CSA Newsletter Week 21 2012

Volume II, Issue 22
CSA week 21, for the week of October 20th

This Week’s Selection

Peppers, Beets, Carrots, Parsnips, Bok Choi, Tat Soi, Cabbage, 
Salad Turnips, Lettuce, Arugula, Daikon Radish and other large radish, 
Salad Radish, Kale, Swiss Chard, Garlic, Onions, Leeks, Parsley

From the Farmers

Thanks to everyone who came out on Sunday to help with the harvest, share a meal and conversation, and share some poetry.  I had a great time, though a bit tired by the end of the day, and I hope everyone else did as well.  Our beet and carrot crop are now stored in the root cellar to be; we've still got about half of the walls to build up, as well as some sort of door within the next couple weeks if anyone would like to lend a hand.

Speaking of fun, we will be planting our garlic next Monday and Tuesday and extra hands are also welcome for this big job.  We'll be planting around 3,000 cloves again to grow into 3,000 heads to be harvested next July for your enjoyment.  We'll be splitting the garlic heads into cloves at CSA pickup, so if you have a moment pull up a chair and converse a bit with us.

We are now accepting commitments for members for the 2013 regular season.  Pledging your interest in participating in Great Song Farm CSA next season right now is extremely helpful to us if it is at all a possibility for you.  The money is always helpful to get us through the winter as we make many large purchases before the season begins such as potting soil (~$1500), seeds (~$2000), not to mention my salary ($$$$$$), but really the acknowledgement of your support is really what is important to get us through the winter and into the spring.  Knowing we have people interested in what we are doing helps inspire us and brings meaning to our work.  Just filling out a form and saying yes, this is a worthwhile experience that I would like to participate in next year, is more than enough for me!  It is also difficult knowing how much effort to put into outside marketing in the spring only to have folks who are interested now wait until then to show their interest.  As you well know, we are flexible regarding pick up times, payments, and just about anything else as we are able be accommodating thanks to our size.  If you would like to commit now but have a question or hesitation, please let us know.  Our best advertising is word of mouth, so tell your friends as well!  We'd love to have them be part of the farm next season.  We'll have forms at CSA pickup.

When choosing your share price, it is good to make it a conscious choice.  We put it there to hopefully inspire you to think about the deed you about to commit, offering a monetary gift to support another's work and livelihood, so that this community of people and this earth may be well cared for.  $25 or $50 over the season comes out to a little more than $1 or $2 a week, but for us it really adds up and allows us to better care for the farm.

We have just 2 weeks left this season, and still more vegetables to come.  This week we're bringing in the white salad turnips you all loved so much this spring.  They germinated very poorly for some reason which is why they haven't been available sooner, as they are sparse, but here they are.  We'll also begin harvesting fall cabbage and are doing our best to move along the brussel sprouts and rutabaga so that there are some worth harvesting for the final week.

We will be distributing vegetables via a winter CSA this winter, so if you are interested please talk to me at pickup about details as they are still being worked on depending on how many folks would like to participate.  Rather than limit the amount of people who can participate I decided to cut down the number of distributions and welcome everyone.

If you would be so kind as to help us better your experience by filling out  our survey here https://docs.google.com/spreadsheet/viewform?fromEmail=true&formkey=dHU5Qjd5alJUS3dIVVduV1VoX19qX1E6MQ it would be greatly appreciated.  It is the same as the midseason survey, just a couple months later.  Thanks!

A Great Need
Of a great need
We are all holding hands
And climbing.
Not loving is a letting go.
The terrain around here
Far too


That King of Vegetables, Cabbage.

Ah yes, the fall cabbage is arriving!  There's nothing like it, really.  I actually did not eat much cabbage this spring and summer as next to the fall cabbage it is an entirely different beast.  Enjoy!

Braised Cabbage adapted from the Victory Garden Cookbook
two ways: butter braised and broth braised:
Butter Braised:
4-6 T butter
2-3 t curry powder (optional)
8 cups finely sliced cabbage (this goes quickly with a sharp knife or a food processor)
S & P to taste

Heat 4 T of the butter with curry powder (if using) in a large saute pan. Add the sliced cabbage and stir to coat with butter. Cover, lower heat, and cook gently for 5-6 minutes, stirring occasionally, or until the cabbage is tender. Season with S & P. Add more butter if you like. (Makes 4-5 cups)
Broth Braised Cabbage
note: this originally called for green cabbage, but any might work. I can’t promise what the color will be if you use red cabbage for this one. -julia

8 cups finely sliced cabbage (this goes quickly with a sharp knife or a food processor)
1/2 Cup chicken, beef or vegetable broth
S & P to taste
2 T butter (optional)

Put all ingredients in a covered saucepan, bring to a boil, and cook for 5-6 minutes or until just tender, stirring or tossing occasionally. Or, cook covereed in a preheated 350 degree oven for 20 minutes or longer, until tender. The timing depends on the cabbage variety and the size of the slices. (Makes 4-5 cups)
* substitute wine for broth or butter
* use bacon or goose fat rather than butter

Sesame Cabbage
1/2 cup raw sesame seeds
1/4 tsp salt
1 dried red chile flakes
1 head Cabbage, chopped
3/4 cup water
1 tsp salt

1 1/2 tbsp oil (olive, sesame, canola, etc.)
1 dried red chili, cracked
1 pinch fenugreek
1/4 tsp mustard seed
1 tsp cumin seed

Dry roast sesame seeds and dried red chili in a pan over medium heat. Stir often until majority seeds are brown. Remove from heat and cool. Once cool, grind in a food processor or blender with 1/2 tsp of salt. Excess ground sesame can be stored in the refrigerator for further use. To cook cabbage over medium heat, add chopped cabbage to 3/4 cup boiling water + 1 tsp salt. Cook until cabbage is desired texture. Once cooked, drain excess liquid. Add 1/4-1/2 cup ground sesame. Turn off heat.Prepare the "popu" in a separate pan by combing all ingredients, heating over medium heat, and waiting for mustard seeds to crackle. Once ready, add to cabbage, stir and heat over low heat for 1 minute. The "popu" can be prepared when the cabbage is nearly finished.

Radish Cabbage Slaw
1/2 lb.
3 cups
1 cup
1/2 cup
2 tbsp.
1/2 tsp.
2 tbsp.
2 tbsp.
radishes, trimmed and grated coarse (about 2 cups)
finely shredded cabbage
coarsely grated carrots
thinly sliced red onion
fresh lemon juice
olive oil
finely chopped fresh cilantro, mint, or parsley leaves
In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the coriander, and salt and pepper to taste.
Gourmet, April 1991

A Little Something Else...

Act Great
What is the key
To untie the knot of your mind’s suffering?
Is the esoteric secret
To slay the crazed one whom each of us
Did wed
And who can ruin
Our heart’s and eye’s exquisite tender
Hafiz has found
Two emerald words that
That I now cling to as I would sacred
Tresses of my Beloved’s
Act great.
My dear, always act great.
What is the key
To untie the knot of the mind’s suffering?
Benevolent thought, sound
And movement.
~ Hafiz ~