Summer CSA 2014 Week 18 News

Thursday October 16

Harvesting leeks in the autumn brassica field on a spring-like day this week!
Today is the final official pick-up for the 2014 summer CSA season. Thank you for a great season!

Would you like to pick-up a share next week? I am offering a CSA share pick-up for a limited number of customers next Thursday, October 23 from 4:30-6:30pm. Price is $25. It is first come, first serve, so either email me back to let me know you are in, or sign up at today’s CSA. Payment is due next week at pick-up in either check or cash. The share will be similar to what you are accustomed to! A variety of 7-8 veggies plus accompanying email with recipes.

Sweatshirts and T-Shirts are in! For those of you who have placed an order, thank you for your patience. You can pick your new awesome clothes up today! For those of you who would like a warm sweatshirt or super soft t-shirt, they will be available today. The 2014 T-shirts are a dark purple with silver writing and 100% cotton.

Sale! Today, all raw cacao bars, vegan gluten-free granola and herbal teas are on sale! Stock up for the winter!

Harvesting kale before the rain struck!

Minutina, or Erba Stella, aka Buckshorn Plantain

This week’s share:

Butternut Squash – Great for butternut squash soup, as “mashed potatoes”, in a pie, roasted and added to quinoa, the possibilities are endless!

Daikon Radish – The ugliest vegetables this week, but my personal favorite!! I have been slicing them into 1/2″ rounds, boiling them in 2 cups water for about 8 minutes (until translucent), then roughly chopping the radish greens and stirring in the water for the last one minute. Take the radish and water combination of the heat, add a splash of olive oil, tamari, and 1/2 Tbsp of miso. Stir until all the miso is broken up and dissolved (this takes some effort!). The soup will look like miso soup at the end and is super delicious. My favorite soup right now, I am eating it everyday!

Kale This week you have a choice of either White Siberian Kale, Red Russian Kale or Lacinato Kale. Did you know there were so many varieties of kale?

Leeks – Time for potato leek soup! Vegan recipe below!

Carrots – I dug them today in the pouring rain and wow what a muddy mess I was! Red and orange carrots. You are weighing them out today so you can pick the size you want – slender ones for carrot fries?

Minutina – An Italian heirloom green with a nutty flavor (I always taste almonds) and a crunchy texture. Yes, it looks like ragged grass. No, it isn’t. The first few chews may be a bit bitter, but give it time, it finishes with a nice almond frangipani taste. It should be used in its raw state for an awesome salad! I love this winter green and hope you do too! (This is why you get your produce rom a farm – where are you going to find minutina in the grocery stores?)

Arugula or Mizuna – Big bunch of peppery arugula or mildly-mustardy mizuna. Both are excellent in salads.

Peppers – A mix of sweet and hot peppers. I pulled everything from the plants this week because we are due for a frost this weekend. Enjoy the end of the pepper harvest!


Here is an intriguing recipe Devon Point Farm sent me. I can’t wait to try it!

Easy Cider Roasted Vegetables Recipe.
From The Gluten Free Goddess Blog
While the veggies are roasting their earthy little hearts out, getting all golden and tender and sweet, put on a pot of your favorite brown rice or quinoa seasoned with a little olive oil and a sprinkle of curry, cumin, or Old Bay Seasoning.

Preheat the oven to 375ºF.

Wash and cut your favorite mix of vegetables and toss them into a large baking pan. Mix and match. Some folks worry about pairing the wrong vegetables but honestly, I’ve never had a problem combining. Just make sure you cut the assorted veggies in an evenhanded manner, keeping the sizes relatively close. Denser vegetables like carrots I usually slice thinner, knowing they’ll take a bit longer to cook through.


1 sweet or red onion, cut into wedges

2 carrots, sliced
6 baby gold, purple or red potatoes, cut up
1 1/2 cups butternut squash or pumpkin, peeled, cubed
Half a cabbage- green or purple- sliced
1 1/2 cups broccoli florets
1 cup cauliflower florets
1 yellow squash, cut into half moons
A few green beans, whole, trimmed
A portobello mushroom or two, sliced or cut up

Lots of garlic, several whole or minced cloves


Toss the vegetables into a large roasting pan. Season the veggies with sea salt and fresh ground pepper. Make your sauce.

Cider Roasting Sauce:

3 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar

1 cup natural apple cider or apple juice
1 tablespoon agave, honey or brown sugar

Stir to blend. Pour the sauce over the veggies, toss well to coat.

Sprinkle with warming spices, if you like. Curry, nutmeg, a touch of cinnamon, some thyme. Roast for 30 to 45 minutes- or until the veggies are tender, to your liking.

Serve over cooked brown rice or quinoa. Add a condiment for more protein- hummus is especially delicious with roasted vegetables. Add crumbles of goat cheese, if you like.

Other Options
Add a can of drained white beans or chick peas for added protein; stir them into the vegetables during the last 15-20 minutes of roasting, to heat through.

Leftover roasted veggies can be baked into yummy quiches and frittatas or tossed into soups.

Omnivores can add in sliced cooked sausage or pieces of cooked chicken during the last 20 minutes of roasting; heat through.

Grilled Pizza With Fontina & Arugula


Preheat grill to medium. Brush a rimmed baking sheet with 1 tablespoon oil. Using your hands, stretch dough into a 10-by-12-inch rectangle on baking sheet. Lightly brush top of dough with remaining tablespoon oil. Fold in half.


Gently transfer dough to grill, and unfold to lay flat. Cover, and grill until underside is golden brown, 3 to 4 minutes. Using a pizza peel or wide spatula, flip crust. Top with cheese. Cover, and grill until bottom of pizza is golden brown and cheese melts, 3 to 4 minutes more.


Transfer to a cutting board. Season with salt and pepper. Top with arugula, and drizzle with oil. Cut into squares.

Minutina salad with vegetable confetti and coriander vinaigrette
Using a mandoline or peeler, julienne 2 carrots, 1 small fennel bulb, and a handful of radishes. Toss together with 1/4 lb minutina lettuce. In a separate bowl whisk together champagne vinegar, coriander seeds, olive oil and sea salt. Toss the salad with your dressing and enjoy!

Sesame Pasta Salad with Mizuna
Chop mizuna leaf into peaces 1 inch long. Also cut one carrot into matchsticks (or shred), slice 1/4 cup of scallions, and thinly slice 1 red pepper. Cook a 8-ounce package of udon noodles (you can use linguine if you prefer). Drain noodles and mix with vegetables together with 3 Tbsp sesame oil, 1 tsp grated ginger, 1 1/2 Tbsp soy sauce (or to taste), and 2 Tbsp sesame seeds.
Eat well and have a great week!

Vegan Potato Leek Soup

  • 3-4 Tbsp olive oil
  • 6-8 medium potatoes, peeled and chopped into 1″ cubes
  • 2 large leeks, sliced into rounds
  • 4 carrots, peeled and sliced
  • 6 cups veggie stock or 6 cups water + 1 veggie bouillon cube
  • 2 tsp dried thyme, or 1-2 Tbsp chopped fresh thyme
  • ½ tsp dried dill, or 1 tsp chopped fresh dill (optional)
  • 1-2 tsp sea salt
  • ½ tsp black pepper, and more to taste
  1. Heat olive oil in a large pot over medium heat.
  2. Add leeks and potatoes, and sauté for about 5 mins, stirring constantly.
  3. Add in carrots, thyme, salt, and pepper. Saute for another 5-10 minutes.
  4. Add veggie stock and bring soup to a near boil. Reduce to low heat, cover pot, and simmer for about 45 minutes.
  5. At the end of simmering, use a stainless steel immersion blender to puree of the soup in the pot until you reach the desired level of smoothness.
  6. Taste and add more salt and pepper if necessary.
  7. Garnish with fresh parsley or pumpkin seeds, and serve along side your favourite gluten-free toast.

Mizuna Salad with Aged Gouda & Roasted Portabellas adapted from

3/4 pounds sliced portabella mushrooms
1/2 cup extra-virgin olive oil, divided
3 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
10 cups mizuna, (or other spicy green such as arugula) washed, dried and torn or chopped for a salad
1 cup coarsely grated aged Gouda cheese

Preheat oven to 425°F with rack in middle.
Toss mushrooms with 3 tablespoon oil and 1/4 teaspoon each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms.
Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 5 tablespoons oil in a bowl until combined. Toss mushrooms, greens, and cheese with enough dressing to coat.

Eat well! For those of you who I will not see next week, have a WONDERFUL winter!


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