2013 Last Week!

Thanks to all of you for being in our 2013 CSA!  Your support really does make all the difference.  This year we provided 70+ households with produce, over 3200 pounds of fruits, vegetables, and herbs in total.  We hope that you enjoyed your boxes and will sign up for our 2014 season.  This year we had to put several people on our waiting list, so if you want in we encourage you to not wait until the last minute.  Here’s what is in your final box:

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Radishes from Buffalo Street Farm

Kale (Fields of Plenty, Buffalo St)

Kale from Vinewood Knoll, Singing Tree, Farnsworth, and Buffalo Street Farm

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Carrots from Vinewood Knoll, Singing Tree, and Buffalo Street Farm

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Green onions from Vinewood Knoll, Farnsworth, and Buffalo Street Farm

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Green tomatoes from Vinewood Knoll and Farnsworth

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Peppers from Singing Tree and Farnsworth

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Sage from Fields of Plenty

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Parley from Vinewood Knoll and Singing Tree

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Arugula from Vinewood Knoll

Eggplant Caviar

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Got this recipe from Davidlebovitz.com. It’s very easy to make and perfect for those looking for a new way to cook eggplant!

 

Eggplant Caviar
About six servings

  • 3 small or 2 medium eggplants
  • 1 tablespoon olive oil, plus additional for preparing the pan
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, peeled and minced
  • 1 small onion (or shallot) peeled and minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon chili pepper powder
  • 2 tablespoons chopped basil
  • 1 tsp minced thyme leaves

1. Preheat the oven to 400ºF (200ºC).

2. Poke each eggplant a few times with a sharp knife and put eggplants on a baking sheet and place it in the oven for 40 minutes (for smaller eggplants it takes less time: 20 – 30mins depending on size)  or until the eggplants are soft and shriveled.

3. When cool enough to handle, cut the eggplants in half lengthwise, and scoop out the soft insides into the bowl of a blender or food processor. (You can also scrape them into a bowl, and mash them by hand with a fork.)

6. Add the tablespoon of olive oil, lemon juice, garlic and onion, salt, and chili pepper powder.

7. Pulse the food processor a few times, until the mixture is almost smooth. Add the herbs and pulse a few more times.

Taste, and add additional salt, lemon, or other seasonings, as desired. The texture and flavor is best after being chilled in the refrigerator for 2 hours.

To serve, spoon into a bowl and make a well in the center. Pour a bit of olive oil in the middle and sprinkle with chili powder, sumac, or some chopped fresh herbs. Crisp toasts, crackers, or pita triangles are good accompaniments.

Storage: Eggplant caviar can be kept refrigerated for up to five days.

2013 Storage Share

Here’s what is in your storage share, along with tips to store it:

The farmers of City Commons salute your wisdom in buying a storage share. This box of goodies will keep you eating delicious, organic food into the fall and maybe even winter months. Below find a few tips on how to best store these items for maximum taste and nutrition. One rule that applies to all of these is to check on them often. One rotten potato really can start to ruin the whole sack, so be sure to remove food that is going bad from the rest, or if just a small part of a squash or onion is going bad, cut that part off and use the rest of it soon.

Enjoy these garden goodies during the cool, dark months while you’re dreaming of the beginning of our 2014 City Commons CSA season.

Garlic and onions- Both of these should be stored in a cool, dry place. A dry basement or garage (as long as it stays above freezing) is great. A refrigerator is not a good choice, it is too moist and there’s not enough air circulation. They should be stored in a way that allows for maximum air flow (an onion bag or some sort of mesh or wire basket is great). Stored this way they could keep all the way into spring 2014.

Potatoes- Potatoes like similar storage conditions to garlic and onions (cool and dry). You should also be sure that the spot where they are stored is dark. They also won’t keep quite as well as the garlic and onions, for best results try to use them all before March. If they start to sprout, don’t worry, they are still good to eat. Break off the sprouts and use them quickly.

Winter squash- Squash would like to be stored in a dry place like the items above, but a little bit warmer. Squash like to be just below room temperature, at about 55F. A cool corner of the basement perhaps? Or an uninsulated closet? They will store OK at room temperature as well. Stored this way they should keep until the end of December at least.

Dried herbs and tea- These items need a very dry place to stay, putting them in a glass jar or sealed plastic bag is a great idea. Stored this way it shouldn’t matter too much what temperature they are at (as with other herbs and spices storing them too hot will eventually degrade the flavor) and they can store almost indefinitely.

Carrots, celeriac, and beets- Carrots and beets won’t store quite as long as onions. They also want to be stored someplace cool, but will want some humidity. A crisper drawer is fine, or a very cool spot in the basement. A plastic bag with holes punched in it works well, allowing the vegetables to breath a little, but holding in most of the moisture. You’ll want to store them without the greens (use them to make soups or something else earlier) but don’t actually cut into the root; cut the greens off about an inch above the root. The traditional way to keep them in a root cellar is in moist sawdust. These should keep at least until the winter solstice if stored properly.

Leeks- Leeks are best stored in a cool, moist place. The crisper drawer of your refrigerator is great for this. Like carrots and beets, a plastic bag with holes punched in it can also be helpful. These won’t keep all that long, probably only a couple weeks, so put them towards the top of your cooking pile.

2013 Week 19

Check out the size of that Napa Cabbage!  Fall boxes resemble spring boxes in a lot of ways, a return to that green green green, but with more root crops thrown in.  Here’s what is in your boxes:

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Napa Cabbage from Vinewood Knoll

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Pac Choi from Vinewood Knoll and Buffalo Street

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Radishes from Vinewood Knoll

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Potatoes from Farnsworth

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Eggplant from Farnsworth

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Swiss Chard from Farnsworth and Buffalo Street

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Parsley from Singing Tree Gardens and Vinewood Knoll

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Celeriac from Sing Tree Gardens

Roasted Fennel, Beet, and Apples

  • ½ T Dijon mustard (regular works too it in a pinch)
  • ½ T balsamic vinegar
  • ½ T agave
  • 2 T garlic, divided
  • 1/4 cup apple cider vinegar
  • 2 swishes olive oil, divided
  • 2 t ground black pepper, divided
  • 6 medium beets, peeled and sliced
  • 6 apples, cored and chopped
  • 3 stalks celery, chopped
  • 1 fennel plant (end removed), finely chopped
  • 1 bunch swiss chard

Preheat oven to 400 degrees F. In a bowl, mix together mustard, balsamic vinegar, 1 T garlic, agave, apple cider vinegar, 1 swish olive oil, and 1 t pepper. Use mixture to coat beets, apples, fennel, and celery, then arrange evenly in large roasting pan. Bake for about one hour, stirring once. Coat cast iron skillet with 1 swish olive oil. Sauté garlic with 1 t pepper and swiss chard. Top  chard with roasted beet mixture. Enjoy!

Oct 12 & 16, Week 18

While the mornings have been cold, the temperatures haven’t gotten below freezing just quite yet so our tomatoes and basil are still hanging in there as you can see from this week’s share. Fall greens are coming on strong, and before long we’ll be planting our garlic for next years harvest.

 

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Cherry Tomatoes – Singing Tree Garden

Florence-Fennel

Fennel – Buffalo Street

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Radishes – Vinewood Knoll

Kale (Fields of Plenty, Buffalo St)

Kale – Buffalo Street, Singing Tree, Farnsworth, Vinewood Knoll

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Pak Choi – Buffalo Street, Vinewood Knoll

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Sweet and Hot Peppers – Singing Tree, Farnsworth

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Arugula – Vinewood Knoll

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Basil – Farnsworth, Singing Tree

 

 

2013 Week 17

We’re slowly but surely making the transition into fall.  Tomato plants headed out, garlic for 2014 headed in.  Planning ahead for 2014 isn’t just in the garden, we’re also getting ready to start accepting sign ups for 2014.  If you’re a current member or on the wait-list, expect to get a sign up sheet in you e-mail inbox this week.  Return them quick!  We had quite a waitlist this year so you’ll want to reserve your spot.

We also want to thank those that came out for our member potluck last weekend, even in the rain.  We had a great time and hope you did too.

Now on to the boxes:

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Radishes from Vinewood Knoll

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Leeks from Singing Tree

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Peppers from Vinewood Knoll, Singing Tree, and Farnsworth

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Pak Choi from Buffalo Street

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Collards from Farnsworth, Singing Tree, and Vinewood Knoll

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Swiss Chard from Farnsworth, Vinewood Knoll, Singing Tree, and Buffalo Street

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Parsley from Vinewood Knoll and Singing Tree

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Basil from Farnsworth and Buffalo Street