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Vegetable of the Week Brussels Sprouts & Cabbage Vegetable of the Week Winter Share -1st Harvest Brussels Sprouts & Cabbage Nov. 1st - 6th, 2004 The next delivery is next week: the week of November 8th-13th What’s in Your Box OB WRITES B … Please note: this box summary is written the week before you receive your box. Some guesswork is Welcome to your 2004 winter share involved: some things may be in your box that are not listed, and some listed things may not be in the Once again, we are now in the final box. As always, be sure to thoroughly wash all of your vegetables. stretch of the vegetable season. There ROOT CROPS BRASSICAS are fewer crops left in the fields and the ◆Carrots ◆Cabbage - red or green box is starting to become a combination ◆Potatoes-Prince Hairy variety ◆Brussels Sprouts-on the stalk ◆Sunchokes - a.k.a. Jerusalem arti- of hearty frost tolerant crops and storage COOKING GREENS chokes, see email for recipes & tips ◆ crops. This week’s box includes Spin- ◆Rutabaga-maybe, a purple & white root Spinach- a great bag; may ach, Kale, Cabbage, Brussels Sprouts, be a little muddy ◆ Sage, Rutabagas, and Lettuce fresh from HERBS Kale - topped, Winterbor ◆ the ground. The rest of the box is filled Sage FRUITING CROPS with those great storage crops which just ◆Butternut or Buttercup Squash keep coming at you--including more Po- Brussels Sprouts SALAD GREENS ◆Lettuce - red leaf and/or green ALLIUMS tatoes, Carrots, Onions, and Sunchokes on the stalk romaine hearts ◆Onions (note that the Beets in next week’s box are yet to be harvested and therefore will be fresher than usual for a winter Last Week’s Activities by Jessica, our Crew Leader share). I am quite confident that this Last week we harvested many crops to fill the week 20 boxes, but also pushed forward year’s winter share will be the best ever. the harvest for our first winter share boxes. We also harvested the last of the swiss Last year, when I wrote this column, chard and rutabaga. We washed and bagged root crops. Our schedule shifted, so less as I looked at the weather forecast I was hours are being worked by many of the crew members.★ worried as it appeared that Friday, Nov 7, 2003 was to have a low of maybe Weather Last Week by Jessica, our Crew Leader 19°F. That 19 degrees scared me on be- half of the crops that were still out in the Last week, the weather stayed warm at the beginning, but by the end of the week, fields then. [As an aside, if you save temperatures dropped. It seems that things have been damp and cold around here for your old newsletters, you might find it too long now. However, the skies cleared up just in time for us to view the lunar quite interesting to look at the same eclipse on Wednesday.★ weeks in previous years and notice what the weather was like, what was in the Comings and Goings by Jessica, our Crew Leader box, or what was in John’s column back then. This would be a fun thing to share Field crew members Richard and Jillian took a weekend trip to Chicago to visit friends.★ with your kids, too. It’s similar to how RollingStone lets you know the hits and BOB WRITES… continued from left covers 10 or so years prior.] Anyway, this year the forecast for Fri- like kale survived, and e) we have more (although still not enough) cooler storage capacity day (11/5/04) night is 32°F and 27°F on than in previous years. This last point brings up an interesting item: when temperatures dip Sunday night. I couldn’t remember last below freezing, our coolers automatically are set to switch to warmers and thus instead of year’s actual temperature, so I just chilling your vegetables at close to 34°F, heat lamps switch on and make sure they keep looked it up-- Friday of last year ended warm enough at 34°F. up dropping down to 22°, then Sat was I am writing this column today on election day down to 17°, and Sunday was down to with a little bit of nervousness. By the time this is Coming Next Week 16°. Yikes, I didn’t remember that! Any- read, you may already know the out come of the way, this year, I don’t have the same elections. No matter what, we appreciate your elec- This forecast may help you with menu planning. worries about the temperatures for a few tion to purchase a share of vegetables from Angelic It’s slightly more reliable than a weather report. reasons: a) we seem to have a more ef- Organics. I hope you have enjoyed the regular season ROOT CROPS COOKING GREENS share and I hope that you enjoy your winter share.★ ◆Carrots ◆Kale fective, ready, and able crew than ever; ◆Potatoes b) I have been able to be closer to the ◆Beets BRASSICAS fields this year as the season wore on; c) ◆Rutabaga ◆Broccoli-likely my confidence in reading the crops, Overheard ◆Brussels ALLIUMS Sprouts fields, and forecasts and knowing how Girl, smelling her man’s neck, his shaving cream smell: ◆Onions to adjust continues to improve, d) even You smell like the man on the airplane. He was sit- ◆Garlic HERBS at 16° last year, the frost hearty crops ting in the middle seat…you smell so good! Those ◆Cilantro FRUITING CROPS continued at right product-makers really know what to do. ◆Squash--Acorn or Butternut Angelic Organics ✸ 1547 Rockton Rd, Caledonia, IL 61011 815-389-2746 ✸ Farm News 2004 Winter Harvest 1, Nov. 1st- 6th ✸ Page 1 Meagan’s Angelic Cooking Brussels Sprouts We harvest Brussels Sprouts with a weed whacker. I think that’s re- Cabbage ally what a weed whacker was designed for. The stalks are incredibly THIS WAS WRITTEN FOR THE 1999 SEASON. tough and fibrous. Brussels sprouts are another amazing feat of na- Cabbages are quite an amazing feat of nature. Cabbage plants pro- ture— a feat of nature I definitely did not appreciate eating before I be- gan farming and finally tasted a fresh, sweet sprout. Recipes are not duce normal-looking leaves for quite some time before some threshold is really necessary for Brussels Sprouts as a touch of butter and/or sea- reached and they suddenly start curling in, layering one leaf on top of the soning brings out their sweet, rich flavor. other until they create a tight sphere. These tight spheres are quite fun HOW TO STORE: Keep in a plastic bag in the fridge. Brussels Sprouts to work with– they make a satisfying sound when you cut them, they bob should be used within a week. in the tank when you wash them and they can seem like a large softball HOW TO USE: Brussels Sprouts are generally best steamed and with a or shot put when you toss them. I accidentally nailed Evan, a one-month tad of butter or seasoning, but they can be cut and added to soups. visitor, in the head with a cabbage on his 1st day of work a couple of See the cabbage section for suggested seasonings. years ago. What could I say as he reeled a bit and picked up the pieces of HANDLING: Remove sprouts from the stalk by hand. Cutting an “x” in his broken sun glasses, except, “Hi, I’m Meagan. Nice to meet you.” But, the bottom of each sprout brings heat to their centers more quickly. this is about eating cabbages. My hope is to inspire people to think of Halved or sliced sprouts absorb more of any added sauces or season- cabbage as more than coleslaw or a bunch of leaves to stuff. ings. As with cabbage, avoid overcooking. ★ VARIETIES: We are growing 4 different cabbage varieties this fall: Kilosa (green) is a thin, crinkled savoy cabbage. Ruby Perfection (red) is one of Cabbage or Brussels Sprouts Toran our standby’s for the earlier fall crop. The hardier winter variety that will From the Vegetarian Times Complete Cookbook. Serve with rice. appear mostly in the winter share boxes is Storage No. 4 (with the solid green-blue head). 2 Tbsps vegetable oil 1/2 tsp mustard seeds 8 cups shredded cabbage or about 24 Brussels sprouts HOW TO STORE: Keep in a plastic bag in the fridge. Cabbage can keep for 1/4 tsp ground turmeric 1/8 tsp chili powder (optional) weeks, but the flavor and nutritional value decrease over time. 3 Tbsps shredded unsweetened coconut HOW TO USE: Cabbage can be prepared as a simple flavorful dish by itself Salt to taste or it can be added to almost any other dish. It can be steamed, boiled, ✧ Heat the oil in a large skillet. Add the mustard seeds. Lower braised, stuffed, or eaten raw. Add it to any soups, stews or casseroles. the heat and cover the skillet while the seeds are popping. Some standard seasonings which go well with cabbage and Brussels After the popping has stopped, add the cabbage or sprouts. sprouts include mustard, dill, caraway, parsley, and curry spices. Stir well to coat. Cover and simmer 10 minutes or until just HANDLING: If outer leaves of the cabbage wilt, just remove them before tender. Add the turmeric, chili powder if desired, coconut and cooking. Try not to overcook cabbage as it will develop a sulfuric flavor. salt. Mix well. Cover and simmer 5 more minutes. Serve For shredded cabbage, cut in half & shave off thin wedge slices with a warm.
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