October 27th Whole Farm CSA
Full Share: Napa Cabbage, Carrots, Garlic, Cilantro, Collards, Broccoli, Asian Greens
Half Share: Napa Cabbage, Carrots, Garlic, Cilantro, Collards, Broccoli, Asian Greens
Believe it or not, October is already coming to a close which means that our CSA pickup day is changing! Starting next week on November 4th, we will return to Wednesday pickups and have your produce set out market-style from 12-6pm. If you are unable to pickup during that time, boxes will be packed and waiting for you on the shelf in the cooler from Wednesday evening on though the rest of the week. This is also our last week for fall market hours and the fall festival! We’ll be open 9-5 Tuesday through Saturday and Sunday 10-4. If you haven’t had a chance to experience fall festival yet, this weekend is your last chance. We’ll be running tractor rides and the pumpkin patch 1-5 on Friday, 9-5 on Saturday, and 10-4 on Sunday.
A quick note about the eggs: Whole Farm CSA guarantees eggs 40 out of 52 weeks of the year, and it’s looking like for the foreseeable future we will be alternating between giving eggs to half shares and giving them to full shares. Earlier this spring, we lost almost all of our baby layer chicks in a fox attack, which is the main reason behind the egg shortage. We appreciate your understanding as we work through this!
This week, the vegetable crew is working on getting the very last of the crops out of the field which include storage radishes and Brussels sprouts. We’ve taken down our last tomato greenhouse and are starting to transform our growing spaces for the season ahead. One of our moveable unheated hoop houses has been moved to cover spinach that was seeded a little while ago and will provide us with fresh greens throughout the winter. Spinach is the only crop that can grow all winter long in unheated houses, and while kale and other hardy greens can survive for quite awhile, spinach is the only one that consistently survives extremely deep freezes.
Charred Cabbage and Broccoli with a Sesame Vinaigrette
INGREDIENTS
1 small head purple cabbage (or Napa)
1 bunch broccoli
4 T vegetable oil
2 tsp kosher salt
1 tsp red chili flake
2 garlic cloves, grated or minced fine
1 T ginger, grated or minced fine
3 T soy sauce
2 T unseasoned rice wine vinegar
1 T toasted sesame oil
2 T brown sugar
3 T water
1 tsp sambal or sriracha
½ C peanuts
1 tsp sesame seeds
½ C fresh herbs, chopped (basil, mint, parsley, or chives are all great options)
PREPARATION
Preheat oven to 425°F.
Remove dry, outer leaves of cabbage and cut in half, lengthwise, keeping the core intact.
Slice each half into ½ inch wedges, each with its own piece of core attached to hold it together.
Trim the woody part of the stem from the broccoli and cut into ½ inch spears.
Place broccoli and cabbage each on their own rimmed baking sheet, in one single layer.
Divide the oil, kosher salt, and red chili flake between the two sheet pans, and use your hands to evenly distribute on the vegetables.
Roast in the oven for 30 minutes, undisturbed.
While the vegetables cook, combine the garlic, ginger, soy sauce, rice vinegar, sesame oil, brown sugar, water, and sambal in a small bowl and whisk to combine. Set aside.
After 30 minutes, remove broccoli from the oven and set aside. Set your oven to broil and place the cabbage about 6 inches from the broiler. Broil for 3-5 minutes, or until cabbage begins to char in places.
Optional: Throw the peanuts on the sheet pan with the cabbage half-way through the broiling time so they toast up, but you should be careful because you don’t want them to burn – so if you’d rather you can just garnish with them at the end.
Remove cabbage from oven and arrange on a platter with the broccoli. Spoon over a generous amount of dressing and garnish with the sesame seeds, herbs, and peanuts