“Gratitude turns what we have into enough.”
– Author Unknown
Summer Share Box 18 Crop List
Potatoes – All Shares
Carrots – All Shares
Kohlrabi – All Shares
Radicchio – All Shares
Eggplant – All Shares
Bok Choy – All Shares
Broccoli – All Shares
Peppers – All Shares
Thyme – All Shares
Mixed Greens – Full and Flex Shares
Lettuce – Full Shares
Turnips – Full Shares
*This is the final delivery of our Summer CSA Share – thank you so much for joining us!!
*We still have a few spots for our Fall and our Winter Share seasons
*Radicchio is our vegetable of the week, we have not grown this vegetable for many years
*Thyme is wonderful with potatoes, and with most savory dishes. It can be dried and used later on as well
*The broccoli and kohlrabi and choy are great as a fall crop – I hope that you enjoy them
*The carrots are the first of many to be dug and delivered through the fall
* I will return to all delivery locations next Thursday, October 21st and pick up any remaining ice packs and boxes
*Our first Fall Share delivery is next Thursday
*Be safe and have a super fall and winter – we hope that you can join us again for our 2022 CSA! Sign-ups open up on Jan. 1st.
We have been really enjoying our jobs of late. The long warm fall has allowed us to savor the summer crops and to get a bit of a jump on some of our fall projects. We plan to put in our garlic later this week.
2021 began with a bit of a stutter with some problems with our greenhouse heater, and then a very dry and hot June. Since then it has been on the drier side, but all in all a great growing season. Some crops that did not have a stellar year: winter squash, onions, apples, spring broccoli and kohlrabi, and peas. Crops that have done above average: sweet corn, potatoes, peppers, eggplant, watermelon, beets, summer squash, fall brassicas and garlic. We are grateful to all of you who purchase our farm shares which gives us the opportunity to do the work that we love. We thank you for your trust and your partnership.
Peace and health to each of you in the days ahead!
~Norm the Farmer
Crop of the week – Radicchio
Radicchio (cichorium intybus var. foliosum) is a cultivated variety of common chicory, which is a member of the Asteraceae family and native to Europe. Commonly used in Italian cooking, the burgundy colored leafs are quite bitter, but this becomes less intense once cooked. High in vitamin C and K. Store unwashed in the coldest part of your fridge for 2-3 days.
Some recipes to try:
Grilled Radicchio Salad
Recipe found at https://www.allrecipes.com/recipe/273536/grilled-radicchio-salad/
Preheat an outdoor grill for medium heat and lightly oil the grate.
Pour 1/2 tablespoon olive oil onto a plate. Place radicchio cut-side down onto the plate to coat in oil. Pour remaining 1 1/2 tablespoons olive oil in a bowl; add mushrooms, walnuts, and cashews and toss to coat.
Place oiled radicchio cut-side down onto the preheated grill and cook to desired doneness, 3 to 5 minutes.
Meanwhile, pour mushroom-nut mix into a grilling pan. Cook on the preheated grill until mushrooms have softened, 3 to 5 minutes.
Let grilled radicchio halves cool slightly; cut in half again to make quarters and place on a serving plate. Top evenly with mushroom mixture and blue cheese dressing.
Sauteed Radicchio with Honey and Balsamic Vinegar
Recipe found at https://www.marthastewart.com/331779/sauteed-radicchio-with-honey-and-balsami
Rinse radicchio (leave some water still clinging to leaves). In a large skillet, heat oil over medium-high. Add radicchio and season with salt and pepper. Cook, tossing, until tender, about 4 minutes. Add vinegar and honey and stir to combine.
Pasta with Gorgonzola Sauce and Radicchio
Recipe found at https://www.allrecipes.com/recipe/246653/pasta-with-gorgonzola-sauce-and-radicchio/
Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
Heat olive oil in a skillet over medium heat. Add radicchio; cook and stir until softened, about 5 minutes. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt.
Pour heavy cream into the same skillet and bring to a simmer over medium heat, about 5 minutes. Add chunks of Gorgonzola and whisk until melted and evenly incorporated, about 2 minutes. Season with nutmeg, salt, and black pepper. Stir in radicchio. Add gnocchi and toss to coat.
Finely grate half of the Parmesan into a large bowl. Add shallot, vinegar, honey, and 5 Tbsp. oil and whisk well; season dressing with salt and pepper.
Cook bacon in a large skillet over medium-high heat, stirring occasionally, until brown and beginning to crisp, about 5 minutes. Add rosemary and cook, turning once, until crisp, about 2 minutes (fresh rosemary can be intense; frying the sprigs mellows their flavor and creates a crisp salad topper). Using a slotted spoon, transfer bacon and rosemary to paper towels.
Add remaining 2 Tbsp. oil to skillet and heat over medium-high. Arrange mushrooms in pan in a single layer and cook, undisturbed, until golden brown underneath, about 3 minutes. Season with salt and pepper, toss, and continue to cook, tossing often, until golden brown all over, about 5 minutes. Transfer to bowl with dressing, but don’t toss. Strip rosemary leaves off stems into bowl and add radicchio.
Meanwhile, bring a large pot of water to a boil. Reduce heat so water is at a bare simmer. Crack an egg into a small bowl; gently slide egg into water. Quickly repeat with remaining eggs. Poach, rotating eggs gently with a large slotted spoon, until whites are set but yolks are still runny, about 3 minutes. Using spoon, transfer eggs to paper towels. Season with salt and pepper.
Toss salad to coat leaves; season with salt and divide among plates. Shave remaining Parmesan over and top with bacon and poached eggs.