Week 17 crop list
- Romaine lettuce
- Sweet Dumpling squash
- Asian greens (tatsoi, mizuna, mustard)
- Bell peppers
- Leeks
- Potatoes
- Kohlrabi – half
- Italian eggplant – single, half
- Red Kale – single
- Bok choy – single, full
- Sweet potatoes – full
- Cilantro – full
- Swiss Chard – full
Farmer notes
- Next Thursday, October 13th is the final summer CSA delivery
- Final pick up for all empty boxes and ice packs is Th., Oct. 27th when we are delivering the first fall share box
- Fall Share is still open for sign up (see main article for details)
- EDF offers egg delivery all year long – sign up on our website
- Saturday October 15th is our Fall Harvest Celebration here at EDF – come anytime between 2-8 for food and good farm fun, and visit our Facebook event page to read more and RSVP
- What a pleasant Autumn we are having thus far – no frost yet
- Not a great season for the winter squashes – too much rain and wet, cool soils. Please eat them soon as they are uncured and tend to rot quickly
- Try making some potato/leek soup – slow cooker recipe below!
- Carrots, butternut and broccoli for next week
- Mix the Asian greens with your romaine and choy for a tasty salad
- Please return all of our boxes and ice packs
- Wash all of the produce before you eat it
Fall Share 2016
The fall share season is a wonderful opportunity to continue to receive fresh produce from the farm right up until Thanksgiving. It is a bi-weekly delivery of a full bushel box with each one containing 12-15 different crops. These vegetables are a nice mix of root crops, storage vegetables, hardy greens, brassicas, herbs, hoop house produce, honey and popcorn. Delivery dates for 2016 are Th. October 27th, Tues. November 8th, and Tues. November 22nd. Below are a list of some of the crops you will likely see this fall: hot peppers, red kale, green kale, beets, swiss chard, rosemary, sage, thyme, parsley, romaine, spinach, arugula, radishes, turnips, dry beans, brussel sprouts, carrots, broccoli, onions, squash, garlic, honey, scallions, napa cabbage, parsnips, popcorn, leeks, potatoes, cabbage, cauliflower and pie pumpkins.
We hope that you can join us through the fall season!!
Slow-Cooker Potato Leek Soup
With the weather cooling down around us, sometimes the most wonderful feeling can come from curling up in a blanket with a warm, hearty bowl of soup. We love the simplicity and versatility of this recipe. More information and variations can be found here.
- 4 medium leeks, hairy root end trimmed and thinly sliced, white only to make about 4 cups
- 4 medium to large potatoes, peeled and diced
- 4 to 6 cups water, vegetable or chicken broth, to cover
- Salt, to taste
- 2 tablespoons unsalted butter or olive oil
Place the leeks and potatoes in the cooker. Add the water or broth to the pot, just to cover. Cover and cook on LOW for 5 to 7 hours, until the potatoes are tender. Using a hand held immersion blender or transferring to a food processor or blender in batches, purée the soup. Taste for salt and add the butter/olive oil. Ladle the hot soup into bowls and serve immediately with fresh French bread.
