2017 Week 17 Newsletter
It seems like we've been talking about the season change that is coming for many weeks, but now autumn is actually here! We've harvested the pumpkins and winter squash and begun curing them so they will store well. The fall foods will make up an increased portion of the CSA share every week through the end of the season, as we say farewell to many of the summer fruits. Many items, like peas, are making their return again from the spring. We're also beginning planning for next year, including preparing land with cover crops, installing new high tunnels, planting overwintering crops. Your feedback from the survey will also help us know how to improve operations for 2018. We'll be increasing quality through improvements in weed control, soil fertility, and making the farm a more aesthetically pleasing location for visitors and workers alike!
CSA Basket - Week 17
Your CSA basket this week includes the following veggies:
Zucchini - Black Star or Costata Romanesco or Yellow Crookneck
Tomatoes - Some of the last of the slicing tomatoes. Great for a caprese with fresh mozzarella or on toast with hummus
Kohlrabi - First of the fall crop. I love the greens - taste similar to broccoli greens. Grate the bulb and use it in a coleslaw like you would a cabbage head.
Shintokawa Cucumbers - last of the cucumbers - the field plants were taken out by the frost and the ones in the hoop house are getting tired - enjoy the last fruits of summer!
Tatsoi - New item! Another brassica - use it in any recipe like you would spinach
Lettuce - So many of you asked for more lettuce - here you go!
Tri-color Potatoes - These are great roasted with olive oil and salt and pepper
Green beans or Snap Peas - a mix in the baskets - enjoy the peas fresh and try the beans sautéed with onions and some bacon - what isn't yummy with bacon?
Veggie of the Week:
Botanical Facts - Yes - yet another member of the Brassica family! Brassicas grow very well here in our climate and soil - and they are highly nutritious! Tatsoi is an Asian variety grown for the greens. Tatsoi contains high levels of vitamin C, carotenoids, folic acid, and potassium.
Historical Origins and Culinary Uses - Tatsoi is native to China, yet its culinary roots are in Japan. Its period of cultivation so deep there, it is considered an ancient green. As with all Chinese brassicas, tatsoi is a vigorous grower. It germinates quickly and seedlings develop so rapidly you can almost see them grow. Unlike the typical Western brassica, maturing in 5-10 months from sowing, plants can be harvested within 3-4 weeks of sowing. It is becoming increasingly popular in North American cuisine as a cooking green or as a baby green for salads.
Tatsoi Stir Fry
This is a nice stir fry to serve as a one-bowl meal over brown rice. Tatsoi has a creamy texture and a mild flavor.
1 bunch tatsoi, coarsely chopped
1 carrot, sliced thinly
1 small onion diced
8 oz cremini mushrooms
1 clove garlic, minced
juice of 1/2 lemon
salt and pepper
1. Sauté garlic and onion in olive oil until transparent. Add carrots and sauté 3 minutes.
2. Add mushrooms and tatsoi and cook until tender. Add a dash of sesame oil and lemon juice. Season to taste with salt and pepper.
3. Serve over a bowl of brown rice.
More Bee Busyness
This little sweat bee likes the yellow goodness at the center of this Purple Giant Aster.
We are at a new market! We are at the Harstine Island Farmers Market on Saturdays from 10-12 until Oct 14th. We are still at the Shelton Farmers Market from 9-2 on Saturdays until September 30th and the West Olympia Farmers Market on Tuesdays from 4-7 until 10 October.
CSA Members - thanks to those who answered our survey! We will use your responses to improve our member's experience next year! If you didn't get a chance to answer yet we would still appreciate your feedback - the survey is still open.
Also, would you be willing to help us get the word out about the farm? One of the best ways to support a local business (besides buying their products, of course) is to rate them on Facebook. Please take a minute to rate and comment on our Facebook page! We appreciate your support!
Your SVF Farm Team