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Farm Share Pickup 1/25/18-1/31/18

Posted 1/25/2018 6:49am by Andre Cantelmo.

Hello Lovely CSA Community!

It's time for your veggie pick up! And this week we don't just have your veggie and cheese shares...I am thrilled to announce that its the first week of your FLOWER share pick up! I'm excited to see what Blue Bell has in store for us this season! Also, just a reminder this is the last week to take advantage of the "early bird discount"! Remember, we do ask that you pay in full by January 31st in order to receive this discount. Please email me if you have any questions or need help signing up!

For now, on to your VEGGIE share!

FULL
4lbs Choice of:
Sweet potatoes/Beets/Parsnips/Potatoes
2 Choice of Roots:
Watermelon Radish/Turnips/Rutabaga
2lbs Carrots
6 Apples
2lbs Onions
1 container of Greens or 1 head of Lettuce

PARTIAL
2lbs Choice of:
Sweet potatoes/Beets/Parsnips/Potatoes
1 Choice of Roots:
Watermelon Radish/Turnips/Rutabaga
1lbs Carrots
3 Apples
1lbs Onions
1 container of Greens or 1 head of Lettuce

* BONUS Kale! We will be harvesting a planting from the greenhouse that was damaged during that cold snap back in December. The leaf structure may not look as pretty, but it certainly taste just as good! Perfect for soups, stir fry and even your morning smoothie!


And now onto my favorite part... Let's talk about what to do with your veggies in your share! You may have noticed we regrouped some of the roots a little bit differently this week; we're just mixing things up and want to encourage you to try some of the roots that you may typically shy away from.

Take the Watermelon Radish for instance, pretty plain looking from the outside but when sliced open reveals a vibrant ruby color as bold as it's peppery taste! I love cooking with these to brighten up a salad! Easily transformed in quick-pickle, their bit softens and the juice acts as a fantastic dressing! In a bowl combined apple cider vinegar, a little bit of olive oil, salt and pepper, crushed garlic, a chopped shallot, a dash of brown spicy mustard and a dab of honey. Thinly slice your radish and add to the dressing. Make sure the radishes are submerged in the dressing and let them sit for at least a half hour or so to ensure they soak up all that flavor! Top over a bed of arugula and enjoy! *You may also double your your batch of quick-pickle radishes and store in the fridge for up to two weeks. The flavors just get better!

Another great topping for your salad is the lovely Scarlet Turnip! Graded raw it has an intense flavor that when paired with sliced apples brings out a subtle sweetness. Toss lightly with either red wine vinegar or apple cider vinegar and a dash of salt and pepper. The acidity of the vinegar brightens up the flavor of the turnip! 

Now onto your comfort food...Everyone loves potato au gratin but what about TURNIPS au gratin... because butter and cheese always makes everything taste a little better! The Purple Top Turnip would be fantastic for this recipe! Use any au gratin recipe you would like, but I thought I'd share this one because I liked how she referenced getting her turnips in her CSA! As always put your own flare on it! Instead of cheddar cheese try Bell&Goose Alpine, that rich nuttiness would pair perfect with the turnip! Or add kale for color and hardiness!
 
Enjoy and feel free to email me with any of your favorite recipes or cooking tips!
 
Remember your Pick Up Times:
Farm Stand- Thursday 1/25-Sunday 1/28, 11:00am-6:00pm
Dover, NH - Tuesday 1/30, 3:00-6:00pm
Portsmouth, NH- Wednesday 1/31, 3:00-6:00pm
 
As always thank you for what you do to support the farm! You folks are the BEST!
 
Take Care,
Lisa