CSA Week #17

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The Power of Working Together

Fall is in full swing, and there truly is abundance all around us. Mushrooms are sprouting in the woods, and apples, pears, plums, and more fall off the trees unpicked. (Hopefully most of them are found and distributed by LUSH valley or picked by their owners!) The plants we’ve taken care of all summer are finishing their life spans, putting the last of their energy into storing food for the winter or ripening fruit.

All the rain has been wonderful for our winter crops, and our fields are filled with happy brassicas and lettuce. We’re still trying to put more crops in the ground for winter, but not at the same frantic pace as before. As the days get shorter and the temperatures drop, plants grow slower, and they’ve got to be a certain size before they’ll be ready for the winter.

This week was hard for our friends and comrades at The Birds and the Beans, as the Campbell River market, one of their outlets for their produce was rained out. They have an abundance of cucumbers and summer squash, and our plants are pretty much done, so those vegetables this week are from their productive lease at Beaver Meadows farm.

What’s in the shares this week?

All Shares:

  • Salad mix
  • Carrots
  • Bok Choi
  • Summer Squash
  • Cucumbers

Full Shares add:

  • Summer squash
  • Radishes
  • Tomatoes or tomatillos
  • Cilantro

Recipes: Rockin’ the Root Veggies

Diced Roasted Vegetables

This recipe comes to us from Laura, one of our CSA customers.

Potatoes
Carrots
Kohlrabi
Tomatoes
Beets
Any other vegetables you might want to roast!

Add:

  • Olive Oil
  • Herbs and Spices

Preheat oven to 350 degrees

Fill a roasting pan with finely diced vegetables. Add herbs (we recommend Thyme, Oregano, or perhaps a more asian inspired mix with Coriander, Curry Powder, and Turmeric). Add enough olive oil to coat the vegetables. Roast for an hour to two hours, until all the vegetables are tender. Eat!