Can you all believe its already week 17 of the CSA?! We sure can't. Time sure does fly when you're having fun growing and cooking beautiful produce. This time of year we always get a little bit "burnt out" from the farming hustle, but this week has brought our energy right back up thanks to the slightly cool weather and expansive bright blue skies. As people who work outside, weather greatly affects our energy levels, performance and mood... so we really relish in any dip in temperature that comes our way!

This week we are harvesting beans, radishes, and napa cabbage for you all from our fields. We know you got beans last week, but they are the type of plant that produces for a few weeks in a row, so we tend to follow suit and share with you a few weeks in a row. If the beans get to be a bit too much you can always blanch and freeze them for use during the summer when the flow of CSA bounty has ended. All they need is a dip in boiling water and they can be put up in the freezer in bags. 

Last night we made this simple beet salad for dinner and it was delicious! The key to roasting beets without making a big mess is to wrap them in aluminum foil pouches. This way they steam themselves in the pouch and get nice and soft very quickly. Once they come out of the oven (425 degrees for about half an hour) let them cool and then just rub them and the skin comes right off. Lay down a bed of spicy or lettuce mix, then the cooled beets. Top with goats cheese, toasted almonds, and dress with a balsamic vinaigrette. Delicious! 

This season we have had quite a hard time with our napa crop, each time losing just enough cabbages to worms in the field that we didn't have enough to share with you all. But this week we finally made it happen and will be harvesting one napa head for each of you. Farmer Tiffany was hoping there would be leftovers so she could whip up some of her famous Kimchi for the market, but there weren't any extra... so this week at the market she will be selling 8oz jars of her "Kimchi Sauce" in case any of you want to give it a try with your napa cabbage. If there was any time for a novice to give kimchi a try its this week! Your shares also include scallions, and we will have radishes and carrots for sale at the market; so if you buy a jar of sauce and some roots you will go home with everything you need to make your own homemade kimchi. According to Tiff, the sauce is a "pain in the butt" to make.

The ingredients are as follows: 
brown rice flour
unrefined sugar
organic garlic
local organic ginger
organic onion
fish sauce
fermented salted shrimp with brine
gochugaru red pepper flakes

Heres the recipe Tiffany uses for her kimchi. Its very easy to follow and even includes a video tutorial, so with this and the pre-made kimchi sauce by your side you can't go wrong!

Small Shares:

Napa cabbage from our fields
Beets from Worden Farms
Salanova lettuce mix from French Farms 
Scallions from Verde Farms
Heirloom tomatoes from Verde Farms
Yellow and green beans from our fields

Large Shares:

Napa cabbage from our fields
Beets from Worden Farms
Salanova lettuce mix from French Farms 
Scallions from Verde Farms
Heirloom tomatoes from Verde Farms
Yellow and green beans from our fields
Bananas from our trees
Shunkyo pink radishes from our fields
Spicy salad mix from our fields