Summer CSA Week 6, 2022

Cucumbers ripening in the greenhouse

It’s hot and the CSA boxes are bursting! New in the box this week is Swiss chard and napa cabbage. We hope you’re staying hydrated and wearing plenty of sunblock and enjoying the heat!


In your share this week:

Swiss Chard – Napa Cabbage – Lettuce – Cucumbers – Green Onions – Broccoli – Carrots with Tops – Beets – Parsley – Garlic Scapes


Vegan Borscht

Serves 4

Ingredients

2 medium beets

3 small carrots (~1 1/4 medium carrots)

2 medium red-skinned potatoes

2/3 medium onion diced (approximately 2/3 cups, try substitution with the green onions in your box!)

2 stalks celery, diced

1 tablespoon and 1 teaspoon extra virgin olive oil

5 cups vegetable stock

1 1/4 cups shredded red cabbage

1 1/4 cups chopped beet greens or chard

1 tablespoon and 1 teaspoon chopped fresh dill

1 tablespoon and 1 teaspoon white vinegar

1 tablespoon and 1 teaspoon fine sea salt or to taste

freshly ground black pepper or to taste

1/4 cup sour cream vegan or regular (optional)

Instructions

  1. Begin by prepping your vegetables. Peel the beets. Scrub the carrots and potatoes. Dice everything up. It’s best if the beets are a slightly smaller dice than the rest as they take a little longer to cook (you could also shred them in a food processor).
  2. Heat the olive oil in a large pot over medium heat. Add the diced onion and celery and sauté for 5 minutes or until slightly softened. Add the diced carrots and cook for an additional minute or two.
  3. Tumble in the beets and the potatoes. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer until root vegetables are al dente.
  4. Tip in the cabbage and beet greens. Bring soup back up to a boil, then reduce heat and simmer for 10-12 minutes. Vegetables should be tender.
  5. Sprinkle in the dill and the vinegar. Season the borscht to taste with salt and pepper.
  6. Ladle borscht into bowls and serve with a dollop of vegan or regular sour cream.

Notes

Cool completely before refrigerating the leftovers in airtight containers. Borscht will keep for up to five days in the fridge and up to six months in the freezer.

Based off a recipe from Simple Bites.


Beets and Chard

Did you know beets and chard are actually the same plant, Beta vulgaris? If you’ve grown both in your home garden, you may have noticed the similarities between the seeds and the leaves. The difference is that Swiss chard has been bred to favor leaf production, while beets have been bred to favor sweet fleshy roots.

The vegetables we eat didn’t just appear in the wild one day. Desirable traits have been “selected” for thousands of years to develop the tasty crops we enjoy today. Seeds are saved from plants that show the genetic variations we enjoy (more leaves versus fleshier roots) and then crossed through pollination with other plants with desirable traits so the offspring are better and better for human production and consumption. Please note, this is different from genetically modified which is done in a laboratory versus going through the generations of plants crossing for desirable traits already present in the species.

Rows of chard in the field

Resources for Veg Care and Use!

Remember to use the Vegetable Guide! Click the link below to see a pdf that describes most of the Food Farms crops and how to best care for the produce:

For the farm crew,

Starr

Summer CSA, Week 13!

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This year was a late spring and what seems like an early fall. The actual start to fall isn’t for another couple weeks but with the crispness in the air why not start the festivities early?

The fall equinox is an important event for Pagans around the world. During the fall equinox the hours of daylight and and night are completely equal. There is no single tradition of celebration, more like themes to live by.

These themes coincide nicely with our work on the Food Farm. The themes to live by during this autumn time include:

Balance, think about what in your life is out of balance. Sleep, work, exercise? Perhaps you haven’t had enough candy corn yet this year?

Gratitude, for the bountiful harvest. We are beginning to harvest actual tons of food from our fields. Waves of gratitude wash over me when I imagine how many people will get to enjoy this harvest.

Letting go, because winter is coming. Autumn marks the turn towards the dark time of year. A time when we all look inward. Discard what will hold you back on the journey through the darkness….aka -30 degree winter days.

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Summer came and went in the blink of an eye. Now it’s time for long sleeves, long pants and rubber boots. It’s time for soup and baked potatoes and warm bonfires. It’s almost time for watching the leaves change and apple cider.

From our farm family to yours,

Tiffany

This is a gentle reminder the Food Farm will be at the Harvest Festival in Bayfront park this Saturday from 10-4!

Come talk to us and come get some veggies!


In your CSA box: Green Beans, Beets, Red Cabbage, Carrots, Cilantro, Cucumbers, Dill, Red Russian Kale, Greens Mix, Sweet Onions, Green and Hot Peppers, Potatoes, Tomatoes, Zucchini


Borscht Soup

Beef stock

  • 2 lbs stew beef
  • 1 lb beef bones
  • 2.5 quarts of water
  • 2 large bay leaves
  • 1 tbsp coriander
  • 1/2 tbsp peppercorns

Soup

  • 3 medium beets
  • 1 medium sweet onion
  • 2 medium carrots
  • 1 head of red cabbage
  • 2 to 4 red potatoes
  • 8 oz baby Bella mushrooms
  • 4 cloves of garlic
  • 1/4 cup tomato paste
  • 1 tbsp sugar
  • Salt and pepper
  • 3 tbsp fresh dill

Preheat pot over medium high heat with a little bit of canola oil. Add beef and bones to pot and seat for a few minutes.

Add water to pot and bring to simmer. Add bay leaves, coriander and peppercorns and reduce heat to low.

Loosely cover with lid and let cook for 2-4 hours.

About half way through cooking the meat add whole unpeeled beets. Cook until done and set aside.

Strain off the stock and remove bones, coriander, bay leaves and peppercorns. Set meat and beets and stock aside.

Prepare the veggies! Slice thinly: onions, shrooms, cabbage. Grate carrots. Cube potatoes. Mince garlic.

Using same pot on medium high heat add a little canola oil. Add onion and carrot and sauté until soft. Add garlic and stir well.

Add potatoes and mushrooms stirring occasionally.

Add cabbage, stir until cabbage softens.

Add tomato paste, sugar, salt and pepper to taste. Stir until tomato paste is evenly mixed.

Break apart beet and add to pot, now start adding stock! Add enough stock to completely cover veggies. Add more if you desire more broth.

Cook over medium heat for 25-30 minutes. Taste, make sure there is enough pepper and salt. Stir in dill.

Peel beet and grate into soup.

Garnish with sour cream and more dill!

Dilly Vegetable Dip

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 3 tbsp sweet onion
  • 1 tbsp dill
  • 1 tsp salt

Mix all ingredients well in a medium bowl. Best served with fresh Food Farm carrots or topped on Borscht Soup!