CSA #3 Friday November 13
Good afternoon everyone and a few new members
I see that they are calling for a good amount of snow tomorrow and hope you all make it to pick up your baskets safe and sound. Remember that we do pack the baskets for 4 on Friday afternoon so it may be best to pick up tonight.
When the weather is cold like it is right now, I am grateful for my husband who keeps it all under control which often includes a night patrol just to make sure everything is ok. This seems to have become part of his routine no matter what the season; it’s really quite a walk out back, in the dark, and half asleep. I don’t know how he does it- he never complains and never forgets all the little jobs he has to do.
Last year at this time, there were no more harvests and I was planning and organizing and really on top of computer and paper work compared to this year. I did not anticipate how much time running a winter CSA would occupy leaving me only to slowly chip away at the “office” part of farming. I love the fact that I am outdoors every day and these few hours leave me with the same satisfied tired feeling of a 12 hour summer workday!
In your basket this week:
1 bag of Chez Nous Salad Mix
1 bag of Kale Mix
1 bag of Greens Mix ( Napa cabbage, Tokyo Bekana, Mizuna and Jade Springs)
1 bag of spinach
Garlic
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| We will be cutting into the Kale regularly now and are planning to offer a bag every other week. |
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| Napa Cabbage seems to be a miracle crop in the greenhouse! It grows like crazy and I have been using it for our salad mix and cooking greens mix. |
A recipe that I would like to share this week is one that I made last night. Napa Cabbage is new to me and I told myself that I needed to start cooking with it as opposed to juicing it. As usual my recipe lacks precise measurements and relies on tasting to create a dish that is perfect for you. We served this dish over noodles (Mung Bean Pasta) along with some delicious pastured pork honey garlic sausage from Gate to Your Plate in Grimsby. It was perfect.
Asian Greens Noodle Dish
1 tsp of chopped garlic
1 tsp of grated peeled ginger
2-3 cups of chicken broth
Tamari or soya sauce
2 tsp Apple cider vinegar or rice wine vinegar
1 tbsp of cornstach
4 cups of chopped greens ( nappa, Asian greens)
Sliced carrots
Shitake Mushrooms stems removed ( Zerhs sells organic Shitake)
Hukurei Turnips would do well in here
Prepare all ingredients: garlic, ginger, thinly chop napa cabbage stems and leaves and slice or grate carrots.
Heat some oil or butter in a pan and add garlic and ginger and cook for a minute.
Add carrots and longer cooking items like napa stems and cook for 3 minutes
Add leafy parts, mushrooms and 2 cups of chicken broth, 1-2 tsp of vinegar. As for the tamari keep adding a little at a time and taste to see if you like the flavor. I kept mine on the subtle side because I knew I had a strong flavored meat.
Cook down a little and reduce flame.
Mix last cup of chicken broth with cornstarch and add to pan and raise heat to allow a boil and sauce to thicken. Sauce should thicken a little but not too much.
Serve in a bowl over noodles or rice.
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| These noodles are delicious with this type of dish. They cook super fast too! Purchased these at Healthier You on Garrison Fort Erie |
Note: To cook the Sausage: Place in oven dish with about 1/2 cup water, red onion slices, olive or coconut oil and cook. When done remove sausages and deglaze pan with some water- this will make the most amazing honey garlic sauce that will compliment your dish...mind you I would only do this with pasture raised pork.
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| Even after working the night shift I get my favorite bouquet! Lol! Kale! |
Have a great week everyone and drive safe!
Shirley and Rick
