Meet Your Food
Cracoviensis Head Lettuce OR Salad Mix: This week you’ll take home head lettuce or a bag of salad mix. The head lettuce is a very, very old heirloom loose-leaf romaine variety, circa 1885! Cracoviensis works well with strong/sharp salad dressings, especially a nice Caesar. The salad mix is colorful, tender, sweet baby greens, which would be delicious with a poppyseed dressing, chopped walnuts and a few dried cranberries, raisins, or even fresh sliced strawberries.
Greens in general, and lettuces in particular, loose a lot of moisture through their leaves, which causes them to wilt rather quickly. Once you get your lettuces home, wash them, and make sure to keep them in a plastic bag in the crisper drawer in the fridge. The Trellis corn-based bags your produce comes in are perfect for this use.
Garlic Scapes: Last scapes of the year!
Radishes: A nice mix of Purple Plum and Cherry Belle
Broccoli OR Rapini: Rapini is the flowering stalk of any member of the brassica (kale, brussel sprouts, etc.) family. This rapini, came from the Tat soi, and it’s one of my favorites, because it is so sweet. The entire portion (stem to flower) is edible and can be added to stir fry or salads. Alternatively, you can take home some delicious broccoli. Don’t overcook it. Just a short minute in boiling water (it will turn bright green) is all it needs.
Sugar Snap Peas: It’s not that I don’t have any recipes for cooking these little guys. It’s just that they are so darn delicious raw, so keep snacking!
Cabbage: Mmmm, coleslaw season.
Farmer Jones Notes
It has been a social week for this Farmer. Wednesday marked the first Harvest Dinner of the season. I greatly enjoyed my evening out, eating an absolutely delicious five course meal featuring April Joy Farm produce down at Lapellah. This is the second year Executive Chef Dave Mork and I have worked together to create a unique dining experience that showcases the best of the season. The vegetables, herbs, fruits and even the table decorations come right from the farm. At $60/person, with a wine pairing for each dish, it’s a fantastic deal. Below are the dates for the remaining Harvest Dinners this season, all starting at 6 pm. Each dinner is limited to 20 people, so call Lapellah soon to reserve your spot.
I’ve also had the pleasure of enjoying a wonderful bursting-at-the-seams full house of relatives this week. It is so gratifying to be able to share the farm and my work with so many Joneses. I am making good use of all these extra hands. We intend to put up bean and cucumber trellis this weekend.
The sunshine has been shining on the tomato plants, and we’re continuing to play catch up with all the weeding since the rain slowed us down in that department. We’re already putting fall transplants in the ground and still seeding extra cold-weather crops in the greenhouse.
The last litter of piglets were moved out of the loafing shed earlier this week, and are now happily grazing in the field. The rye/vetch mix is so tall, it’s easy for them to play hide and seek with me, which I admit, is fun for all of us. I have a few sides of heritage pork still available. If interested, please contact me soon.
Finally, I love all your kind and thoughtful notes and comments about how you use your produce and what the CSA program means to you. It’s like sunshine for my soul. Thank you!