Blue Gate Farm News – Volume V,  Number 1  –  November 6 , 2007

 

In this week’s box:

Chard*

Fennel

Garlic: Hardneck asst.

Hot Peppers*: Poblano

Kale*: Red Russian

Onions: Copra

Potatoes: Caribe

Radishes: Easter Egg and Cherryette

Sweet Peppers: asst.

Tapestry Salad Mix

* from the upper garden (this will be the final harvest from the upper garden for the year)

 

For those with the Cheese option: Cranberry Pecan Chevre & Chive Feta

 

Featured Recipes (on back): Hearty Portuguese Kale Soup

                                                  White Bean Spread with Fennel

 

Rain this week: 0.00”                                                            

 

What’s up on the farm?

Well here we are at the start of the Winter Share season, though until yesterday, it hardly felt like winter was around the corner. With our delayed hard freeze this year we were able to add some unexpected items to your boxes this week. As we’ve been clearing the gardens and preparing them for winter, we’ve found a number of harvestable vegetables that we just couldn’t let go to waste, so you get to share in one final celebration of summer’s bounty with chard, sweet and hot peppers and fennel.

Since our last delivery, we’ve mostly been trying to get the farm ready for winter. Final honey harvests, wrestling spent plants out to the compost pile and fighting the wind to keep the fall crops covered has taken up most of our time the past several weeks. With the farmers market mostly finished up for the year, I was able to skip out for a couple of days and head into Missouri for the annual Small Farm Conference. It’s always a treat to have a chance to visit with other farmers who are growing something besides corn and beans. It’s the perfect time to make some new contacts and renew your enthusiasm for trying something new or improving the things you are already doing.

 

Now, back to this week’s box…the Caribe potatoes are being rather impatient this fall and wanting to sprout, so please store them in a cool, dark place and use them quickly. They can still be used, even if they begin to sprout, as long as the potato remains firm (just break off the sprouts and use as desired.) We will switch to the other potato varieties for the future deliveries. The kale should be especially tasty now that we’ve had a couple of light frosts which really brings out its nutty flavor. The fennel should be stored, loosely wrapped in plastic in the produce drawer of your refrigerator. And don’t just toss out those radish greens, they make a great addition to soups!

 

Stop in and see us and the other vendors at the Fall Farmers Market Sat, Nov. 17th from 9-2 at Capital Square.

See you in two weeks with the next CSA delivery…Best from the farm,

Jill & Sean

 

Hearty Portuguese Kale Soup

This soup is easily stretched to make more servings. The Chorizo gives the broth a good base for adding another can of beans or more pasta or a little water. Soul warming for a cold night, serve with a warm crusty bread. A great next day soup. Freezes well.

Makes 6 servings

 

1

tablespoon olive oil

1

lb chorizo sausage (fresh not dried)

1

quart chicken broth

1

large onion, roughly diced

4

large potatoes, cubed

1

bunch kale, stemmed washed & chopped (abt. 1 lb.)

1 1/2

cups ditalini (or other small pasta)

1 (15

ounce) can dark red kidney beans

 

fresh ground black pepper

 

salt (optional)

 

  1. Remove casing from sausage and cut into smaller than bit sized pieces.
  2. Heat oil in a heavy soup pot; saute the sausage& onion just until the fat is rendered, about 3 to 5 minutes.
  3. Drain on paper towels.
  4. Add other ingredients except kale,& pasta.
  5. Bring to boil and simmer 10 minutes.
  6. Add kale, and pasta and simmer about 8 minutes until both are tender.
  7. Taste for seasoning- depending on how spicy your sausage is, add salt and pepper to taste.
  8. Serve piping hot.

 

Recipe Source: www.recipezaar.com

 

 

White Bean Spread with Fennel
Use as a sandwich spread on bagels or as a dip for vegetables and bagel chips.

2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/4 cup finely chopped fennel bulb
2 tablespoons finely chopped fennel fronds
1 tablespoon finely chopped red onion

Combine first 5 ingredients in a food processor, and pulse 5 times or until the beans are coarsely chopped. Combine bean mixture and remaining ingredients in a small bowl.
Yield:  5 servings (serving size: 1/4 cup)

 

Recipe Source: www.cookinglight.com