20 Week CSA Share
July 8th to November 18th
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THIS WEEK'S VEGGIE LIST
Spaghetti Squash
Spinach
Sweet Peppers
Napa Cabbage
Mixed Radishes
Carrots
Cilantro
Salad Mix
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Next Week's
Thanksgiving Share Line Up
Sweet Potatoes
Baby Butternuts
Mixed Beets
Turnips
Carrots
Kale
Parsnip
Onion
Garlic
Herb Choice (1): Sage, Rosemary, Parsley, Thyme, Chives, Mint
Let us know your herb choice AND if you would like to swap any items out for extra of something else on this listing.
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- 8 ounces rice noodles or glass noodles
- ½ cup chicken or vegetable stock
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- ½ teaspoon sugar
- 2 tablespoons peanut oil, rice bran oil or canola oil
- 2 large eggs, beaten
- Salt to taste
- 1 to 2 green chilies, like jalapeño or serrano, minced
- 2 plump garlic cloves, minced
- 1 tablespoon minced ginger
- 4 cups thinly sliced green cabbage
- 2 cups shredded carrots
- 1 cup chopped cilantro leaves and stems
- ⅛ teaspoon freshly ground pepper
- Place the noodles in a bowl and cover with warm water. Let sit for 20 minutes, until pliable. Drain in a colander and cut into 6-inch lengths with kitchen scissors. Set aside
- Mix together the broth, soy sauce, rice vinegar and sugar in a small bowl
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Meanwhile, beat 1 of the eggs in a bowl and add salt to taste. Swirl 1 teaspoon of the oil into the wok and add the egg, using a rubber spatula to scrape out every last bit. Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute. Using a metal spatula, flip over the egg pancake and brown it for about 5 seconds, then transfer to a cutting board. Allow to cool and cut into 2-inch-long by 1/4-inch-wide slices. Repeat with the other egg
- Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chili and stir-fry for no more than 10 seconds. Add the cabbage and carrots and stir-fry 1 to 2 minutes, then add the noodles, the broth mixture and salt to taste. Turn the heat down to medium and stir-fry for about 2 minutes, until the noodles are just tender and the broth has evaporated. Sprinkle with salt and pepper, add the eggs and cilantro, and stir-fry for another 30 seconds to a minute. Serve
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JANE B !!!!
You have won a local CSA prize that will arrive in or alongside your CSA share on WEDNESDAY
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ORDERING CLOSES AT 7PM ON MONDAY
There are lots of different add-ons you can order from week to week that will arrive with your CSA farm share - just log into your WFM2go account to place your order.
>Click Here To Order<
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We are now fully switching into fall mode on the farm now that the frost cleaned house and claimed the end of the hot crops like basil, beans, peppers and tomatoes. Now our focus has switched to the roots crops like sweet potatoes, beets, turnip and carrots with some hardy brassica crops still bringing the green! I am not going to lie that last week really put us through the ringer. On top of all the weather added pressures we had, one employee was out sick and the other altogether quit, making our workload extra heavy and we are feeling it! We decided to take this upcoming weekend off before
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the thanksgiving madness starts! We already have all our squash curing on pallets under plastic and the first of five 200 foot rows of sweet potatoes dug and curing for the thanksgiving shares inside the greenhouse. We will get at least another row or two dug this week and finish it the following week. Then we will begin getting the rest of the more hardy root crops in little by little !
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Your Farmers
Adam & Courtney
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