Hello again Farm’ily!
While there’s still plenty of happenings on the farm to focus on, I want to take this week to turn to a project that has become just as important to me. Do you know about Oak Spring’s Feed The Need CSA scholarship program?
As Farm’ily members, you already know about our dedication to the sustainably-grown, organic food revolution as well as to reconnecting the community with its local food source and farming families — in fact, as a CSA member you’re already part of that mission!
Do you also know that each year as part of our mission, we use the Feed the Need Scholarship money to connect local families who could use a little help buying fresh, organic produce and humanely-raised eggs with CSA shares of their own?
Last year, we were proud to assist 5 local families, and this year we’re looking to at least double that!
While we reflect on our own blessings with Thanksgiving only a few short weeks away, I ask what could be a more perfect time to share those blessings with our neighbors? Will you join us? If you’d like to walk with us on this journey, please donate today by clicking the “Get Started” button at the bottom of our Harvie “sign up” page. It looks like the picture with our logo above. We are so committed to helping spread organic wellness in our community that if you donate BEFORE Thanksgiving, we will MATCH EVERY DOLLAR FOR DOLLAR! and DOUBLE the impact we can make! Don’t wait — we can make a difference together!
Speaking of colder weather that hard frost on Tuesday evening put a damper on our outdoor harvesting! First frost is always a reality check and a bit of a shock. We were lucky to have had a frost free October. We covered many outdoor crops but things were frosted under the covers. Don't worry we still have lots of beautiful, tasty produce to fill your shares. This week and in the coming weeks you’ll see a bounty of French breakfast radishes, the last of the dumpling and delicata squash, bok choi, more fingerling potatoes and sweet potatoes, micro greens, salad mixes, sweet, Poblano and hot peppers, Hakurei turnips, and more cilantro (make pesto! It's so delicious).
Bread share: Simple Country
Cheese share: smoked cheddar
Storage tip #1. Keep your micro greens in their clam shell containers in the veggie drawer and eat them soon. They are freshly harvested and have a shelf life of several days but the sooner the better.
Look for Lisa's veggie chili recipe next week to use up 5-6 different items!
Recipe of the week:
Pan Roasted Hakurei Turnips
A tasty recipe for warm hakurei turnips (can substitute radishes too!).
Ingredients
- 1 bunch Hakurei turnips, halved lengthwise
- 2 tsp. vegetable oil
- Salt and pepper
- 1/2 tablespoon honey
- Pinch of cayenne
- 1/2 tablespoon water
Directions
Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl. Combine honey, cayenne and water in a small bowl. Heat a small skillet over medium-high heat. Add remaining tsp. oil. Add turnips. Sauté for about 10 minutes, turning turnips frequently, until they are golden brown. Add honey mixture to turnips and toss them for a few minutes until glazed and tender. Add additional salt and pepper to taste.
SOURCE:
Adapted from "Cooking in the Moment: A Year of Seasonal Recipes"
Bon Appetit.
Remember to check out all the recipes and storage tips on the FB Farm-ily and please add a few tips of your own!
