It’s time! Harvest Season is here and we are so excited! This week marks the first week of our 2017 Farmily CSA Pickups. It’s so neat for us to have been working on something for so long, and finally the time is here where we can start saying ‘Ta-Da!! Look what we grew for you’. We have so many new Farmily members this year and we are excited to meet all of you.
Over the next 6 months or so, you’re going to learn to ‘Eat With the Seasons’ here in Middle Tennessee. If you haven’t done this before- it’s pretty cool. You’ll learn patience, because your favorite vegetables aren’t all ready at first, or even at the same time- but that’s just nature. You may have noticed at pickups last week that the harvest season starts off with greens- all things green, and then more variety comes in. Broccoli, potatoes, then cucumbers and squash. Tomatoes and peppers aren’t even ready till about July 4th! And the season goes on, ending up in the fall back where we started, with all the greens and things.
The best part of eating with the seasons is you’ll learn to try new foods, use what food you have, and to prepare and cook food you know in new ways. You don’t even know what you’re gonna end up loving yet- I promise! Many of you will experience changes, too. We hear back from our Farmily each year about weight loss, blood pressure drops, feeling better and on and on. I saw this video the other day and it reminded me of how we hear back from our Farmily about how wonderful they feel after committing to eat our locally grown certified organic produce. And we thank you for that commitment! We are proud to be your farmers and excited to go through this harvest season with you.
Your Happy Farmer,
Here is what you can expect this week at Farmily CSA Pickups:
- Collard Greens (the classic southern green. sauté in olive oil, garlic and onions. add a splash of balsamic)
- Curly Kale (the classic kale you know and love)
- Red Russian Kale (amazing raw and in salads and on sandwiches, a sweet mild flavor- our favorite kale!)
- Toscano Kale (aka Dinosaur Kale, aka Lacinato Kale- great in soups and marinara, great grilled, the best for kale chips)
- Green Curly Kale (the kale most of you are familiar with)
- Rainbow Swiss Chard (beautiful. if kale and spinach had a baby- it would be this. eat raw or sautéed or in a quiche- so versatile)
- Buttercrunch Lettuce (Head Lettuce-perfect size for lettuce wraps/lettuce tacos- or chop it up for a salad beautiful green and magenta color)
- Gourmet Salad Mix (loose leaf lettuce- red and green leaf mix perfect for salads)
- Kohlrabi (juice entire thing! sauté leaves. peel rind off bulb and slice insides up- amazing raw! use in salads or like chips with hummus or salsa or guac. A Farmily Favorite every year)
- Green Onions (aka scallions. Use all of them- from the tip of the green all the way down to the roots. Cut with kitchen scissors and freeze for later. Use anywhere you’d use onions.)
- Arugula (peppery lettuce like leaves, great mixed with kale and lettuce in a salad, or sautéed in pasta)
- Mustard Greens (less bitter than other greens, but with more natural flavor. TRY THEM! Not good for juicing or raw.)
- French Breakfast Radishes (small gorgeous radishes, I didn’t like radishes till these)
- Bok Choy (aka Pac Choi- like a mini chinese cabbage with a spinach type leaf, we love them sautéed or in stir fry, or grilled. Great in soups)
- Beets (the best! try them roasted in the oven with oil, salt, & pepper. make extra and put them in the fridge overnight. slice them cold and top with feta for the best beet salad, or add to your other salads)
All are hand harvested by us and brought to you the same day. Farm fresh, certified organic, and full of love!
Don’t forget about the hitchhikers y’all! Since Allenbrooke Farms is Certified Organic and we don’t spray anything on our gardens, you will sometimes get little ladybugs and other teeniny bugs that want to hang on. and even eat on your food a little. We always wash everything before you get it, but nature happens. I know it can sometimes be hard to get used to, but it’s your proof that we are growing things right!
Recipes to try this week:
Baby Bok Choy Greens with Sesame Soy Vinaigrette (so flavorful & so easy)
Roasted Beet Salad (MY FAVE! I hated beets till we grew them!)
Radish Chips (in full disclosure, I skipped her seasoning suggestions and dumped some ranch seasoning on them. They were fabulous and I use them still as croutons on salads)
Italian Seasoned Kale Chips (Farmily Favorite!)
Easy Amazing Mustard Greens (SO GOOD!)
Arugula Pesto (fabulous on everything!)
Creamed Swiss Chard this is my recipe, and it is fabulous!
How to Sauté Greens (yes the recipe says kale but we use this recipe with any of the greens- bok choy included)
Swiss Chard & Herb Tart (who tarted? who charded?!)
Crock Pot Balsamic Pork Roast (I add turnips and onions, use way more garlic then she suggests. Serve with sautéed greens.)
Radish Leaf Pesto (yes you can do something with those leaves)
Spring Onion Pancakes
Red Russian Kale and Red Onion Savory Breakfast Squares
Sausage, Toscano Kale, and Potato Soup
Swiss Chard Stuffed Grilled Pork Tenderloin
Swiss Chard and Chipotle Tacos
Crispy Grilled Toscano Kale
My Favorite Sautéed Kale (this is how we cook all the greens (collards, mustard greens, turnip greens, bok choy, napa cabbage, all the things) sometimes without the pepper flakes though, and sometimes we add sriracha)
Swiss Chard & Herb Tart (who tarted?!)