September 20, 2014 - Share #13

Here is one of the newest members of our farm family. We have named her Big Bertha, and you'll find out why as you read on!

WHAT'S IN THE BOX:

KALE

BEETS

CARROTS

RADISHES

POTATOES

ONION

GARLIC

WINTER SQUASH

LETTUCE

RED PEPPERS




 STORAGE SUGGESTIONS:


Remove greens from beets, carrots and radishes and store roots in a plastic bag in the fridge. Rinse and drain the radish and beet greens and store in plastic in the fridge. Feed the carrot greens to your bunny! Rinse and drain the kale and lettuce and store in plastic bags in your fridge. The peppers will keep longer and stay crisper if also stored in a plastic bag in your fridge. Potatoes, onion, garlic and winter squash can all stay unrefrigerated.

Perhaps you can see how Bertha dwarfs her fellow chickens.

You can certainly see how Bertha's egg dwarfs the other chickens' eggs!

Bertha was given to us from some friends who could no longer keep "backyard chickens" in the town of Chelsea. She is a gentle giant, and we hope to give her and her sisters a happy home on the farm!






COOKING SUGGESTIONS:

In honor of Bertha and her sisters, let's start with a classic Vegetable Omelet. You surely have a favorite way to prepare, but if you saute some onion, garlic, red pepper and kale from your share, and when tender, fold into some fresh eggs that you purchased at the Farmers Market, you'll have a stellar way to start the day! Make some Hash Browns to go with and you have a feast!

But you can do something even better with those spuds - enjoy what we had for lunch this week: Potato/Daikon Latkes! Now the recipe doesn't really call for Daikon but our lunch cook Emily got creative and grated some in. It was delicious! So if you still have some Daikon lurking in your fridge, let it add some sparkle to this classic potato dish!

A hearty loaf of Mill Pond rye bread!

You could also use your red radishes in the potato latkes, but why not let these fresh little  nuggets (from a new patch) stand on their own in a Radish Sandwich. John Savanna, our friend, market neighbor, and head baker at Mill Pond Bread, has been making some super Rye Bread lately which, sliced thin, works very nicely in a radish sandwich. Alternatively, you can make Radish Butter, which spreads easily and uses some of the radish greens as well! Radish Sandwiches are often mentioned in French cuisine, so bon appetite!

Emily's Kale Salad with Raspberry Vinaigrette and Candied Walnuts

Emily is not only an excellent cook, but a whiz on the food processor! She used the processor to grate the potatoes and daikon for the latkes, and then used it to make a favorite salad on the farm: Massaged Kale a la Food Processor! Running your kale leaves through a food processor breaks down the fibers and renders them much more digestible. It also condenses that big bunch of kale into a delicious and manageable-sized dish. Emily added this tasty Raspberry Vinaigrette and topped the salad off with these amazing Candied Walnuts. We sure eat well on the farm - hope you do too!

Another view of the Kale Salad with jars of canned salsa behind. The canning kitchen has been busy on the farm and this Wonderful Salsa (the red jars) turns out to be a keeper! The green jar is filled with Roasted Tomatillo Salsa
- also yummy.

We're sorry we no longer have enough tomatoes (and never had enough tomatillos) to distribute. Hope you made good use of them when they were abundant! We will still have some tomatoes on the stall for purchase for the next couple of weeks.






Some of the crew, including the farm band, Billy and Kenny King and Angie Martin, head up north this weekend to play at Harvest Gathering, a festival in Lake City. They play on Friday at 6 PM (in case anyone is going!) and Billy King plays in a "Guitar Summit" on Saturday morning.

Angie and Billy at Holler Fest

 But you'll see some familiar faces holding down the fort at the farm and market this Saturday.

 Have a great week, thanks for bringing your boxes back, and Happy Equinox!