“It is not what you look at that matters, it is what you see.”
~Henry David Thoreau
Fall Share Box 3 Crop List
- Potatoes
- Carrots
- Garlic
- Onions
- Beets
- Acorn & Sweet Dumpling Squash
- Napa Cabbage
- Red Cabbage
- Broccoli and/or Cauliflower
- Romaine
- Russian Red Kale
- Pinto Beans
- Scallions
- Kohlrabi
- Popcorn
- Savory
Farmer Notes
*We are offering 2 more deliveries in December on the 5th and the 19th – see the article below for details
*Squash is Acorn and Sweet Dumpling – both very sweet from curing for 6 weeks
*Beets are Detroit Red and Red Ace
*Please see our ‘popcorn video’ on facebook here:
*Russian Red kale is a bit burned from the cold, but amazing to have this time of year
*More cabbage for kimchi, slaw or just sautéed with butter and s + p
*Carrots, beets and potatoes come straight out of the sand in our underground, attached garage
*Cauliflower will surely have some worms, dead and alive deep inside where the leaves meet the crop
*Dried beans-in-a-bag are Pinto – the kids will enjoy shelling them
*We had 28 days of below normal temps from mid Oct. through last week. We have been enjoying more seasonal weather this past week
*Romaine and scallions weathered 0 degree temps under several layers of row cover
Winter Share
We are offering 2 bushel-box deliveries in December on the 5th and again on the 19th. They will be somewhat familiar to Fall Share with a bit less variety and a larger quantity of each crop. Things you would see are: squash, popcorn, cabbage, squash, garlic, honey, dry beans(northern and kidney), rutabaga, leeks, daikon radishes, turnips, kohlrabi, carrots, beets, potatoes, onions, spinach, collard greens and romaine. These boxes are again $50 per box and sign-up is here https://earthdancefarm.net/csa-registration/ using the miscellaneous to pay online
We hope that you can join us!!
HAPPY THANKSGIVING EVERYONE!
~Norm
Some recipes to try:
| Servings |
|
- 1 medium head napa cabbage
- 1/4 cup iodine-free sea salt or kosher salt
- water preferably filtered or distilled
- 1 Tbsp grated fresh garlic (5-6 cloves)
- 1 tsp peeled, grated fresh ginger
- 1 tsp granulated sugar
- 2 Tbsp fish sauce or salted shrimp paste, or 3 Tbsp water
- 1-5 Tbsp Korean red pepper flakes (gochugaru)
- 8 oz Korean radish or daikon radish peeled and cut into matchsticks
- 4 medium scallions trimmed and cut into 1-inch pieces
Ingredients
|
|
- Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
- Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
- Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.
- Make the spice paste. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready.
- Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.
- Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
- Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.
- Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.
- Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.
| Servings |
|
- 2 tsp olive oil
- 2 garlic cloves minced
- 1 tsp fresh grated ginger
- 1/2 cup chopped onion
- 1/4 tsp cumin powder
- 1/2 - 3/4 tsp turmeric powder
- 1/4 tsp cardamom powder
- 1/4 tsp cinnamon powder
- 1/8 tsp cloves powder
- 3/4 cup sliced carrots
- 2 medium potatoes (1.5 loaded cups) chopped
- 1/2 cabbage head finely chopped
- 1/2 tsp salt
Ingredients
|
|
- In a large skillet, add 1 tsp oil and heat at medium-low. Once hot, Add garlic, ginger, chili, and onion. Mix, cook for 4 minutes.
- Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 3 minutes to infuse the oil and to continue cooking the onion to golden.
- Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between.
- Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in. Deglaze at this time with water if needed Cover and Cook for another 15 minutes or until the potatoes are tender.
- Serve hot with flat bread and salad!
