WEEK 22
October 5, 2010 and October 8, 2010
Howdy CSAers,
This is the final week of our CSA! We hope that it has been a delicious and enjoyable experience for all of you. I had hoped to have a survey ready for this week, but it looks like it will be coming soon.
The past two nights we have had “light frost” across the farm. The sensitive plants are done, so it is a good thing that this is the last week. We usually do not have a frost this early in October and the caterpillars very fuzzy this year, both harbingers of a cold winter. We will have to wait to find out, one thing is for certain winter is on the way. We look forward to a break in the fields and hope that you and your family will join us in the spring for another CSA season.
I will send out information in November to sign up for the 2011 season. We do have a waiting list, so let us know if you would like to be a 2011 member as soon as you have decided. We like to let our returning members have the first spots.
Thank you for a great season!
Take care,
Anne, Adam and Evaline (with Delia’s love from afar)
This week in your share…
This week:
Hot and Bell Peppers
Garlic
Tomatoes
Cilantro
Kale
Tatsoi
Chinese Cabbage (Napa Cabbage)
Mustard Greens
Diakon Radishes (Cooking Radishes)
Dill
Oregano
Collard Greens
Dinosaur Kale
Recipe
CHINESE CABBAGE SALAD
Printed from COOKS.COM
1 sm. head shredded cabbage
1/4 c. slivered almonds, browned in oven
1/4 c. sesame seeds, browned in dry skillet
6 tbsp. rice vinegar (gourmet seasoned)
2/3 c. oil
1 to 3 tbsp. sugar
Dash of salt and pepper
Combine first 4 ingredients in salad bowl.
Mix together vinegar, oil, sugar and seasonings. Pour over salad and serve at once.
When I made this I added to it.
1 chopped hot pepper
2 chopped bell peppers
a bunch of kale and collards (cooked in a hot wok with sesame oil until wilted)
