What’s in the Share?

Week of October 27 – Last summer farm share of 2014!
Winter Squash: Butternut, Delicata, Sunshine (kabocha), Golden Nugget
Cooking Greens: Kales, Broccoli Raab, Escarole, Collards
More Greens: Spinach, Lettuce
Cut Greens: baby Kale, baby Bok Choy, Beet Greens
Root Veggies: Carrots, Potatoes, Beets, Salad Turnips, Purple Top Turnips, Fennel

Week of October 20
Winter Squash: butternut
Asian Greens: Baby bok choy, mizuna, red mustard, tatsoi
Cooking Greens: Kale, Chard, Escarole, Bok Choy
Root Veggies: Carrots, Potatoes, Beets, Salad Turnips
Sweet Peppers
Celery Root

Week of October 13
Winter Squash: delicata or butternut
Baby bok choy
Cooking Greens: Tuscano kale, chard, escarole, bok choy choice
Broccoli. Great blog, and really tasty broccoli recipe.
Sweet potatoes. Not sure what to do with sweet potatoes? Try one of these  creamy carrot and sweet potato soup, sweet potato casserole or oven baked sweet potatoes.

Week of October 
Delicata Squash. No need to peel this variety of winter squash, the skin is tender and edible. Crispy Delicata Rings – delicious with or without the relish.
Sweet Potatoes. It’s best to store these in warm place for a couple of weeks, warmth will sweeten up these sweet potatoes.
Potatoes, this week we’ll have Red Pontiac and Kennebec varieties for you
Bok Choy. You will find a nice selection of bok choy recipes on this Williams-Sonoma site.
Escarole. I think it’s the season for Escarole and White Bean Soup!
Baby bok choy
Sweet peppers
Tomatoes (can you believe it?!)

Pick Your Own may have a few hot peppers and a handful of cherry tomatoes it in, but this field is just about ready to be put to bed.

Week of September 29
Potatoes. Great recipe for Kale & Potato Gratin
Salad turnips and greens
Bok Choy
Escarole. I love escarole and I’m hoping to get you to fall in love with it, too. Here’s a site with twelve escarole recipes, most of which look terrific to me! Lentil & Escarole Soup
Swiss chard
Collard greens. This Kenyan Braised Collard Green recipe looks seriously tasty.
Kale, red Russian
Sweet peppers
Herbs: cilantro, parsley, sage
Asian Greens: tatsoi, mizuna, red mustard, baby bok choy

Week of September 22
Cooking Greens Choice: Swiss chard, collard greens, Tuscano kale, broccoli raab
Spicy salad mix
Herb Choice: Cilantro, Parsley, Sage
Tomatoes (we hope! they are ripening very slowly because of the cool temperatures)

Pole beans
Cherry tomatoes
Hot peppers

Week of September 15
Nights have become quite chilly, dropping below 50 degrees in our farm fields. Our heat-loving veggies – tomatoes, eggplant, peppers, cucumbers, summer squash – have responded to the chill as they do each fall, slowing their growth and succumbing to disease. Your farm share this week reflects the transition from summer to fall: tomatoes and collard greens, green beans and fall kale. We’ve seen the last of our eggplant and bell peppers. Leafy greens that thrive in cool temps – lettuce, lettuce mix, broccoli raab, arugula, radicchio, escarole, spicy salad mix and Asian greens – will soon be in abundance. Goodbye Summer, Welcome Fall!

Cooking Greens Choice: Swiss chard, collard greens, red Russian kale
Brocolli raab
Green beans
Onions, last of the Ailsa Craig and some red long of Tropea
Zucchini and cucumbers (mother nature willing)

Cherry tomatoes
Pole beans
Hot peppers
Husk cherries

Strawberries are done! Hornets have moved in. I think they are eating the larvae of the spotted wing drosophila. We hope to plow them in early this coming week. Best to stay clear of them (the strawberries and the hornets) until we do.

Week of September 8
Potatoes. Purple potatoes! These are a variety called “Peter Wilcox”
Zuchinni, cucumbers, eggplant, peppers
Cooking greens: bok choy, collard greens, Swiss chard
Heirloom tomatoes. Japanse Black Trifele, Brandywine, Striped German, Valencia
Hybrid tomatoes. Big Beef, Pink Beauty, Sunkist, Mt Magic

Pick Your Own
Pole beans may be ready to pick
Cherry tomatoes
Strawberries. Who knew these little beauties could produce so long?

Week of September 1
Carrots.  Here are some really terrific carrot recipes to get you excited about carrots. Tasty, easy, quick! What could be better??
Onions, more Ailsa Craig
Eggplant. Baba Ganoush recipe from Sarah, one of our Friday shopkeepers. Thai Spicy Eggplant with Basil from Mary Ellen, a Moraine shareholder
Yellow summer squash and patty pan summer squash
Bell Peppers
Sweet Carmen peppers
Baby bok choy. Pretty sure I’ve shared this Stir-Fried Sesame Baby Bok Choy recipe with you. It’s one of my favorites.
Tomatoes. Red slicers and heirloom varieties

Pick Your Own
The strawberries bounced back and are still going strong! Wow! Please pick just one pint of strawberries from the beds labeled “pick here”. We move these signs each farm share day – just trying to make sure everyone gets a little sweetness.

Cherry tomatoes. We are growing three varieties of cherry toms: sungold (they are orange when ripe), black cherry (dark maroon color) and jasper (small red gems).

Tomatillos and husk cherries are not plentiful this season. Sorry! Please just pick a few.

Week of August 25
Tomatoes. Red slicers.
Onions. Ailsa Craig variety, not for storage so use them up this week.
Zucchini and summer squash
Peppers, sweet and bell
Eggplant, Italian and Asian varieties
Swiss chard

Pick your own will include:
Cherry tomatoes, sungold (orange) and black cherry (deep red)
Strawberries? Not sure about these, the cold nights have really slowed them down. We may be at the end of a good strawberry season!

Week of August 18
Tomatoes! Our red slicers are in!
Carrots or Beets
Eggplant, Asian and Italian. Greek Caponata recipe from Tuesday  shopkeeper Andrea uses eggplant, zucchini or summer squash, onion, potatoes and tomatoes!
Cucumbers, we should have small, tender pickling cukes as well as slicers. Here’s a recipe for Bread and Butter Pickles that comes highly recommended by our farm crew.
Zucchini and Patty Pan summer squash
Herb choice: dill and cilantro
Our watermelon may be ready for harvest this week.

Pick Your Own will include:
Cherry tomatoes

Week of August 11
Where are the tomatoes??? We’ve tons of them planted – you drive by the heirlooms as you enter the farm — you can see that they look great. But they’ve not ripen up yet. Cold nights (high 50’s, low 60’s) have probably slowed them down. All we can say is that we, too, are eagerly waiting for some tasty slicers!
Lettuce or Lettuce Mix
Potatoes, red gold (red)
and early Ohio (white)
more Red Long of Tropea
Italian and Asian varieties
Cucumbers, Summer Squash
and Zucchini
Herb Choice: dill, cilantro

Pick Your Own will include:
Herbs: lemon basil and cilantro
Cherry tomatoes
Week of August 4
Lettuce and/or Lettuce Mix
Zucchini, Summer Squash and Cucumbers.  Zucchini Rice Gratin. Our yellow and green summer squash works just as well as our green zucchini in this.
Eggplant and Bell Peppers
Onions, Red Long of Tropea variety
Herb Choice. We are so sorry, but it looks like our regular basil has succumbed to powdery mildew, so it’s extremely unlikely we will have regular basil for you the rest of the season. Herb choice will include parsley, sage, thyme, possibly Thai basil, lemon basils, dill and cilantro.

We expect tomatoes, corn and watermelon to be ready for harvest sometime in the next 7-10 days.

Pick Your Own will include:
Herbs: parsley, sage, Thai and lemon basils
Green Beans
A few cherry tomatoes (they are just coming in!)
Strawberries for Wednesday and Friday shareholders (Tuesday sharers pick them out last Tuesday! Not to worry, we will have strawberries through September, enough for everyone to enjoy!)

Week of July 28
Lettuce mix!
Zucchini and Summer Squash.
Remember to check this handy 12 Ways to Use Up All That Zucchini url for recipe ideas. Here’s a recipe that looks really tasty: Sauteed Zucchini with Chorizo and Lime
Great in salads, cucumbers also make a nice soup: Cold Cucumber Soup with Yogurt and Dill
Eggplant, Asian and Italian
Bell Peppers
(Powdery mildew of basil has been found in Massachusetts. There is no treatment for this devastating disease and we expect our basil harvests may end in the next couple of weeks. Now is the time to make pesto!)
Herb choice: dill, cilantro, parsley, sage, thai and lemon basils
Potatoes, red gold variety

Pick Your Own Green Beans, Strawberries, Herbs

We will have some green beans and potatoes, along with Valley View Cheeses, Appleton milk and yogurt in the Farm Store for purchase this week.

Week of July 21
Summer Squash
Asian Eggplant, some Italian Eggplant
Basil Another big bunch. Now is the time to make pesto!
Herb choice: looks like the next planting of cilantro and dill are ready for harvest. Choice may also include thai and lemon basil.
Onions This variety is called Red Long of Tropea
Potatoes These are small, tender new potatoes. Varieties are Red Gold and Early Ohio.
Lettuce Sadly, our lettuce is taking its sweet time maturing. Happily, Appleton Farm CSA has an abundance of lettuce and are sharing their bounty with us this week. (p.s. no lettuce from Appleton!)
Pick Your Own includes green beans (I think they’ll be ready by Tuesday!) and a small bunch of herbs.

Week of July 14
Our summer leafy greens (lettuce, lettuce mix, Swiss chard) are taking a rest this week; there will be none of these in your farm share. Rain delayed the planting of lettuces meant for this week and our Swiss chard has been challenged by leaf miner, grasses and the short reach of the overhead irrigation system. We’ll be back on track next week.
Carrots. Here are two easy recipes Carrot Raisin Salad and Carrot Ginger Soup.
Summer squash. This is a delicious yellow and green variety called Zypher.
Zucchini. Our zukes have just started to come in. These are a variety called Dunja.
Cucumbers. Just starting to produce, so there will be a limited number in the share this week.
Asian eggplant. Miso Glazed Eggplant: I had this (or something very similar) at a Japanese restaurant this past weekend. Looking forward to making it with Moraine eggplant. Our eggplant are just starting to produce, so there will be a limited number in the share this week.
Basil.  Consider combining your regular basil bunch with a bunch of pick your own lemon basil to make pesto.
Herb choice: thai basil, lemon basil, sage or parsley
Pick Your Own: sugar snap peas, bunch of herbs, choose from thai basil, lemon basil, sage or parsley

Week of July 7
Choice of two: kale, chard, cabbage, radicchio, celery
Herb: Basil!
Summer squash: yellow and green variety called ‘zypher’ and green zucchini
Scallions, bunch of babies
Pick Your Own: sugar snap peas, bunch of herbs (choose from thai or lemon basil, sage, parsley)

Week Of June 30 – Happy Independence Day!
Carrots. Carrot green pesto, anyone?
Swiss chard. Chard & Feta Tart is great with salad. This One Pot Chicken and Rice recipes uses chard, carrots and the last of any green garlic you may have.
Red Russian kale
Radicchio. Add this red leafy vegetable to salads. For something really different try Grilled Radicchio Salad with Sherry-Mustard Dressing.
Herb Choice: dill, cilantro, parsley, thyme, sage
Cabbage, smooth or savoy
Pick-Your-Own: sugar snap peas

In the Farm Shop this week
-Valley View Cheeses
-Moraine-grown veggies
-Baer’s Best Beans
-Tomten Honey

Week of June 23
Carrots First carrots of the season! These are a sweet, slender variety called Mokum.
These small beauties will be deliciously sweet thanks to the absence of rain the last few weeks. The greens are delicious lightly sauteed in olive oil with a bit of garlic.
Lettuce and Lettuce Mix
Salad Turnips Here’s a link to an article about these turnips (also known as Japanese turnips); the article includes links to several recipes that look good.
Herb Choice: Dill, cilantro, thyme, parsley, sage
Greens Choice: possibly radicchio, Swiss chard, red Russian kale
Green Garlic and Garlic Scapes Last green garlic of the season. Did anyone try the Spring Garlic Fried Eggs recipe? I used all 5 stalks of green garlic (the white bulb and an inch of the green stem nearest the bulb) and no scallions. Delicious!

Spring Garlic Fried Eggs
Author: The Crepes of Wrath

• 2 eggs
• 1 tablespoon unsalted butter
• 1 large stalk spring garlic, thinly sliced
• 2 scallions, thinly sliced
• red pepper flakes, for garnish
• ground black pepper, for garnish

1. Heat your butter in a small pan over medium-high heat, stirring frequently, until the butter has browned and has a nutty aroma, about 3-5 minutes. Add in your sliced spring garlic and scallions and reduce the heat to medium. Stir until both vegetables have wilted and caramelized a bit, another 3-5 minutes.
2. Crack your eggs into the pan and cook until the whites are set and the yolks are still wiggly. You can poke the eggs whites around the yolks to speed up the cooking process. Work a spatula around the eggs to loosen them, then place onto a plate and garnish with red pepper flakes and freshly ground black pepper.

Week of June 16 
Lettuce Lots of lettuce in the share this week. We planted succession crops of lettuce, but Mother Nature’s cool, then hot temps, matured the lettuce all at once. May I suggest that you cook some of it! This season’s favorite salad in my household is Luang Prabang Fusion Salad. This Lettuce Soup recipe received rave reviews from our shareholders a few weeks ago. Use green garlic instead of garlic in it.
Lettuce mix
Kale We hadn’t planned on putting much kale in the share this year – so many CSA jokes about too much kale – but you all keep asking for it. So, here it is – Red Russian kale.
Napa cabbage
Herb choice Looks like dill, thyme, parsley, sage, maybe some cilantro will be the choices this week
Green Garlic This is immature garlic, Red Russian hardneck variety. Use it like garlic. Green Garlic Soup.  Spring Garlic Fried Eggs.
Kohlrabi This is the purple bulb in your farm share this week. I like to peel it, cut it into wedges and eat it raw. Also delicious: Kohlrabi Fritters.
Radishes and Salad turnips This might be the last of them until fall.

Week of June 9
Lettuce More terrific salad mix. We’re hoping that our beautiful red bibb lettuce heads up; if it does, expect to see a head of this in your share, too.
Arugula Consider making a small batch of arugula pesto this week. Apprentice Henry shared a recipe for this treat on the blackboard in the Farm Shop.
Cooking Green Choice: Mizuna, Red Russian Kale or Red Mustard. Looking for a new way to use kale? This recipe for Kale & Quinoa Patties looks tasty. This Feta Tart recipe would work well with kale, too.
Salad Turnips I think these are best eaten raw, sliced into salads or just popped into your mouth on the drive home from the farm. They can also be roasted and dressed. The greens are edible; sautee in olive oil with a bit of garlic.
Herb Choice: Dill, Cilantro or Parsley 

Week of June 2
Lettuce  We are trying a new-to-us salad mix this week. It is a pretty combination of red and green lettuce leaves. Check out apprentice Henry’s salad dressing recipe in the Farm Shop if you are looking for a new way to dress up lettuce.
Cooking Green choice: Mizuna, Broccoli Rabe or Turnip Greens. All of these ‘cooking greens’ are tender enough to be eaten raw. The rabe and turnip greens are good sauteed in a bit of olive oil, seasoned with salt, pepper, red pepper flakes.
Spinach This is probably the last week for spinach in the farm share – this cool weather crop does not thrive in warm temperatures. Eat it raw in salad, slightly wilted in Wilted Spinach Salad with Warm Feta Dressing, or gently steamed.
Scallions Here’s a great savory way to use scallions – Scallion Pancakes!
Radishes  We’ve got a bonanza of radishes this week – red round, french breakfast AND shunkyo semi-long. A real plus for all you radish lovers, and an opportunity for adventure for the not-yet-converted! Yes, you can eat them raw, but for something different, try pickling them! Friday shopkeeper, Sarah T., is a pickling genius – see if you can get her to reveal her favorite pickled radish recipe. And don’t forget last week’s Radishes in Browned Butter recipe (below).
Baby Red Choy

Week of May 26
Lettuce I eat my lettuce as salad, with Valley View feta and a few thinly sliced radishes. If you’re more adventurous, you could try Lettuce Soup. It uses scallions and lettuce.
Arugula If you can keep from eating this proof-of-spring green on the way home from your farm share pick up, eat it in a lightly dressed salad.
Scallions  Always good sprinkled on top of a salad, but also tasty in this Savory Cheese and Scallion Scone recipe or this Linguine with Creamy Scallion Pesto.
Spinach  Spinach, Green Onion and Smoked Gouda Quiche
Mizuna and Tatsoi Eat raw in a salad, stir fry with any left over bok choy, or serve slightly wilted under baked fish.
Radishes  Not a raw radish lover? Give this a try: Radishes in Browned Butter.
Kale I never get tired of a good kale salad, especially with peanut dressing. Or this Martha Stewart Chicken and Kale Casserole is pretty darn tasty.

Week of May 19
Baby Bok Choy
Baby Lettuce heads
Greens Choice: Kale, Mizuna, Red Mustard
–use any of the above greens in Eggs Vinaigrette Toast
Pea tendrils
Potted herb: parsley or sage

Week of May 12
Baby bok choy
Red mustard


6 Responses to What’s in the Share?

  1. Betsy says:

    This is really helpful. Thanks for helping me plan ahead each week.

    • morainefarmer says:

      Glad this will be helpful. Please remember that our harvest lists are created before we harvest — can’t tell you how many times we’ve had to change harvest plans at the last minute! Sometimes a crop looks ready to harvest until we start harvesting it! And then there are the other times, when we start into harvesting one crop, look over into the next bed and see that another crop is unexpectedly ready to go, and too perfect to not add to the share! There’s likely to always be a bit of a surprise to what’s in the CSA share!

  2. I made the ‘sauteed kale with kohlrabi’ recipe linked to above and it was delicious! I cooked the beet and kohlrabi greens with the kale as well, and served it with quinoa to round out the meal.

  3. Jenny B says:

    Thanks for the information, even if it’s not exactly as posted, it helps me plan for the week!… and thanks for all the great veggies so far! Been enjoying my share. Today I made cole slaw, ratatouille, pesto, refrigerator pickled beets and a big green salad with all the bounty from Moraine Farm!

  4. Paula Vassallo says:

    Used the arugula from this week’s share to make an arugula-pistachio pesto (from Cooking Light magazine, May 2012). Dressed 1/2 pound of dried pasta with it tonight and froze the rest for another time. There’s plenty left to dress another 1 pound of pasta, or try it with roasted potatoes as suggested in the Cooking Light recipe.

  5. Melanie Oldeman says:

    Love love love this…even if it changes between the various pickup days. So helpful for planning our dinners for the week. Thank you!

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