CSA Share: Oct. 29

Pea tendrils could make their way into this week's share. Photo by QuintanaRoo.

This weekend is the last farmer’s market of the season, but never fear: We’ll still have weekly CSA shares through Nov. 19. Kristen promises we still have lots of tasty sweet potatoes, parsnips, lettuce, cabbage and beans coming as the weather turns colder.

Meanwhile, we have a few “last of” items ahead, including some straggler eggplants and radishes. Also, some good news from last weekend: The market was the busiest it’s been all season, and had its biggest Harvest Festival in four years.

{This week’s share details after the jump}

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Making the Most with the Least

Stem to Tip Vegetable Salad

There are so many times that I can remember when I have wasted perfectly good vegetables in the past.  No, I’m not talking about spoilage.  We’ve all made that honest mistake.  But how often have you discarded stems and leaves because you just wanted the main vegetable?  How often have you considered what your wasting by not checking into what can be made with the discarded bits?

{Recipe after the jump.}

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CSA Share: Sept. 24

Kermit eggplants, also called thai eggplants, might be sneaking into a few shares this week.

Deja vu: Fall weather means spring greens are making a return. We’ll have a few more weeks of summer crops like eggplant and peppers, but the turnips, sweet potatoes and parsnips are also on their way in.

Pro tip from Kristen: “If you see a very small green looking eggplant in your share, try it out! It’s called a kermit and I’ve heard it’s got a great flavor. Kermit’s are used in thai cooking. Last week I made a coconut curry with Added Value kermits, peppers, cilantro, edamame, and snap beans!”

{This week’s share details after the jump}

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The Easiest Radish Pickles

Radish Pickles after 2 days

Radish Pickles

I love radishes, but I can only eat a couple raw in one sitting. Faced with two bunches this week, I needed to preserve some so they won’t go to waste. A little salt and vinegar draw some of the bite out of radishes while leaving them crisp. As an added bonus, after a few hours, the radish skins stain the whole batch bright pink. I served these to some friends this week, and even the radish-haters of the group admitted that these were surprisingly good. The only downside is that now I’m out of radish pickles. -Moriah

{Radish pickles recipe after the jump.}

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What I Made With My Share: Radishes Two Ways

Editor’s note: Meet Jason Adams, another weekly Collard Courier food blogger. Not only is he an excellent and creative chef, he is a wine connoisseur. So expect interesting tips and tidbits from him — plus wine pairings.

Hello fellow CSA members, it is hot.

Leading up to this week’s share, I had visions of a weekend marathon in the kitchen. The kale that was threatening to take over the world loomed large. By Wednesday it became apparent that the English peas would be bolting and kale in just about anything but salad would be just one too many mental straws to bear.

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Garlic Scape and Radish Green Pesto

Garlic Scape and Radish Green Pesto with Hanger Steak and CSA Salad

Hi CSA members! I’m Moriah and I’ll be giving you weekly recipe ideas for all of the amazing vegetables from the Red Hook Community Farm.

Now that we’re nearing the end of our first week of CSA season, you’re probably hustling to use up some of the bounty to make room for Saturday’s distribution. Let’s start out quick and easy with a pesto that uses two of the lonely little vegetables you might not immediately recognize.

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