We are grateful for the return of warm temperatures this week as we have been busy with fall clean up. We are excited to continue to harvest a variety of greens and root crops, even as the end of the season draws near. Next week, November 13, 14 and 15 will be our last week of harvesting. Look for more information next week if you are interested in coming out after the close of the season for self-harvesting.
We will have a variety of all the winter squash available this week, including new additions of acorn and Jarrahdale. Acorn squash is a great one for stuffing with sweet or savory fillings. Jarrahdale pumpkin is a New Zealand heirloom with a beautiful blue grey exterior and deep orange sweet flesh that is dry and stringless.
Thank you to Craig and Teresa for coming out last Saturday to make sauerkraut!
Nov 13, 14 and 15 Final Harvest Week
Mid-November: end of weekly harvest, beginning of self-harvesting for shareholders once the regular season is over.
Mid-November-Dec: Gift Box season.
- Turnips: the Scarlet Queen turnips are "mid grade" in pungency, and the traditional Purple Top turnips that are arriving this week are pungent.
- Mibuna and Mizuna: these Asian greens have a nice tangy flavor and can be used in salads or as cooked greens.
- Collards: tasty and nutritious fall greens—often enjoyed cooked.
- Winter squash: Use in soups, stuffed, or for baking in pies, cookies, and muffins.
Bean Soup with Kale from shareholder Linda Bradley
1 Tbsp olive oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups chicken or vegetable broth
2 (15 oz) cans white beans (cannelloni or navy), undrained
4 plum tomatoes, chopped
2 tsp dried Italian seasoning
salt and pepper to taste
1 cup chopped parsley
In large pot, heat olive oil. Add garlic and onion; sauté until soft. Add kale and sauté, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.
White Bean, Kale and Roasted Vegetable Soup – Bon Appetit, January 2000
Nonstick vegetable oil spray
1 Tbsp. olive oil
3 medium carrots, peeled, quartered lengthwise
6 cups vegetable broth
4 cups finely chopped kale
2 large tomatoes, quartered
3 large fresh thyme sprigs
1 large onion, cut into 8 wedges
1 bay leaf
½ small butternut squash, peeled, seeded, cut lengthwise into ½ inch wedges
1-15 ounce can Great Northern white beans drained
6 garlic cloves, unpeeled
Preheat oven to 400°. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes. Transfer carrots and squash to work surface. Cut into ½ inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour ½ cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 ½ cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes. Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. Serves 6.