Who is ready for another week of tasty, local vegetables? There's a few new additions this week like cabbage, cutting celery, endive (frisee) and a few bags of braising greens mix! Our cabbages were damaged by the extreme cold front a few weeks ago. Some of the outside leaves were going bad, so we decided to harvest them all. Next week might be their last week in farm shares this season. Due to limited amounts of the broccolini, yellow carrots, and braising mix, I have decided to include those with this week's extras. There's quite the line up!
*pictured is last week's farm shares, sorry but tomatoes are over :(
One of our favorite features of the farm shares is working with other local farms for add-ons. We have a case of black trumpet mushrooms from Todd Magio, free-range eggs and honey from Stowe Creek Farm, and stone ground grits, grown and ground by Joywalk Daylily Farm.
Next week, we will feature many of the same vegetables as this week. To be frank with everyone, this is the last week of the season we will add new vegetables to the inventory selection. As the days increase in length, it begins the time to plan and plant for the spring growing season. We started tomatoes seeds, kale, broccolini, cabbage, and lots of more this week! Due to having to transition to a new season, in February our shares will consist of primarily root vegetables, salad mixes, bok choy, onions, and leafy greens. Crops like the cabbages, broccolini, and cauliflower must be planted in successions. The last planting date for them is late November, when we reach the point that those vegetables will enter survival mode, instead of growing mode. Our late November succession, intended for the last few weeks of shares, bite the dust in the cold snap. Thus, extending their season to February can be a challenge- one that we did not achieve this year.
I don't think I have told y'all my secret for cooking leafy greens? I rough chops and add them to a pan with hot oil. I cook kale and braising mix until the stems are tender. When it is almost done, I add salt, a splash of vinegar, and a little honey. The crew over at Parish Restaurant showed me how to cook greens and it really is spectacular. You can also visit the Current Farms Facebook page, click the video tab, and watch Union Parish Library video where we tell the history of leafy green in the South, harvest, prep, and cook up a big pot! I also look forward to seeing your carrot recipe shares from last week's shares! Another tip from the Parish crew is to roast all the roots together in a medley. Then, serve with creme fraiche (or sour cream) and top with fresh dill. Lifechanging stuff here!
There's lots of new members who have joined in the past few weeks. Thank you all for trusting us to grow food for you, and for supporting our farm. I can't say it enough, that the farm shares, farm stand, and buying direct from us are the best ways to support our farm. Our passion is for growing vegetables, and you helping us live our dreams is so meaningful. We look forward to feeding you and your family for many seasons to come.
I hope you have a great week! Cook something good no, ya'hear?!
Sincerely,
Conrad Cable
