“Peace is not something you wish for; It’s something you make, something you do, something you are, and something you give away.”
~John Lennon
Fall Share Box 5 Crop List
- Carrots
- Potatoes
- Napa cabbage
- Daikon radishes
- Kohlrabi
- Garlic
- Rutabaga
- Winter squashes
- Honey
- Sage or Savory
- Greens mix
- Kale
- Green cabbage
- Baby salad turnips
Farmer’s Notes
*Thanks so much for partnering with Earth Dance Farm for our Fall Share season
*The 2021 CSA website sign-up for all of our shares opens up on January 1st
*This week’s greens mix include kales, spinach, beet greens and lettuces – you will also see some chickweed sprinkled in there because there was a lot of it growing with some of the greens. We tried picking as much out as we could. It is totally edible and pretty nutritious, feel free to pick it out or eat it in your salad!
*Again, when washing your kales and greens, let them soak awhile to rehydrate
*All of these crops (except honey, herbs and garlic) store well in cool, dark and humid conditions
*Try fermenting the Napas and cabbages as kimchi or sauerkraut – super good for you and lasts a long time
*Our honey is raw, unpasteurized, and not recommended for pregnant women
*Enjoy some final salads from the farm for the 2020 season!!
*Many of the green cabbages are not full heads, but still make for good eating – we love them sliced up and pan fried with butter, salt and pepper
*I will return on Jan. 7th to collect any remaining ice packs or boxes from the drop site locations
*Have a wonderful Holiday Season – be safe and enjoy family!
It always feels good to reach this point in the season; the crops are all harvested and stored, the fields are mostly cleaned up, and the equipment is put away for the winter. Although we still have a Winter Share to put together and deliver in the first part of 2021, it is definitely the end of this growing season, and the colder days mean it is time for these old farmer bones to rest along with the soil. It has been a really good year and we are grateful for the weather, the land, you members who purchased shares, the bountiful harvests, safety and health, and so much more! We sit back a bit now, reflect on our blessings, ponder some changes for the future, begin to plan, and order seed, and enjoy the wait. Soon enough the days will lengthen, the sun will once again warm the soils and we will eagerly continue the cycle. Until then, be well my good friends!
~Norm
Some recipes to try:
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Ingredients
- 1/4 cup olive oil
- 1/2 cup fresh squeezed orange juice
- 2 TBSP balsamic vinegar
- 1 1/2 - 2 TBSP honey
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Ingredients
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Instructions
- Combine all ingredients in a small jar. Close tightly with lid and shake well to combine. Store at room temperature.
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Ingredients
- 2 cans cannelli beans
- 1 bay leaf
- 2 sprigs winter savory
- 10 sage leaves
- 1 medium onion cut into 1/2 inch pieces
- 1 medium carrot peeled and cut into 1/2 inch pieces
- 1/3 cup dry white wine
- 1/2 tsp parsley
- 3 cloves garlic
- salt and pepper to taste
Ingredients
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Instructions
- Put the beans into a saucepan with the bay leaf, savory and two of the sage leaves. Warm gently until you need them, so that they take in the herb flavors. Remove the herbs and bay leaf, leave the beans in their broth.
- While the beans cook, chop the remaining sage leaves. Saute the onion and carrot with a little water, 1/2 teaspoon salt, and a few pinches of pepper. Saute over medium heat until the onion begins to release its juices. Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a minute or two, until the pan is nearly dry.
- Add the beans and their broth to the pan along with 1/2 teaspoon salt and a few pinches of pepper. Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving
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Ingredients
- 6 pounds green cabbage
- 3 TBSP canning salt
- optional add in's: 2 peeled and sliced granny smith apples, 2 thinly sliced sweet onions, 2 teaspoons caraway seeds & 1 teaspoon coriander.
Ingredients
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Instructions
- Quarter cabbages and remove cores; slice 1/8 in. thick. In an extra-large bowl, combine salt and cabbage. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients.
- Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Cool brine before adding to crock.
- Place crock weight over cabbage; the weight should be submerged in the brine. Or, place an inverted dinner plate or glass pie plate over cabbage. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Weigh down the plate with 2 or 3 sealed quart jars filled with water. If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. Alternately, you can cover the opening with a clean, heavy towel. If using a crock, seal according to manufacturer's instructions.
- Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Fermentation is complete when bubbling stops. Transfer to individual containers. Cover and store in the refrigerator for up to 3 months.
