WEEK 21 CSA from Sang Lee Farms!

2016 CSA Week 21

Week of October 18th

Well if you told me it was mid-October today I would not believe you based on the weather! What a seasonable day with sunny skies - these are the days that remind us why we do what we do and are so grateful for a job that allows us to be outside all day.

This week's share is a touch "lighter" than the last few weeks as we want to give you a chance to catch up on eating all those veggies that last more than a week. That being said, we have a great mix of root veggies (potatoes and beets) that will go great roasted in the oven with some garlic and rosemary. We try to pair things in the share time to time that make sense in your kitchen and go in line with the seasonality of our produce. We gave you two garlic bulbs this week because we have so many small ones that we do not want to see go to waste, and they are just as delicious. You may even want to try roasting the bulbs whole and adding already roasted garlic to your dishes this week!

Broccoli is now in it's prime with a touch of colder weather last week - don't waste the beautiful stem on it either ! All you have to do is peel it back and dice it up with your broccoli when you cook (think kohlrabi). Our Korean moo this week is also a real treat for those of you who have sampled it at any of our "tasting tables" at markets or CSA info sessions. This Asian radish radish has the crunch of apple and very few people object to it's mild flavor (it is not spicy like it's sister daikon so the kids will love it!). See below for more suggestions on how to prepare it.

THE EARLY WINTER CSA SHARE IS OPEN FOR SIGNUP
DEADLINE NOVEMBER 11th
For those of you who are new to the CSA program, the Early Winter Share is a wonderful 5 week extension to your current season during a time where most other farmstands are closed. It is also great to have a bounty of veggies during the holidays when you are hosting company. A lot of these veggies can be stored in your garage or fridge for weeks/months so you don't have to worry about having too much. You can expect around 9-11 different veggies.
Pickup at Sang Lee Farms, Estee Lauder, Syosset, Smithtown, Northshore LIJ Manhasset

SIGN UP NOW!

NOTE: Merrick picks up Wednesday 10/19 at the normal time - if you are unable to pickup contact Yaffa to arrange later pickup in the week.

1 head Broccoli
2 small heads Garlic
1 bunch Baby Beets
1 head Lettuce
2 lbs Red Potatoes
1 bunch Rosemary
1 Korean Moo
1 bunch Arugula
1 head Nappa Cabbage

'READY TO EAT' SHARE

1 Stir Fry Dinner Pack with Stir Fry Sauce
+
Garlic Cloves and Fresh Ginger
+
2 oz. Chilli Flakes
Enjoy this week's "ready to cook" stiry fry dinner in a bag! Add our fresh ginger, garlic, and hot pepper flakes for extra flavoring. Follow directions on your share and add a protein to complete the meal if desired. Enjoy!

Old Chatham Sheepherding Company
Sheep's Milk
"Ewe's Blue"
Blue Cheese

VISIT OUR WEEKLY PINTEREST RECIPE BOARD

NAPA CABBAGE
A unique cabbage that is more like a cross between bok choy & head cabbage, this crunchy head is perfect for sautees or stir fries. If you prefer salads and slaws, thinly dice it and make an Asian flavored slaw (add your korean moo !) . See below for some more other interesting ideas. Store in the fridge for a week or two, peel back browned leaves before using.
Sweet and sour roasted napa cabbage wedges . Gluten free cabbage rolls with quinoa . Spicy asian cabbage soup . Napa cabbage salad

KOREAN MOO

This is an all time favorite market sampling veggie! Whenever we cut it up for samples, people fall in love and we sell out. Most love it simply prepared raw - peeled and sliced into 2 inch matchsticks for dipping and snacking. Others grate it raw into slaws or on top of salads. You can also add to a stir fry with napa cabbage! Cut off only the chunk you will use and store the rest un peeled in a bag in the fridge to keep the moisture. Use within 2 weeks.
Korean Radish Kimchi . Moo noodles . Moo Cakes

POTATOES
These red fingerling are delicious and tender when roasted or boiled. We specifically gave you garlic and rosemary to compliment these babies! Roast them or mash them with these seasonings for the perfect fall meal. Store in a paper bag in a cool dry place out of the sun (garage, basement, fridge). Use within a few weeks, disguard any that become green if exposed to light.
Fingerling Potatoes with Rosemary . Smashed Rosemary Potatoes

ROSEMARY
We are switching up your herb variety this week and we wanted to give you rosemary when there are great veggies to roast with it! Potatoes, beets, korean moo, garlic or even some sweet potatoes/butternut squash leftover from last week. If you aren't feeling that, rosemary can be a great infusing herb with a plain olive oil so you can enjoy that flavored oil on your roasted veggies all season long! Store in a bag in the fridge and use or process within 5 days to avoid blackening.
Rosemary infused olive oil . Rosemary butternut squash

GARLIC
These heads are slightly smaller than usual which is why we gave you two! We are getting close to the end of our stored cured garlic but don't want to let these small heads go to waste. They may require more peeling and chopping but it's so worth it. A trick for that is to smash each clove with the side of a knife before peeling to loosen the skin. You can also cut the top off and roast the head whole! Store in a dry place on the counter away from the sun. Cut off any small blemishes and use within a few weeks.
Roasted Garlic . Slow Cooker Roasted Garlic Mash Potatoes .

BEETS
Tiny but delicious, the beets this week never got thinned so that they would grow larger. The flavor is still the same, just a little more effort on the peeling front. Try roasting them in a tin foil pouch in a pan for an hour and then wipe away the skins easily with a paper towel when they are still warm. Add to salads or enjoy as a side. You can also thinly sliver them to make roasted beet chips in which case you wouldn't need to peel them at all! Store in the fridge with the tops removed in a bag for a few weeks. Enjoy the greens sauteed!
Beet Chips . Coconut Oil Roasted Beets

CHECK OUT OUR RECIPES ON THE WEBSITE

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FRUIT SHARE

CHEESE SHARE

Tips & Recipes