Oh, these cabbages. What can I say. We usually grow varieties that are on the smaller end of the scale — we finally learned to do so after years of watching members get scared off by huge food! But these Savoy cabbage loved this fall weather, and before we knew it—bam! Massive cabbages! One average-sized cabbage weighed in at eight pounds. This cabbage will last months for you in the fridge. Put it in a plastic bag and tuck it in a back corner of the fridge, then cut off sections as you need them. Or roast the whole head up like Martha Stewart suggests in this week’s recipes. You can’t go wrong.
We have sold out of stew meat but still have ground beef ($5/lb) available. If you’ve already reserved beef, you can either arrange a time to pick it up at the farm this week or next, or I will bring it to next Sunday’s delivery.
Storage onions are also still for sale ($30/20lbs). They also can either be picked up at the farm this week or I will try to bring them on the final Sunday delivery.
Thanks to Bill, Ben, Zoë and Bob’s hard work the roots — turnips, carrots, beets and rutabaga — have all been harvested. It’s supposed to freeze hard on Sunday night, so it’s a relief to have them tucked safely away in storage. They will be given away this week and next.
Have a great week, and don’t forget the time change on Sunday morning! If you miss your pick-up at the church, remember that you can always come out to the walk-in fridge at the farm to pick up your share.
Thanks so much,
Fall CSA Week 3 of 4: Cabbage, Carrots, Rutabaga, Yellow Onions, Garlic, Mesclun Mix, Kale, Acorn Squash
This week’s recipes: “You Won’t Believe These” Brown-Roasted Rutabaga Wedges, Roasted Cabbage Wedges, “Moroccan” Stew