Week Twenty-Six

Hello Everyone,

Here is the produce list for this week, our last distribution week of 2011!

Braising Greens Mix

1 Butternut Squash

1-1/2 pounds Yellow Finn Potatoes

1-2 pounds Carrots

1-2 pounds Parsnips

2 pounds Purple-Top Turnips

2 Asian Radishes (plus more if you want them!)

Braising Greens are a popular mix of greens typically cooked in liquid.  We have a ton of greens still out in the field, but not enough of any one to give out bunches…so we opted to make our own braising greens mix.  The mix includes kale, broccoli greens, spring raab, chard, mustard and arugula.  (Some of the greens need to have their stem removed before cooking, which you can do simply by holding the end of the stem with your right hand, gripping the leaf in your left, and ripping the leaf off the stem in one swift motion.)  I volunteered to bring greens to our Thanksgiving meal this year, so I have been cooking braising greens like mad in an attempt to make the best greens ever.  Here are my two favorites.

Simple Braised Greens

2 pounds greens, washed, stems removed, roughly chopped

1 head garlic, peeled, cloves sliced thinly

5-6 tablespoons olive oil (or more if you don’t mind more oil…I always opt for more!)

salt and pepper to taste

1. Place oil and garlic in a small saucepan over low heat.  Cook over low until garlic is crispy, about 15 minutes.  (If garlic is cooked over a higher heat, it will burn.)

2. Meanwhile, bring 4 cups of water to a boil.  Add greens and cook to desired tenderness.  (2-3 minutes for bright green, firm greens, 6-7 for softer, mellow greens.)

3. Remove greens from heat and drain, pushing out excess liquid with a wooden spoon.

4. When garlic becomes crispy, remove from heat.  Place greens in bowl and add the oil and the crispy garlic.  Season with salt and pepper and toss well with tongs.  Serve warm.

Fancy Braised Greens

I like greens in tomato-based stews, so I figured greens with strongly flavored tomato sauce would be quite fine.  (And they are.)

2 pounds greens, washed, stems removed and chopped

1 pint tomato sauce

1 onion, finely chopped

6 cloves garlic, chopped

3/4 cup red wine

2 TBS chopped herbs, such as rosemary, sage and thyme

oil for sauteing

salt and pepper to taste

balsamic vinegar

1. Heat 2 TBS oil in a sauce pan over medium heat.  Add onions and garlic and cook until soft, about 7 minutes.  Add red wine and let simmer for 5 minutes.  Add tomatoes, herbs, salt and pepper.  Let cook over low until flavors are well developed, about 25 minutes.

2. Meanwhile, cook green in 4 cups of boiling water until they are bright green, about 2-3 minutes.

3. Drain in colander and let stand until they are cool enough to handle.  Drain liquid by squeezing them with your hands.  Chop greens further into smaller pieces.

4. After sauce has cooked, add the cooked greens, and stir well. Adjust seasonings if desired.  (The greens will be lightly coated with sauce.)  Either serve immediately or let cook 5-10 more minutes for well-cooked greens.  Serve warm with a splash of balsamic vinegar.


Okay, I just wanted to post a quick link to a great holiday sale sme concientious Hudson Valley artisans have put together.  (Actually, two of our CSA members are creative crafters in the sale as well!) It’s called Crafted.  There will be finely crafted items for every budget.  Check it out.

Goodbye, For Now

Whew.  The season just seemed to fly by…and yet, the beginning seems so long ago.

Sam and I sincerely want to thank each and everyone of you for being  part of our farm community this year.  I think it was a pretty good year, and we couldn’t have had it without all of you.  Sustainable farming is very important to us, and through your membership you have shown that it is important to you too.  Isn’t it great that we can come together like this?

If you enjoyed your share this year, consider joining next year. Be sure to sign up early, we expect to fill up.  Our 2011 brochures will be available this week.  (There will be a virtual version on this site too.)  Check them out, we are making a few changes.

This is the time of year that I start ordering seeds, so if you have requests, now is the time I really take note.  We can’t please every individual request, but will consider them all.  (And yes, I will be planting a good supply of sugar snap peas this year!  And no, I will not stop growing kale!)

I am going to continue to post blog posts this season, so be sure to check in if you like reading what we are up to in the off season.

What a great year, we are ready for another one.

Thanks again,

Erin and Sam

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