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Sunday, December 8, 2013

Holiday Meals with Local Beef and Pork


Would you like to make Local Free Range meats part of your special holiday meals? We’d be delighted to provide fresh delicious Bacon, Sausage, Ribs and Grass Fed Ground beef for your Special Holiday Meals.
·         1 Pound Smoked Bacon Packs @ 7 dollars per pack
·         1 Pound Smoked Breakfast Sausage @ 5 dollars per pack
·         Country Style Pork Ribs @ 4.50  per pound
·         1 Pound Grass Fed Ground Beef @ 4.50  per pack


*Can be delivered or picked up at our home in London.  Please email us and we will arrange delivery/pickup of your treats.

Wednesday, October 16, 2013

2013 CSA Week 22


Item
How to Store it
How long will it last?
Beets & Turnips
Saturday only

Washed or unwashed in fridge
Several weeks
Broccoli
Thursday only
Washed or unwashed in fridge
1-2 weeks

Kale
Saturday only

washed & thoroughly dried (my preference) or unwashed, in fridge, sealed in container or plastic bag

1-2 weeks

Kohlrabi
Saturday only

Unwashed in fridge

2-3 months

Lettuce
Saturday only

washed & thoroughly dried (my preference) or unwashed, in fridge, sealed in container or plastic bag

~1-2 weeks



Onions
Thursday only
room temperature, in a ventilated container, in a cool, dry, dark area
Several weeks

Sweet Corn
Saturday only

shucked (my preference) or with husks on in the coldest part of your fridge (usually the bottom vegetable crisper)

Enjoy as soon as possible –much sweeter fresh than when stored

Sweet Potatoes


room temperature, in a ventilated container, in a cool, dry, dark area

Several weeks

Tatsoi & Bok Choy


washed & thoroughly dried (my preference) or unwashed, in fridge, sealed in container or plastic bag

~2 weeks

Tomatoes
Thursday only

Room temp
~1 week



Yellow squash, or zucchini
Thursday only
Unwashed in fridge
1-2 weeks



Tips for storing and enjoying the produce in your weekly share can be found below:

We hope you’ve enjoyed this year of adventures in local food.  It’s been our great pleasure to serve you and we hope you’ll allow us to do it again in 2014.

The last week of the CSA arrived just in time for you to enjoy a bounty of fall greens including broccoli, lettuce, kale, tatsoi & bok choy.  A few late plantings of summer crops like tomatoes, yellow squash and zucchini, and sweet corn have also made it to week 22, so we send those to you as well hoping you’ll remember the flavors of summer from Sustainable Harvest Farm well into the long winter months.

Folks receiving shares on Thursday this week may enjoy combining broccoli with fall greens and onions for a savory stir fry or a big vegetable stew with sweet potatoes

Saturday shares are filled with all of the ingredients you might want for a hearty fall salad topped with roasted root vegetables, corn, and sweet potato fries.  There are many combinations.

Here are a few fall recipes you might enjoy…

Roasted Sweet Potato Soup from the Roasted Root

Oven Roasted Broccoli from the FoodNetwork

Sweet Potato and Tatsoi Soup from Food Loves Writing


Chicken & Bok Choy Stir Fry from Real Simple ( can substitute chopped bok choy for baby bok choy in this recipe)

Wednesday, October 9, 2013

2013 CSA Week 21

From our farm to your table this week…
Item
How to Store it
How long will it last?
        Acorn squash

Room temperature
Several months
Apples
regular & robust
shares only
In fridge
Several weeks

Green Beans


green beans: unwashed in fridge

green beans: 3-4 days


Sweet Potatoes


room temperature, in a ventilated container, in a cool, dry, dark area

Several weeks

Tatsoi & Bok Choy


washed & thoroughly dried (my preference) or unwashed, in fridge, sealed in container or plastic bag

~2 weeks



Yellow squash, or zucchini
mini shares only
Unwashed in fridge
1-2 weeks










Tips for enjoying the produce in your weekly share can be found below:


Green & orange are my two favorite fall food colors, and this week you’ll find plenty of each!  Here are some ideas for making the most of your flavorful fall greens like Bok choy and tatsoi in combination with hearty orange vegetables like sweet potatoes and acorn squash.   

Tatsoi, sweet potato, feta & walnut salad

    4 -5 cups tatsoi, washed, & shredded
     3-4 small or 2 medium sweet potatoes
     1-2 Tbsp olive oil
     ½ tsp chili powder
     ½ tsp salt
     1 cup walnuts, toasted
     1/3 cup crumbled feta
     Salad dressing options – balsamic vinaigrette, or
     creamy oil & vinegar are our favorites for this
     salad.
            
                       Preheat oven to 400oF.
Prepare tatsoi and set aside.
Wash peel, and chop sweet potatoes into thin, French fry-size strips.  Toss with oil, chili powder, & salt and roast at 400oF for 30 minutes, turning once half-way through baking.
Prepare individual servings of salad by dividing tatsoi among 3-5 serving dishes, top with warm sweet potato “fries”, toasted walnuts & feta.
Top with your favorite tangy salad dressing and enjoy!

Cl
Bok Choy Apple Salad
    1 large head bok choy
     2 large or 4 small apples (sweet & crunchy are best)
     1/2 cup sliced almonds
     ½ cup raisins
     1/4 cup olive oil
     1/4 cup cider vinegar
     2 tablespoons soy sauce
     1-2 Tablespoons sugar
            
                Rinse bok choy and separate stems.  Clean thoroughly – dirt likes to hide out down at the bottom of those long white stems! 
Layer the leaves in stems in one tall stack then chop off the stems and dice them into ¼ thick pieces.  Roll the leaves up tightly into a log shape and slice into fine ribbons.
                Toss chopped bok choy with remaining dry ingredients except sugar.
                Combine remaining ingredients and whisk vigorously.  Pour over salad, stir and enjoy!
                This will last 3-5 days in the fridge.
 
Click on the link above and try this recipe from the Fat-Free Vegan kitchen to make your own healthy veggie burgers right at home!





Wednesday, October 2, 2013

2013 CSA Week 20

From our farm to your table this week…

Item
How to Store it
How long will it last?

Green Beans
Saturday only

green beans: unwashed in fridge

green beans: 3-4 days


Onions

room temperature, in a ventilated container, in a cool, dry, dark area

several weeks

Peppers
Thursday only

unwashed, in fridge


2-3 weeks

Potatoes
non-organic

room temperature, in a ventilated container, in a cool, dry, dark area

Several weeks

Sage

unwashed, in fridge, in sealed container or plastic bag

1-2 weeks

Sweet Potatoes


room temperature, in a ventilated container, in a cool, dry, dark area

Several weeks

Tatsoi or Bok Choy


washed & thoroughly dried (my preference) or unwashed, in fridge, sealed in container or plastic bag

~2 weeks

Tomatoes


at room temp

~1 week
Yellow squash, zucchini, or cucumbers
Unwashed in fridge
1-2 weeks




Tips for storing and enjoying the produce in your weekly share


This week you have another bountiful, fall harvest CSA share with a wide variety of vegetables.

Asian Greens – Tatsoi or Bok Choy
You’re seeing the first of the fall greens this week with the Asian greens Tatsoi or Bok Choy.   I always enjoy the arrival of these leafy vegetables in the fall because it signals cool weather and a transition to a quieter pace of life on the farm.  If you’ve been missing salads with lettuce, you can certainly substitute Tatsoi for spinach as you would in a fresh, raw salad.  Bok Choy has a stronger flavor and is best enjoyed cooked or finely chopped as you might prepare cabbage for coleslaw or a cabbage salad. I really like to use these fall greens to boost the nutritional value of fall soups and stews.  From creamy chicken curries to tomato-based vegetable soups, these greens add flavor and lots of vitamins. Check this link from CSA Week 1 for a detailed description both Tatsoi and Bok Choy and tips on how you might enjoy using them.

Yellow Squash and Zucchini

It’s been a really busy time for us at work and on the farm so I’ve allowed a small army of yellow squashes and zucchini to accumulate in the fridge over the last week.  If you’re having a similar experience, you might want to try (as I plan to do) shredding them up in 1 or 2 cup portions, pressing out any excess water, sealing them and storing them in freezer bags.  That’s the perfect portion for a loaf or two of yummy zucchini bread.  Here’s my FAVORITE zucchini bread recipe from the Tasty Kitchen: Grandma’s Zucchini Bread.

Wednesday, September 25, 2013

2013 CSA Share Week 19

From our farm to your table this week…

Item
How to Store it
How long will it last?
Acorn Squash

Room temperature
Several months
Apples

In fridge
Several weeks
Butternut Squash
Room temperature
Several months

Green Beans

green beans: unwashed in fridge

green beans: 3-4 days


onions

room temperature, in a ventilated container, in a cool, dry, dark area

several weeks

Potatoes
non-organic

room temperature, in a ventilated container, in a cool, dry, dark area

Several weeks

Sweet Potatoes


room temperature, in a ventilated container, in a cool, dry, dark area

Several weeks



Tomatoes
red for Thursday pickup, green for Saturday

at room temp
~1 week
Yellow squash OR zucchini
Unwashed in fridge
1-2 weeks

Tips for storing and enjoying the produce in your weekly share

This week, your baskets are screaming – “hearty vegetable soup!”  With a wide variety of late summer and fall produce, there are many familiar dishes that come to mind as well as mix-and-match combinations that would make for excellent soups, stews, pasta dishes, and casseroles.  The options are almost endless, enjoy!