Well folks, the day has finally arrived....the final week of our 2015 Farm Share is upon us. We have had a great time supplying you and yours with produce this year, and hopefully you have enjoyed cooking and eating it.
Here's what is in the final share:
Apples! It has been a while since we had fruit in the farm share. We don't have any more apples on our own tree, so these will hopefully come from our friend's farm in Greenbank. I think they will be Jonaprince apples, which are basically a Jonagold with a nice red color and large size. They are great for fresh eating....enjoy!
Carrots- Our final installment of delicious carrots. These will store in your fridge for quite a while in a plastic bag in the crisper drawer, so if you're still working on your carrots from last week, these ones could still be great in a dish at Thanksgiving dinner!
Beets- We still have lots of nice beets out in the field, and if the weather doesn't get too cold we'll be able to continue wholesaling them well into December with any luck. I looked for a while to try to find something new and different in the recipe department for how to make roasted beets....here's what I found....
http://www.epicurious.com/recipes/food/views/roasted-beets-with-cumin-and-mint-238419
http://www.epicurious.com/recipes/food/views/maple-horseradish-glazed-beets-238068
Buttercup kabocha squash- I have heard rave reviews from quite a few folks who tried these squash for the first time this year. They should keep for a month or more at room temperature if you want to make the farm share last into December. Here is an interesting recipe...check it out!
http://www.epicurious.com/recipes/food/views/roasted-kabocha-squash-with-cumin-salt-243591
Onions- I had forgotten that we had set aside these Copra storage onions for the final share, until I found them at the end of last week. Thank goodness! I was worried that we wouldn't be able to give you our own onions for the last share...these onions are a great all purpose cooking type for any old recipe that calls for an onion.
Brussels sprouts- I hope you enjoyed the first installment of Brussels sprouts, because there is another batch coming your way. Just like the carrots, the Brussels sprouts will keep for several weeks in the fridge in a plastic bag....and could also make a great side dish for Thanksgiving dinner.
Frisee endive- This is a green that is very closely related to lettuce, but has a stronger, slightly bitter flavor and a bit more chew, so it is usually lightly cooked before eating. It is more cold hardy than lettuce for the winter months, and is very nice served warm. A few nights ago I steamed a head of frisee, upside down for a few minutes until it was tender, and then we chopped off the bottom and ate it with mashed potatoes and some pork that Bobbi raised this year. It was delicious!
http://www.epicurious.com/recipes/food/views/sauteed-lemon-maple-frisee-350571
Kale- I have the hardest time gauging how much kale to give you guys, because with kale's recent popularity I think some people would love kale almost every week, while other people still don't know quite what to do with it. Speaking of which, please let me know! I would love your feedback about the farm share. Too much food each week? Not enough? Specific crops you got too much of, or would have liked more of? Email me anytime at ebbtideproduce@gmail.com!! We will be looking forward to next year and hope to see you then.
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