Veggie Feast (CSA) September 25

Notes from the Farm

We continue to harvest and haul veggies into protected areas where they can cure for winter storage.  People ask us what the busiest time of year is for the farm, and it’s hard to say, but there is definitely a sense of urgency in the fall.  Depending how early frost is, and how prepared we are, the urgency can turn to frenzy.  This year we have had a mild September, with temps in the forties at night, so we’ve been paced but not frantic.  Frost is in the forecast near the end of the week, which either means covering the sensitive crops, or getting them out of the field.

This Week’s Veggie Feast

Veggie Feast September 25, 2019

Brussels Sprouts, Pears, Pak Choi (Bok Choy), Sunshine Winter Squash, Storage Carrots, Red Onions, Parsley, Bell and Anaheim Peppers

New This Week

Brussels sprouts

Brussels sprouts on the stalk are fun for seeing how this mini cabbage look-a-like grows.  If you don’t have room in the fridge for the whole stalk, the sprouts can be easily popped off the stalk and stored in a plastic bag.

Brussels sprouts can last a long time but they are best when eaten sooner than later, as their flavor becomes more assertive over time.  Any food item that goes well with cabbage or cauliflower also makes a great pairing with Brussels sprouts, including butter, cream, blue cheese, mustard, capers, garlic, bacon, and vinegar.  Brussels take well to steaming, roasting, or braising.  If cooking whole, cutting an X in the bottom brings heat to their centers more quickly.  Generally the small round heads are cut in half or thinly sliced, allowing them to cook faster and better absorb more sauce or seasoning


Once again our friend Mary is sharing pears from the bountiful tree in her yard.  Not only are these pears delicious, but they are also grown to organic standards.  They keep very well in the fridge, but ripen faster at room temperatures.

Pak Choi

This tender Asian mustard can be sauteed, steamed, souped, or eaten raw.  Enjoy.

Sunshine Squash

Sunshine is an apt name for this medium sized squash.  The bright orange color is not only skin deep but saturates the interior too, making it as pretty on the inside as it is on the outside.  You can bake this squash whole, like you would a potato, and then cut it in half, remove the seeds and scoop out the delicious flesh.


Classic Vegan Carrot Cake


  • 2 Tablespoons Ground Flax Seed
  • 1/4 Cup Orange Juice
  • 1/2 Cup Coconut Sugar
  • 1/4 Cup Grapeseed Oil
  • 2 Tablespoons Maple Syrup
  • 1 + 1/2 Cups Grated Carrots
  • 1 Cup White Spelt Flour
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Cup Walnuts
  • 1/2 Cup Raisins


  • Preheat the oven to 340 degrees F (170 C).

  • Place the ground flax seed and orange juice into a small bowl, whisk and set aside.

  • Wash peel and hand grate the carrots.

  • Place the coconut sugar, grapeseed oil, and maple syrup into a mixing bowl. Add the flax seed mixture and whisk until well combined. Next, switch to a spatula then add the grated carrots to the bowl and briefly mix.

  • Chop the walnuts and set aside along with the raisins.

  • Mix the spelt flour, baking powder, and baking soda together in a separate bowl, then add to the wet mixture and mix again. Finally, add the chopped walnuts and raisins, mix well, then transfer to a 9.4-inch x 5 inch (24 cm x 13 cm) or similar, bread pan lined with baking paper.

  • Even out the cake with a spatula, garnish with extra chopped walnuts then pop into the oven to bake for 25 minutes, or until a toothpick from the center of the cake comes out clean.

When ready, remove from oven and let cool before digging in!

Source: Let’s Brighten Up

Roasted Brussels Sprouts with Balsamic Vinegar

(serves 4)

This recipe was shared by one of my favorite foodie friends, Emily, and it is her favorite way to cook and eat Brussels sprouts.  Simple, quick, and delicious.  For those of you who need a bit of protein, bacon or pancetta would make a great addition to this dish.


  • 1 pound of Brussels sprouts
  • 2 tablespoons olive oil
  • salt and freshly milled pepper
  • 1/2 cup dried cherries, optional
  • 3 tablespoons balsamic vinegar


  1. Preheat oven to 400 degrees F.
  2. Cut Brussels sprouts in half lengthwise and remove any yellow or wilted leaves.
  3. Toss well with olive oil, salt, pepper, and cherries.
  4. Roast on a sheet pan for 15 minutes.
  5. Remove from oven and gently toss halves with balsamic vinegar.
  6. Continue roasting for 10-15 minutes, checking occasionally to make sure the balsamic vinegar does not over caramelize.
  7. Serve while still warm.