We are sorry to let you know that there will no longer be a CSA this season. In the past week, both of us (Megan and Annie), have decided to pursue other opportunities. Annie will be working on an exciting new aquaponics project in Erie, that will provide fresh fish and vegetables year round. Megan will be returning to her roots in Central Pennsylvania to farm her family’s newly acquired 8 acres and establish a full foods CSA. These projects provide long term opportunities in the local foods movement, and offer a better fit for our personal goals and stability. Little else could have persuaded us to move on from Wild Winds Farm, and we will miss it dearly.
We are sorry for the inconvenience but trust that you will understand that our lives are taking us other places. This experience taught us that there is a growing interest in sustainably-grown foods in the Erie region. Thank you for showing your support by signing up! We encourage you to continue to invest in Erie’s local economy.
Some Important Information for you Concerning the End of the Season:
1. THANK YOU so much for being a part of the inaugural year of Wild Winds Farm CSA!
2. NEXT WEEK will be our last pick up for the season.
3. We will be sending out information in December/January about next season, and as members you have first dibs on the 2011 shares.
Ripe on the Farm this Week:
Bok Choy
Leeks
Cabbage
Radishes
Salad Turnips
Turnips
Daikon
Fall Lettuce Mix (with beet greens)
Garlic
2 cups cabbage, shredded
½ cup carrots, shredded
1/3 cup green onions, chopped
Sautee until crisp-tender in frypan coated with cooking spray. Transfer to greased 1-quart baking dish.
½ cup milk
1 egg
3 tablespoons cheese, shredded
Combine in a small bowl. Pour over vegetables Garnish with 1 tablespoon chopped fresh parsley and 1 tablespoon grated Parmesan cheese. Bake at 350 F for 30-35 minutes.
(Simply in Season)
Great for dipping raw veggies into, especially Daikon!
3 tablespoons Miso
¾ cup cool water
¾ cup tahini
1 teaspoon grated fresh gingerroot
2 tablespoons chopped scallions
Mix the Miso and water until smooth.
Add the Tahini and mix until smooth. (It should haev the consitency of sour cream - if its too thick add a little more water).
Add the ginger and scallions.
Serve with vegetables for dipping.
(note: this will last several weeks in the refrigerator).
Source: From Asparagus to Zucchini
• 1 medium bok choi
• 1 cup shredded daikon radish
• 1 tablespoon salt
• ½ cup slivered green peppers
• ¼ cup finely chopped scallions or leeks
• 1 inch knob of gingerroot, grated
• 2 tablespoons each chopped mint and cilantro
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• Pepper to taste
Thinly slice the bok choi leaves. Toss with shredded radish with salt in a colander. Let stand to wilt, about ½ hour. Rinse, drain, and squeeze out excess liquid. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving.
Makes 6 servings.
YOU’RE INVITED TO THE FIRST ANNUAL MEMBER POTLUCK,
SUNDAY OCTOBER 10, 2010 at 1:00 pm AT THE FARM, invite friends and family! Celebrate the fall harvest! (It should be SUNNY and in the mid-60s!)
Ripe on the farm this week:
Turnips - Daikon - Beans
Peppers - Scallions
Green Tomatoes - Eggplant
Kohlrabi - Winter Squash
MEET TURNIPS!
Storage: Refrigerate in a plastic bag up to a week. Wash in a bowl of cold water.
Preparation: Tough skins of turnips can be removed with a peeler or knife.
Blanche large or old turnips in boiling water 4-5 minutes to get rid of a strong or bitter flavor. Boil whole or chopped turnips; pieces will take 5-8 minutes, small whole turnips 15-20 minutes.
Roast in the oven. Turnip greens may be boiled or steamed.
Slice or juilienne young turnips and eat raw with a dip or peanut butter. Add shredded raw turnips to salads. Bake turnips with sweeter root vegetables like carrots and parsnips. When boiled and then pureed with a potato, turnips make a delicious, low-starch alternative to mashed potatoes.
Nutrients: Vitamin C
Source: Simply in Season
MEET DAIKONS!
Storage: Chinese radishes will keep well in the refrigerator if they are placed in a sealed container or plastic bag in order to maintain high humidity.
Preparation: This is an extremely versatile vegetable that can be eaten raw in salads. It also can be stir-fried, grilled, baked, boiled or broiled. Use the daikon as you would a radish. It may be served raw in salads or grated for use as a condiment (if you don't have a Japanese-style grater, use a cheese grater and grate just before serving), pickled, or simmered in a soup. Daikon also is used in soups and simmered dishes. To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for. Not only is the root eaten, but the leaves also are rich in vitamin C, beta carotene, calcium, and iron, so they are worth using instead of discarding.
Nutritional Information - Daikon is very low in calories. A 3 ounce serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods. Select those that feel heavy and have lustrous skin and fresh leaves.
MEET WINTER SQUASH!
Storage: Store in a cool, dry place for several weeks. Wash before cutting.
Preparation: Cut squash in half and remove seeds. Butternut squash can be peeled before cooking. Bake with cut sides down in a pan with a little water, at 400 F for 30 minutes. Bake spaghetti squash whole, pricking with a fork first, 40-90 minutes at 350 F. Steam peeled squash chunks in a basket, covered, over boiling water, 15-20 minutes. Boil unpeeled chunks of squash until soft, about 20 minutes.
Serving Suggestions: Flavor cooked squash with brown sugar or maple syrup and butter, or olive oil and herbs. Cooked spaghetti squash can be used like pasta. Squash halves can be stuffed.
Nutrients (when cooked): Varies, most varieties are high in Vitamins A and C, potassium, alpha- and beta-carotene antioxidants, fiber.
More Suggestions for Preparation of Winter Squash:
Roast & eat the seeds like pumpkin seeds.
Season squash with butter and salt, or maple syrup and cinnamon.
Steam cubes of winter squash and then dress with olive oil, tamari, ginger and squash seeds.
Add squash chunks to a hearty vegetable soup
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