Copy
Middle Way Farm 2015 CSA - Week 21
View this email in your browser
Sign up for Fall Share
Bulk orders for winter storage will be available this week and next. There are also end of season sales on peppers, dragon tongue beans, and hot peppers and discounts on beets, sweet potatoes, and potatoes.

What's in the Share - Week 21 (odd)

For Delivery Wednesday, October 21


Standard Share
Also available for custom order unless otherwise noted
 
Broccoli - 1/2 lb - $2.00
Carrots, Green-top - 1 bunch - $2.50/bunch or 2 for $4
Eggplant - 1 eggplant - $1 each or 3 for $2.50
Garlic, Softneck - 1 head - $1.50/head or 3 for $4
Green Bean, Dragon Tongue - 1 quart (3/4 lb) - $3/quart or 2 quarts for $5
Kale, Winterbor - 1 bunch - $2/bunch or 3 for $5
Pepper, Green - 2 pound bulk bag (variety of sizes and shapes) - $3.50/bag or two bags for $6

Potatoes, Nicola (Yellow Flesh) and Purple Viking (Purple Skin, White Flesh) - 1 quart (1.75-2 lb) of each variety - $3/quart or 2 for $5
Spinach - 1/2 lb bag - $3.50/bag or 2 for $6
Sweet Potato - 3 pounds - $3 for 1.5 pounds or 3 pounds for $5

Available for Custom Order
 
Apples, (Berry Patch Farm) - $9 for 3 pound bag
Beets - $3/
1.5-1.75 lb quart or 2 quarts for $5
Cilantro - 1 bunch - $2/bunch or 3 for $5
Kale, Lacinato (flatleaf heirloom) - $2/bunch or 3 for $5
Kale, Redbor (red curly) - $2/bunch or 3 for $5

Kohlrabi, Green - $1 each or 3 for $2.50
Leeks - $1 per leek or 3 for $2.50. $2.50 per bunch of small leeks or 2 bunches for $4
Onions, Yellow Storage - $2/lb or 3 lb mesh bag for $5
Parsley - $2/bunch or 3 for $5
Pepper, Green (end of season) - $.50 each or 5 for $2.00
Pepper, Hot (end of season) - 5 for $1, or 1 pint for $2.50. Choose Fish or Martin's Carrot varieties
Potatoes, Kennebec Storage - 3 lb mesh bag for $4.50, 5 lb mesh bag for $6.50 
Potatoes, Red or Purple Majesty (Purple Flesh) - 1 quart (1.75-2 lb) - $3/quart or 2 for $5
Radish, Beauty Heart - $2.50/1.5 pound or $4 for 3 pound
Radish, Daikon - $1 per radish, or bunch of 3 radishes for $2.50
Squash, Butternut  - $3 per large squash or 2 medium for $5
Turnips, Salad (no tops) - $2.50/1.5 lb or 3 lb for $4 (mixed varieties)
Turnips, Purple Top - $2.50/1.5 lb or 3 lb for $4
Available for Bulk Order 
 
Beets, Carrots, Potatoes (Kennebec & Yellow), & Sweet Potatoes - 10 lb. unwashed for $10, 10 lb. washed for $12.50 
Beets, Small Pickling - 3 lb. for $5.00
Green Beans Dragon Tongue - 3 lb. for $9
Kale, Winterbor - 5 bunches for $7.50
Kohlrabi, Green - 10 bulbs for $7

Onions, Yellow - 10 lb. for $12.50
Squash, Butternut - 5 med. squash for $10

Berry Patch Farm Fruit Share
 
3 lb of apples

Every other week share -  ODD Number Week

Sandy Hill Farm Egg Share

Every other week share - ODD
 Number Week

Plant Starts Available for Custom Order
 
Rosemary - tender perennial - $3 or 2 for $5

First Frost


On Friday we spent the day getting as much produce as we could out of the field in preparation for the first frost forecast for early Saturday morning. We did a clean harvest of the remaining tomatoes, eggplants, peppers, hot peppers, and butternut squash, as well as picking a large portion of the remaining dragon tongue beans. Crops at Middle Way Farm are roughly divided into frost sensitive and frost tolerant types. The fruiting crops such as cucumbers, zucchini, tomatoes, and green beans are killed by freezing temperatures and can be damaged by near freezing temperatures. Basil, for example, starts showing streaking and discoloration when temperatures drop into the 40's. The season of these crops ends suddenly with the first frost. Generally most leafy and root crops (except sweet potatoes) can tolerate a frost and their flavor even improves with freezing temperatures as they are triggered to produce more sugars. Their harvest season continues until we get a hard freeze below 28 degrees, which is usually accompanied by cold, dry winds and possibly snow and ice that often damage the plant more than the air temperature. I have found this typically happens in mid November, possibly as late as Thanksgiving. 

The CSA this week features the last of several of the frost sensitive crops - green peppers, eggplants, and dragon tongue beans. This week and next I am offering bulk produce for preservation and storage, particularly for those of you who will not be doing a fall share in November and December. In some cases, you have the option of washed or unwashed produce. You probably noticed the sweet potatoes in the CSA last week were unwashed. I did this because I was concerned the skin might be damaged by spraying them with water and they were harvested in dry conditions so they could be quickly cleaned of most dirt by hand brushing. This week, the sweet potatoes will be washed unless  you are ordering them unwashed for storage. Generally, once washed, produce deteriorates faster. If you intend something to store as long as possible, leave it unwashed until just before you use it. This is how I handle storage crops on the farm. The best place for all storage crops is wrapped in plastic in the refrigerator, except for sweet potatoes, winter squash, onions, and garlic, which are better off at room temperature or in a cool dry area of your house. Potatoes can also be stored this way, but I found they keep better in the fridge. 
Place Your Custom Share Order!

What's New in the Share

Eggplant - This will be the last week of eggplant, as the plants died on Friday night. My new favorite way to prepare eggplant is broiled in the oven. Slice the eggplant in thin cross sections (less than 1/2"), salt generously, and lay in a colander for 15-20 minutes. The salting allows the eggplants to exude some water and lose any residual bitterness they might have. Rinse in the sink and dry. Brush with oil on both sides and place on a baking sheet under a low-med. broiler. Broil until cooked all the way through and completely soft, but not charred. Check frequently and flip 1-2 x. Broiled eggplant is excellent on a sandwich with feta or a soft cheese, roasted red peppers, greens, and mustard.  

Kale, Winterbor - Its been a while since kale was in the standard share, but there's a good reason. Kale tastes much sweeter after it has experienced a frost. Try this kale prepared simply by sauteing in oil and finishing with vinegar and soy sauce. 

Peppers, Bulk - At the end of the growing season we harvest all of the peppers, large and small, and I like to offer them in bulk for freezing. To freeze peppers, cut them in half, remove the stem, seeds, and inner ribs, and put them in a freezer bag. That's it. Once thawed, they will no longer be crisp but are great for sauteing, salsas, etc. 

Purple Viking Potato - You may recall this potato from the early summer, when it showed up in the share as a new potato. The potatoes are quite large on average, with beautiful purple and pink swirled skin, and white, very smooth flesh. They excel as mashed potatoes and also are great for potato salad or baked potato. It will actually get sweeter through long-term storage.  

Clean harvest of hot peppers, sweet peppers, and eggplants.

Recipe of the Week


An excellent and filling quick dinner recipe. I refrigerate the leftover filling and make the quesadillas fresh for lunch the next few days. 

Sweet Potato Quesadilla

From Moosewood Restaurant Cooks at Home - p. 272

Ingredients - Serves 4 people, 20-25 minute prep. time
1 1/2 cup finely chopped onion
2 garlic cloves, minced
3 tablespoons vegetable oil
4 cups grated, peeled sweet potatoes
1/2 teaspoon chili powder
2 teaspoon ground cumin
generous pinch of cayenne (if you like spice!)
salt & ground pepper to taste
2 cups grated sharp cheddar cheese
8 tortillas (8-10")

Optional - Add black beans to filling while cooking. Add spinach into filling right at the end. 

Serve with salsa and sour cream, green salad on the side

Directions

Satue onion & garlic in oil till translucent.

Add sweet potatoes and spices but not salt, pepper, and cheese. Cook uncovered for 10 minutes. Stir occasionally to prevent sticking.

When sweet potato is tender, add salt & pepper. Spread 1/8 filling and 2 tablespoons of cheese into each tortilla. Fold in half and cook on skillet (adding a little oil between each batch of quesadillas) till nicely browned on each side.

Serve immediately topped with salsa and sour cream. 
Copyright © 2015 Middle Way Farm, All rights reserved.


unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp