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CSA Recipes

Posted 10/10/2018 8:45pm by Amy Philson.

Another week has passed since my last newsletter.  And the weather hasn't changed.  This heat is very challenging for your veggie farmers.  Our summer crops have either been cleaned out of their beds are are still eking out their last hurrah with a fraction of their glorious yields of a month or two ago.  We have planted fall crops that are suited for cool nights and a mixture of warm and cool days...not 85 degree days!  The change coming with tomorrow's front is very welcome.

The weather has played havoc with our crops this year.  Unseasonable warmth is making our fall crops mature more quickly than they should, thus reducing their quality.  We are also dealing with an insect pest that is rarely seen in western PA:  the cross striped cabbageworm.  We normally have the bright green cabbage worms and cabbage moths hanging around, which do minimal damage to healthy plants.  But it seems that the cross striped cabbageworm was driven further north by Hurricane Florence last month and is attacking all of our brassicas.  Most insect pests don't bother kale very much, but Glacial Till Farm lost a large crop of it as well as salad mix.  I'm sure you have noticed the black spots on the broccoli from Detweiler Farm.  That is not mold; it is damage from these worms.  Our farmers have never experienced this insect before, and we hope that it won't survive the winter to reproduce next year. 

We do apologize to those of you who received inferior broccoli.  Some of the plants look beautiful on the surface, and the insect damage is revealed when they are cut. I have been able to salvage most of my broccoli with some time and a knife.  It's not ideal, but it's what we have to work with when we avoid chemical pesticides.  The warm weather has also caused the broccoli to mature too quickly, so this first batch is already finished.  Let's hope that our later season plantings of broccoli aren't damaged by this pest.  Those of you who have been CSA members in past years know that Detweiler Farm produces beautiful monster broccoli every fall, so you know that this is abnormal.

As of late last week, Miller Farm had a large crop of beets in the ground, and I planned on putting them in Full Shares and Small Shares.  When they went to harvest them this week, almost all of them were unusable.  They did find some good ones, but not enough to fill the shares.  So we improvised at the last minute and substituted some other items for the beets in some shares (see below).  I know that some of you are just as happy with no beets, though. :)

CSA Shares

Full Share

  • 2 broccoli from Detweiler Farm
  • 1 lb. tomatillos from Detweiler Farm
  • 1 inferno pepper from Detweiler Farm
  • 1 spaghetti squash from Detweiler Farm
  • 1 lettuce from Harmony Grove Farm
  • 8 oz. salad greens from Glacial Till Farm
  • 8 oz. kale from Glacial Till Farm
  • 1 lb. beets OR green beans OR cabbage OR 2 lb. onions from Miller Farm
  • 3 choice from Detweiler Farm, Glacial Till Farm, Miller Farm, Harmony Grove Farm, and Springfield Acres

Small Share

  • 1 broccoli from Detweiler Farm
  • 1 lettuce from Harmony Grove Farm
  • 8 oz. salad greens from Glacial Till Farm
  • 1 lb. beets OR green beans OR cabbage OR 2 lb. onions from Miller Farm
  • 1 onion from Miller Farm
  • 2 choice from Detweiler Farm, Glacial Till Farm, Miller Farm, Harmony Grove Farm, and Springfield Acres

Mini Share

  • 1 broccoli from Detweiler Farm
  • 1 lettuce from Harmony Grove Farm
  • 1 choice from Detweiler Farm, Glacial Till Farm, Miller Farm, Harmony Grove Farm, and Springfield Acres

Recipes

Autumn Vegetable Grain Salad with Cider Mustard Vinaigrette:  I made this for dinner tonight and it was delicious!  If you like roasted veggie bowls, you will like this.  I filled my broccoli pan too full so it wasn't as crispy as I wanted it, but that's what sometimes happens when I cook for my large family.  I subbed quinoa for the farro, a mixture of salad greens and lettuce for the spinach, and used goat cheese instead of feta.  And of course Springfield Acres' fresh-pressed cider in the  dressing!

Asian Broccoli Stalk Salad:  Don't throw out your broccoli stems!

Coconut Curry Broccoli SoupCoconut Curry Broccoli Soup:  something different from the standard broccoli cheese soup

Spinach Artichoke Spaghetti Squash Boats with Chicken:  We love spinach artichoke dip, so this one is on the menu at my house this weekend.  This recipe has suggestions for making it vegetarian and vegan (I plan on leaving out the chicken).

Spaghetti Sauce with Thai Peanut Sauce

Roasted Tomatillo and White Bean Soup

Chicken Verde Taco Bowls

Favorite Green Salad with Cranberries, Apples, and Pepitas:  I would probably sub a different nut for the pepitas because I don't always have them on hand.  Toasted walnuts, pecans, or sunflower seeds would all work well here.

Have a great week!  And enjoy the cooler weather that is coming.

Amy

 

 

 


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