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WEEK 1 of the Early Winter CSA Program at Sang Lee Farms
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2016 Early Winter CSA Week 1
Week of November 22nd

Greetings to all our new and seasoned members! The winter share is especially great because it falls in between the holiday season (and cold weather) when many people enjoy spending more time in the kitchen. If you didn't already know, a lot of the winter share contents can be stored for quite a few weeks or months when done properly. We have prepared a
store tip sheet for you to reference if you notice some things starting to pile up week after week! Our tendency is sometimes to "use it up" but I would urge you to savor the tastes of our veggies for some time after the winter share ends...
This week you are getting mostly veggies harvested from the field as well as a few items that we have harvested and stored already (potatoes, sweet potatoes and squash). The lettuce is hanging on in the field, but after a few good frosts we will transition to our tender greenhouse grown lettuce heads.
At the farm this week we have been busy as can be still prepping for our last outdoor markets, first indoor market (Riverhead) and our Thanksgiving boxes and sides. We tried to give you some of the Thanksgiving favorites in this week's share to get you started on your holiday feast. Any veggies you don't see this week yet means that they are still small in the field and we want them to get to the best size for you before harvesting (cauliflower and brussels). We aim to provide you with a great mix of your favorite veggies as well as a sampling of NEW veggies that you might not even know you love yet. 
Happy Thanksgiving from the Sang Lee Farm Family



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Share Contents


1 head Broccoli
1/2 lb Spinach
1 bunch Cilantro
2 lbs Red Potatoes
1 Butternut Squash

3lbs Sweet Potato
1 bunch Carrots
1 head Lettuce 
1 Green Cabbage
2 Korean Moo Radish

Fruit Share



1 3lb Bag Mixed Apples
 

Cheese Share



Chaseholm Farm
Camembert
Made from whole cow's milk

Soup Share



16 oz. Hearty Kale Soup
+
16 oz. Carrot Ginger Soup
Baby Spinach and Radishes in the greenhouse!
Preparing Smashed Potatoes for our Thanksgiving ready to eat orders!
Riverhead Market is now open EVERY SATURDAY 10am-3pm through April
While it doesn't feel it today, these past few warm weeks are great for our lettuces in the field!
We are thanking YOU! Our customers at the farmstand will get a free veggie with a purchase this week for our final week!
Hostess gifts anyone?
WE sell these for Thanksgiving made with our own CHEESE PUMPKINS!
Part of the crew working on a new irrigation system project last week at the farm

 Tips & Recipes

VISIT OUR WEEKLY PINTEREST RECIPE BOARD 

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 piece you will use and store the rest unpeeled in a bag in the fridge to keep the moisture. Use within 2 weeks.

Korean Radish Kimchi . Moo noodles . Moo Cakes

SWEET POTATO
Sweet potatoes are sweet as can be and actually have very limited visual blemishes (compared to the past years). A quick way to enjoy sweet potatoes is halved lengthwise and roasted flesh side down on an oiled pan for 40 minutes. No need for peeling this way! If you have a funny shaped one, you can also chop into cubes and roast like the squash. Store in the garage or counter in a dry cool space for several weeks. Cut off dried exposed ends or scratches.

Extra crispy sweet potato wedges . Garlic butter smashed sweet potatoes

CILANTRO
Cilantro is a fresh tasting herb that can flavor any stir-fry, sautee, guacamole, or taco,  You can learn how to preserve it and other herbs below, or make a pesto to freeze for the winter! Store in the fridge in a cup of water with a bag over the top for the longest shelf life. Otherwise store in a bag in the fridge for 5 days. 

Cilantro lime chicken . Baked Garlic Cilantro FriesFreeze and preserve fresh herbs
GREEN CABBAGE
Green cabbage is classic for making kraut, coleslaw, or corned beef and cabbage. Roasted, in soups, sauteed, stuffed... cabbage is versatile and cancer fighting. Freeze the soup or rolls as a way to use all your cabbage that might be accumulating :] Store in the fridge for a few weeks to a month and peel back browned leaves when you cook. 

Grilled Cabbage Steaks . Roasted Lemon Pepper Cabbage Wedges . Vegan Cabbage Rolls

SPINACH
Jam packed with nutrients and delicious flavor, who doesn't love spinach in the spring and fall? During the colder weather spinach thrives and becomes very sweet. Toss it in a stir-fry or sautee, or cook on it's own with garlic for a delicious side. Add to an omlette, soup, or a pasta dish! Store in the fridge in a bag and use within 3-5 days for best quality. 

Garlic butter spinach . Spinach and garlic potato patties 
POTATOES
This week you are getting a mix of purple skinned and red skinned potatoes! Flavor wise they are similar, but it looks beautiful to have a mix of colors on your plate! The purple skins also have different vitamins in them so don't you dare peel them... Our new favorite way to prepare potatoes is by roasting, "smashing", and adding garlic to them. Store in the garage or counter in a dry cool space for several weeks.

Crispy Smashed Potatoes. Turmeric Roasted Potatoes . Roasted Cauli and Potatoes

BUTTERNUT SQUASH
One of the most popular squashes because of its versatility in cooking as well as it's sweet orange flavor. Butternut squash can be cut down the center and roasted face down in the oven at 400 degrees for a simple dinner or prep for puree. My personal favorite way to cook them is to peel the skin with a knife and chop into cubes, roast in a thin layer on a tray. This allows the most flesh to caramelize and sweeten so you don't have to add anything (except a little butter). Store on the counter for a few days, in the garage or basement for a week or more. If your kitchen is always warm, store in the fridge  to avoid spoilage. Do not worry about any small nicks or skin blemishes, we carefully sort out the bad from the good and 9 times out of 10 the blemish says nothing about the inside flesh as long as it's not soft to the touch. 

Butternut squash fritters . Autumn salad 

CHECK OUT OUR RECIPES ON THE WEBSITE
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