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UC Santa Cruz Farm CSA
Week 17 – September 27 and 30

What's in the Box?
Apples - Mutsu
Head Lettuce - Cegolaine
Beets - Red Ace
Bok Choi - Mei King Choi
Cilantro - Santo
Leeks - King Richard
Potatoes - Austrian Crescent
Spicy Salad Mix - Gemstone Greens Mix
Turnips - Hakurei
Winter Squash - Delicata

former CSA pick up shed
A sampling of the mid-September harvest in the CSA box
Note: for those interested in canning, the Farm is selling dry farm tomatoes
wholesale at $20 for a 15-pound flat. Send us an email to let us know how many flats you want and the date you will pick them up. The flats will be delivered to the Hay Barn so you can pick them up with your CSA share. Please have your payment by check ready, made out to "UC Regents".
Notes from the Field

Having spent part of my childhood and most of my adult life on the east coast, I grew accustomed to autumn announcing itself dramatically, with a fanfare of brilliant colors and a sudden, palpable crispness in the air. Autumn officially arrived last Thursday, but after three years of living on the central coast of California, I have learned that the seasons change far more subtly here.
 
As September begins, the fog lifts more readily in the mornings, giving way to the warmest days of the year. Some welcome mornings the sun rises through a fogless sky, a splendor of oranges and pinks. The light begins to wane earlier with each passing day and gradually becomes less intense, gentler. And as the nights grow cooler, the sky remains clear more often than not, displaying at last its brilliance of stars. Indeed, the transition is subtle in comparison, but no less significant or any less worthy of celebrating. And what better way to celebrate than by enjoying the seasonal food harvested from the fields right here at the UCSC farm!
 
We are finally enjoying an abundance of the long-awaited, vine-ripened tomatoes and flavorful peppers. And because of our unique climate, we are still savoring the sweetness of summer strawberries even as we begin to gather the winter squash from where it has been curing in the field. As the seasons change, life on the farm shifts with it.
 
We planted the final beds of the season with cool weather veggies to be harvested over the next few months, while many of the surrounding fields will be sown with cover crop in the coming weeks and left to rest until next spring. Soon even the strawberry beds will be turned under, and new beds will be prepared and planted with tiny, miraculous strawberry crowns that will wait patiently for winter to pass.
 
Life in the community of the apprentices is changing, too, as we strive to find a balance between being fully present for the final weeks of the program and looking ahead to what is next. We are thankful for the opportunity and privilege of living, learning, and working together here, and it will not be easy to leave. But as surely as the winter passes and the spring returns, we will each move forward and find the next steps in our journey. For the moment, though, we will savor the gifts of autumn and the even more precious gift of our belonging in this community.

 
– Betsy Thomas
1st Year Apprentice
Recipes by Crop
Recipe PDFs are available on our website, indexed by crop.

Newsletter archives are also available.

Carrot Soup
with Ginger and Lemon

Ingredients:
  • 1/4 cup (1/2 stick) butter
  • 1 1/2 cups chopped onion
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1 1/2 teaspoons minced garlic
  • 1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
  • 2 tomatoes, seeded, chopped (about 1 1/3 cups)
  • 1 1/2 teaspoons grated lemon peel
  • 3 cups (or more) chicken stock or canned low-salt broth
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons sour cream
  • 1 small carrot, peeled, grated
Directions
  1. Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
  2. Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
  3. Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.
http://www.epicurious.com/recipes/food/views/carrot-soup-with-ginger-and-lemon-4083

Produce Notes
  • If you don't consider yourself a turnip fan you should know that these Japanese turnips are different from your standard fall storage turnip. They are fresh, crisp and sweet; delicious raw or lightly roasted. Give them a try before setting them aside. As with all root crops, pull the tops off prior to storage.
     
  • The winter squash in your share this week is the crowd pleaser "delicata". The are one of the sweetest of our varieties and is best enjoyed cut in half, drizzled with olive oil and roasted in a hot oven. One of my favorite fall breakfasts is roasted  winter squash topped butter and salt, a fried egg, roasted pecans or pumpkin seeds and a sprinkle of fresh herbs.
Copyright © 2016 UC Santa Cruz/CASFS, All rights reserved.

UC Santa Cruz
Center for Agroecology and Sustainable Food Systems
1156 High Street
Santa Cruz, CA 95064
831-459-3240

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