Storage Share 2015

All of the below items can be stored for 1-12 months if stored properly.

 

celeriac

Celeriac from Fields of Plenty- Store for several weeks, stems trimmed in the crisper of your refrigerator

Watermelon Radish from Fields of Plenty- this relative of the Daikon can store wrapped in plastic with leaves removed in the crisper of your fridge for about a month

CAM01078

Garlic from Food Field- Store in a cool, dry place for 9+ months. Onion bags or other containers that allow for air flow are best.

sweetpotato

Sweet potatoes from Food Field- store in a cool, dry place for 3+ months. Onion bags or other containers that allow for air flow are great

butternut

Winter Squash from Food Field- store for 1-7 months in an area of 50-55 degrees with good ventilation

tiny onions

Onions from Food Field- Store in a cool dry place for 3-6 months. Onions bags or other containers that allow air flow are best

Popcorn from Food Field- Store in an air tight container for 12+ months.

Tomato sauce from Food Field- store at room temperature for 12+ months

papas

Potatoes from Buffalo Street- store in a cool, dry place for 3-6 months. Don’t wash off dirt until you’re ready to use.

Dried chamomile from Buffalo Street- store in an air tight container for 12+ months.

Dried herbs from Fields of Plenty- You’ll have thyme, marjoram, sage, and oregano. Store in a glass jar or plastic bag for 12+ months

Week 20, 2015

And now your weary farmers will take a break and get ready for some winter rest (relatively speaking).

First of all- thanks to all of you for participating in the fourth season of City Commons CSA. Like most farm endeavors we continue to be a work in progress, and your support continues to help us keep growing through the ups and downs. Creating a quality product of good value to our customers is incredibly important to us so all of your feedback is helpful- please let us know what we can do in the future to improve what you get in your boxes.

Second- Watch this space, 2016 Sign Ups coming soon! We often have a long wait list so don’t wait too long to sign up for your 2016 share.

Now to what is in this week’s box (Storage shares in a separate blog post) and THANK YOU again for all your support of City Commons:

frillymix

Mixed Greens from Food Field

sweetpotato

Sweet Potatoes from Food Field

CAM01078

Garlic from Food Field

carrots

Carrots from Food Field

bell peppers

Peppers from Food Field (Tuesday Only)

turnips

Turnips from Food Field (Tuesday Only)

broccoli

Broccoli from Fields of Plenty (Tuesday Only)

chives

Chives from Fields of Plenty (Tuesday Only)

rutabaga

Rutabaga from Fields of Plenty (Friday Only)

beets

Beets from Fields of Plenty (Friday Only)

images

Daikon Radish from Food Field (Friday Only)

Oregano

Oregano, Sage or Thyme (Friday Only)

Week 19 2015

It is almost the end and that frost arrived Friday evening right on time. While those sorts of below freezing temperatures spell the end of tomatoes, peppers, and eggplants outdoors- they don’t yet mean the end of those planted in high tunnel greenhouses.  The cool temperatures also sweet up many greens and root vegetables.  We hope you enjoy the last couple weeks of end of season delights.

sweetpotato

Sweet Potatoes from Food Field

766px-Fresh_ginger

Baby Ginger from Food Field

tomatoes

Tomatoes from Food Field

collards

Broccoli Greens from Fields of Plenty

beets

Beets from Buffalo Street

eggplant

Bell Peppers from Fields of Plenty or Eggplant from Vinewood Knoll (Tuesday Only)

green tomatoes

Green Tomatoes from Fields of Plenty (Tuesday Only)

frillymix

Greens Mix from Buffalo Street (Tuesday Only)

leeks

Leeks from Food Field (Saturday Only)

aroogulaaa

Arugula from Food Field (Saturday Only)

images

Daikon Radishes from Food Field (Saturday Only)

Broccoli Greens

New to Broccoli Greens? Here are four simple ways to prepare your greens in this week’s box:

Roasted:

Are you as addicted to crispy, crackly kale chips as we are? Well, you don’t have to stop there. Just about any leafy green, including broccoli leaves can be turned into an easy and, oh yes, healthy snack. Just bake broccoli leaves like you would kale chips. Cut off the leaves, toss with a little olive oil and sea salt and roast in a 375 degree oven until they start to crisp. Start checking them after 4 or 5 minutes or when you start to hear popping sounds. Watch carefully as they can get too brown rather quickly (a little brown around the edges is good, though). The leaves will be crunchy and sweet, with an occasional hit of broccoli-esque bitter.

 Stir Fried:

Few recipes are faster and easier to prepare than stir-fries. This quick-cooking method makes the most of lean proteins and lots of fresh vegetables, retaining both flavor and crispy texture. Next time you’re whipping up your favorite stir fry, add broccoli leaves in addition to your preferred veggies. Season with sesame oil, ginger, garlic, a splash of soy sauce and top with toasted sesame seeds.

Sautéed:

Up until recently, broccoli leaves were used primarily in juicing recipes. Now, they are a force to be reckoned with when it comes to sautés. To make a simple (and delicious) sauté, trim where the broccoli leaves meet the stem, roll leaves lengthwise and slice into ½ inch wide strips. In a large sauté pan, heat olive oil on medium-high. Add minced garlic and cook until garlic is softened and fragrant – about 30 seconds. Add broccoli leaves and stir to coat well with olive oil. Carefully add ¼ cup water, cover and steam for 3 to 4 minutes, until the leaves turn bright green and tender. Remove pan from the heat, adding in salt and chili flakes before serving.

Raw:

Use them to make a green wrap with the broccoli greens replacing the tortilla or bread. Simply lay greens flat on a surface. Using a knife, cut along edges of stem to remove. You can fill these wraps with whichever veggies, spreads, nuts, beans, sprouts, rice, etc. you like. However, I do find that using a spread such as hummus helps hold everything together. Then roll them up just as you would a wrap or burrito. This are more pliable if the greens are room temperature. You can also lightly steam the greens before assembly to make them even easier to work with.

 

Week 18 2015

The first frost of the year is predicted for this Saturday night which means that this is definitely the last week for ripe tomatoes. Us farmers will be spending the rest of the week harvesting all of our hot crops  such as peppers, eggplant, and green tomatoes,  before the frost. We’re continuing to put our gardens to rest and starting to plant our garlic for next year’s harvest.

 

This week’s box contains:

tomatoes

Slicing OR Cherry Tomatoes from Food Field

celeriac

Celeriac from Fields of Plenty

white sweet potatoes

Sweet Potatoes from Food Field

dinokale

Kale or Broccoli Greens from Food Field, Fields of Plenty, and Vinewood Knoll

florida-broadleaf-mustard

Mustard, Baby Collards, OR Braising Greens from Fields of Plenty and Food Field

tomatillos

Tomatillos or Purple Beans (Tuesday Only) – Food Field

pepperswk8

Red Peppers (Saturday Only) from Food Field

mint

Mint from Singing Tree Gardens

nasturts

Nasturtium Flowers and Greens from Fields of Plenty

Week 17 2015

Winding down, winding down.  Tomato vines aren’t dead yet, but certainly looking a little worse for wear. The sun gets up later and so do these farmers.  That being said there’s still tons to harvest and we’ll be busy getting our garden beds ready for winter. Prepping and mulching them well now will make life easier in the spring.  Here’s what you’ll get in your box this week:

 

beets(1)

Beets from Fields of Plenty and Food Field (Tuesday Only)

tomatoes

Tomatoes from Fields of Plenty, Buffalo Street, and Food Field

collards

Broccoli Greens from Fields of Plenty (cook like Kale and Collards)

CAM01078

Garlic from Food Field

butternut

Winter Squash from Food Field

sweetpotato

Sweet Potatoes from Food Field

CAM01005

Carrots from Food Field (Tuesday Only)

salad mix fall

Greens Mix from Buffalo Street

Broccoli from Fields of Plenty (Friday Only)

images

Daikon Radishes from Food Field (Friday Only)