Melissa for the renewal link or for more information about becoming a new member.
In the CSA this week:
Cilantro - Grown in our high tunnel
Lemongrass - Grown in our high tunnel. Great in curry, see recipe below which includes instructions for prepraring.
Colored Peppers- the last colored peppers harvested from our high tunnel.
Green tomatoes
Scallions
Beets - From Atlas Farm
Cabbage - red or green storage varieties
Broccoli
Eggplant
Green peppers
Sweet Potatoes - From Atlas Farm
Salad turnips or radishes
Brussels Sprouts - We distribute these on the stalk - just snap the sprouts off at home to store in your refrigerator.
Garlic
Lettuce or Salanova Lettuce Mix
Jalapeño hot peppers - We picked these before the hard frost so they are picked for you this week and will be (well labeled) in the CSA distribution area.
CSA Pick-Your-Own:
Just a few herbs survived the cold temperatures of Monday night. Depending on how they fare with another cool night, options for PYO herbs may include parsley, sage, mint and oregano. Please note that although the CSA is open until 6:30 on Wednesdays, the PYO fields are closed when it gets dark.
Mushroom CSA:
It is the 7th week of the 8-week Fall Mushroom CSA. This week mushroom pick up is during CSA hours only: Wednesday 11am-6:30pm and Saturday 9am-3pm. Please check in with our crew member at the CSA check-in and they will retrieve your mushrooms from the cooler. Please email Melissa if you need to make other arrangements.
The PYO Flower CSA is done for the season.
Lemongrass Curry with Vegetables and Tofu
https://thenewbaguette.com/lemongrass-curry
Ingredients
One 14-ounce block extra firm tofu
2 tablespoons neutral oil, like avocado or refined coconut
Fine sea salt and freshly ground black pepper
3 scallions, cut into 2-inch pieces
2 cups bite-size broccoli florets
2 medium carrots, peeled and cut into matchsticks
1 lemongrass stalk, trimmed, pounded, and finely minced*
2 garlic cloves, minced
4 ounces green beans - could substitute green peppers or cabbage
4 ounces cremini mushrooms (about 8 medium mushrooms), stemmed and quartered
1-inch piece fresh ginger, peeled and minced (about 1 tablespoon)
1/2 teaspoon chili flakes
1/2 teaspoon ground turmeric
One 13-ounce can unsweetened coconut milk
1 tablespoon soy sauce
1 tablespoon lime juice
Rice and cilantro for serving
Instructions:
Press tofu. Drain tofu and place it on a plate, then top with another plate or cutting board and weigh it down with something heavy (like a couple of cans), to squeeze out as much water as possible. Let stand for 15 to 30 minutes, periodically draining off the excess water.
Cut tofu into 1-inch cubes, and season one side with salt and pepper.
Cook tofu. Heat 2 tablespoons oil in a large high-sided skillet over medium heat. Arrange the tofu seasoned side down in a single layer in the skillet, then season the top-facing side. Cook until it forms a golden crust, resisting the urge to flip/move it until it’s ready, about 5 minutes per side; brown 2-3 of the sides. (Use tongs, not a spatula, to flip.) Remove and set aside.
Cook vegetables. Drain off excess oil if needed and return skillet to medium heat. Add the beans, mushrooms, scallions, broccoli, and carrots. Cook until the broccoli is bright green and the vegetables are just starting to brown, stirring occasionally, about 5 minutes.
Add the minced lemongrass, ginger, and garlic, and 1/2 teaspoon each chili flakes and turmeric, and cook for 30 seconds.
Finish curry. Add the tofu back in, along with the coconut milk, and 1 tablespoon each soy sauce and lime juice. Bring to a simmer, reduce the heat to low, and cook for about 3 minutes. Season to taste with salt and pepper.
Serve with rice and cilantro
Notes from the recipe:
Feel free to swap in whatever veg you already have as long as the overall volume of vegetables stays roughly the same.
Lemongrass prep tips: While you wait for the tofu, get the sharpest, largest knife you have. Chop off the fibrous greener top portion of the lemongrass stalk and discard (or freeze for flavoring broths later). Trim about half an inch from the bottom. Peel off the tough fibrous outer leaves and discard/freeze. (The point is to get to the white/light green portion.) Using the spine of your knife (not the sharp side), whack the stalk fiercely until it’s bruised all over to release its essential oils. Finally, mince the lemongrass into the tiniest pieces possible. Set aside.
Sweet Potato & Black Bean Tacos
https://cookieandkate.com/sweet-potato-black-bean-tacos
INGREDIENTS
Roasted sweet potatoes
2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
2 tablespoons olive oil
1/4 teaspoon cayenne pepper (omit if sensitive to spice)
1/4 teaspoon fine sea salt
Spicy black beans
1 tablespoon olive oil
1 small yellow or white onion, finely chopped
Fine sea salt
2 teaspoons ground cumin
1/4 teaspoon chili powder
2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
1/3 cup water
1 teaspoon sherry vinegar or lime juice
Freshly ground black pepper, to taste
Avocado-pepita dip
2 avocados, pitted
1 cup lightly packed fresh cilantro (mostly leaves, some small stems are ok)
1/2 cup pepitas
1 small jalapeño, seeded and roughly chopped, or ¼ teaspoon red pepper flakes (go easy if sensitive to spice)
2 cloves garlic, roughly chopped
2 tablespoons lime juice (about 1 medium lime) or 1 tablespoon sherry vinegar
2 tablespoons water
1/2 teaspoon fine grain sea salt
Freshly ground black pepper, to taste
Everything else
8 to 10 small corn tortillas
Crumbled feta
Suggested garnishes: Pickled jalapeños or pickled radishes or pickled red onions, torn cilantro, hot sauce, etc.