beets

beets, carrots, csa share image, cucumbers, dill, green cabbage, Hakurei salad turnips, nappa cabbage, oak leaf lettuce, parsley, red Russian kale, scallions, strawberries, zephyr squash, zucchini

Week 5, CSA share contents


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Hi folks! Here’s the run down of this week’s share. The summer squash are coming on in full force, so be ready for it! We’re at that good place right now where we have the last of the spring goods (e.g., carrots, beets, and greens) and then we’re coming into the summer goods (e.g., zucchini, squash, cucumbers). Look at this beautiful spread (this is an example of a regular sized share).

strawberries, zucchini, dill and parsley, and zephyr squash

tatsoi, Hakurei turnips, beets, red Russian kale and green oak leaf lettuce
Chinese cabbage, green cabbage, scallions and carrots
green cabbageChinese cabbage
scallions
carrots
beets and greens
zucchini
zephyr squash
cucumbers
red Russian kale (aka ragged Jack)
Hakurei salad turnips
tatsoi
green oak leaf lettuce
dill and parsley
Gorgeous fruits and veggies!
Thanks for stopping by!

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beet greens, beets, cabbage, csa share, kale, lettuce, scallions, strawberries, turnips and greens

Week 4, CSA share contents


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I’m behind on the posting this week, so I’m gonna give you a quit run down of the CSA contents for the week, without all the jibber jabber.

Here are some beautiful root vegetables (beets, carrots and Hakurei turnips and greens) with strawberries.


broccoli
red oak leaf and green butter crunch lettuces
herbs (dill and parsley – WWFM folks, we’re sorry, we completely forgot to pick the herbs – we’ll make up for it 🙂
red Russian kale (aka ragged Jack)
vates kale

more kale
you can eat the kale stems too. you’ve just got to cook em longer. you can substitute them in recipes that call for celery (unless, of course, you’re going for the distinct celery flavor – but they’re cook and crispy).
spinach
beets

Hakurei turnips
carrots
can you tell I think the veggies are pretty? 😉
so happy to have color variety!

cabbage (above)
the whole shebang!

beets, carrots, pictures, planting, sweet potatoes

Spring planting time is upon us…


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Hello all,
The season is shifting into a higher gear! Patricia and I took our dog Charlie to the farm today to plant potatoes and spring onions. What a beautiful spring day it was today. The sun was out, it was warm and blue birds were fluttering about and looking for grubs to eat in the freshly tilled soil. I felt the swell of spring and the upward energy that spring brings…Always inspiring and full of hope of the coming growing season. Here are some photos of our day on the farm today…Enjoy!
My car full of cut seed potatoes.
Marking a bed for potatoes with markers on a rake.
  
Patricia & Ben, happy together in the sun…
  
 Freshly transplanted beets. Can you find Ben in the photo?
  
Patrica’s lucky 30 year old German sneakers – they have a long history of wear and tear but still going strong!
and Ben’s bare feet…
 Baby leeks waiting to be planted
  
Ben holding up a row cover (veggie blanket)…
We on the front page of the Western Wake Farmers Market website this week! We’re famous! 
We’re ramping down the winter harvest now. We harvested all the winter carrots Friday and they are in storage. This is most likely the last week we will have collards, brussels sprouts, chinese cabbage and vitamin green. Carrots will be available for a couple more weeks and won’t be available again until May. We will have fewer crops available until the spring crops start rolling in, so expect less variety for the next 4 weeks or so.  We will certainly keep y’all updated on what’s available.
This coming Tuesday, March 9th, we plan to have produce pickup at our house, 604 Sasser St., between 4:00 to 7:30 pm. The next NCSU delivery will be Wednesday, March 10th. Remember to have your orders placed by Monday evening.

A few of you occasionally may have trouble placing orders. Please make sure you receive an automated confirmation email a few minutes after you place your order. If you do not receive this email your order was not placed and we will not receive it. Please try again or email us your order to shields.ben@gmail.com or call Ben @ 919-800-8898. Also, we do not accept online payments, e.g. PayPal. We only accept payment of cash or checks at pickup.

Purchase of vegetables is made through our online store-
http://www.vendio.com/stores/bensproduce.

Available new vegetables:
SPINACH

Current vegetable availability includes:
baby beets
brussels sprouts
carrots
Chinese cabbage
collards
scallions
lettuce
sweet potatoes
Vitamin Green (a mild Asian leafy green)

Late winter /early spring vegetables will include:
arugula
broccoli raab
mixed baby lettuce & greens
mizuna
radishes
swiss chard
tatsoi
turnips


Be good and eat well,
Ben & Patricia

beets, cold weather, greenhouse, soup

Beets are back!


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Hello all!

The cold snap finally let up and we’re hoping the past 10 days were the coldest we’ll see this winter. We may still see some snow but it’s the cold we don’t like. The crops were damaged some but nothing catastrophic. Some lettuce in the hoophouses got cold burned leaf tips and some stems on the kale have skin damage but that’s about it. The turnips got knocked out completely but they were on their way out anyhow.

We have had an exciting week which is why it’s taken so long to post. We finalized our rental agreement of a greenhouse in Fuquay-Varina and planted crops! We planted seeds of lettuce mesclun, endive, beets, turnips and swiss chard in raised beds. We should start harvesting at the end of February and it will be available through our online store. We will be planting a few more items such as radishes and broccoli raab as well.

Don’t forget to sign up for our CSA. We have many spaces open, please send us your sign up forms and deposits!

Our online store is still operating and will continue to operate until the end of March at the soonest. Next Tuesday, January 19th, 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 20th. 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 www.vendio.com/stores/bensproduce.

Current vegetable availability includes:

baby beets

bok choy

brussels sprout

cabbage

carrots

collards

green onions

kale

lettuce

sweet potatoes

tatsoi

No longer offered:

broccoli

chinese cabbage

mixed greens

mustard greens

radishes

spinach

swiss chard

turnips

Future winter vegetables may include:

arugula

broccoli raab

mixed baby lettuce & greens

turnips

swiss chard

Baby beets have returned to our store and we also added a couple more varieties of lettuce. This is peak winter salad season…the lettuce tastes buttery with very little bitterness, the carrots taste out of this world and the cold is doing wonders for everything else. The cold transforms starches into sugars which translates into sweeter vegetables.

Here is a recipe for beet soup. Patrica made it this week with our fresh baby beets, it was amazing!

This recipe comes from The Complete Book of 400 Soups (ed. Anne Sheasby: p. 163)

Sweet and Sour Cabbage, Beetroot and Tomato Borscht

There are many variations to this classic Jewish soup, which may be served hot or cold. This version includes plentiful amounts of cabbage, tomatoes and potatoes.

Serves 6.

INGREDIENTS

1 onion, chopped

1 carrot, chopped

4-6 raw or vacuum packed (cooked, not pickled) beetroot (beets), 3-4 diced and 1-2 coarsely grated

400g/14oz can tomatoes

4-6 new potatoes, cut into bite size pieces

1 small cabbage, thinly sliced

1 litre/1 ¾ pints/4 cups vegetable stock

45ml/3 tbsp sugar

30-45 ml/2-3 tbsp white wine, cider vinegar or sour salt (citric acid)

45ml/3 tbsp chopped fresh dill, plus extra to garnish

salt and ground black pepper

sour cream, to garnish

buttered rye bread, to serve

  1. Put the onion, carrot, diced beetroot, tomatoes, potatoes, cabbage and stock in a large pan. Bring to boil, reduce the heat and simmer for 30 minutes, or until the potatoes are tender.
  2. Add the grated beetroot, sugar and wine, vinegar or sour salt to the soup and cook for 10 minutes. Taste for a good sweet-sour balance and add more sugar and/or vinegar if necessary. Season.
  3. Stir the chopped dill into the soup and ladle into warmed bowl with a generous spoonful of sour cream and more dill and serve with buttered rye bread.

Note: I didn’t use tomatoes. Instead, I opted for adding the beet greens near the end of the process (step 2 above). I love the taste of baby beet greens in my salad. Older beet greens are not as tender, but they are yummy in soup. I also did not use sugar. The beets and carrots from the farm are sweet enough for my taste to add the sugars to this soup. Finally, we did not have fresh dill, so I used dried dill. While fresh dill is always tastier than dried, the dried dill was a nice substitute.


See you soon,

Ben & Patricia