Summer CSA, Week 17

Rain rain go away,

Come again another day,

Rain rain go away,

We’d like to harvest our vegetables someday

So after the CSA on Monday I think we are going to start building an ark. Two of every vegetable of course. Two Astro vans, thank goodness. Wouldn’t want those to die off.

After a summer of wishing it would rain Mother Nature has decided now would be a much better time to challenge us. The thing is it’s way more fun to get rained on when it’s 70 or 80 degrees as opposed to 40 or 50 degrees.

Endless showers, impeachment headlines and vegetables that need harvesting. If you can find the joy then that could be a recipe for success.

Most of the week was spent harvesting the second planting of carrots. We also picked the last of the outside tomatoes and stacked the squash to store for winter. We took the new potato harvester for a test run. Little tweaks and improvements were made to the design. And it works great!

A ray of baby sunshine came out to the farm on Friday. Bosen and Karin lent a hand and all seemed right with the world again.

From a farm crew out finding the joy,

Tiffany


In Your CSA box:

Northeastern Pole Beans, Beets, Broccoli, Carrots, Cilantro, Cucumber, Lettuce, Yellow Onion, Parsley, Red-ish Sweet Peppers, Hot Peppers, Potatoes, Delicata and Sunshine Squash, Tomatoes, Turnips


Breakfast Huevos Rancheros

Lots of people have very different meanings for huevos rancheros. I like to keep it simple.

  • 2-4 medium potatoes (depending on number of people eating), shredded.
  • Salsa
  • Sour cream
  • Cilantro
  • Shredded cheese
  • Eggs and or meat of choice.

Shred potatoes and squeeze as much water out of them as possible. Heat skillet (cast iron is ideal) to medium high heat with olive oil. Test skillet with sample of potatoes or water to see if it sizzles.

Once skillet is hot place shredded potatoes evenly on skillet about 1-2 inches thick. Salt and pepper top. Drizzle olive oil over top as well.

Leave alone for 5 minutes. Check the bottom often to make sure it isn’t sticking to pan. Flip once golden brown. Salt and pepper other side. Wait another 5 minutes and turn off heat.

Fry eggs to desired consistency. I would recommend over medium-hard. Place shredded cheese on hash browns. Place cooked egg on top of cheese. Apply more cheese. Add a dollop of sour cream and salsa. Garnish with chopped cilantro.

Add ground beef or shredded pork if you are into that for a different flavor.

Autumn Harvest Salad

  • Delicata Squash
  • 1 garlic clove
  • 3 cooked beets
  • 1 raw onion
  • 1 bunch of crunchy kale
  • 1 tbsp maple syrup
  • 1 cup farro- cooked
  • 3/4 tsp chili powder
  • 1/4 tsp paprika
  • Salt and pepper
  • 2 tbsp Apple cider vinegar
  • 4 tbsp olive oil
  • 4 oz goat cheese
  • Parsley for garnish

Set oven to 400 degrees. Cut delicata into slices. Dress with olive oil, salt pepper and chili powder. Roast for 15 minutes.

Cut beets into small cubes. Toss in olive oil place on baking sheet and roast for 30-40 minutes or until tender.

Cook farro by directions and cool. Whisk together ingredients for dressing: apple cider vinegar, maple syrup, olive oil, paprika, chili powder, salt and pepper.

In a large bowl add kale, squash, farro, beets and chopped raw onion. Add dressing and mix well. Top with goat cheese and a garnish of parsley.

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