Roxbury Farm CSA 2011, Week 19

Last week I missed our pick-up completely. It was an unusually busy afternoon, and by the time I realized I wasn’t going to be able to get over to the pick-up site, it was too late to ask someone to get our share for me. I was bummed, but I suppose missing just one week out of the season is not too bad a record.

This week, Roxbury Farm let us know that the season would need to end a few weeks early; a result of Irene’s wrath:

The farm season is drawing to a close much more quickly than most years. At this point in the season our barn, cooler, and greenhouse are usually full of produce stored for winter deliveries. Not so this year. This means that the week of Oct. 31-Nov. 4 will be our last week of deliveries for the 2011 season. The last three deliveries are cancelled. We are sorry to do so but we lost the 50,000-60,000 lbs of produce we would need for those shares. To make any deliveries at all, we are using the winter share vegetables as supplement which results in a rather unusual choice of vegetables in your share.

I think Roxbury made a lot of smart decisions about how to handle the effects of that storm. Although the make up of the share has been different than in previous years, I still feel we’ve received substantial amounts of produce each week. The beets have been plentiful and super-sweet; and due to a late frost we’re still getting tomatoes.

This week we received a bag of onions, 1 butternut squash, a bag of sweet potatoes, “as much as you want” beets without greens, 1 quart of white potatoes, 4 beefsteak tomatoes, 1 bunch of turnips with greens, 1 bowl of arugula, and 1 bowl of mustard greens.

Neither J. nor I are big fans or arugula, so if you have suggestions on how to use it I’m open to them. I usually make Pasta with Lentils, Tomatoes, & Arugula but I’m a little tired of that recipe and we haven’t been eating as much pasta as we once did. Ditto on the mustard greens. Help me out?

6 thoughts on “Roxbury Farm CSA 2011, Week 19

  1. We carmelize an onion with butter & then saute the arugula in it. Add a couple of eggs on top, flip to cook, toast up a piece of bread & that is what we eat for brunch!

  2. last weekend, i made sort of a guerrilla vegetable soup (with a quart of beef stock, so not vegetarian) – towards the end, I tossed in about half a bunch of the mustard greens, ribboned. the soup was delicious.

    (i just eat arugula in salad – can’t get enough of it!)

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