Tokyo Bekana Greens*
Baby Chard and Beet Greens
*Tokyo Bekana Greens are a type of Asian green in the kale/cabbage family. They look like lettuce and you can use them in salads. They are also yummy sauteed or used any way you would use Chinese cabbage.
We Just Can't Stop! We're extending the Fall CSA for another two weeks. We have lots of food in the ground and in storage, so let's keep it going! You can expect lots of salad greens, cooking greens, Brussels sprouts, carrots, potatoes, leeks, garlic, turnips, and winter squash. Pick up dates are November 18th and 25th at the usual times and places. The membership fee is $50, paid the first week. Email us if you're interested.
Hooray for a few more weeks of fresh veggies!
Patrick likes to eat fennel raw like an apple. In fact, on the farm you know he can't be far when you get a whiff of that sweet anise aroma. It's also good raw in salads, pickled, or roasted with beets or other root vegetables. We've been using the hollow sections of the stems as straws for seltzer water. Rumor has it, Frank Sinatra sipped his Chianti through a fennel straw. Try it with your favorite mixed drink!
Baby Chard and Beet Greens
These are great as a substitute for spinach. They're in the same family but we find that they have a more buttery flavor. Enjoy them in a Cobb salad, sauteed with oil and garlic, or in a quiche.
Best Butternut Squash Soup
This was in a newsletter a few weeks ago, but I'll include it now for any new members.
1 Large butternut squash, cut in half, seeds scooped out, brushed with olive oil
1 Onion or large shallot, chopped
1/2 to 1 Stick butter, depending on your preference (olive oil works too)
Salt and pepper to taste
1 Tablespoon maple syrup (optional)
Heavy cream (optional)
1. Heat oven to 375 and bake squash on baking pan until top is soft when poked (30-40 minutes). Once cooked, remove from oven, set aside to cool.
2. In a pot or dutch oven heat butter over medium-high heat. Once butter foams, add onion. Reduce heat to medium and stir frequently, until onions turn tender then brown
3. Meanwhile, once squash is cool to the touch, remove flesh from the skin, discarding the skin and reserving the flesh.
4. Once onions are caramelized, add cooked squash and 2-4 cups of water, depending on desired consistency and amount of squash.
5. Blend with an immersion blender, upright blender, or food processor until very smooth, almost fluffy.
6. Add salt and pepper to taste.
7. Reheat soup before serving.
*If the onions have given the soup an acrid or bitter flavor, you can cheat with a glug of maple syrup.
**If using, add a hearty dollop of cream to each bowl when serving.
Farm Blog You can now find the CSA newsletter and other farm news on our farm blog. Check it out!
Hope to see you next week!
~Eleanor & Patrick