Top Row: Broccoli, Purple Cabbage, Spaghetti Squash
Middle Row: Onions, Yukina Savoy, Fennel
Bottom Row: Sweet Potatoes
Hello everyone, welcome to week 5 of your fall CSA.
BBBRRRRRRR!!
What a cold night and morning! We are unfortunately expecting to lose a lot of plants in these temperatures. We will try to cover what we can, but it is inevitable that with 20 degree temps., plants will die. I can not express how weird of a year it has been! We have never experienced this cold of weather so early in the year, and I feel like this is just the beginning of a VERY cold and wet winter. We are sitting at the edge of our seats to see how everything plays out. In the mean time, we are battling deer getting in our electric fence and trying to eat what they can. We extended into some new growing ground this year, so that is always a little more difficult to scare away deer from what they are used to grazing on.
This Sunday, November 17th, Mannsdale Upper Elementary School will have their first Farmer’s Market! We donated our plants to fill their garden beds, and the kids there have done such a wonderful job tending and caring for their crops. We love to be apart of this community project and it means everything to support our local schools and children! So show your support and go see these kids and buy some veggies ☺️
See all details. Please join us as we kick off our 1st Fall Mannsdale Upper Elementary School Junior Master Gardener Farmers Market. The event will be held at our school garden and all tables will be managed by students. 100% of profits will go to our schools garden initiatives.
All vegetables have been grown and cared for by our students as part of our school curriculum based program. Many of the seedlings plants were donated by our friends, Two Dog Farms.
We will have the following freshly harvested vegetables:
Kale,
Radishes,
Lettuce,
Scallions Onions,
Swiss Chard,
Collard Greens, &
Fennel
We hope y’all stay warm and cozy around your kitchen table this week! Here are the contents of this week’s box:
Spaghetti Squash
Onion Bunch
Fennel Bulb- Fennel has a bulbous base and green feathery leaves (fronds). Both are edible and have a mild aniseed or licorice flavor. Try the pizza recipe below, and substitute wtih any green you may have!!! I also like to make pizzas on Naan Bread! Easy way to make your own pizza. ALSO, the Green Risotto is fabulous!
Fennel Bulb
Purple cabbage
Broccoli
Sweet Potatoes
Yukina Savoy
Great soup, and easy to substitute for items that are in your box! Instead of leeks, try the onion bunch, instead of celery try out some fennel, carrots left from last week? add them in! etc… Cabbage, Sausage, and Potato Soup
Have greens left from last week? add here, or the Yukina Savoy would be so tasty! Spaghetti Squash with Roasted Garlic, Kale, Fennel, and Shallots
Everything How to Fennel with Recipes
I was trying to think of other things to do with your sweet potatoes, and then it hit me! Get a head start and make a sweet potato casserole and freeze for the holidays! Sweet Potato Casserole
Roasted Sausage with Broccoli and Fennel
I substitute leeks for onion and don’t add asparagus because I always have other green vegetables! Spring (or Fall) Green Risotto
Try with the Yukina Savoy instead of Spinach! Caramelized Fennel and Spinach Pizza with Goat Cheese
A good friend brought some soup over yesterday, and I was licking my bowl after it was so delicious! It is similar to the soup recipe listed above, but I asked for her to share her recipe so I could share with y’all:
1 and a half quarts of chicken broth
1 sweet potato
1 onion
1 half head of cabbage
2 acorn squash or other winter squash
1 lb of smoked sausage
6-8 cloves of garlic
Garlic, onion powder and Salt to taste
Chop one whole onion and and a sweet potatoes in half inch cubes and cook them in coconut oil and salt until the onions begin to get a bit translucent and the sweet potatoes browned a bit. Then add a quart of chicken broth. Next chop up winter squash into quarter inch cubes and add that to the broth and bring the broth up to a boil. Then add cabbage chopped into 1 inch squares. Next add about six - eight cloves of garlic chopped. Then Add about 1 tablespoon of salt and 2 tablespoons of onion and garlic powder 1 tablespoon each or to taste. Let that simmer for about 15 minutes. Then Cook the sausage in another pan with a little coconut oil and brown the sausage while the soup is on a high simmer. After The sausage is cooked remove the sausage and add a pint of chicken broth in the pan with the sausage drippings and let that simmer for a couple of minutes to get all those good brown juicy bits and then add the sausage drippings and the sausage (cut in bite size pieces) to the soup. Then simmer on high another 10 or 15 minutes to let all the flavors meld together.