Burge CSA Fall Week 3

Hello Happy Eaters!

As I sit here and write this newsletter, I’m actually a little bit chilly- a very strange feeling. I would like to take this opportunity in honor of the first real cold front of the fall to reflect on the past month or so at the farm.
I suppose it’s a good idea as a farmer to take a zen-like attitude towards the weather- being impartial to the seasons and striving to grow food during every month of the year. It’s a continuum, and there is no such thing as a ‘bad’ time of year.
I really wish I could believe that.
I find it hard not to have an opinion about August. If I had to describe the month of August in one word, it would be unfair. It’s unfair to have a whole month with no discernible rain and all 90 degree+ days. It’s unfair that all of the crops that we grow for the cool season have to be started in a climate more suited for tropical plants. It’s unfair the amount that a grasshopper can eat on an August night. I share this with you because fair or not, all of that is behind us now. We have 11 months before we have to figure out how to live with the lumbering dog that is August and I am ready to soak up September ( provided it continues to rain…).
Like most of you, I am utterly entranced by the weather over the past few days. It seems that we’ve been transported to Scotland or Seattle, and we happily enjoyed our first full work day since March in which we hardly broke a sweat. I know that it’s temporary, but the first 50 degree night marks a definitive shift in the season.  There is a tangible change in the fields as a result of the cool weather and more so from the inch of gentle misty rain that we’ve received over the past few days. Greens of every description are rocketing up along with early plantings of beets and broccoli. If this weather keeps up, we’ll have more food than we know what to do with (a farmers most welcome problem)!  Even our late summer crops enjoyed a burst from the cooling off. Okra, eggplant and peppers will all soon put on a second and final heavy cropping, hedging their bets against the oncoming frost. Our fall tomatoes will begin to set fruit after weeks of vegetative growth. Everywhere you look, the farm is stirring.
Slight changes in the weather also cause changes in our appetites, and some of our first true fall offerings are here just in time to appease us. Tender pac choi, baby Asian greens, and the first harvest of sweet potatoes are just the start of what we can look forward to this season. The sweet potatoes where harvested on Tuesday, so they would benefit from cooking later in the week as a natural curing period will help convert the starches into sugars. We received several compliments on the apples, so we will continue to put them in the boxes for the next several weeks, until some of our orchard fruits are available. Hope you enjoy the weather!
Take Care and Eat Well,
 Cory
In The Box

-1# Ginger Gold Apples (Beech Creek Farm)
-1 head Pac Choi
-1# Zephyr Squash
-2# Sweet Potatoes
-2 Onions
-3 Purple Bell Peppers
-1 bag mixed baby Asian Greens (Mizuna, Osaka Purple Mustard, Kale, Komatsuna, Tatsoi)
-1/2# okra or 1 bunch Hakurei Turnips
-1 pint chow chow or 1 pint spicy ketchup
Recipes and Ideas

Wilted Asian Greens
Because of their delicate nature, these baby greens barley need to be cooked at all. This recipe makes it easy- simply heat the sauce, pour it over and enjoy!
-3 tbs rice vinegar
-1 tbs soy sauce
-1 tsp sugar
-1 tsp sesame oil
-1 tsp minced ginger
-1/2 baby Asian Greens
Heat ingredients over low heat (do not let boil) until sugar is dissolved. Pour over greens and serve.
Sweet Potato Chowder

-2 T unsalted butter
-1 large spanish onion, chopped
-1 T sugar
-2 T Thyme, Oregano, Chives, Parsley, or other herbs, choppped
-2 bay leaves
-2 t kosher salt
-1/2 t ground black pepper
-6 cups basic vegetable stock
-2-3# medium sweet potatoes
-1 cup frozen corn
-1 cup heavy cream
-1 t minced fresh garlic
-1/2 cup chopped fresh curly parsley

1. Melt the butter in a large stockpot over medium heat. Add the
onion and sugar and caramelize for 10 minutes, until tender and
golden.

2. Add the herbs, bay leaves, salt, and pepper and stir to coat the onion.

3. Add the stock, sweet potatoes, and corn and bring the
mixture to a boil. Reduce the heat, partially cover, and simmer for
20 minutes, until the potatoes are tender.

4. Stir in the heavy cream

5. Remove the bay leaves and puree one quarter to one half of the chowder, depending on the consistency you want in a blender or a food processor until smooth. I use an immersion blender and it makes it easy.

6. Return the puree to the pot and stir in the garlic and top with the chopped parsley.
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