Farm Update
Hello everyone! It's really starting to feel like fall. The fields are looking emptier as we're tilling old plantings under and preparing to plant our cover crops. We've seen more disease in the field this last week because of all the rain we've had, but it has slowed down in the last few days. The weed pressure has also slowed down, which usually happens as temperatures get cooler. This morning, Fred planted some more romaine lettuce in one of the coldframes after taking out all the cucumber plants that used to occupy that space. He also recently harvested all of the winter squash from the fields, and it is currently curing in the greenhouse to increase its storage life for the winter. Ironically enough, we're kind of glad that the cooler weather is slowing the ripening of the tomatoes down. With as hot as it was, they were all ripening at once; now we are more likely to get a steady ripening, which means tomatoes for a longer period of time. Fall is definitely in the air, and so begins the subtle shift that will wind down the farming season.What to Expect in Your Share This Week
At the regular drop-offs:
- Cherry tomatoes
- Choice of tomatoes or kale
- Choice of carrots or potatoes
- Choice of lettuce or broccoli
- Choice of beets or cabbage
- Choice of frisee, basil, or specialty tomato
- Choice of onion or shallot
For home/workplace delivery:
A Share: B Share:
Cherry tomatoes Cherry tomatoes
Slicing tomatoes Kale
Carrots Potatoes
Lettuce Broccoli
Cabbage Beets
Basil Specialty tomato
Onion Shallot
Saying Good-bye to Summer Bounties and Hello to Our Favorite Fall Fruits and Vegetables:
A Guest Blog Post by Moushumi Mukherjee
A Guest Blog Post by Moushumi Mukherjee
With summer coming to an end so is the harvest of many fruits and vegetables. Though almost all of this summer produce can be grown at other places, and most of them are available in our local supermarkets, they neither retain the flavor nor the nutrient density of the farm fresh produce we get at Monroe Family Organics or other local farms, so my suggestion would be to make use of the fall fruits and vegetables which can also be very delicious and nutrient dense. These are the top ten fruits and vegetables I would vote for their nutrition and taste:
Beets: Best in the fall and bursting with purple or golden hues, one can feel very confident about the nutritional quality of beets. Beets contain compounds that may enhance the blood flow to the brain and decrease the likelihood of dementia.
Sweet Potatoes: Sweet potatoes are the star of fall vegetables. Their dark orange color speaks for their high Vitamin A content and it has a wonderful combination of Vitamin C, Potassium and fiber. They can be eaten baked or grilled, and are a wonderful accompaniment to any meal.
Brussels Sprouts: Brussels sprouts and cabbage are packed with antioxidants and Vitamin C, fiber and other cancer fighting nutrients. Roasted with a little bit of olive oil and sea salt they are delicious.
Pears: Whether you would like to eat pears by themselves or add them to a dish or salad, they are packed with soluble fiber and help to boost your healthy cholesterol levels.
Acorn Squash: Fall means various members of the quash family. Most all squashes are rich in Fiber, Potassium and Vitamin A. Acorn squash can be eaten by itself, and as a main dish or side dish it is a fall favorite.
Pumpkins: Another member of the squash family that is often overlooked for its nutritional value are pumpkins. Pumpkin seeds in particular are a great source of omega 3s that protect heart health. They can be toasted, mixed into salads, and can be a favorite snack adding crunch to any meal.
Carrots: I am sure most of you have tasted the wonderful carrots we have been getting from Monroe Family Organics. They are a wonderful source of beta carotenes and antioxidants and are the perfect snack, side dish, or an addition to any other dish.
Cranberries: The bright purple red color of cranberries speak of their nutritional status. They are readily available as juice or dried, and again can be added to a salad or trail mix and are very well known for their cancer fighting properties.
Moushumi Mukherjee is a registered dietitian with a masters in human nutrition from MSU. She has worked as consultant with hospitals, nursing homes, home care and hospice. She launched her own business in the last couple years and now offers classes, one on one counseling for various nutritional concerns, and writes blogs. If interested in consulting with her call at 732-762-1068 or emailat shoomita@yahoo.com.This is what Moushumi has to say about Monroe Family Organics:I am a strong believer in food for the soul, and from the farm to the mouth is what I like to call it. In the last few years I have tried various different organic farms and often visit the farmers markets in the Lansing areas. However what makes Monroe Family Organics so special is the family feel to it. Michele works with you so closely and prices are also much more affordable compared to other organic places, leave alone supermarkets. I feel very honored to write a blog for them.
Michele's Note: Thanks, Moushumi! Now I am even more excited about all the wonderful fall produce that is right around the corner! :-)
Recipes
Cinnamon, Butter, and Brown Sugar Carrots: Doesn't the title just sound like fall? This recipe also has the benefit of being extremely fast and easy to make, so if you're like many of the CSA members I've talked to who are running around at a frantic pace getting back into the school year rhythm, this is a great way to get some delicious carrots on the table quickly! (And a little bit of brown sugar and butter probably never hurt anyone... everything in moderation!)
Beets and Greens: One of our favorite fall veggies is beets, and this is one of our favorite ways to prepare them. A lot of people don't realize that not only can you use the beet greens, they are totally delicious, and I love that this recipe makes use of them! 
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