2017 Week 18 Newsletter

Pumpkin Patch Picking

With the early frost killing the vines of the pumpkins, we decided to bring them inside for curing rather than leave them in the field with rain in the forecast.  We have three different varieties that will be in the CSA shares over these last three weeks.  Most of the other winter squash did not fare as well as the pumpkins – we underestimated the level of weed pressure and soil fertility challenges that we’d encounter.  This first year farming has been full of learning opportunities, and it’s exciting starting on next year’s planning to take advantage of many of this year’s observations. 

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CSA Basket - Week 18

Your CSA basket this week includes the following veggies:

Zucchini - Likely the last of the season
Tomatoes - Again, we don't expect more to make it into October
Cucumbers - the favorites seem to be hanging on, add them to your salad or pickle some to keep longer
Tatsoi - If you didn't get any before, you have some now to try last week's recipe
Lettuce - You should get lettuce every week through the end of the season
Rutabaga - These are a great potato substitute with a little more flavor.  They store in the fridge as long as potatoes do in the pantry.
Snap Peas - A flashback from spring
Swiss Chard - Add some color to your dish with the rainbow stems
Collards - Kale substitute.  I've also enjoyed these as a burrito wrap
Cauliflower: This week’s veggie of the Week.  We love to slice them 1/2 inch thick and roast in oven with olive oil and salt/pepper.
Radishes: the return of a spring favorite
Eel River Melon: Not as sweet as the Prescott Fond Blanc, but still a rarity from local PNW
Styrian Hulless Pumpkin: Cook these or decorate with their attractive colors, but their specialty is roasting the seeds that don't have to be shelled
Tomatillos: We had so many ripe this week that we threw them in as a bonus item – use in many southwest dishes, not just salsa!

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Veggie of the Week:
Cauliflower!

 Skywalker Cauliflower

Skywalker Cauliflower

Botanical Facts - You guessed it - another Brassica!  Like broccoli, the flowers of cauliflower are bred to have arrested growth at the bud stage - this is the curd (or head) that we eat.  The thick stems are especially nutrient dense in cauliflower holding the vitamins and minerals that would otherwise have gone into the flower/fruit. 

Historical Origins and Culinary Uses - Cauliflower are thought to have come from the Near East, making heir way into the European diet after the fall of the Roman Empire.  They can be prepared in a wide variety of ways from raw on salads, to steamed or boiled as a side dish, pickled, or roasted in the oven, or even as a paleo diet risotto substitute.


Rutabaga Mash


A simple dish - just like any mashed potato.  You can even substitute potato for half the rutabaga for a larger serving.

Ingredients:

  • 2 large rutabaga, peeled and sliced into 1 inch chunks
  • Kosher Salt
  • Pepper
  • 1 1/2 cups milk (may substitute chicken stock)
  • 4 tablespoons unsalted butter

1. Put chopped rutabaga in pot covered with water and pinch of salt.  Boil for 30 minutes or until tender.

2.  Meanwhile, heat milk and butter on stove until warmed through.

3. Drain rutabaga and combine with milk mixture.  Blend in food processor until creamy.  (Alternatively use fork to mash rutabagas, then add milk until creamy.)

4. Season with salt and pepper.


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First Star


A view at sunset from the hillside on the west half of the farm.  So much pastureland holding so much opportunity for the future.

The Shelton Farmer's Market ended this weekend, but the West Olympia and Harstine Island Farmer's Markets have two more weeks!  We'll also be at the new Tractor Supply Company pop-up Farmers Market event next Saturday, 7 October from 10-2.

Your SVF Farm Team