CSA Week 15: Fall Harvest

Fall is the season where you realize just how many vegetables were hiding in the fields. Once they are all  picked by hand and a space to store them found, the sheer quantity becomes apparent! Here are some photos of our harvesting this week. 

If you ever wonder why many farms have numerous little buildings all over the place, the answer becomes apparent at harvest time! We have onions and squash drying in the drive shed, potatoes and red onions in the wood shed, squash and pumpkins in the greenhouse, and garlic in the mudroom. We're running out of space to put things... But that is a good position to be in!

As you can see from the pictures, we have many yellow cooking onions that will be available in the shares in a week or two (and for the rest of the season). 

Also in the share this week are a taste of some organic MacIntosh apples from our friend's farm. These apples will be available for purchase in larger quantities next week. I will include details of quantities and cost in next week's blog post. Nothing says fall like a crisp MacIntosh!

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Weekly Share Contents:

Potatoes
Red Onions
Pea Shoots OR Leeks
Kale
Celery
Winter Squash
Apples
Cilantro

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Creamy Kale Salad
6 cups kale, thinly sliced
2 medium carrots or zucchini, shredded
1 small red onion, finely chopped
1 medium ripe avocado, halved and pitted
3 tbsp water
3 tbsp lemon juice
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp maple syrup
Sea salt and pepper to taste
3 tbsp sunflower seeds or sliced almonds, oasted

In a large mixing bowl, toss together the kale, carrots, and onion. 

In a blender, combine the remaining ingredients (except seeds/nuts) and blend until smooth and creamy. 

Toss dressing with salad and sprinkle with sunflower seeds or almonds.

Taken from: The Pure Kitchen by Hallie Klecker

Wild Rice, Kale, and Apple Salad
Salad:
6 cups cooked wild rice
1/2 small red onion, finely diced
1 tart apple, diced
4 - 5 large kale leaves, thinly sliced
1 cup almonds, toasted and chopped
1/2 cup currants (optional)

Dressing:
1/3 cup balsamic vinegar
1/3 cup olive oil
1 tbsp maple syrup
1 tsp sea salt
freshly ground black pepper

Place all salad ingredients in a large bowl. In a small bowl, whisk together the ingredients for the dressing. Pour dressing over salad and toss together. Taste and add more sea salt and pepper if needed.

Taken from: Nourishing Meals by Alissa Segersten and Tom Malterre