CSA Autumn Share 2013 - Week #7 (13 April - 19 April)


WHAT’S IN THE BOXThe following are the items being harvested this coming week.  Items and quantities in your box may vary depending on your harvest day and the harvest.  Please read the  Notes on the Share(below) to know which items we "rotate" through the boxes.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavour to divide the harvest fairly.

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.

NOTES ON THE SHARE HARVESTING Beetroot – The golden beetroot can be eaten raw or roasted. The colour stays brighter when they are raw. Broccoli – We have three varieties being harvested - 'DeCiccio', small, sweet side shoots which can be used stem to floret, 'Belfast' very tight medium size heads and 'Marathon' which have large heads.  Expect a few heads in every box.  There may be green cabbage moth caterpillars, as this is organic broccoli. Red Cabbage – 'Red Rock' Carrots – Big bunches of very baby carrots.  You can roast or steam these whole. Celery – Harvesting 'Tall Utah'.  This next celery planting is much more succulent then the ones in the summer.  Lovely raw. Chillies - ‘Hungarian Hot Wax’ and/or ‘Long Thin Cayennes’ . Please look at the pepper post to identify. Coriander – Bunch in every box. Garlic – Bulb or two in every box. Lettuce– Harvesting 'Brown Mignonette', a boston lettuce, and 'Red Romaine', a cos.  The heat of the past weeks have caused two lettuce plantings to be ready at the same time.  We will harvest them this week before we lose them and there may be no lettuce next week. Red Onions – 'California Red'. Parsley – Harvesting 'Italian flat leaf' and 'Curly leaf'. 'Perpetual Gator' Spinach – This is more a silverbeet then a spinach and it is tender and slightly lemony. Pumpkin – Harvesting 'Anna Swartz' and 'Queensland Blue'.  'Anna Swartz' is a buttercup variety which is drier and more flavourful.  This is delicious in soups and curries. Japanese Turnips – Also known as 'Hakurai' turnips, these lovely white 'salad' turnips are mild and sweet, even when raw.  Their greens are also very edible with their mustardy flavour.  You do not need to peel these turnips - just a light scrub will do. Turnips are a cousin to cabbage, and boasts two phytochemicals, indoles and sulforaphane, that may help fight or prevent cancer. They are also a good source of vitamin C and insoluble fiber. We are growing these for the first time and the first seeding was a double what we needed for a week.  So you get them for a second week while they are still young and tender. ROTATING As the farm transitions into Autumn, the warm weather crops are finishing.  While they are still producing, we will harvest them and rotate them through the boxes.  If you have received these in the past two weeks, you may not see them again until next season. Capsicum – There are capsicums on the bushes....we have only harvested 7 in the past two weeks.  Not sure when they will start breaking!  They will turn red if you leave them on your counter. Patty Pan Squash – 'Jaune Et Verte' - scallop, small, round summer squash.  Delicious baked, grilled or stir fried. Pimiento de Padrons – These sometimes hot, sometimes not chillies are a wonderful entree...enjoyed by child and adult! Zucchini– 'Nero de Milano' and 'Romanesco'.  We are also harvesting 'Golden Crookneck', a summer squash.

SEASONAL EATING - SHARING INSPIRATION Please keep sharing your inspirations.  True seasonal eating has lost its definition, due partly to the fact that the grocery stores and fruit and vegetable shops seem to have everything, all the time.  It is great to be a part of the re-awakening of eating with the season and I am enjoying compiling what that looks like for so many different families.

FARM TOURS The farm is open from 8am-11am on Saturdays for members to walk around and see your food growing.  Each week the landscape changes as crops grow, are harvested and then tilled in.  Please email us if you need directions. If you are not a member and would like to tour the farm, please join our mailing list (box in the right hand margin) to be informed of the next farm open day.

RECIPE SUGGESTIONS We enjoyed the following recipes that I found on the internet. Red Cabbage, Fennel and Apple Slaw Roasted Japanese Turnips and their Balsamic Greens Braised Red Cabbage with Fennel and Apple Pumpkin and Spinach or Curry

You can also search by key ingredient on our website recipe page for many more ideas.