Week # 9 ~ sweet potatoes & cranberries

Week # 9!    11.18.2015

Announcements

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…

MENU

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.

Lettuce 

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.

RECIPE IDEAS

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

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