Fall CSA will have its first pickup tomorrow! We'll be happy to see some returning faces from Summer CSA, as well as some new folks to join our lineup. We're excited to continue growing into colder times. If you still have any questions, see any loose ends, or are mystified by our Fall CSA, please contact us so we can help!
As warm weather diminishes, and days shorten, this gives some of our member farmers some time to focus on other farm-related projects. Work has begun anew on a large combo chicken coop/tractor, which will house chickens that can aid with soil amending and pest control, as well as give us some eggs! Yum. Farmer Will is turning to focus on the more business aspects of mushroom production, and the possible start of an Eastern Iowa Mushroom Co-op this winter. And it's been some time since an update on some of the farm's little-known residents, the pigs Merlock and Dr. Caporkian. They are BIG! We've been feeding them organic veggies and all sorts of goodies.
Coming up this Thursday is the Practical Farmers of Iowa Field Day! Running from 10 am to 4 pm, and the description is as follows:
"See a wide range of equipment, tools an plant varieties used to harvest food all year, and learn about crop coverings, from simple and homemade to expensive and complex. Hear about plant variety selection and how different growing and handling techniques are used to harvest produce year-round. Garlic is one of the farm's largest crops; learn about planting preparations, and purchase seed stock. Several hoophouse pipe-benders will be on display; bring your own pipe to bend into hoops! A simple farm-fresh lunch of Echollective produce will be available; free-will donations accepted."
To you Fall CSAer's: See you tomorrow for your first veggie box! Take care!
On the table this week:
- Salad Mix
- Daikon Radishes
- Bok Choy
- Winter Squash
Whole-Grain Spaghetti with Garlicky Kale and Tomatoes (www.realsimple.com)
- 6 ounces whole-grain spaghetti
- 2 tablespoons olive oil
- 1 medium red onion, thinly sliced
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)
- 2 pints grape tomatoes, halved
- 1/3 cup chopped roasted almonds
- 1/4 cup grated pecorino (1 ounce), plus more for serving
- Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water, drain the pasta, and return it to the pot.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.
- Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.
Kyle Bailey’s Butter-Poached Radishes (nymag.com)
- 1 bunch French breakfast radishes (about 3/4 lb.), greens and bottoms discarded
- 3 tbs. unsalted butter
- Salt and pepper to taste
- 3 dashes raspberry wine vinegar
- 1/4 cup vegetable stock
- 1 tsp. fresh tarragon
(1) Depending on size, halve or quarter radishes lengthwise. Heat 2 tablespoons of butter in a skillet until melted. (2) Toss in the chopped radishes and season with salt and pepper. Sauté over low-medium heat until they become translucent, about 5 minutes. Add the raspberry wine vinegar and sauté approximately another minute until the radishes turn a vibrant pink. Add the vegetable stock and the remaining tablespoon of butter and cook for another minute to glaze the radishes. (3) Remove from heat and tear fresh tarragon leaves directly onto the radishes. Season with salt and pepper, and serve as an accompaniment to roast chicken, pan-seared duck breast, or meaty fish like striped bass.
Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!