2023 CSA Farm Update: Week 20
From the Farm: Cover crop blossoms
Hello Everyone and welcome to week 20 of the Katchkie Farm CSA. We have been fortunate, and the frost has stayed away this past week. Earlier last week the weather forecast was for temperatures in the low 30’s and high 20’s on Monday and Tuesday mornings, but that changed to warmer weather and rain. We were also very fortunate that the past two weeks were much drier than they had been, and we were able to finish planting our garlic crop, harvest our remaining potato crop and start on the carrot harvest. The wet weather does mean a much muddier time while digging carrots this coming week, but we have to work with what we have.
Most of the fall harvest days have been very pleasant on the farm. As we move down rows of vegetables, we are surrounded by the vivid Autumn colors, the ever-changing October sky, and the aroma of vegetables as they move from the earth and into our harvest bins. During this time, my mind does wonder a bit. It wonders to what went well and what did not for this crop, the changes I would like to make for it next year, is there a way to make the harvest little more efficient and contentment that we have an abundance of crop that needs harvesting. Also, while harvesting, I can’t help but wonder what will the crops look like in these fields next year. Many of our fields have lush cover crops growing in them giving the essence of spring, juxtaposed to the ripening and harvest that are the essence of autumn. In that juxtaposed spring landscape, there is the great potential of next year. Of improving upon the things that can be improved upon and meeting new challenges with the help of another year of experience. Soon enough seed catalogues start arriving in the mail and all those thoughts become a little more of a reality, but right now I they are like the ever-changing October sky.
Many of this week’s items are returning fall friends, such as carrots, sweet potato, radish, celeriac and butternut squash. The one new arrival this week is green savoy cabbage, which I am elated about being able to add to this week’s shares. I have never considered myself much of a cabbage grower. Some years there are cabbages that are splendid, and other years are average at best. For many years I have tried to have a good fall harvested savoy, but I could never quite get it right. Walking through the cabbages this year, there looked to be a lot of potential in a good crop. The leaves were large and already starting to curl inward, which indicates they are getting ready to start making heads. Week by week, those heads became more and more pronounced until this past week, they showed that they would risk splitting if they kept on growing. The mild sweetness coupled with tenderness make this savoy a real keeper.
Until next time,
Farmer Jon
WEEKLY HARVEST INCLUDES*
Tatsoi
*We try our best to provide the most accurate CSA list in the newsletter! However, there’s always a chance of last minute substitutions in some bags if we don’t harvest enough of a vegetable.
Recipe: Oven Roasted Cabbage with Apples and Warm Rosemary Walnut Vinaigrette
Serves 5-7
This recipe brings together the best flavors of Fall and works perfectly with this week's crop of Savoy Cabbage. The dish shines as the main feature of the night or pairs well with most proteins.
Ingredients
2 heads of green cabbage, cut in 1/8ths
1 1/2 cups walnuts
3 cloves of garlic, grated on a microplane or box grater
6 rosemary sprigs, leaves removed
1/4 cup butter
1/4 cup plus 2 tbsp olive oil
1/4 cup apple cider vinegar
Sea salt, to taste
Black pepper, to taste
Procedure
1. Preheat your oven to 450F degrees.
2. Toss the cabbage with 2 tbsp of olive oil and a large pinch of salt.
3. Divide the cabbage between two lined baking sheets and roast in the oven until the cabbage is browned and tender, 30-45 minutes.
4. When the cabbage is cooked, remove it from the oven and let it cool while you are making the vinaigrette.
5. Meanwhile, in a large skillet toast the walnuts over medium heat until they are fragrant, about 5 minutes. Add the butter, rosemary, and garlic and cook until the butter is lightly browned. Add the olive oil and vinegar and simmer until the vinegar is slightly reduced and the dressing is emulsified.
6. Season the vinaigrette with salt and black pepper and spoon over the roasted cabbage to serve.