Coming new to this week’s share: Sweet potato leaves. Commonly used in African and Asian cuisines, the leaves can be sauteed like any hearty green. We’ll have actual sweet potatoes in a few more weeks, along with other root crops like radishes, turnips, and carrots.
Still wondering what to do with your daikon radish? Kristen turned hers into a slaw of pears, carrots and daikon, seasoned with mirin, salt and pepper.
Have an egg share? Click the jump for details on last week’s missing eggs. Also below: Details on this week’s share contents, and on the farm’s expanded volunteer hours.
Egg shares: From Kristen: “Sorry about the eggs last week. We’ve had inconsistency from our farmers the past few weeks and they were unable to provide us enough eggs. Hopefully everything is smoothed out and much apologies to make ya’ll go omletteless for the week. We’ll be giving out coupons the week before the Harvest Festival and the week of the Fest to make up for the cost of the eggs. These coupons can be spent at our market on whatever you choose.”
Volunteer hours: Starting Oct. 18, the farm is expanding its volunteer days beyond Friday and Saturday. Members can now also come work on the farm Tuesday through Thursday from 10:00 a.m. to 1 p.m. Just one catch: You must e-mail (firstname.lastname@example.org) or text (718-501-8435) Kristen ahead of time to get a confirmation that the staff is working that day. They’re sometimes off in the field or working on other projects.
Come pick up your share on Saturday between 10 a.m. and 3 p.m. At the farm. This week’s contents will include:
- Swiss Chard
- Sweet Potato Leaves
- Hot Pepper