Thanks for supporting our farm through your membership! Fall weather is around the corner, and we couldn’t be more excited for cooler temperatures, less rain, and a wide array of fall crops we have in the ground growing steady. Just in the past few days we’ve planted nearly an acre of fall crops. We’re looking at a fall season full of arugula, lettuce, bok choy, turnips, kale, sweet potatoes, cabbage, among many other things.
For this week’s box we have a taste of both late summer and early fall:
Arugula: Also known as rocket, this quick growing cool season salad green carries a delicious peppery end-note and is incredibly rich in folates, anti-oxidants, and vitamins A, B, C, and K. Try it in salads or witled into hot pasta with fresh garlic.
Persimmon Vinaigrette Dressing Recipe: Blend 2 parts persimmon pulp, 2 parts oil, 1 part apple cider vinegar, salt and pepper to taste. If using a Vitamix or other high-power blender which will emulsify, you may want to add water to thin out the consistency. No blender? Shake all ingredients vigorously in a tightly-capped jar (large enough to contain the dressing plus some air space).
Persimmons: These Saijos are an astringent varietal and require a full deep-orange ripening of the fruit to enjoy the sweet custard-like consistency inside. Whether you eat it directly, slice into a fruit salad, or puree with a blender or food processor, a ripe Saijo is definitely a treat.
Radishes: Our Red Radishes carry a cool crisp flavor and is an excellent compliment to arugula when thinly sliced into a salad. Radish greens are edible, too! Just cook them along with your mustard greens.
Okra: Okra’s the gift the keeps on giving. We’ve had successional plantings of this crop that have carried us through a summer full of delicious fried, pickled, grilled, roasted, and sauteed okra preparations. We have a newly planted block producing some beautiful, tender pods right now. Roast it whole, throw it in a stir-fry mix with shrimp, or try it in this Moosewood West African Groundnut Stew.
Tulsi Basil: Also known as Holy Basil, Tulsi originates in India and is considered a sacred plant in the Ayruvedic tradition for its medicinal properties, most notably for its capacity to fight against oxidizing free radicals. A tea is prepared by infusing our Tulsi bunch in a two quarts freshly boiled water, take off the heat, and allowing to steep for 20 minutes or for desired strength. Strain and enjoy!
Mustard Greens: Our Mustards are looking gorgeous right now. Here’s a great simple recipe for preparing yours:
Chestnuts: We recommend boiling these guys in a deep saucepan or pot (no specific amount of water, just adequately cover the chestnuts) for about 20-25 minutes until the inner flesh is cooked and begins to take on a “mashed potato” consistency. Remove from heat, allow chestnuts to sit in water for five or so minutes before draining and serving!
Note: If you do plan on roasting, be sure to make an incision with a very sharp knife in each nut to allow built up steam to release, otherwise there’s a fair chance they may explode in the oven!
For those interested, we’ve come across a wonderful online resource for general fruit and vegetable preparation and storage. Check it out!: http://www.thekitchn.com/the-kitchns-guide-to-storing-fruits-and-vegetables-tip-roundup-176308