Flip flops

Where do you store your flip flops for the next 6 months? I have a pair by the door when making mad dashes for firewood or mail. Throughout the year, community farm feet wear out a good assortment so I finally conceded and bought a pair of farm clogs. Now my feet are comfortable in all extremes of weather as in the last 48 hours with the blessings of rain showers, summer breezes and freezing winds.

Flip flops of weather pose mind tangling mazes for people like me. Trying to provide weekly harvests in a season that varies by 100°F and can drop half that in hours is a challenge we farmers take on each year! There are untold stories under each leaf and sweet munch of a carrot which I won’t bore you with, but my goodness! There is so much to learn!

We harvested broccoli, brusselini, cabbage, spinach, lettuces, radishes in one rapid swish. The cold weather is going to keep a low profile this week; the brassicas can withstand low temps but not that extreme. Harvest shares will receive a sampling of everything.

Brusselini is the new leaf on the block. It is the top notch of a Brussels sprout plant and can be chopped and added to any dish instead of cabbage. The sprouts are no bigger than peas so this may be as close as we will get to having Brussels sprouts this year.

Brusselini with Apples (from Luna Circle Farm)
2 tablespoons olive oil
1 onion, sliced thinly
2-3 garlic cloves, minced
2-3 tablespoons minced ginger
1-2 tart apples, cored and thinly sliced
2-4 cups brusselini
1⁄4 cup vinegar (balsamic or apple cider)

Remove the brusselini leaves from the
stem and stack on top of each other.
Using a sharp knife, cut the leaves into
thin slices. Sauté onion, garlic and
ginger in olive oil until translucent. Add
the apple and sauté for 1 or 2 minutes.
Add the brusselini and sauté for another
minute or two. Pour the vinegar over the
top, turn down the heat and put a cover
on the pan. Let it cook until the greens
are soft, about 5 minutes. (You may need
to add a little water). Remove from heat
and serve as a side dish.

We are working on next year’s CSA registration and hope that everyone will stay on board and even invite friends to join us on the next adventure! The price for the full 2013 May through November season of 30 weeks, half or full shares, will remain the same if paid in full before the end of 2012. ($550 for half shares or $875 for May half share followed by 26 weeks full shares)