Farm Where Life is Good:  CSA Produce Subscription Distribution -- Week 41 FINAL DELIVERY

Your box for Week 41

Farm Where Life is Good

Produce Subscription (Week 41)

Please bring all boxes back this week. Reduce – Reuse – Recycle (thanks!)

Consider bringing a bag or box of your own to transfer box contents so you can leave the market box behind. Saves everyone a little gasoline and time, and prevents a wayward box from cluttering your winter home!

Your boxes will be in their respective drop site locations by 9am Wednesday. (Dropsite Location Details) Find the box with your name and have at it!

If you have any questions, please call Roger on his delivery phone 626 488 5437 (if before 10a) and the farm phone 715 426 7582 (if after 10am).

Summer and Fall are represented in your boxes this week. HEAVY, 25#…lift from below.

Winter Squash, Hooligan & Sweet Dumpling These little tea-cup squash made it thru the early Fall. They are perfect for stuffing or roasting whole, or used as a bowl for baked squash soup. The skin is thin like a Delicata (those didn’t make it, sorry), so likely could be eaten if cubed and used in soups/stews (i.e no need to peel the stubborn things!) They are quite firm and difficult to cut…be forewarned. I find that the seeds are closest to the bottom, so cutting off the bottom (instead of the top) to scoop out seeds for a bowl, makes prep easier.

Lettuce, variety Just one small one, rescued from the deer and the frost.

Cabbage, green Warm Cabbage and White Bean soup. Perfect for the cool evenings we are having. Served next to some rustic, crusty bread. Oh, I am getting hungry again…

Mesclun Another dose of tangy mustard greens/arugula for salad or quick wilting/braising.

Boc choi, green and red Beautiful Fall boc choi…no flea beetles to impart the lacy texture! We just sautéed this up with garlic and topped with wild plum sweet-n-sour BBQ tofu for lunch. Farm to table! Try using a sweet/tangy accompaniment to the boc choi when serving braised. It works quite well.

Potato, Kennebec We had a bumper crop of this variety…amazing. And just 5 beds down, zilch on the German Butterball. How does that happen?

Tomato, cherry variety Just a handful to round-out the season.

Tomato, paste The last of fresh pasta sauce…

Tomato, slicer variety Slice thin, sprinkle w/ chopped garlic chives, olive oil, sea salt and pepper for a last-of-the-season tomato salad.

Pepper, sweet Another variety pack of sweets.

Pepper, sweet lunchbox (red/yellow/orange/green) A little snack bundle of these little crispy treats. Dip away!

Pepper, hot (Jalapeno and Pepperoncini) A final punch of heat from the summer, mince and use as directed. (Note: The jalapeno are dark green and torpedo-like in shape; the pepperoncini are wrinkled and lighter green…(vs. the lunchbox sweets) don’t mix them up!)

Pepper, Sweet Habanero A couple of these odd little peppers. How’d ya like them last time? A repeater?

Radish, red We tried to eek out some radish before the season ended…deer seem to like these…digging thru the row covers…seeking and destroying. Well, a few bites of radish-zing for you anyway.

Kohlrabi One final snack crunch. Or baked kohlrabi fries, maybe.

Chives, garlic How about some Chedda and Chive Biscuits to go with a nice tomato soup this week?

Leeks Another produce item that is the bane of my existence. They needed 100+ days and 2-3 transplantings to get where they are today. So long little twirps!

Onions, white and red Useful where ever you like them.

Shallots How about some of the Maple Mustard Salad Dressing for your lettuce salad?

Recipes for your consideration

I just can’t get past this name. Eating can be fun! Not sure where it comes from; the recipe is an amalgamation of mine; but concept is British or thereabouts. It’s pretty simple; tastes great; and fills up the belly quite nicely.¬

Bubbles and Squeak

1 head cabbage, sliced/chopped
1 onion, chopped
1 Tbsp olive oil
1/2 tsp sea salt
1/4 tsp ground black pepper
1-2 lbs potatoes, cubed and boiled until just soft
1 Tbsp fresh parsley (or maybe some garlic chives this week)
1 Tbsp margarine
2 Tbsp soy milk
2-4 Tofurky-brand beer brats, diced and sautéed (optional)
1 sweet pepper, diced and sautéed with sausages (optional)

Sauté cabbage, onions in olive oil. Add salt and pepper.

When cabbage is soft but not limp, add potatoes, parsley, margarine and soy milk. Stir to combine and mash potatoes slightly.

Add sausages, if using. Serve warm.

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Here’s an easy way to use up those peppers. Some wonderful flavors and a nice way to serve in its own dish. Use up those herbs you saved all season!¬

Creole Stuffed Peppers

4 bell peppers (or more as you like)
2 Tbsp olive oil
1 onion, chopped finely
1-2 jalapenos, sliced finely
1 cup carrots, diced finely
4 cloves garlic, minced
2 bay leaves
1 tsp dried oregano
1 tsp dried basil
2 tsp paprika
3 sprigs fresh thyme
1 tsp salt
4-5 paste tomatoes, diced (or 1 can diced tomatoes)
2 cans black-eyed peas (or other small bean) or soak and cook your own, ~4 cups
1 cup cooked wheat berries
¼ cup fresh parsley, chopped
Daiya cheeze, cheddar-style for sprinkling

Preheat oven to 350F and grease casserole dish with a little olive oil. Bring large pot of water to boil.

Cut peppers lengthwise thru stem end. Remove seeds and membranes. Submerge peppers in boiling water and cover. Boil 5min and then drain and rinse with cold water immediately to stop the cooking.

Meanwhile heat oil in skillet and saute onions, jalapenos and carrots about 10min. Aim for browning the veggies; adjust heat higher to achieve. Add garlic 5 minutes into cooking process.

Add bay leaves and other herbs and salt; saute for 1 more minute. Add tomatoes, beans and wheat berries, stir and cover for 10minutes. If too liquidy, remove cover to reduce liquid. Mix in parsley.

Remove bay leaves and thyme sprigs.

Spoon mixture into pepper halves. Sprinkle with Daiya cheddar and place in casserole dish. Bake 20-25min.

Adapted from: Veganomicon

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The Brown Rice Tortillas (Food for Life, at the co-op type stores) are actually better than flour tortillas for these wraps. The spicy mesclun (that’s salad mix to you and me) is perfect for this sandwich—heartier than just lettuce.¬

Mesclun sandwich wraps

Brown rice tortilla (Food for Life brand)
Mozzarella-style Daiya cheeze
Garlic powder
Mesclun (i.e. salad mix, spring greens, etc.)
Salad dressing

Preheat oven 400F. Place tortilla on baking sheet, sprinkle single layer of Daiya shredded cheeze and then lightly sprinkle with garlic powder. Bake 8-10min. (This is key; I have tried microwave too and it is a complete failure. Baking it is.)

Remove from oven, pile a huge pile of mesclun on the tortilla, drizzle with salad dressing, fold over and hang on! (The more mesclun you can cram in the better, but you won’t be able to put it down or everything will fall apart!)

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Everyone feel free to add your favorite recipes to the website.

Farm News

The 2014 Season has come to a close. Thank you all for returning each week to haul your veggies home and ponder on meals for the week. We have learned a lot, some thru hard knocks, some thru exciting break-throughs. With winter breathing down our necks, we are switching now to processing all of the left-over “farmer quality” produce to feed ourselves thru the winter and tucking all of the fields in for the cold weather coming soon. The tunnel will be moved to its new position to overwinter some hearty greens. And the seed stock of potatoes will find their way into our make-shift root cellars.

We welcome any feedback you have.

Farmers Where Life is Good 2014

Thank you all for your patronage and support. Have a wonderful week, and enjoy the vegetables.

Roger and Lara

Champaign, OH:  Burning Love!

Ooh, ooh, ooh, ooh…
I feel my temperature rising…
Help me, I’m flaming…
I must be a hundred and nine…
(Elvis Presley – Burning Love)

So…Elvis…I am known for throwing an epic party at the drop of a hat. Usually, my best parties are the impromptu, unplanned gathering of my best friends!! Most of my nearest and dearest are out of town, out of state, but quite a few are still in close proximity. I love when my out of town besties and my locals gather. If a party erupts at my house, you can be sure of lots of cool tunes, lots of hugs, lots of chatter, my kitchen ablaze with drink makers, foodies, and fun takers!

The party always spills down into the party area of the house where more mayhem continues.

Elvis, late in the night, is always tossed on. Lots of dancing begins, and lots of house shaking takes over. The excitement is electric, and I look around with all of my dancing pals from the past and from the now, and smile with a look of content, satisfaction, and mischief. My friends are my world!! My oldest and dearest, have my heart…

Just like this market, tonight!! It is erupting with burning love, loads of excitement and LOTS AND LOTS of returning of old, familiar faces!!! BUT…we also are seeing record numbers of first time customers!! And, we are climbing, climbing, to a super high market!!

Keep it up…keep showing us that burning love and dance it out with me!!!

You have two hours…go, order, raise the roof, raise the excitement!! Give me even MORE to speak about at Sunday’s State Of The Plate…make me dance!!

Peace and Love,
Cosmic Pam

ALFN Local Food Club:  Market Reminder!

It’s Tuesday again, and if you’ve already placed your order you may be thinking about not taking another look at The Market before it closes for the week. I’m here to tell you that would be a grave mistake. Here’s just a few of the things you’d miss out on:

• Arugula, bibb mini-head lettuce, gourmet lettuce mix, and spinach from Arkansas Abundance. If the pictures are any indication, these leaves look super scrumptious!

• Maule’s red hot pepper, lemon drop pepper, and beautyberry jellies from Willow Springs. I snapped up some beautyberry jelly at Argenta on Saturday (it’s not cheating if we’re closed!) and the flavor description of cranberry/plum cross is spot on. Now I can’t wait to try the spicier counterparts! Look for this tempting trio in the “Prepared Food” category.

• Fall farm bouquets from Rattle’s Garden. A cheery bundle of gold marigolds, deep pink celosia, and a show-stealing sunflower sure would brighten anyone’s day.

And that’s not even all the post-Sunday additions! So be sure to take one last stroll around The Market or you could be struck by a week long case of non-buyer’s-remorse.

-Rebecca Wild
Program Manager

Do you have questions or comments about this, or any, weblog? Thoughts on local food, goods, or events? Reply to this email and let us know what’s on your mind. Your feedback is always greatly appreciated!

Cross Timbers Food Cooperative:  CTFC Market Open for October 18 Pick-up

Hi, folks!

Ordering is open for the Saturday, October 18 pick-up. The order window will close Sunday, October 12.

Enjoy,
Wylie
for Cross Timbers Food Cooperative

Tullahoma Locally Grown:  Perennial planting time!

Hey everyone,
Dogwood Valley Greenhouse has some beautiful fall-flowering anemone and aster plants just budding up nicely. Several varieties of the ferns, lots of herbs, colorful coral bells, and the gauras are beautiful in the fall. Now is the ideal time to plant perennials: cooler evening temperatures (and daytime too!) will develop good strong root systems for good winter survival and spring bloom. Build up your perennial garden now!

Also I’d love to share this amazing documentary with you available to watch free until the 10th. Symphony of the soil is a super informative movie about the importance and diversity of the soil beneath our feet. Our food future is alive in the dirt!
http://articles.mercola.com/sites/articles/archive/2014/10/04/symphony-soil.aspx

Market closes tomorrow at noon.
Get started here: Tullahoma Locally Grown Market

Russellville Community Market:  RCM Order Reminder

Hey everyone! Just a quick reminder that we’ll be closing for orders tonight at 10:00 p.m. Get your orders in soon!

Happy ordering!

We hope to see you on Thursday for the market pick-up!

Check out our Facebook page for great info on local foods issues and upcoming events.
Be sure to click on the “Like” button at the top of the Facebook page to get automatic updates. Thanks!

FRESH.LOCAL.ONLINE.
Russellville Community Market

Middle Tennessee Locally Grown:  Just a Short Time Left to Order!

Please remember to place your market order very soon. This week’s market will close for ordering at 10 a.m. tomorrow (Wednesday), for delivery fresh from local farms on Thursday.

What good eating, so easily available on our online market! Don’t forget all our eggs, summer fruits & vegetables, local honey, jams and bread! Please note that we have bread from two new bakeries, also including jam from one of them, and lots of new pork products!

We also have a great selection of perennial plants & hanging baskets, herbal & handmade products. Now is a great time to plant perennial plants for spring color.

Pickup will be at Square Books, 113 E. Main St, Manchester, from 3:00-4:30 on Thursday. Please e-mail me at tnhomeschooler@yahoo.com, or call (931) 273-9708 if you would prefer to pick up on Friday morning between 10 am and 1 pm.

Thanks for your orders last week! Please encourage your local friends and family to shop with us and support local farmers!

Here is the complete list for this week. See you on Thursday!

~ Linda

How to contact us:
On Facebook
By e-mail
By phone: (931) 273-9708
On Thursdays: Here’s a map.

CSA Farmers Market:  Sweet Potato Black Bean Salad

Recipe submitted by Carolyn Doherty%

Sweet Potato Black Bean Salad
Serves 4
4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
large onion, preferably red, chopped
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeño
1 clove garlic, peeled
Juice of 2 limes
2 cups cooked black beans, drained (canned are fine)
1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro.
1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

Oglethorpe Fresh Locally Grown:  Oglethorpe Locally Grown Update

— Don,t forget the Market

Don,t forget the Market

We Have Sweet Potato and fresh mixed greens coming in coming from our growers.

Quick reminder to our Oglethorpe Locally Grown Friends: market opened at 6:00 Sunday,October 5 for Wednesday, October 8 pick-up. Wednesday pick-up days are quite lively from 4-7 p.m. with extras from the growers, meet a grower and check out the rest of all that is Oglethorpe Fresh, 111 South Platt Street. First 100 customers $15 annual membership waived. Tell a friend and We hope to see you there
Posted by Walter

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*Don,t forget the Market

We Have Sweet Potato and fresh mixed greens coming in coming from our growers.

Quick reminder to our Oglethorpe Locally Grown Friends: market opened at 6:00 Sunday,October 5 for Wednesday, October 8 pick-up. Wednesday pick-up days are quite lively from 4- 8.m. with extras from the growers, meet a grower and check out the rest of all that is Oglethorpe Fresh, 111 South Platt Street. First 100 customers $15 annual membership waived. Tell a friend and We hope to see you there
Posted by Walter

Champaign, OH:  Welcome Back!!

Just a quick shout out to the return of a friend and vendor!!

We say, hello, again, to….

Honey Boy Honey!!! Yes, we’ve got the honey, again!!

Also, they have eggs from Homecomer Traditions! I needed to open up a spot from the very patient egg vendor waiting list…she has been patient, and now she brings us not only eggs, but honey!

Welcome back, Michelle!