Fall CSA and âHarvieâ This Week's Share Chicken Share 4 Weeks Left ...
Volume 8, Issue 16
17675 SW 14th • Martell, Nebraska • 68404 • 402.794.4025 • [email protected] September 13th, 2017 Yikes! Garden spiders are big this time of year, and although they seem menacing, you’d have to work at getting bit and they apparently don’t hurt. ...I’m not scared, but I’m not going to test it.
Fall CSA and “Harvie” It looks like Fall CSA this year is happening! We won’t open registration up until later this month, but here are the nuts & bolts: • Five pickups • October 18th
- November 15th
•
Wednesday evenings, 4-6pm
•
Pickup at Goldenrod Pastries • 48th/Prescott
•
in College View
Registration opens late Sept.
More Choice with “Harvie”
We’re always trying to build choice and variety into the CSA, and we’re very excited that this Fall will a huge leap forward towards those goals. We’ll be working with some CSA software called “Harvie” that will give CSA members more choice and control over how what goes into their share each week, and we’re confident this will be an improvement upon the CSA model that we love and value so
much. Here is the big picture change that Harvie allows: After signup, you’ll rate each item that we grow from 0 ("I never want it in my share!") to 4 ("I love it!”). When we begin planning each week’s harvest, we’ll put our estimates into Harvie. Harvie then takes the harvest, matches it against your preferences and builds your custom share based on that information. A couple of days before pickup, you will receive an email notifying you that you can login to Harvie and adjust your share. You can remove items or, if we have extra, trade for other things you prefer. If you don't want to customize your share, you can leave it alone. It's already set to your preferences so chances are, you'll like what you receive! There are other changes we’ll discuss in the future, but the bottom line is that Harvie not only maintains your direct connection to the farm, but it strengthens that relationship by giving you more control and freedom!
This Week’s Share Potatoes Cherry Tomatoes Head Lettuce or Bok Choy Acorn Squash Radishes Eggplant Kale or Chard Cucumbers Squash/Zucchini Tomatoes
Chicken Share Today is Chicken CSA pickup. We’ll also have extra chickens available for sale at pickup for $4.25/lb. The birds are pasture-raised and are fed nonGMO feed. Some of the best chicken available — for your family and the planet!
4 Weeks Left There are four pickups remaining after this week. The last Mini A pickup is on October 4th, and the last pickup for everyone else is October 11th.
Cooking Ideas and Recipes Roasted Eggplant and Crispy Kale with Yogurt Ingredients
4 servings • 2 medium eggplants (about 1½ pounds total), quartered lengthwise, cut crosswise into 1-inch pieces • ¼ cup vegetable oil • Kosher salt • 1 tsp. dried mango powder (amchoor; optional) • ½ teaspoon ground cumin • 6 kale leaves, ribs and stems removed, leaves coarsely torn • 1 medium cucumber • 1 cup plain whole-milk Greek yogurt • 1 teaspoon fresh lemon juice • 1 garlic clove, finely grated • 2 cups cherry tomatoes, halved • Olive oil (for drizzling)
Preparation
Preheat oven to 450°. Toss eggplants with vegetable oil on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until eggplants are charred in spots and tender, 20–25 minutes. Remove from oven, sprinkle with mango powder (if using) and cumin, and toss to coat.
Meanwhile, heat a dry large skillet, preferably cast iron, over medium-high. Add kale, arranging to fit in a single even layer (work in batches if needed), and cook, turning occasionally, until charred in spots and crisp, about 4 minutes. Grate cucumber on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, and garlic; season with salt. Toss tomatoes with a good pinch of salt and a drizzle of olive oil in a medium bowl. Spoon yogurt mixture onto a platter and layer eggplants, kale, and tomatoes on top. Drizzle with more olive oil. •
Chicken “Piccata” with Chard
•
Stir-Fried Bok Choy or Sturdy Greens
•
Basic Acorn Squash
•
Using up Summer Squash/Zucchini
•
Four Smoothies You Need
•
Spicy Chicken and Eggplant
Chloe spends most of her time growing the food you eat, and — these days, at least — I spend most of my time growing the infrastructure that will grow more of the food you’ll eat. A fancy new wash station is taking shape at left, and at right I’m semi-carefully looking for buried water lines so we can bring water to new hoophouse in the works.
17675 SW 14th • Martell, Nebraska • 68404 • 402.794.4025 • [email protected] September 13th, 2017 Yikes! Garden spiders are big this time of year, and although they seem menacing, you’d have to work at getting bit and they apparently don’t hurt. ...I’m not scared, but I’m not going to test it.
Fall CSA and “Harvie” It looks like Fall CSA this year is happening! We won’t open registration up until later this month, but here are the nuts & bolts: • Five pickups • October 18th
- November 15th
•
Wednesday evenings, 4-6pm
•
Pickup at Goldenrod Pastries • 48th/Prescott
•
in College View
Registration opens late Sept.
More Choice with “Harvie”
We’re always trying to build choice and variety into the CSA, and we’re very excited that this Fall will a huge leap forward towards those goals. We’ll be working with some CSA software called “Harvie” that will give CSA members more choice and control over how what goes into their share each week, and we’re confident this will be an improvement upon the CSA model that we love and value so
much. Here is the big picture change that Harvie allows: After signup, you’ll rate each item that we grow from 0 ("I never want it in my share!") to 4 ("I love it!”). When we begin planning each week’s harvest, we’ll put our estimates into Harvie. Harvie then takes the harvest, matches it against your preferences and builds your custom share based on that information. A couple of days before pickup, you will receive an email notifying you that you can login to Harvie and adjust your share. You can remove items or, if we have extra, trade for other things you prefer. If you don't want to customize your share, you can leave it alone. It's already set to your preferences so chances are, you'll like what you receive! There are other changes we’ll discuss in the future, but the bottom line is that Harvie not only maintains your direct connection to the farm, but it strengthens that relationship by giving you more control and freedom!
This Week’s Share Potatoes Cherry Tomatoes Head Lettuce or Bok Choy Acorn Squash Radishes Eggplant Kale or Chard Cucumbers Squash/Zucchini Tomatoes
Chicken Share Today is Chicken CSA pickup. We’ll also have extra chickens available for sale at pickup for $4.25/lb. The birds are pasture-raised and are fed nonGMO feed. Some of the best chicken available — for your family and the planet!
4 Weeks Left There are four pickups remaining after this week. The last Mini A pickup is on October 4th, and the last pickup for everyone else is October 11th.
Cooking Ideas and Recipes Roasted Eggplant and Crispy Kale with Yogurt Ingredients
4 servings • 2 medium eggplants (about 1½ pounds total), quartered lengthwise, cut crosswise into 1-inch pieces • ¼ cup vegetable oil • Kosher salt • 1 tsp. dried mango powder (amchoor; optional) • ½ teaspoon ground cumin • 6 kale leaves, ribs and stems removed, leaves coarsely torn • 1 medium cucumber • 1 cup plain whole-milk Greek yogurt • 1 teaspoon fresh lemon juice • 1 garlic clove, finely grated • 2 cups cherry tomatoes, halved • Olive oil (for drizzling)
Preparation
Preheat oven to 450°. Toss eggplants with vegetable oil on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until eggplants are charred in spots and tender, 20–25 minutes. Remove from oven, sprinkle with mango powder (if using) and cumin, and toss to coat.
Meanwhile, heat a dry large skillet, preferably cast iron, over medium-high. Add kale, arranging to fit in a single even layer (work in batches if needed), and cook, turning occasionally, until charred in spots and crisp, about 4 minutes. Grate cucumber on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, and garlic; season with salt. Toss tomatoes with a good pinch of salt and a drizzle of olive oil in a medium bowl. Spoon yogurt mixture onto a platter and layer eggplants, kale, and tomatoes on top. Drizzle with more olive oil. •
Chicken “Piccata” with Chard
•
Stir-Fried Bok Choy or Sturdy Greens
•
Basic Acorn Squash
•
Using up Summer Squash/Zucchini
•
Four Smoothies You Need
•
Spicy Chicken and Eggplant
Chloe spends most of her time growing the food you eat, and — these days, at least — I spend most of my time growing the infrastructure that will grow more of the food you’ll eat. A fancy new wash station is taking shape at left, and at right I’m semi-carefully looking for buried water lines so we can bring water to new hoophouse in the works.
