2012 CSA Harvest Share Week #20, October 17th


Bill Foulk sent us some recent photos of plantings at Clubhouse Gardens.  He is experimenting with trying to grow “spring” garlic in  the fall.  Hopefully you will find some in your CSA boxes in a few weeks!

Cloves ready to plant!

‘Spring” garlic in fall?

Nice, neat rows.

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Each week we will ask you to review the contents of the previous week’s box.

We very much appreciate your taking this short survey as it helps us in a number of ways!

If you are on the Asparagus route please click here. Zucchini members can click here.

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THIS WEEK’S HARVEST

Asparagus Share

~ curly parsley, Crighton’s Farm

~ 1/4# pac choi, Clarion River Organics, OG

~ spaghetti squash, Blue Goose Farm, CNG

~ 2# Jonagold apples, Kistaco Farm

~ French breakfast radishes, Ny Way Farm

~ 1/3# arugula, Nu Way Farm

~ 1# leeks, Hostetler’s Farm or Blue Goose Farm, CNG

~ 1/4# mixed mustard greens, Clarion River Organics, OG

~ 8 oz honey, Bedillions Farm

Zucchini Share

~ fresh herb, Pucker Brush Farm, CNG

~ 1/4# mustard greens, Clarion River Organics, OG

~ 2# mitsu/crispin apples

~ French breakfast radishes, Ny Way Farm

~ 1/3# arugula, Nu Way Farm

~ 6 jalapenos, Matthew’s Farm

~ 2# red onions, Crighton’s Farm

~ red savoy cabbage, Weeping Willow Farm

~ 1# loose chioggia beets, Nu Way Farm

OG- certified organic          CNG- certified naturally grown

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Balsamic-Glazed Chickpeas and Mustard Greens

I’d say this fits into the category of warm dinner salads, but you could serve it as a side dish to up to four people.

10 ounces mustard greens (if you don’t have enough mustard greens throw in whatever else you have on hand)
1/2 large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar (or use honey!)
1 cup cooked chickpeas, rinsed and drained

Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.

In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.

Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.

Serve warm, with additional balsamic vinegar at the table.

Servings: 2

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Shredded Salad

Shred a half of a cabbage head, a few beets and some of your greens. A food processor makes this easy and fast but you can shred with a cheese grater if you don’t have a food processor.

Mix them all together and toss with salt, pepper, olive oil and either lemon juice or balsamic vinegar.

This hearty salad stores really well in the refrigerator for a couple of days and gets better over time as the flavors meld.

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