Pick List:

Roots (potatoes, beets, etc) - radishes (hakurai and red) - napa cabbage - ginger -

sweet peppers - cayenne pepper - napa cabbage - watermelon - raspberries - cilantro -

plum tomatoes - corn - garlic - onion - shallots - winter squash - carrots

KITCHEN LIST:

Focaccia & kitchen odds and ends

BONUS LIST:

Leftover farmstand greens and herbs (first come first served)

I am overjoyed by the start of the Fall CSA Season- bring on the roots, the cool crisp greens, those summer crops that keep hanging on (hello watermelon) and the 5ish day work week (cutting back from the usual 6-7)! BOOM!

Bottomline y’all, welcome and I do hope you dig the next 7 weeks.

As for the latest from the fields, we wrapped up the nightly Potato Dig a couple days ago. Today, Willing Hands (the organization that distributes good food to neighbors in need) came out to our fields to hand glean any fallen potato that did not get scooped by our tractor-run-harvester. I don’t have a number on exact poundage picked, but I would venture to say, 1000#. This is maybe their 5th or 6th time coming out to glean potatoes this season, therefore they’ve picked up potentially 5000 pounds from the field. We are so impressed and so thankful to Willing Hands. Their work of food distribution makes us all feel really good about minimizing food waste and maximizing crop production at our farm. Also, folks who may not be able to afford our prices can also dig in to the seasons best

TIPS - TRICKS - RECIPES

Spicy corn and coconut soup

(im obsessed with this recipe kudos nytimes)

5 ears corn

2 tablespoons olive oil

2 shallots, thinly sliced into rings

3 garlic cloves, minced

1 piece ginger cloves (minced)

1 chile (minced)

2 red potatoes (cut into ½ inch cubes)

2 ½ cups veggie broth

1 can full-fat coconut milk

1 tablespoon lime juice (½ lime)

Kosher salt, to taste

Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges and more

STEP 1

Cut the kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung out sponges. Set aside.

STEP 2

In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger, and chile, and saute, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and saute until the corn is softer and brighter, about 3 minutes more.

STEP 3

Add potato pieces, and stir to coat, 1 to 2 minutes

STEP 4

Now pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.

STEP 5

Use an immersion blender to roughly puree the soup, so that it’s creamy with some kernels of corn, chunks of potato, and chile flecks remaining. Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

Kimchi (taken from Sandor Katz's Wild Fermentation)

Love this recipe- I hear a little lacto-fermented food a day keeps the doc away, so dig in!

Makes 1 quart

sea salt

1 pound chinese cabbage (napa or bak choi)

1 daikon radish or a few red radishes

1-2 carrots

1-2 onions, leeks, a few scallions, or shallots

3-4 cloves of garlic

3-4 hot red chilies, depending on how hot you like your food, or any form of hot pepper, fresh, dried, or in a sauce

3 tablespoon fresh grated ginger root

Mix a brine of 4 cups water and 4 tablespoons of salt. The brine should taste good and salty. Coarsely chop the cabbage, slice the radishes and carrots, and let the vegetables soak in the brine, covered by a plate or other weight to keep the vegetables submerged until soft. This can take a few hours or overnight is even better. Add other vegetables to the brine such as snow peas, seaweeds, Jerusalem artichokes, anything you like.

Prepare the spices: grate ginger, chop the garlic an onion, remove seeds from the chilies and chop or crush, or throw them in whole. Kimchi can absorb a lot of spice. Mix spices into a paste. You can add fish sauce to the spice paste, just make sure it has no chemical preservatives which function to inhibit microorganisms.

Drain brine of vegetables after soaking. Reserve the brine. Taste the vegetables for saltiness. You want them salty but on unpleasantly so. If they are too salty, rinse them. If you cannot taste the salt, sprinkle a couple teaspoons and mix.

Mix the vegetables with the ginger-chili-onion-garlic paste. Mix everything together and stuff it into a clean quart size jar. Pack it lightly, pressing down until brine rises. If necessary, add a little of the reserved, vegetable soaking brine to the submerged vegetables. Weigh them down with a small jar, or a ziplock bag filled with some brine. If you remember, you can just push them down with your fingers. Cover the jar to keep our dust and flies. Ferment in your kitchen or other warm place. Taste it every day. After about a week, when it tastes ripe, move it to the refrigerator or cool storage space like a root cellar or a hole in the ground.