bacon, brussels sprouts, carrots, greens, kale, recipe community

Your carrots need your support!

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Another week has gone by and we are starting the summer 2010 growing season! We seeded up our first round of lettuce, scallions, cabbage, beets and parsley. We are very excited! It amazes me how far ahead we plan and work to get to harvest. This first round of seeding is meant for harvest in April and May. The short days and cold weather increases the amount of time it takes for plants to get to transplant stage. It is a combination of heat and day length that regulates the life cycle of vegetables. Especially when day length is longer than 10 hours, plants start to come out of dormancy and grow. We officially start receiving more than 10 hours of sunlight a day on Monday, Jan 25. Carrots, which we love, take 13 weeks from seeding to harvest. We’ll be seeding them in the next week or two for May harvest. Ahh, we can’t wait for those delicious roots…

Your carrots need your support! We need your CSA deposits so we can order seeds and other supplies to get the season under way. We also need your support in getting the word out about the CSA. Tell your friends, co-workers, neighbors, family, people on the street! In these depths of winter it can seem a long way to harvest but it is not! We will be planting not only carrots but also peas and broccoli soon. We plan on growing orange, purple and rainbow carrots, sugar snap peas and Italian heirloom broccoli that is good and tasty. We need your support to get your carrots, peas and broccoli in the ground and growing.

Our online store is still operating and will continue to operate through the spring. This coming Tuesday, January 26th, we plan to have produce pickup at our house, 604 Sasser St., between 4pm to 7:30pm. The next NCSU delivery will be Wednesday, January 27th. Remember to have your orders placed by Monday evening.

During these cold winter months, please be aware the weather may postpone our harvest of your produce. In response to this, we may postpone pickups by a day or two. We will provide primary notice of pickup changes via email (especially for those of you who place orders) as well as via blog and online store. Thank you for being flexible with us!

Purchase of vegetables is made through our online store-

Current vegetable availability includes:
baby beets
bok choy
brussels sprouts
Chinese cabbage
2 types of kale
red & green loose-leaf lettuce
red & green oakleaf lettuce
red butterhead lettuce
sweet potatoes
Vitamin Green (a mild Asian leafy green)

No longer offered:
mixed greens
mustard greens
swiss chard

Future winter vegetables may include:
broccoli raab
mixed baby lettuce & greens
swiss chard

Here is a variation on a great recipe we had with some friends we visited last weekend. They served it with grits and sausage on the side. Yummy in our tummy!

serves four as a side dish or two as a main dish

1/4 pound thick bacon
1/2 pound kale, about one bunch
1 pound Brussels sprouts, about 1 quart
1 clove garlic, minced
1/2 teaspoon salt
fresh ground pepper
1/2 cup pine nuts, or substitute other nuts such as pecans or walnuts.

In a large skillet over medium heat, cook bacon, turning once, until done. Drain and chop the bacon. Pour off some of the bacon fat if you’d like. We like to cook the greens in fat.

While your bacon cooks, tear the kale leaves from the stems into bite sized pieces. Chop the Brussels sprouts into pieces about 1/8 inch wide.

Heat the bacon fat over medium-high heat. Add the greens and sauté, stirring occasionally, until the greens are slightly wilted, about five minutes. Add the bacon and garlic and sauté for another two minutes.

While the greens are cooking, brown the nuts over medium-high heat in a small, dry skillet, tossing frequently.

Salt and pepper the greens to taste, and sprinkle them with toasted pine nuts.

Voila! Yummy kale and brussels sprouts!

See you next week…
Ben & Patricia

P.S. We will be posting vegan and vegetarian recipes soon…