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Posted 2/11/2020 7:50am by David Zemelsky.

 

What I mean by "good seeds" is that each of us has an enormous amount of great ideas, great feelings and great compassion in this world.  And when we show that or share that with others, its like planting seeds in the earth.  If the right things are  available for these seeds, then plants will grow, flourish and create more seeds.

Not unlike what we do on the farm.  Here we get (or have saved) good seeds from past years.  When the conditions are right, we put those seeds in the ground and encourage them to grow.  We already know that the groundwork has already been done before hand.  I mean, good compost, good texture and adequate moisture for the soil.  With care, love and compassion these seeds begin on their journey to maturity.  First the cotyledon appears-a promise of things to come.  This is followed by the first true leaves.  And after that much involvement of subsequent leaves, stems-you know the drill.  Eventually, the plant produces something that we can all eat, whether its a cucumber, tomato, pepper or whatever.  And if left alone after that, the plant will produce seeds for the future.  Every plant has this precious goal in mind-to keep reproducing for future generations.   To me, this is special behind belief.

There's a flip side to this story-and not a pretty one too.  However, we can learn so much from the flip side.  Ok.  We were just now talking about good seeds that we plant in the ground both psychologically and in reality.  Besides these positive things that we can do, we can't forget that other feelings are just as easily "planted".  I'm talking about anger, fear, jealousy to name a few.  Like good seeds, once these more negative feelings are planted around us, whether its between family or friends,  these seeds, too can begin to grow and eventually make more seeds.  Once anger is planted, its hard to rid the soil around us of it.  And the longer it stays in the ground, the harder it is to be rid of it. 

So, when one is aware of anger or some other hard feeling, it is important to look deeply at the cause of the anger and see if there's a way get at its root cause. And by the way, while doing farming, it is just as easy to  allow long standing problems to develop in the soil.  Problems  will fester for seasons to come if the farmer doesn't look deeply at the cause and help it to go away.

At Star Light, we're always striving to make sure that we plant and encourage the growth of good seeds both in our hearts and in the soil.  I know all must sound a little "off" from what gets usually talked about here, but I really take all of this very seriously both on and off the field.

Below is a great stand of baby baby carrots.  This is very exciting!  I'm hoping for a Mother's Day harvest.  We'll see.  I'll send update pictures in the upcoming weeks so you can follow their progress.

 

Spring is making a good comeback right now.  With the daylight now going over 10 hours, the Persephone Period is officially over.  I can see stands of baby lettuce, baby carrots and radishes really begin to start developing.

This does not change that the list is the same length it was last week-a bit on the short side.  However, what we do have is crisp, succulent and incredibly sweet and full of taste.  If you'd like something please email us back your order by 8AM on Thursday.  You're order will be waiting for you at the shed infront of my house at 54 Fowler Ave. by 2pm on Friday.  Self service.  If you come after dark, bring a light.  Its easy.  Also, if the weather is too cold, we'll more the store into the front hall of my house.

And a word about our newly configured CSA.  You'll get exactly what you pick out every week.  And at a discount, too.  Send us $100 and you'll get $105 worth of food.  For $300, you'll be able to enjoy an extra $30.  Additionally, we've added a card for you to use that is loaded with the amount of money that you bought from us.  Those of you at the market already, we'll give you your card right away and others will be able to have theirs when the Durham Market opens in May.  We've done CSA for years, and this flexible system makes the most sense and give us a good feeling that we'll be able to get you the food exactly that you want.  If interested, please send your checks to Star Light/54 Fowler Ave./Durham, CT 06422

This week we'll have: Braising Greens, Claytonia, Salad Greens and Spinach -$6/bag

Tatzoi Bunches, awesome for both salads and a quick braise $3/50/bunch

Chinese Cabbage-again, both for salads or a quick braise- $3.50/bunch

Jen and Joel's Awesome Pickles- a hint of hot spicy to it -$8/jar

Apple Pepper Jam- another hint of hot $7/large jar or $4/small jar

Pickled Peppers- $7/jar

 

 

Posted 2/3/2020 11:35am by David Zemelsky.

Hello Eaters,

For some reason my non subject email from last week brought more responses than any before.  I should mention that responding to my emails is gratifying, so if you read something that strikes a chord, by all means, write back.  Because almost all of us use computers all  the time, my experience of losing all my work was familiar to you-hence all the responses.   But now, I'll circle back and try to create again what got lost in the world of cyberspace from last week.

Last week, I was reading the Ct Northeast  Organic Farmer's Association newsletter (CT NOFA).  The premier article was about growing greens in the Winter.  The cover picture was of a farmer in her hoop house tending to the crop of greens that she had growing.  The article was suggesting that she was only one of very few people who grew this way.  This is where my "rant" started. 

There actually are several farms in CT that are interested in growing "on the backside of the calendar" , Star Light sitting very prominently in the top tier.  Not bragging here, just reporting.  But here does come the bragging.  Although we didn't invent off season growing, we were the first in CT to make a serious effort at it.  I'm very proud of our forward looking approach.  Our model has inspired many, many farms throughout New England to try growing food in "the off season".  Your ability to get fresh greens in January-April is a direct result of this effort. 

I'd totally have to give Ty full credit for pushing both of us into this venture.  The popular story is that we were hoping to develop some kind of a business out of our home.  We focused on  farming when we learned from a neighbor about the pioneering of Eliot Coleman up in Maine, along the cold, windy and rugged coast.  Eliot, graciously showed us around his farm and warned us both not to quit our day jobs.  (Neither one of us listened!)  Turns out that growing great food for Winter use makes for a great business.  This year, 2020 marks out twentieth year.  Very sadly,Ty, as many of you know developed cancer and died (almost two years ago this Valentine's Day).  So I ask of you to to remember how her willingness to take chances has resulted in being able to offer you great food every month of the year.

I think we're  onto something very positive with our CSA.  Simply put, we'll set you up with a "bank account' of sorts.  Send us a check for $100 and we'll give you $105 worth of food.  $300? We'll give you $330 worth of food. The Farmer's Market people who be getting a credit card that has a running total of your balance on it.  When you get your food at the market, you'll scan the card and in this way, we;ll know your balance.  The Durham people will also get a card once the market begins in May.  In the meantime, we'll just keep a running total-much like what we did last year.  Send your checks to Star LIght/54 Fowler Ave. /Durham, CT 06422

Store will be ready after 2pm on FRIDAY, as usual.  Please don't forget to pick up your order.  Send in your order by replying to this email by 8AM on Thursday.

Our list is a tad shorter this week, but not for long! With longer days, our crops are beginning to pick up speed and grow faster.

Salad Greens, Spinach,Arugual, Claytonia and Braising Greens- $6/bag

Chinese Cabbage - $3.50/head

Radishes- $4/bunch

Joel and Jen's Famous (well I think so) Pickles-just a tad on the hot side $8/jar

Apple Pepper Jam- Pepper , as in hot.  This jam is also just a tad spicy. $7/ and $4

Hot Pickled Peppers- $7/jar

A few frozen gingers- last of the season. $5/piece.

Have a healthy peaceful week

 

Posted 1/28/2020 7:39am by David Zemelsky.

The shortness of this note is a result of me hitting the wrong key and erasing everything that I'd been working on for the past 40  minutes.  So, as a result you won't hear my ranting about something.  Maybe next week.  But that wont' stop me from offering up to you more of the same amazing "Winter Warrior" crops this week.  The very same.  Here's the list:

Home Made Awesome Pickles- a bit spicy, but not over the top.  $8/jar

Apple Hot Pepper Jam-a recipe developed right here by Jen and Joel.  $4/small jar $7/large jar

Frozen Turmeric - $5 piece

Frozen Ginger- $5/piece

Dried Juliet Tomatoes-for salads, when you want something special.  Sort of like raisins, cause they're sweet.  They actually taste better than almost any fresh tomato that you'd pick up at Stop N Shop.  $5/oz.

Spinach, Arugula, Braising Greens, Salad Greens-$6/bag

Claytonia- also $6/bag.  I'm putting this separately to highlight claytonia.  Beautiful, succulent and delicious, this green stands out above all others in the Winter.  You'll never see it until it gets cold.  It has earned the title of Winter Warrior at Star LIght because it will survive, no thrive, in the coldest of situations.  Here is a picture.

Over the years, I've introduced this special greens to so many people.  They become fans and start asking for it by name weeks before we're able to harvest it.  Highly recommended.

Radishes and Haukeri Turnips $4/bunch.  Both incredibly outstanding!

Lastly, we're sticking with our concept of Community Sustained Agriculture by offering you great discounts on future sales.  The original CSA model will get you a box of whatever we're growing in any given week.  Our more flexible idea is that you pick out what you want each week.  IF you choose to join, you'll give us a specific amount of money and we'll track your sales for you AND give you a discount on the food that you want.  If you send us $100, we'll give you a 5% added amount of food.  If you send us $300, we'll make that 10%.  If you want to save even more, send us a note and we'll talk.  We'll be tracking your sales for now in the same way, but eventually, we're going all out modern with gift cards that we'll give to you.  They can be preloaded with money.  More of that later.  For now, if you'd like to save money on real food, send us a check for either $100 or $300 and your savings will start right then and there.  Address is: 54 Fowler Avenue/Durham, CT 06422.  Make checks payable to Star Light Gardens

As always, thank you for supporting Star Light.

Have a great week!

 


 

 

Posted 1/21/2020 4:49am by David Zemelsky.

A Winter Warrior is a phrase that evolved here at Star Light to identify those greens that "could care less" what the temperature is.  In reality, "care less" is somewhat of an exaggeration because there are times and conditions when it becomes too much even for them.  To be clear here, these plants are not at war with Nature.  They're taking a challenging situation and making it work for their survival.  Every single plant that we grow has just one objective and that is to make seeds so that there will be another generation after them.  Providing food for us is just incidental.  Or, you  might say that the attractiveness of the food that they provide motivates us to take care of them better and subsequently allows them to develop seeds.

 

There's one more subset of this thought.  In reality, Star LIght and many other farms don't allow these plants to fulfill their mission to make seeds.  We'll mow them down and scrap them off the surface of the soil.  Then rake them into a pile and proceed to plant another generation in the same spot.  Sounds a bit ruthless when you put it that way, right?

Other than this drama that I've described above, its been a relatively quiet week on the farm.  What does stand out is that there are now tomato plants starting in the basement.  And so begins an 8-9 month relationship.  "Its A Long Road To A Tomato", saids it all.

We'll have all of the same items for sale this week as last week.  We'll need your orders by Thursday again with distribution after 2PM Friday.  Again, if its cold we'll set up inside the front door of my house.  So, if you arrive at the shed and see nothing there, just figure that your order is inside.  Here is this week's list:

Home Made Awesome Pickles- a bit spicy, but not over the top.  $8/jar

Apple Hot Pepper Jam-a recipe developed right here by Jen and Joel.  $4/small jar $7/large jar

Frozen Turmeric - $5 piece

Frozen Ginger- $5/piece

Dried Juliet Tomatoes-for salads, when you want something special.  Sort of like raisins, cause they're sweet.  They actually taste better than almost any fresh tomato that you'd pick up at Stop N Shop.  $5/oz.

Spinach, Arugula, Braising Greens, Salad Greens-$6/bag

Claytonia- also $6/bag.  I'm putting this separately to highlight claytonia.  Beautiful, succulent and delicious, this green stands out above all others in the Winter.  You'll never see it until it gets cold.  It has earned the title of Winter Warrior at Star LIght because it will survive, no thrive, in the coldest of situations.  Here is a picture.

Over the years, I've introduced this special greens to so many people.  They become fans and start asking for it by name weeks before we're able to harvest it.  Highly recommended.

Radishes and Haukeri Turnips $4/bunch.  Both incredibly outstanding!

Lastly, we're sticking with our concept of Community Sustained Agriculture by offering you great discounts on future sales.  The original CSA model will get you a box of whatever we're growing in any given week.  Our more flexible idea is that you pick out what you want each week.  IF you choose to join, you'll give us a specific amount of money and we'll track your sales for you AND give you a discount on the food that you want.  If you send us $100, we'll give you a 5% added amount of food.  If you send us $300, we'll make that 10%.  If you want to save even more, send us a note and we'll talk.  We'll be tracking your sales for now in the same way, but eventually, we're going all out modern with gift cards that we'll give to you.  They can be preloaded with money.  More of that later.  For now, if you'd like to save money on real food, send us a check for either $100 or $300 and your savings will start right then and there.  Address is: 54 Fowler Avenue/Durham, CT 06422.  Make checks payable to Star Light Gardens

As always, thank you for supporting Star Light.

Have a great week!

 

 

 

Posted 1/13/2020 11:04am by David Zemelsky.

Magic?  I could come up with a hundred things in our everyday life that are magic.  Maybe a thousand.  How about our DNA?  The life of a monarch butterfly? A smile on a young child's face?  A smile on your dog's face (for real!)? But right now, I'm thinking of the Winter magic of what we grow at Star Light.

I always tell people that we always have fresh things for sale in every month of the year.  This is usually a surprise to them.  But those of you who've been with us for numerous years-you know already that this is what we do.  For instance, at the Wooster Square Winter Farmer's Market this past Saturday we had salad, spinach, claytonia, braising greens, arugula, hakeuri turnips, Rover and French Breakfast Radish.  Not to mention, pickles, dried tomatoes and frozen turmeric and ginger.  Quiet a haul, really! Here is a picture of what part of the display table looked like.

Talking about roots, brings me to carrots.  We're going to have them for you early this year, with a bit of luck and skill.  We followed a special formula on planting late in 2019 in order to have carrots by Mother's Day in 2020.  You start with the date in the year when the length of day goes above 10 hours. (January 29th).  Then you go 12 weeks before that,which is November 6th.  That's your planting date.  If you go too soon, then your carrots will unfortunately mostly go to seed and be inedible.  Germination at this time of year is SLOW but it does happen.  Now we have the beginnings of a crop.  Here's what these baby baby carrot plants look like right now:

So having said all that.  We're going to begin selling at the shed starting this Friday.  If it is super cold, we'll move the store to the front of my house.  You'll know if its too cold because when you arrive at the shed and see nothing, just figure that its inside the house.   Pick up will be FRIDAY (yes, I know we keep changing the day, but for good reasons each time!).  Order should be in by 8AM on THURSDAY. We'll need your orders by then because we expect colder temperatures by the end of the week. Pick up after 2pm, Friday

We'll have for you this week the following items:

Frozen Turmeric - $5 piece

Frozen Ginger- $5/piece

Spinach, Arugula, Braising Greens, Salad Greens-$6/bag

Claytonia- also $6/bag.  I'm putting this separately to highlight claytonia.  Beautiful, succulent and delicious, this green stands out above all others in the Winter.  You'll never see it until it gets cold.  It has earned the title of Winter Warrior at Star LIght because it will survive, no thrive, in the coldest of situations.  Here is a picture.

Over the years, I've introduced this special greens to so many people.  They become fans and start asking for it by name weeks before we're able to harvest it.  Highly recommended.

Radishes and Haukeri Turnips $4/bunch.  Both incredibly outstanding!

Lastly, we're sticking with our concept of Community Sustained Agriculture by offering you great discounts on future sales.  The original CSA model will get you a box of whatever we're growing in any given week.  Our more flexible idea is that you pick out what you want each week.  IF you choose to join, you'll give us a specific amount of money and we'll track your sales for you AND give you a discount on the food that you want.  If you send us $100, we'll give you a 5% added amount of food.  If you send us $300, we'll make that 10%.  If you want to save even more, send us a note and we'll talk.  We'll be tracking your sales for now in the same way, but eventually, we're going all out modern with gift cards that we'll give to you.  They can be preloaded with money.  More of that later.  For now, if you'd like to save money on real food, send us a check for either $100 or $300 and your savings will start right then and there.  Address is 54 Fowler Avenue/Durham, CT 06422

As always, thank you for supporting Star Light.

Have a great week!


 

 

Posted 12/16/2019 7:13pm by David Zemelsky.

This is a time of year when a lot of people find hope.  When the fate of the planet, the endless division in politics, the enormous  chasm between the haves and have nots, seem absolutely insurmountable-then this time of year looks like the moment when something could change.  Non profits count on the Holiday season to raise the bulk of their contributions.  We’re all geared up now for holiday spirit. I’m not sure exactly what that is, but there’s no doubt it’s in the air.

My wish is that we carry that feeling throughout the year. Why couldn’t Christmas spirit, just become daily spirit?  I grew up listening  to The Weavers,an important folk group from the 50’s/60’s. On one of their records, the last song was “We Wish You A Merry Christmas “. They did a joyous , festive standard version until the last line when they sang “Why can’t we have Christmas the whole year around?”  Indeed, why not, I wondered. Not just then but 60 years later the question still looms in my head-why can’t we approach everyone with the same feeling of hope, trust and love all the time?

This early morning thought is not polished, certainly-but heartfelt. And with that in mind, please remember that myself, Jen and Joel, we appreciate all of you for allowing us to help provide you real food each week. It’s a true privilege to be able to do that for you. I hope that peace follows you into and beyond the new year which is just over the horizon. Namaste.

There’s going to be two more times to get food before the Christmas. This Thursday,as usual and Monday,the 23rd.  Thursday’s order is do to us Tuesday by noon.  Monday’s order needs to be done by Thursday at noon. We’ll need the extra lead time because of the colder weather.  After that, the store will be closed till after the New Year. Break Time.  The next time you’ll hear from us, the new tomato plants will already be planted (or close to it).

This week we’ll have 

Salad, spinach,arugula and braising greens- $6/bag

Joel and Jen’s Spicy Dill Pickles and Hot Pickled Peppers -$8/jar

Apple/ Hot Pepper Jam -$7 large and $4/small

Both items are awesome stocking stuffers

Also great stocking stuffer: Sun dried Tomatoes $5

Big Kale- $4/bunch

Radishes- crisp, a tad spicy and reassuring$4/bunch

Haukeuri Turnips- roast them if you want or just treat them like radishes and eat raw$4/bunch

Bok Choi-$4/bunch

That’s it . Enjoy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Posted 12/9/2019 2:53pm by David Zemelsky.

Our 2020 seed catalogues are here.  We've already started making plans for what tomatoes we'll keep and which we won't.  The pictures of promised vegetables seem to be calling to me not unlike the Sirens who tried to get Ullysses' attention to the point where his crew had to lash him to the boat to keep his temptations at bay.  Summer and  all its amazing foods seems a world away. 

But this is what keeps us in New England, too.  The changes, the contrast, the waiting.  Oh yes, the waiting.  There's beauty in diversity of decisions, but limitations have a very real beauty, too.  And in this way, we watch an end turn into a beginning.

Here's the first exciting beginning I can tell you about.  Its the carrots that Joel planted in mid November.  Barely, barely, they've begun to poke out of the soil.  As young tender things, they'll be ready to survive the Winter, small as they are.  By the end of next month, there'll be enough light for these seedlings to continue growing.  Let's hope for Mother's Day as our first harvest.  Can't wait!

The next exciting thing is that we'll be starting next years tomato crop at the beginning of January.  That ends up being a really long relationship when you think of it.  Start in January and take them out by September-that's nine months.  One can get to know a plant pretty well after that length of time.

Sometime within the next two weeks, we will probably plant a special blend of lettuce that will do something somewhat similar to the carrots-except much faster.  We should see a blush of hearty lettuces by mid to late April.

The next benchmark will probably be second Winter plantings by the end of January.  Mostly kale and other greens.  As always, plants that are exposed to cold , perceive that they are in danger of dying.  Their defense is to produce extra sugars to change the freezing point of the plant.  These sugars add a sweetness that can not be beat in our greens.  We anticipate and relish when this happens.  By the way, the plants do not die.

Below is our list for this week.  With colder weather, our window of opportunity to harvest has narrowed significantly.  Therefore, we're requesting that you let us know your wishes by 8AM on Wednesday.  Send us an email with your order.  The order will be ready after 2pm on Thursday.  Order will be in the shed to the left of the house at 54 Fowler Ave./Durham .  Bring a light if you come after dark.  If its really cold and you can't make it, we can bring your order inside and we'll carry on from there.

Now, lets talk about whats available for you this week.

Salad,Arugula and Spinach-all $6/bag

Big Kale- $4/bunch

Hakeuri Turnips and Radishes- $4/bunch

Bok Chi- $4/bunch

Star Light Gardens Sun-dried Tomatoes-$5/package

Jen and Joel's Fabulous Pickles- $8/jar

Jen and Joel's Equally Fabulous Apple/Hot Pepper Jam $7/large jar $4/small

Celeriac- $3/lb.

Ten items.  Not at all shabby.  By the way, if you've never ever tried Hakeuri Turnips,  I just want you to know how unique and wonderful their flavor and texture are.  Well worth it.

Have a great week and don't forget to eat real food.

 

Posted 12/2/2019 2:20pm by David Zemelsky.

This is a short few sentences about wishing for what I don't have.  Earlier, while talking with my sister who lives in Brattleboro, I discovered that the town got wacked with tons of snow.  Everything came to a stop, apparently and the grandchildren (who live in back of her) were going nuts.  Jealousy.  It really isn't that far to Brattleboro.  But whatever it is, it seems always just enough north to assure some good snow.  Which I really like.  Now, not all of you might share this love and I respect that.  So as I sit down to write you about what we do have, it makes me mindful of what I'm missing.  AND, in saying that it brings to mind how grateful I am to have what I have.

OK.  Plenty to choose from this week.  True, I'm putting on our best face about what there is, but truly, its just wonderful that you can get freshly harvested greens that are grown within a few miles of where you live.  With the cold weather, we'll need a bigger lead time to harvest our vegetables.  So let us know by 8AM on Wednesday (not Thursday).  Your order will be waiting after 2pm on Thursday in the shed.  Money in the Payment Jar.  Bring a light if you come after dark.

Salad, Arugula and Spinach- $6/bag

Kale and Swiss Chard-$4/bunch

Radishes - $4/bunch

Lettuce Heads- $3/head

Haukeri Turnips- $4/bunch

Celeriac-  otherwise known as Celery Root.  Great for soups and salads $3/a bunch

New This Week! Sun-Dried Tomatoes/  a very excellent stocking stuffer $5/bag

Jen and Joel's Pickles $8/jar.  You will like these.  Also hot peppers

Apple Hot Pepper Jam $7/big jar $4/small jar.  Again, Jen and Joel Brand

Have a great week and make sure you know where your snow shovel is.

 

Posted 11/25/2019 4:11am by David Zemelsky.

The pluses of Thanksgiving are enormous for me.  They mostly center around my gratitude for good health, family and shelter.  I think the pilgrims were probably thinking the same thing  AND, I will have to share that there's a dark side of this holiday for me.  It was the beginning of a terrible relationship with the Native born Indians that was marked by broken promises, violence upon a whole race and the taking up of Native land.  We're still feeling the repercussions of all of this today.  It needs to be noted along with the wonderful gatherings that will be attended in the days ahead.

We'll be offering food this week with a pick up on Wednesday after 2PM.  Same deal, only a day earlier.  Get your orders to us by NOON on Tuesday.

Here's the list:

Salad Greens , Braisiing Greens, Spinach and Arugula- $6/bag

Big Kale and Swiss Chard-$4/bunch

Radishes and Turnips- $4/bunch

Lettuce Heads- $3/head

Garlic- $3.50/head

Carrots- $5/bunch

Turmeric- $3/piece

Bok Choi- $4/bunch

All of us wish you a wonderful Holiday.

 

Posted 11/18/2019 12:26pm by David Zemelsky.

First off: We'll be at a special Pop Up Market in Madison, this Friday on the Green 2-5pm.  Come look us up.

This is the learning time of the year. This is the time when we look at what we have to offer you and either say "Oh wow, that's a lot of (name a product) that we still have"  or "Oh, wow, I wish we had planted more (name another product)".  It happens like this every year.  We plan and plan and wonder and wonder and eventually plant the amount of each crop that we think will be the right amount.   The "right amount" is strongly based on past years consumption, but there's always an element of what's just right.  We keep learning.  At this stage of the game (year twenty for Star Light), I'm convinced that eventually  we just hold our breath after a careful study of what's the right amount and do what we think is best.  Things usually come out just fine.

So with that in mind, I'm going to list the products that are being taken off the list this week and try to share a few wonderful new ways for you to go and enjoy what we do have even more. The removed items are beets,onions, potatoes, pea tendrils and sweet peppers.  I know.  I'm going to miss a few of these things, too.  And, we are still loaded with tons of other amazing things.  I'm going to list what we have to offer.  When you see some things that you want,  email to us your order before 8AM on Thursday.  Your order will be waiting for you after 2pm on Thursday in our shed next to the house at 54 Fowler Ave./Durham.  If you come after dark, bring a light.  Payment goes in the jar.

Here's this week's list:

Arugula- sharp and alive with flavor $6/bag

Salad Greens- $6/bag

Spinach- how sweet it becomes in the cold! $6/bag

Radishes- this is the best crop of radishes we've ever grown.  And there's a lot of them.  Rover (round and crunchy and RED) or French Breakfast Radish (RED and white, also crunchy.  A tad less spicy than Rover.  But just a tad). Japanese Red Long Radish(again RED and a bit more spicy than Rover) $4/bunch

Swiss Chard- $4/bunch.  Always, always welcomed

Siberian and Curly Kale- These guys are happy in the cold. Try and you'll see $3.50/bunch

Carrots- Please, try our carrots.  You'll get why $5/bunch

Ginger- $5/piece

Turmeric- $5/piece

Hakeuri Turnips-these white globes will bring you more peace than the teddy bear that you grew up with.  Can be roasted, but awesome to just eat raw in salads.  $4/bunch

Bok Choi-  They grew big this year.  And crunchy. Very.  A quick stir in oil with garlic and salt will be extremely pleasing.  $3.50/head

Glorious , glorious lettuce heads-  gaze at my photos from a few weeks ago.  Crunchy, very crunchy loud leaves.  $3/head

Garlic- for consumption or planting (Its not too late!) $3.50/head

Hot Peppers- $4/small basket

Parsnips- $3/lb

Cooking Opportunities?  Lets start with soup.  I've been making soup 3 times a week.  Each time, they've been a home run.  Here's my basic soup idea.  If you're going with beans, pre cook them or open a can.  Get the largest pot you've got and put in it many cut off vegetables such as carrots, parsnips, potatoes and onions ( I know, we're out of potatoes and onions).  Sautee in olive oil, butter, or Earth Balance (butter substitute)  No need for salt if you're using vegetable broth.  Its full of salt.  Add the broth. Add a can of unsweetened coconut milk and your beans.  Barley, can also be a great addition.  Cook slowly for an hour.  Make a lot.  You'll be happy to have more the next day.  Parsley and/or pumpkin seeds are a welcome addition on top.

Next opportunity is Creamed Spinach.  Special thanks goes out to Alan and Cindy for this recipe.  Its a little more involved but still a simple recipe. 

Ingredients:

2tbsp oil                                 2eggs                                                                                    1/4 cup whole wheat flower      3-4 cups fresh spinach (from Star Light!)                                1cup milk hot                            1.5 cups REAL parmesan/peccorino                                           1 tsp salt                                 1 cup yogurt                                                                             2 tsp. nutmeg (fresh, if possible

Heat oil. Stir in flour and cook over very low heat 1-2 minutes.

Stir in hot milk, salt and nutmeg.  Cook until the sauce thicknes, stirring often.

Add 1/4 cup of this mixture to the beaten egg.  Then pour all that back into the sauce pan. Stir briskly to avoid curdling.

After sauce has cooked for a minute, add spinach.

Cover tightly and simmer over low heat for five minutes, until the spinach just wilts.  Remove from heat.

Stir in the parmesan and yogurt and you're ready to serve.  We had the spinach (Alan and Cindy) over dark caraway rye toast, and it was delicious.

I hope you like these suggestions.  The reality is that we wish we had those missing ingredients.  However, sometimes absence can create surprising results that can often come out better.

Have a great week. 

David


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