2017 Week 51, Winter CSA Pickup 2 of 13
Good morning all,
I hope you are enjoying these great long nights, as I am. Popcorn and a movie? Warm tea and a slow morning? These short days have been great for doing what is hard to do long -- rolling out 10,000 pounds of lime and gypsum for the fields by hand, so far, 4 hours at a time -- bookended by farm planning/dreaming. Curious after a marathon seed ordering session, I checked the numbers for farm plan 2017: 140 crops and 492 varieties across flowers (63 crops / 73 varieties), fruit (18/69), herbs (11/20), and vegetables (48/330). Tomatoes, at ninety-five varieties, constitute a large portion of the veggies. The future is less varieties -- why grow nine kinds of cucumbers? -- but for now we are seeing what works on this farm. If I sell enough shares, more perennial fruit and nuts could hop on top of that list. To that end, with the help of our farm's paternal benefactor, in the form of a loan, I ordered all of next year's seeds! It feels very good to have them here or in the mail, and to move on to the next big item on the list.
I can't wait to see you all this week. Please do let me know how the greens:veggies ratio worked-out. And I noted in the numbers that no one took any of the non-butternut winter squash. The remainder, in my opinion, are by far the better tasting varieties. I made some yummy seminole squash - sweet potato biscuits and pasta sauce. Do try!
See you on the farm,
PS: You get 10% cash back from every share that you successfully refer into the Summer CSA. :)
PS2: JD passed on her Burdock / Gobo recipe for all you to have.
Kinpira Gobo (Braised Carrot & Burdock Root)
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: Serves 3-4 as side dish
- 1 burdock root
- 1/3 carrot
- 1 Tbsp. sesame oil
- 1 Tbsp. roasted white sesame seeds
- Ichimitogarashi (optional)
- Ito Togarashi (Red chili pepper threads) (garnish)
- 3/4 cup dashi stock
- 2 Tbsp. sake
- 1 Tbsp. sugar
- 1 Tbsp. mirin
- 1 ½ Tbsp. soy sauce
Peel gobo’s skin with peeler or traditionally we scrape (peel) the skin off with the back of kitchen knife. Then diagonally slice thinly so that each piece is about 2 inch length. Then collect some of the slices and cut into thin matchbox strips. Soak the gobo in water or vinegar water (just one drop of vinegar would do). Change water a couple of times until the water becomes clean. Then leave the gobo in water until you are ready to stir fry.
Cut carrots into matchbox strips.
In a frying pan, heat oil over medium high and stir fry gobo first. Then add carrot next after you cook gobo for a few minutes.
Add Seasonings and cook until most of liquid evaporates.
When the liquid is almost gone, add sesame oil and sprinkle sesame seeds and ichimitogarashi.
- Carolina Crowder
- Kenearly Yellow Eye
- Midnight Black Turtle
- Quincy Pinto
Popcorn - Cherokee Long
- Long Island Cheese
- Nantucket Long Pie
Burdock / Gobo
Thai Sweet Basil / Horapa
Tulsi / Holy Basil