Author: Bryan Housel
Hello Everyone. So we have arrived at the final week of the season. In spite of the drought it was one of most productive years so far. Through every season since 2003, when I began serving a CSA group of 38 members in Montclair, we have made steady improvements in the quantity, quality and variety of produce in the shares. Over 10 years after that first CSA season, new groups were added each year and membership grew at a steady pace. (more…)
Hi Folks! We have another great and colorful share for you this week with red onions and rainbow carrots. As I have alluded to in previous updates it will be heavy on roots, greens, and brassica family crops. We are hoping to finish up the cauliflower rotation this week and we have Brussels sprouts. (more…)
Brussels sprouts as they are now known were grown possibly as early as the 13th century in what is now Belgium. During the 16th century, they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe. They are a cool weather crop that, rather than being damaged by a frost, actually gets a little sweeter and improves in taste. (more…)
Curly endive, also known as frisée, is a leafy vegetable in the chicory family. (Other chicory types include bitter veggies like escarole, radicchio, and the white-leaved Belgian endive). Curly endive is a crisp bitter green can be used as an addition in salads, or can be cooked as a side dish. The inner pale leaves are somewhat more tender and mild than the bitter outer ones.
From the New York Times, here is a bistro salad classic of curly endive with bacon and poached egg. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don’t chop them. For the lardons, use bacon or, if you don’t want its smoky taste, unsmoked pancetta. And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give. Don’t overcook them, or the egg. (more…)
We will be offering one additional share to be delivered during the week of November 20th (Thanksgiving week). This will be a “stock up” share and will include various vegetables that store well, so that you will be able to enjoy produce from the farm well into the winter months as well as provide veggies for your Thanksgiving feast. The delivery will be one day earlier than your normal pickup day. Friday groups will receive their stock up share along with their final regular share on the Friday before Thanksgiving. (more…)
Hello Folks! We received about an inch of rain this week from a day of drizzle on Thursday and a couple of hours of heavier rain on Sunday. This should help the crops remaining in the field to size up. We also had a couple of cold nights; what we refer to as a hard freeze as compared to a light frost. We have been continuing to cover the peppers but they sustain a little more damage each time and we have to pick much of the fruit green beforehand. We will have peppers again this week but unfortunately not many of the beautiful red and yellow ripe fruit we have had. (more…)