And There’s More
Every week, it seems that Farmer Paul is pulling something amazing out of the field. Sometimes the produce items were planted so long ago, in the spring, that I’d almost forgotten about them. This week the sweet potatoes are the amazing item. A couple weeks ago, the crew pulled all the sweet potatoes out of the ground and brought them to the greenhouse where they could cure. When sweet potatoes come out of the ground, they have a pasty starch flavor. The sweetness comes from curing, high heat during the course of 4 to 7 days, when the skins toughen up and the meat of the sweet potato gets sweeter and sweeter. These are certainly sweet enough for the cake recipe on page four of this newsletter.
The warmer October days, with cold cold nights continue to make the arugula and spinach sweeter and sweeter. The two are great together in a salad or sautéed atop eggs for breakfast. Make a big pot of cooked greens with them along with the turnip greens. Alton Brown offers up a quick and easy greens recipe. Keep this on hand, substituting any of the greens in your two remaining shares and from the fall share to make this delicious side dish: 1 quart water, 1 1/2 pounds smoked turkey legs, 2 pounds stemmed collard or turnip greens, 1 teaspoon salt, plus extra if desired, 1 teaspoon sugar
Place the water and turkey legs in an 8-quart pot over medium-high heat. Cover, bring to a boil, and allow to simmer for 10 minutes. In the meantime, remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, chop pieces in half. You should have 2 pounds of greens once they are stemmed. (Weigh the greens after stemming, but before washing.)
Once the turkey legs have simmered for 10 minutes, add the greens, salt and sugar, reduce the heat to low, cover, and allow to simmer gently for 45 minutes or until the greens are tender. Move the greens around every 10 to 15 minutes. Taste and season with additional salt, if desired. Serve immediately.
There are two more CSA shares in the regular season. It has been such a delight feeding you this season. As we come to the end, you’ll hear more information about signing up for the 2012 season. We ask you to consider signing up early this year to ease the financial difficulties of the year. Prices will remain the same for 2012, with an oopsie pass for those who sign up by January 1st. I’ll have the 2012 sign up form on the website by the end of the week and will include it with the next two CSA emailed newsletters.
What’s Good to Eat
This week’s box:
- Carrots – 5lb
- Hakuri Turnips
- Sweet Potatoes
- Buttercup Squash