Week # 9 ~ sweet potatoes & cranberries

Week # 9!    11.18.2015


Order cranberries for next week’s delivery (see below)

Give me your leaves to help me build compost (just make sure there is not trash mixed in with them)

Freeze a bag of food scraps (especially left over rice, bread, cereal) for my chickens

Farm Update

In order to provide fresh greens throughout December, I’ve started some sprouts and micro-greens indoors.   Outdoors, we’ve put up a caterpillar tunnel greenhouse where we hope that the arugula, spinach, and lettuce will be ready in time for the last two weeks of the CSA.   Thanks a lot to CSA members Martha Yager, Dante Luna, Chung-Wha Hong, Lydia Simas, and Sarah Bernstein for volunteering at the farm!   Oh, and I never really knew how one rooster could actually kill another rooster… but now I know how that works.  Sadly, my White Rock Rooster’s life slipped away after being battered and bruised up by my RI Red Rooster.  I’m telling you, those Rhode Islanders…


Yellow-fleshed sweet potatoes.  These are the kind sold in Japan by street vendors, and there’s no reason to do anything with them except bake them in the oven.  No need for foil or a  pan, just throw them in the oven!  Add butter and salt and if you eat while hot, you will be amazed.

Cranberries from Spring Rain Farm in East Taunton.  I bartered for these from my friend William over at Spring Rain Farm.  They are not organic, but the farm uses IPM (Integrated Pest Management) which means they spray minimally.  If you are interested in more cranberries for next week’s delivery, let me know.  They are $3.00/ LB.


Scarlet red turnips

Mung bean sprouts for Providence, Quincy, and JP.  This is the first time I’m experimenting with sprouts on a mass scale.  It was kind of successful.  Next week, we might have Adzuki and broccoli sprouts.

Kholrabi for Revere.  Yes they look like beautiful aliens…. but they taste great, especially if eaten raw.   Feel free to sautee the greens.  For the bulb, just skin it, and slice them into tangerine like wedges, throw them in a salad, and the texture will resemble a jicama.  Or since they are related to broccoli and cabbage (and taste like a cross between them), treat them as such.


Cranberry and Pistachio Brownie Bites



Yakiimo Roasted Sweet Potato – instructions by Kanako’s Kitchen





Cranberry & Pistachio Brownie Bites by myrecipes.com



Nantucket Cranberry-White Chocolate Cookies Recipe



Nantucket Cranberry White Chocolate Cookies by myrecipes.com





Candied Cranberries by epicurious.com






Korea Style Mung Bean Sprout Salad by Sue from My Korean Kitchen


Pickled Turnips


Pickled Turnips by Recipes for Sustenance






Caramelized Turnips by Lynn Pennec






Mashed Turnips and Potatoes with Turnip Greens by Martha Shulman

Week 8 ~ the Japanese Red Kuri Squash

Hello CSA (and eavesdroppers)!

My phone camera is not working so I haven’t been able to take any pictures of the produce.    But, CSA member Martha did take this picture of our silkie over the weekend.   And for the record, we’ve still be delivering vegetables even though this blog has been silent.  On week 6 we gave beets, acorn squash, lettuce, red onion, and various greens.  On week 7 we delivered baby potatoes, hakerei radishes, red shallots, green cabbage, and various greens.  Duck eggs are being delivered when available, and you will, at some point, enjoy these delicious eggs with a richer tasting yoke.  A few interesting arguments about why duck eggs are better than chicken eggs.

  1. Duck eggs have twice the nutritional value of a chicken egg and stay fresher longer due to their thicker shell.
  2. Duck eggs are richer with more Albumen making cakes and pastries fluffier and richer.
  3. Duck Eggs have more Omega 3 fatty acids ..something you can actually see in the salted pickled eggs the Chinese love to eat. Omega 3 is thought to improve everything from Brain health to healthy skin and
  4. Duck Eggs are an Alkaline producing food, one of the few foods that leave your body more alkaline which is a great benefit to cancer patients as cancer cells do not thrive in an alkaline environment. Chicken eggs are an acid food leaving your body more acid.

Farm update: Our silkies and our chocolate indian runner ducks are scheduled to start laying eggs next week!   On a sad note, last night we lost one of our young mallards.  I’m not sure what predator it could have been.  All that was left was a bunch of feathers.   Meanwhile, for the first time, we started planting vegetables at the Berkley property – some cold hardy salad greens protected by a caterpillar tunnel greenhouse.  Michael and I finished liming both fields and we finally seeded cover crop.  And the work continues, in fact, starts accelerating as it becomes a race against time.  The barn and pens need to get winterized, I need to start chopping firewood, outside projects all need to get finished before the ground is frozen and the fields covered in snow.   Fall is a busy season!

And now here we are on November 10th and Week # 8.   This week we have prepared for you some gold potatoes, a spicy mix of baby brassica greens (kale, tatsoi, mizuna, red mustard), green onions, broccoli for JP & Quincy and tatsoi for Providence and Revere, and THE RED KURI SQUASH.  The centerpiece here is the Red Kuri Squash, which is a type of kabocha squash from Japan.   It is as if a pumpkin and a sweet potato had a baby.   And its mild sweetness is accompanied by a chestnut-like taste.  I hope you enjoy.   Here are a bunch of pictures and recipes to whet your palate and ignite some ideas.


Kale and Red Kuri Squash Salad by A House in the Hills

Red Kuri Coconut Ginger Soup by the Fairfield Green Food Guide

Japanese Style Simmered Red Kuri by food.com

Thai Red Curry with Kabocha Squash

Thai Red Curry with Kabocha Squash by chowhound.com

Kabocha Squash with Chinese Style Spare Ribs by Saucymomma

Roasted kabocha squash dumplings collage

Roasted Kabocha and Vegetable Dumpling by Vietworldkitchen

Chinese Kabocha Squash a Sesame Pancakes by Savory Moments Blog