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From our field to your table. Growing Season Share 2019- Week #26
Weekly Field Notes 

Farm Talk Notes from your farmer

I don't feel like I say it enough, but dear CSA members, I appreciate you! 
  I'm going to be honest a moment and admit that my first few years working on the farm CSA days were not my favorite.  It's a lot more work than selling to our wholesale clients.  A lot of individual weighing out and bagging on top of the fact that I am one of those folks that appreciates very clear expectations and the CSA member-farmer agreement is a little more vague than I like some days.  Yes, I will give you produce every week for x amount of weeks and it will be approximately x amount of dollars in value but choosing folks groceries for them was a little outside my comfort zone.  What if they don't like Radishes, What if they haven't yet finished their head lettuce from 2 weeks ago, What if they are plum sick of green beans?!  But a few things have helped change my perspective of this whole ordeal.  
1) Awesome CSA members that come back season after season that I have got to know and truly enjoy talking to weekly and their expressed delight in the produce we grow.
2) I had a hiatus from the farm where I was running a different business and during that 6 months I became a CSA member with a small start up farm and I loved it!  I enjoyed having the produce already selected for me which forced me to be creative and cook around those items.  I also loved following the story of the farm as it and the farmers improved. 
3) Becoming the farm manager this year and managing sales has helped me realize just how important the farmer-CSA member relationship is to a farm this size.  Farming is such a gamble and even as tactics and small farming knowledge expands we are put up against a changing climate and the pests that come with those changes.  However, knowing that our community supports us and is happy to have a wide assortment of vegetables, compared to the 3-5 consistent wholesale items, makes me sleep a lot better at night.  Even if, Lord forbid, we lost all of our kale and greens mix (over 50% of our wholesale sales) we would still be able to continue on thanks to CSA. 
4)  Community-  I love the community aspect of CSA.  Whether it's the time spent with volunteers or the few minutes during CSA pick-up or delivery I truly enjoy getting a glimpse into ya'lls lives.  I've had awful days do a 180 after a conversation with you, or a laugh provided by one of your children and found connection and delight through getting to know some of you.  I've also enjoyed watching the farm be a meeting place for those of you that know other members. 

I won't stretch this out any farther but I hope I have conveyed that it is our amazing CSA members that make up the backbone of this farm.  THANK YOU!
Urban Roots Farm Honey now available for sale in the Farmstand!  We have small squeeze bottles for $10, Pint Jars for $14, Quart Jars for $24 and Pint Jars with honeycomb for $16. 

WANTED:

Any blue pint or quart size boxes!  Thanks!

Full Share:

Tomato
Head Lettuce
Beets
Radishes
Kohlrabi
Bell Peppers
Napa Cabbage
Onions
Garlic
Okra

Small Share:


Tomato
Greens Mix or Arugula
Green Beans or Radishes or Celeriac
Onions (2-3 small/medium)
Garlic
Kohlrabi
Basil or Chives
Head Lettuce
Bell Pepper

We are friends, not food... Wait.

Meet Celeriac and Kohlrabi, the weird little alien vegetables.  Around here we love them and not just because they're so ugly that they're adorable.  If you are one of those folks that "destring" your celery, you should appreciate Celeriac.  The same celery flavor without the immediate after eating flossing.  I have yet to eat a celeriac steak but if I'm not eating him fresh, or turning him into air fried chips than he's going into soup or stir-fry, but make sure to peel it first.  Kohlrabi will get sweater, similar to broccoli or cabbage after a few weeks of cold but for now he's a little more turnip-y.  I peel him, slice him and eat it with hummus, throw it into a slaw or chop, toss in oil and roast.

Red Shishito Pepper Soup

Have you seen the forecast?!! Soup Season is upon us!
 
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Susan von Frank

Ingredients

  • 1 lb red Shishito peppers de-stemmed
  • 1 tbsp whole coriander seed
  • 1 medium onion diced
  • 4 garlic cloves minced
  • 1-2 Tbsp high heat cooking oil like grape seed oil or sunflower oil
  • 1/2 c whole milk
  • 2 c veggie broth
  • garnish: shredded organic cheddar cheese + diced onion greens to taste

Instructions

1.Remove stems from Shishito peppers with a knife. 

2. Chop onion and mince garlic - set aside.

3. Toast coriander seeds in a dry cast iron or wok. Once they begin to pop and have a deeply aromatic smell, remove them and coarsely grind using a mortar and pestle. The coriander seeds are important to this recipe and add a wonderful layer of flavor nuance and complexity.

4.  Add oil to wok or cast iron. Get it hot - just before smoking, add peppers. You want the peppers to blister (have black spots where the skin is raised). Stir peppers every 15-30 seconds. 

5.  Once peppers are soft and are starting to blister (3-5 minutes), add the onions & sauté together for 5 minutes.

6.  Add toasted coriander and 1 tsp more of oil.

7.  Add the garlic and sauté for another minute.

8.  Remove from heat. 

9.  Add broth, shave of horseradish (optional), and milk. Immersion blend until soup texture is smooth and creamy.

10.  Garnish with shredded cheddar cheese & green onions. Serve with tortilla chips. 

Add Ons:
Eggs - $5 - WE HAVE EXTRA
Mushrooms $4
Goat Cheese $6
Coffee $14
Flowers - No extra today
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