Friday, January 18, 2013

Winter CSA - Week # 6




Hi,

I hope you are doing well. It is hard to believe--but this is already our final week for the Winter CSA. For many of you, (and certainly us) it marks the end of a long season that began all the way back in June. It has been an incredible experience, and I hope you have enjoyed sharing in our harvest--I know we have. We will send out a final newsletter next week, with a re-cap and survey, so please look out for that, but otherwise--this is it until June; so please savor these last fruits of the harvest.

Our shares this week include; mixed color potatoes, yellow onion, carrots, green meat radishes, rutabaga, purple top turnips, green savoy cabbage, our very own hot sauce, wheat flour, and dried ancho chiles.

New in the shares this week are: purple top turnips, hot sauce, wheat flour, and dried ancho chiles.

The purple top turnips are probably the most common type of turnip, and have a taste very similar to the red and white turnips you've received earlier. They are closely related to the rutabagas as well, and would go well with them in cooking.

The hot sauce is made from a blend of our peppers, and is a light-medium hot. It goes well in anything you'd like to give a little spice to.

Our wheat flour is grown on Aaron Shwatz's Rippling Brook Farm, and processed at a small organic mill in Ohio. It is whole wheat, so it is extra-flavorful, and can be used for making just about anything you would use 'normal' flour for, though for many items (especially bread), it is best to mix it in with white flour, or otherwise it ends up very dense, and too flavorful.

The dried ancho chiles are made from our red chipotle peppers from the summer. They were simply dried out slowly in a slightly warm oven. The drying gives them a wonderfully full, fruity flavor, and you will probably notice that they smell almost like raisins or prunes. They aren't very spicy once dried, and make a great addition to all sorts of dishes. They are normally rehydrated before cooking; which can be done in oil or water--just let them soak for a few hours (or overnight), and they will bulk up and become soft, almost like canned peppers in oil. Though they are great with pasta and chilli, (I cooked some into bread--which was amazing), they are especially notably used in making mole sauce, which is a very complex and tasty Mexican specialty.

We have been keeping busy at the co-operative. Plans are starting to solidify for the Summer '13 CSA, and we have lots of new things in store for you. We are currently working on finalizing our delivery schedule, and as soon as that is done, we will open registration, so you should hear about that within a couple weeks. We are also preparing for the annual conference for the Pennsylvania Association For Sustainable Agriculture (PASA) that is coming up, and a little planning retreat all our staff is participating in next week. the 2012 season certainly brought us a lot of changes, and thanks to all of you, a lot of good growth, and we are trying our best to do it again in 2013.

Some of you might have seen from our web site, facebook, or twitter posts, but we are planning on adding a lot of new neighborhoods to our delivery routes next season, and are asking around for suggested locations. If you know of anywhere that you think would work well in the following areas, please send us a message:

Erie, Edinboro, Butler, Slippery Rock, Grove City, Cranberry Twp, Mars/Seven Fields, Greenfield, North Squirrel Hill, Shadyside, North Oakland, Edgewood/Swissvale, Regent Square/Wilkinsburg, Monroeville, Oakmont, Shaler, McCandless, North Hills, Ross, Sewickley.

Please remember to return your bags.

If you have any questions or concerns, feel free to contact me.

Enjoy!

-Mark

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