Here’s what’s in the share:

• Leeks
  
• Sweet Peppers
  
• Dark Red Norland Potatoes – red on the outside, white on the inside, excellent for boiling or roasting
• Carrots
• Red Ursa Kale
  
• Misato Rose Radishes (aka watermelon radishes)
  
• Broccoli
  
• Cauliflower
• Brussels Sprouts!
  
• Spaghetti Squash
  
• Popcorn – This popcorn is from our friends over at Lonesome Whistle Farm in Junction City.  They’re good at growing things like grains, beans, and popcorn!  We like to put it on the stove or wood stove, but you can pop it in the microwave if you prefer.

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We spent a good deal of Saturday and Sunday digging potatoes.  We’ve been good at procrastinating this year with this task and we still have a number of beds yet to dig.  I’ve decided not to worry about our tardiness too much, but instead to focus on getting it done.  With a podcast in one ear and a good set of raingear, the work isn’t so bad, even in the misty rain and mud.  Potatoes are always a rewarding crop, no matter the yield.  Plus you never know what you’ll dig up, be it colorful rocks or slumbering salamanders.

The field directly across from the potatoes is in a nice rye/clover cover crop for the winter.  It wasn’t cropped with vegetables this year, and will likely be part of the spring planting rotation.  It’s only November, and we’re barely feeling the seasonal slowdown, but it’s hard not to look at that field without thinking forward to spring.  Oh the possibilities!

Last week a neighbor shared a box of quince with us.  Neither of us had experience with this fall fruit but I endeavored to not waste them, and to re-supply the shelf space reserved for jam and jelly.  What a fruit!  It looks a bit like a large pear but with a unique taste and it turns red if cooked into a juice, whoa!

We have a long list of perennials we’d like to add to the farm.  Blueberries, rhubarb, asparagus, hops, and table grapes to name a few.  And then there are the orchard expansion/transition thoughts of planting known varieties of apples and pears and plums and adding a few other fruits like another cherry or two.  And now we know about the fall fruit possibilities of the quince!  I think we’ll continue to work on figuring out this vegetable growing business for the time being, but I feel like those other projects aren’t so far off.

We’re feeling very lucky lately, to be growing food for you good people and taking care of this piece of land while doing it.  Many thanks for supporting our endeavor as we learn and grow and dream.

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Jeff Bramlett and Carri Heisler

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Here are a few recipes to get you inspired:

Someone in the CSA mentioned Cauliflower Mac & Cheese this past week, which was an excellent suggestion!  We made a variation of the recipe below that cut out the topping and actual macaroni noodles because we didn’t have them and subbed sour cream for Gruyère cheese.  How can you go wrong with creamy cheese sauce?

Skillet Mac and Cheese

• 2 cups 1-inch-wide cauliflower florets
• 1 1/4 cups Light-and-Crisp Whole-Wheat Bread Crumbs
• 3 tablespoons freshly grated Parmesan cheese
• 2 teaspoons olive oil
• 3 cups cold low-fat (1%) milk
• 3 tablespoons all-purpose flour
• 1 1/4 cups shredded extra-sharp cheddar cheese (5 ounces)
• 1/4 cup shredded Gruyère cheese (1 ounce)
• 2 teaspoons mustard powder
• 3/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 6 ounces (1 1/2 cups) wholegrain elbow macaroni, cooked for 3 minutes less than the package directions (about 3 cups cooked)
• Nonstick cooking spray

Preheat the oven to 375°F.

Place the cauliflower into a steamer basket fitted over the pot, cover, and steam until just tender, about 5 minutes. Finely chop the steamed cauliflower.

In a small bowl, combine the bread crumbs, Parmesan, and oil.

In a large saucepan, whisk together the milk and flour until the flour is dissolved. Whisking constantly, bring the mixture to a gentle boil over medium heat. Reduce the heat to medium low and simmer until the mixture thickens slightly, 2 to 3 minutes. Stir in the cheddar, Gruyère, mustard powder, paprika, salt, black pepper, and cayenne pepper. Whisk until the cheeses are melted and the mixture is smooth, 1 to 2 minutes. Add the chopped cauliflower and macaroni and stir until well coated.

Spray an ovenproof 10-inch high-sided skillet with cooking spray. Pour the mixture into the prepared skillet. Sprinkle with the bread crumb mixture, place on a baking sheet, and bake until the top is browned and the cheese is bubbly, 35 to 40 minutes.

From Epicurious via Epicurious by Ellie Krieger, http://www.epicurious.com/recipes/food/views/Skillet-Mac-and-Cheese-51182830

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Mashed Potatoes with Carrots and Leeks

• 1 leek (white and pale green parts only), coarsely chopped
• 2 lb potatoes, preferably Yukon Gold or russet (baking) potatoes
• 2 carrots, cut into 1/2-inch chunks
• 1/2 stick (1/4 cup) unsalted butter
• 3/4 cup whole milk
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Wash chopped leek well in a bowl of cold water, then lift out and drain well.

Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.

While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.

Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.

From Epicurious via Gourmet, http://www.epicurious.com/recipes/food/views/Mashed-Potatoes-with-Carrots-and-Leeks-109125

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Radishes with Burrata

• 8 ounces burrata torn into pieces (or use bocconcini)
• 2 thinly sliced watermelon radishes
• 2 tablespoons olive oil
• 2 teaspoons fresh lemon juice
• salt and pepper
• chopped chives and finely grated lemon zest (for topping)

Tear 8 ounces burrata into pieces (or use bocconcini) and place on a platter.

Toss 2 thinly sliced watermelon radishes with 2 tablespoons olive oil and 2 teaspoons fresh lemon juice; season with salt and pepper.

Arrange radish mixture over burrata and drizzle with any remaining dressing.

Top with chopped chives and finely grated lemon zest.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Radishes-with-Burrata-51234820

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