Main Season CSA Shares
Full Vegetable Shares – End October 26, 4 deliveries remaining
Half Vegetable and Egg Shares Even Weeks – End October 26, 2 deliveries remaining
Half Vegetable and Egg Shares Odd Weeks – End October 19, 2 deliveries remaining
Fall Season CSA Shares
Don’t miss out! Extend your supply of fresh organic vegetables, eggs, and meat by purchasing a Fall Vegetable, Egg, and Meat Shares. These are some of the best veggie shares of the season. Details, pricing, etc. at www.broadbranchfarm.com.
Farm News
Certainly the news of the week was the rain on Monday. We had some showers overnight Sunday into Monday, a brief break Monday morning and then rain the rest of the day until 9 p.m. or so. The rain was heavy and so were the winds. Just a half hour or so outside and we were soaked. Brian was gone to Arthur, IL with 300+ meat birds taking one of the livestock trailers our laying hens call home most of the time – until we need it to take haul pigs, chickens or calves. The poor laying hens had to weather most of the day in the lee of the remaining trailer. They were soaked but even when I checked at 3 p.m., they seemed to be handling it.
Brian returned by 5:30, unloaded the processed birds and took the trailer right down to the field with dry bedding. It was a heck of a situation to head home to after being up since 2:30 a.m tot take the meat chickens.
Our last check was at 9:30 p.m. or so. Rain had stopped but a light mist was falling. The dry bedding and returned trailer were empty. The birds didn’t seem to care there was shelter. They were huddled up in a few areas but didn’t take advantage of the new situation. Chickens are creatures of habit to a fault and will not alter their routine even if the weather turns nasty. Worried, we went to bed and hoped for the best.
The next morning, all birds were accounted for and not one fell victim to the weather. We were shocked but happy and relieved. And we were very happy for the rain. We haven’t had a good soaking rain like that since May. This moisture will do wonders for the fall vegetables. The boxes are turning greener each week as the salad greens in the garden are thriving. We are thrilled to finally have the turnips many of you love so much. They are just yummy and our kids eat them like apples. Enjoy.
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| Turnips! |
In Your Box Today
Tomatoes – Today you will receive a pint or a few slicing tomatoes. We’re seeing a slow decline in production as these fall temperatures continue their own decline.
Garlic - Two beautiful bulbs of garlic today. Enjoy in the recipe below for Roasted Garlic Dressing.
Turnips var. ‘Tokyo Cross’ – These are the first turnips of the season. Our spring turnips were under water after heavy rains and never recovered. You will find these snowy white roots to be crunchy on the outside, creamy on the inside all with a delicious mild flavor. Eat them raw or enjoy in your stir fry or roasted in the oven until tender and carmelized. The greens are also delicious in salads or sautéed.
Salad Mix – This week’s salad mix includes green romaine, arugula, escarole, red and green leaf lettuces, and the deep purple mizuna like green called Red Rain.
Fresh Parsley
Peppers – Peppers in all colors today including a few green ones. As frost begins to approach, we want to distribute the green peppers to you so we don’t lost them to the cold. We could harvest them right before frost but we couldn’t store them and keep them as fresh as if they were picked that day.
Bok Choy – This planting of bok choy has lived through the heat of the summer. Flea beetles nearly took it but as the temperatures eased up and we got a bit of moisture, the heads began looking better and better. Yes, you will see holes in the outer leaves – the sure sign of flea beetle damage – but the heads are still quite nice. Chop leaves and stems, sauté with chopped garlic until tender, dress with soy sauce and toasted sesame oil.
Recipe
Greens with Gorgonzola and Roasted Garlic Dressing
6 tablespoons olive oil
10 large garlic cloves, unpeeled
2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons apple cider
1 tablespoon Dijon mustard
8 cups greens or approximately ½ lb, washed and drained
1 cup crumbled Gorgonzola cheese
Sliced vegetables and toppings of your choice – tomatoes, peppers, nuts, etc.
Preheat oven to 350°F. Toss oil with garlic in small baking dish. Cover dish and bake until garlic is golden and tender, about 45 minutes. Cool. Squeeze garlic from skins. Reserve oil.
Transfer roasted garlic to food processor. Add honey, vinegar, cider and mustard and blend well. With processor running, slowly add reserved garlic oil. Season dressing to taste with salt and pepper.
Place washed and drained greens into serving bowl. Toss with 1/2 cup Gorgonzola cheese, extra toppings, and enough dressing to coat. Sprinkle with remaining 1/2 cup cheese and serve.
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