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.
- Duck eggs have twice the nutritional value of a chicken egg and stay fresher longer due to their thicker shell.
- Duck eggs are richer with more Albumen making cakes and pastries fluffier and richer.
- 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
- 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 by chowhound.com
Kabocha Squash with Chinese Style Spare Ribs by Saucymomma
Roasted Kabocha and Vegetable Dumpling by Vietworldkitchen
Chinese Kabocha Squash a Sesame Pancakes by Savory Moments Blog