To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: Swiss chard, lettuce, spinach, summer squash, peas (sugar snap or snow), fresh garlic, baby beets, Napa cabbage, broccoli (for some groups) and choice of an
  herb (cilantro, dill, garlic chives).  Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: oysters
  • Fruit: not this week
  • Flowers: not yet

For those with half shares, this is “B” week. 

Serving Suggestions:

• My favorite way to prepare CSA broccoli or cauliflower is with a high heat (450) roast to get a good char from the natural caramelized sugars inside. I’ve experimented with spice and flavor toppings for these charred veggies (originally inspired by Alison Roman’s curry cauliflower) but today I found a new idea. I’ve never tried tossing the hot florets with something to make a sauce and that’s just what this Roasted Broccoli with Vinegar-Mustard Glaze recipe does. Essentially, you toss the finished broccoli in basic vinaigrette ingredients — Dijon mustard, vinegar and butter. Using butter instead of oil will emulsify the sauce as it comes together into a glaze, such a smart tweak. Can’t wait to try it!

To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: Lettuce, spinach, choice of kale or collards, summer squash, scallions, peas, kohlrabi, bok choi, and choice of an herb (cilantro or dill).
• Add-on shares:
  • Mushrooms: not mentioned
  • Fruit: cherries & blueberries
  • Flowers: not yet

For those with half shares, this is “A” week.

Serving Suggestions:

• In Cooks Illustrated, I recently read an article about veggie recipes requiring no cooking. Essentially they were relying on smashing and acids to break down the cell walls and soften the veggies. When I started searching for unique summer squash recipes today the first one that popped up on Google was for an uncooked Smashed Summer Squash Salad (#3 on the list). Perfect timing! Don’t forget to drain the smashed and salted squash to get rid of all that excess moisture.

To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: lettuce, spinach, Swiss chard, salad turnips or kohlrabi, summer squash, choice of escarole or endive, elephant garlic, and choice of an herb (cilantro, dill, thyme, and sweet marjoram).
• Add-on shares:
  • Mushrooms: oyster mushrooms
  • Fruit: not yet
  • Flowers: not yet

For those with half shares, this is “B” week.

Serving Suggestions:

• When we get early season shell peas, my favorite way to eat them is raw. There’s no taste and texture more evocative of the CSA in my opinion.
  • Perhaps my favorite way to eat these early season peas is topping a ricotta smeared crostini. A great spring lunch!
  • I’ve made a springtime ramp risotto in the past which would benefit from the texture of fresh peas on top. If you don’t have the time, don’t worry there’s plenty of quick risotto recipes out there that get the job done. The biggest tip is to use the right rice (arborio) to have enough starch. This recipe for an Easy Garlic Parmesan Risotto sounds good.
  • Serious Eats offers a list of 13 recipes for using peas, most of them cooked but I think many would be even better adding the peas in at the last second to maintain their fresh pop. The preserved lemon-olive salad caught my eye at the top of the list because I know I have both of those ingredients in the fridge right now. The charred peas with buttermilk ranch style dressing also sounds interesting since I typically go with a vinaigrette rather than a creamy dressing.

To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: spinach, bok choi, radishes, kale (with a few collards mixed in), lettuce, garlic scapes, choice of an herb (mint, thyme, oregano), and possibly peas.
• Add-on shares: John’s email did not include any details about the add-on shares. I’m assuming it is too early in the season for those to start. More info coming soon!
• For those with half shares, this is “A” week.

Serving Suggestions:

• In 2017 I mentioned discovering buttered radishes for the first time but didn’t actually include a recipe! Here’s one from Serious Eats that is about as simple as can be. Simply, roast radishes in butter and sprinkle with some chopped herbs and salt. When I was searching for a recipe to share today, I came across other suggestions of pairing raw radishes with butter. So many “recipes” popped up for literally just smearing butter on raw halved radishes. Somebody on reddit said their favorite quick lunch is a sandwich of buttered bread with sliced radishes. I knew the radish-butter was an old time classic as a roasted side but didn’t realize so many people love the pairing with raw radishes as well. Now I know what I’ll be doing as soon as I get our delivery home! (PS – don’t forget to take the butter out of the fridge so it’s nice and spreadable!)

To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: Peppers, kale, choice of arugula, tatsoi, or other mustard green,
  lettuce, bok choy, rainbow carrots, daikon, butternut squash, orange sweet potatoes, mixed onions, banana fingerling potatoes, and choice of an herb.
• Add-on shares:
  • Fruit: finished for the season
  • Flowers: finished for the season
  • Mushrooms: Lion’s mane
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “B” week. LAST WEEK!

Serving Suggestions:

• Just in time for Thanksgiving, I came across a new recipe for Sweet Potato Pie that intrigued me. I heard the chef, Malcolm Livingston, talk about it on the Recipe Club podcast. There’s a video of him making the pie on Youtube that includes the recipe in the notes. Especially interesting are his thoughts about the difference between using large sweet potatoes versus skinny ones. Note, the recipe calls for an uncommon ingredient Agar Agar. You can buy a bag on Amazon or at a specialty Asian grocery.

To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: Kale, choice of arugula, broccoli raab, or other mustard, baby bok choi, salad turnips, red cabbage, beets, winter squash assortment, Adirondack red potatoes, and sweet potato combo.
• Add-on shares:
  • Fruit: Stayman apples (bonus for fruit share members)
  • Flowers: finished for the season
  • Mushrooms: Oyster
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “A” week. LAST “A” WEEK!

Serving Suggestions:

• John’s update this week included a special note for this with a fruit share. If you’re about to receive this unexpected batch of apples and didn’t have a recipe in mind, I share a few non-pie Thanksgiving Serving Suggestions below:
  • Here’s an eye catching dessert, Baked Apples by Simple Recipes, they are baked whole and full of familiar fall flavors.
  • Apple butter would be an interesting addition to the Thanksgiving table. I can see it warmed with some buttery dinner rolls, or as an alternative condiment to cranberry sauce for the tart-averse. If you have family staying over, smear it on your favorite breakfast carb before Black Friday shopping.
  • If you’re planning to serve a green salad with your Thanksgiving meal, add some sliced apples. They’ll provide some crunch and a sweetness that complements a punchy vinegar-forward dressing. Bonus points if you have some shredded or diced cheddar in your salad to lean into the classic combo.

To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: Spinach, choice of arugula, broccoli raab or mustard greens,
  peppers, baby bok choi, carrots, lettuce, cauliflower, Napa cabbage or broccoli, Garnet sweet potatoes, delicata squash, leeks, and tomatoes (if not this week, then next). Small sweet potatoes as an extra.
• Add-on shares:
  • Fruit: Pink Lady apples (last fruit of the season)
  • Flowers: finished for the season
  • Mushrooms: Brown clamshell
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “B” week.

Serving Suggestions:

• John’s update mentioned boiling the extra small sweet potatoes whole and feeding them to your dog. I can’t recall a time he mentioned feeding the CSA veggies to our pets so I share some info about that here today. Caveat… You know your dog best and should check with your vet before introducing any new foods you may not be sure about.
  • Dogs: The American Kennel Club has a long list of fruits and veggies that dogs can eat. A few highlights we’d expect to get in deliveries the rest of this season: broccoili, Brussels sprouts, carrots and green beans. And we’ll all surely have celery on hand in a few weeks for Thanksgiving. Of note on the “no” list is onions and other alliums, they suggest calling your vet immediately if your dog eats something from that family.
  • Cats: PETA’s list for cats is very similar, but includes an interesting addition: pumpkin.

To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: Spinach, choice of arugula, tatsoi, or broccoli raab, beets, peppers, radishes, choice of an herb, Honeynut squash, mixed onions, cauliflower, Napa cabbage or broccoli, and Japanese sweet potatoes.
• Add-on shares:
  • Fruit: Fuji apples
  • Flowers: finished for the season
  • Mushrooms: TBD
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “A” week.

Serving Suggestions:

• Today’s suggestion comes from CSA Member Jeff Schrimmer. Jeff was excited to receive a new batch of leeks and potatoes last week, “Yay. More leeks and potatoes. I do a version of Julia Child’s potatoes and leeks soup using a slow cooker. Besides tasting wonderful, it gives my home an earthy smell that lasts for a day or two. Wonderful.”
  • The official recipe is called “Potage Parmentier” and was published by WBGH a few years ago. I haven’t tried it yet but it’s not far off from how I make my own potato leek soup — simple is best. I usually keep two handfuls of diced potatoes in water while the soup cooks. My family prefers some chunks rather than a silky smooth consistency so I’ll throw those extra chunks in for the last 15-20min before serving (or, alternatively you could reserve a few spoonfuls before mashing/blending).

To view Farmer John’s latest update, click here.

To view this year’s Stock Up Share info, click here.

Serving Suggestions:

• If you’re new to the CSA you may be unfamiliar with the “stock up share.” The stock up share is the annual add-on available at the end of the season; it is delivered the week of Thanksgiving which is good timing given the usual inclusions (potatoes, squash, greens, Brussels sprouts). My family has received the stock up a few times and split it with friends. It can be a challenge to use it all before it spoils but with some planning it’s possible.
  • Be ready with plenty of fridge space and ample ziploc/plastic bags to help you separate and store items.
  • Triage the things that need to be used first — greens before squashes. If you have a second fridge, make sure you’re keeping the most perishable items in the kitchen fridge so you don’t forget about them.
  • Plan to knock out as many Thanksgiving dishes as possible using the stock up share. That may require slight tweaks — like swapping the type of potatoes you used for your mashed — but it’s worth it.
  • If you are going to use the stock up for Thanksgiving, expect to need to supplement with some store bought veggies since the exact amounts you’ll receive is unpredictable year to year. Some years I’ve had plenty of Brussels sprouts to serve our family, others I needed to go buy more. Same for onions and carrots which I use a ton of that week. Sounds like onion and garlic will be light this year.
  • Don’t be a hero when it comes to the lesser-known veggies like rutabaga. Search some trusted recipe websites like NYT Cooking, Spruce Eats or America’s Test Kitchen to help you learn how to prep and cook them.

To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: arugula or broccoli raab, peppers, cauliflower, rainbow
  carrots, cranberry beans, leeks, bok choy, fingerling potatoes, butternut squash, choice of an herb, mini-pumpkins, and sweet corn.
• Add-on shares:
  • Fruit: Jonagold apples
  • Flowers: finished for the season
  • Mushrooms: Lion’s mane
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “A” week.

Serving Suggestions:

• I’ve never tried cooking the mini pumpkins we get occasionally from the CSA. I liked John’s suggestion to cook them after displaying them for a bit, so I shared some recipe links below:
  • Savory: Mushroom stuffed mini pumpkins
  • Sweet: Baked mini pumpkins with cinnamon sugar
  • If you don’t cook your pumpkins, keep an eye on the I Love Living in the Caldwells Facebook group in a few weeks. A few members are often looking for pumpkins to use for feeding their animals.
• Just in case you don’t read through the update, a note that the cranberry beans are to be shelled!