It’s the middle of November and we had our first major frost last night. It’s crazy how we went from (probably) just a month of Fall weather and dove right into winter chills. We harvested a couple of greens the morning of the anticipated frosty night to save and store for the upcoming weekend Market. But there were still a lot out in the field that was left behind. The Kale were going strong, the Brussel Sprouts are continuously growing, and we’re hoping the Spinach and very few Broccoli Rabe might bounce back in a few days.
We did harvest our first batch of Brussel Sprouts this weekend. Debating whether to take them off the stalks or not, but it was just too cold outside to do the work so we hope you didn’t mind. As we trim the leaves off the stalk, I realized how it looks similar to baby collards and wondered if it’s edible. Brought some of the top leaves home and asked Mr. Google… lo and behold it is edible! So I got my knife and board out, and started trimming the greens off the ribs. Sliced it thin like ribbons, wash it a couple of times in cold water and started pre-heating my pan. I crushed our Spanish Roja Garlic in a bang with the back of my knife and browned it in EVOO. I tossed the ribbons of Brussel Sprouts leaves in and amazed as how it cooks so easily like a Spinach but hardier though more tender than a kale was. Then the moment I’ve been waiting for came, I would like to see what it tastes like… it was delicious!!! Slightly sweet and nutty taste and very tender! I supposed the bigger leaves would probably be more like Collard Greens. I have read a blog that it’s good sautéed in some sort of ham, but we can all agree that anything with ham and garlic is always good. But a simple garlic will just suffice. You can also use it in soups. A little more research and I found that it has the same nutrition as the Brussel Sprouts itself. I guess we found a new veggie to love!
WANT MORE OF OUR VEGGIES?
Our Summer CSA Season has ended and even if we still have a few varieties of vegetables growing in the field and have some in storage, instead of a Fall CSA we opted to offer our ONLINE MARKET besides coming to the remaining weeks of Farmer’s Market. Our harvest list changes depending on availability. So we suggest you check our website first. You can pick up the fresh vegetables from our farm in Calverton whenever it is convenient for you. Just something to consider specially with the upcoming Thanksgiving Holiday. Click here for more information.
THANK YOU 2017 CSA MEMBERS!
To all our 2017 CSA Members, thank you for all the positive messages that you have sent to us throughout the whole season. It’s definitely very motivational. We are so glad how our CSA Program has introduced you to new varieties, and have motivated you to eat more vegetables and eat what’s in season. We appreciate that you were able to taste the difference of a real fresh, organic vegetable. We will be in touch before the year ends with regards to next year’s CSA Program and we do hope that you will belong to our farm again. Thank you for your support!