Blue Gate Farm News – Volume IV,  Number 25  –  October 16, 2007

 

In this week’s box:

Garlic: Chesnok Red or Purple Glazer

Hot Peppers*: Poblano optional

Kale*: Red Russian

Pac Choi: Fuyo Shomi

Sweet Peppers*: asst.

Tapestry Salad Mix

Turnips: Hakurei baby turnips

* from the upper garden

 

For those with the Cheese option: choice

For those with the Herb option: Basil: Thai, Oregano, Lemon Thyme

For those with the Honey option: choice of comb or liquid

 

Featured Recipes (on back): Choi with Gingery Butter

                                              Young Turnip Salad with Apples and Lemon Dressing

 

Rain this week: 1.85”                                                            

 

What’s up on the farm?

Well, this past week included clearing out the high tunnel and the final beans of the season, sowing the second fall salad crop and getting ready for the harvest party.  Darn that rain!  We were really looking forward to having everyone out to spend the afternoon playing on the farm…not to mention seeing what everyone would bring to the potluck, but the weather just wouldn’t cooperate.  We’ll try it again next season, however, if anyone really has their hearts set on seeing the farm this fall, give us a call and come on out.  We’d be happy to have you visit.

 

So here we are at the end of the season, and what a season it has been.  Looking back to that first delivery in May, who would have guessed all the adventures that twenty–one weeks would bring.  We certainly don’t want to ever repeat a season like this one, but it sure gave us an appreciation for the things that did go well and even more, an appreciation for our dedicated members who stuck with us through the challenges.  Thanks!

 

For those of you who aren’t joining us for the Winter Share and are afraid of going through “fresh produce withdrawal” never fear, the downtown farmers market continues through October 27th.   There is also the opportunity to pick up a variety of fresh and homemade foods at the special fall and winter markets downtown at Capitol Square on Saturday, November 17th and Saturday, December 15th from 9:00am – 1:00pm.   Stop by to visit us and the many other vendors at any/all of these events.

 

Also, don’t think that we will just forget about you until next spring.  In November and December you can always log on to the website and check out the most recent weekly newsletters and starting around the first of the year we will be sending out monthly e-newsletters to keep folks updated with what’s going on the farm.  As for the 2008 Summer season, we will open that up to current members in January and you will have until mid-February to reserve your spot.  After that time we will open any remaining slots to our waiting list.  We will send information about all this in those monthly newsletters, so if you don’t hear from us shortly after the New Year, drop us an email to let us know so we can correct the problem.

 

For those of you who are with us for the Winter Share, your first bi-weekly delivery will be on Tuesday, November 6th at Ritual Café (next door to Beggars Banquet.)

 

As we sign off we want to take the opportunity to say a huge Thank You to Kate, Kyle and Ravi at Beggars Banquet, for providing us a home for our deliveries in Des Moines.  Unfortunately, Beggars is closing later this month and we know they will be greatly missed . Best of luck as you move on to other adventures.

 

 

Best from the farm,

Jill & Sean

 

 

Choi with Gingery Butter

 

Serves 4 to 6

2 medium choi (any kind), sliced crosswise into 1-inch strips

6 tablespoons butter

2 tablespoons soy sauce or tamari

1 tablespoon grated or finely chopped fresh ginger

1 clove garlic, minced or pressed (about 1/2 teaspoon)

1 tablespoon finely chopped fresh cilantro (I would use basil)

salt

freshly ground black pepper

 

1. Bring a large pot of water to a boil. Add the choi; cook until the choi is tender but still crisp, 2 to 3 minutes. Drain choi in a colander and immediately run under cold water. Drain well.

2. Melt the butter in a large skillet over medium heat. Add the soy sauce, ginger, garlic, and choi; cook, stirring constantly, until the choi is well coated and heated through.

3. Remove the skillet from heat. Stir in the cilantro. Season with salt and pepper to taste. Serve immediately.

Recipe Source: Farmer John’s Cookbook: The Real Dirt On Vegetables

 

Young Turnip Salad with Apples and Lemon Dressing

 

1 cup peeled and grated raw young turnips (about 2 medium turnips)

1 cup peeled and grated tart apples (Granny Smith is a good choice)

½ cup finely chopped fresh parsley

3 tbs fresh lemon juice

1 tbs vegetable oil

salt

freshly ground pepper

 

Toss the turnips, apples, parsley, lemon juice and vegetable oil in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for 1 hour.

This dish can be served as a salad (try topped with chopped toasted nut) or on its own as a dip (try it with rice crackers)

 

Recipe Source: Farmer John’s Cookbook: The Real Dirt on Vegetables