Acorn Squash
Endive
Head Lettuce
Oneida Gold Potatoes
Shallots
Kale
These fall shares are my favorite, because there’s lots of greens and lots of things to roast. My go-to formula for daily lunches in the fall is this: roasted veggies, freshly chopped greens, salad dressing, protein. I make a big batch of dressing, a big batch of roasted veggies, and grill up some chicken or another protein at the beginning of the week. Then I cut fresh greens everyday, and top them with all the ingredients that Ive already prepped. It’s a great way to eat those nourishing greens and have them fill you up.
On a completely different note, we are the recent recipients of a huge grant from the Michael Fields Agricultural Institute to plant about 100 trees on our land. We’ve been planning for years how to make the best use of our “backfield”. There’s a lot of space and the consequences of our actions are very real - so we want to make sure to be very thoughtful about long term decisions. This is very exciting for us, because we know that trees are crucial for the ecosystem and resilience of our land. We’ve been working with the Savanna Institute to help learn about the most appropriate trees and shrubs for our land. This will be a huge fall project for us, but we’re super excited to be contributing perennial species to our land to compliment the annual nature of the vegetable farm.
Endive - is sometimes called “Frisee”, but the variety we grow is actually endive. That said, searching for “frisee” recipes maybe be more precise than “endive”, because you may find recipes for “Belgian Endive” instead. Endive may not be familiar but it’s one of the most nutritious crops we grow. The cool thing about endive is that it can be lightly cooked, which sweetens and softens the bitter leaves. The white, inner leaves are the sweetest and most delicate, because they’re protected from the elements, while the outer leaves are stronger in taste and texture. If the taste is too strong for you, we definitely recommend either cooking it down with some honey or maple syrup or eating it in a salad mixed with the butter or romaine lettuce and tossed in a creamy dressing, like a Caesar Salad. We washed these really throughly, but because of the nature of the frizzy leaves, roll polys tend to sneak in there. A quick soak in cold salt water will help them detach. The farm is where the insects live, and we don’t spray them - so don’t be alarmed if the’ve made their way into your lettuce.
