Wednesday, October 3, 2012

Wed/Thurs - Week # 18



Hi,

I hope you are doing well. Let me begin by saying that we had a few small mix-ups in our planning/preparations for the shares this week, and I am glad to say that everything worked out just fine. Our shares at different locations and on different routes included different items, so the pictures above may not be accurate to your share, but as always, we did our best to share our harvest with each of you this week--and I think things turned out well. Included in the shares this week are our small wonder spaghetti squash or sweet dumpling squash, blue potatoes, rutabagas with their greens, garlic (some normal, some elephant), mustard greens, red butterhead lettuce, hot banana peppers, mixed bell peppers, ground cherries (not photographed--they are small berries covered in tan-colored husks), and yellow onion.

New in the shares this week are our rutabagas, small wonder spaghetti squash, mustard greens, elephant garlic, and red butterhead lettuuce. Rutabagas are a starchy root vegetable in the cabbage family. They have a wonderful crunch and lightly sweet, juicy flavor. You can eat them raw, or cook them as you would potatoes (they are somewhat between a potato and a turnip in consistency--but closer to a potato). They make great fries or chips, and are also good roasted, boiled, or pan fried. Their greens also have a lightly sweet, mild flavor that I think you will enjoy. You can cook them any way you would kale or collards, though they have a more mild flavor, so they are probably best paired with something else. Small wonder is a special variety of spaghetti squash that we grow, that as its name suggests are small and have a sweet, yellow, stringy flesh that is great as a substitut for noodles of any kind.

The mustard greens are variety known as golden wave and have been harvested 'young', meaning they are still fairly tender, and can be cooked lightly or eaten as-is. Mustard greens are known for having distinct flavors, and these should taste great without dressing, though it wouldn't hurt to balance their spice--or you could also mix them with other foods. Elephant garlic is oddly enough, in the same broad family as garlic, but is more closely related to the leek than garlic itself. It has giant cloves that have a mild, sweet garlic flavor. It is especially delicious roasted whole and spread on bread, or grated raw into salads or dips. The red butterhead lettuce is similar to the green butterhead, just a different color.

Please remember to return your bags.

As always, if you have any questions or concerns, feel free to contact me.

Enjoy!

-Mark

A Note on Newsletters:

Many people have requested that we get the newsletter out earlier so that they can plan their meals/grocery shopping better. Though the newsletters do not give a lot of advanced notice, we do send them as quickly as possible each week. There are many changing variables on the farms, and in our distribution, and often I will pre-write the newsletter, so that all I have to do is add the photos after we pack the shares--and still it usually takes about an hour to re-write things to reflect changes from our original plan that happen during packing. Usually, our shares follow a very similar pattern from week to week, and though individual items change, you should be able to plan on receiving the same general varieties of food (i.e., all summer we have had 1 squash, 1 tomato, 1 pepper, 1 green..., and only the varieties have changed). We also tend to keep our Sun/Wed shares pretty similar, and you can always check out blog to see what we included in the other shares to get an idea of what you may be able to expect.

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