Tag: Clayton County CSA

Jupiter Ridge 2019 CSA | Week 6

Adrian WhiteLeave a comment
Share This

Greetings CSA Members!

The share this week will feature some new additions (and the return of some tasty items you’ve enjoyed in the past) – we hope you enjoy them as much as our market customers did this past Saturday at Dubuque Farmers Market!

This week’s share will include:

  • Cherry Tomatoes
  • Fingerling Potatoes
  • Leeks
  • Green Beans
  • Shiitake Mushrooms
  • Green Cabbage
  • Garlic
  • Oregano
  • Basil
  • Onions
  • Sweet Peppers
  • Hot Peppers 

New this week: leeks and garlic! These veggies can also be used like culinary seasonings in and of themselves (especially garlic). We hope you enjoy the flavor they add to your recipes and meals this week. Enjoy!

Baby Leeks
Baby leeks being pulled from the field.

Leeks: Using Them | Explanation and Tips

We get a lot of farmers market customers in Dubuque asking us all about leeks. What are they? What should you use them in?

Leeks are a relative of onions and garlic, with a flavor more similarly resembling onions more than anything. Compared to onions, though, they have a gentler presence in recipes when it comes to taste. The part you want to use it mostly its white stem (which has the same texture and is chopped the same way as an onion bulb), though the green leafy top parts can be used, too. However, be prepared for the green parts to be a bit more fibrous (less like an onion bulb).

We recommend leeks in soups and stocks most of all. That seems to be where they shine the most  (especially in soups using potatoes – leek and potato soup is heavenly, so give them a try along with those fingerlings!)

But really, you can replace recipes calling for onion with a whole leek if you desire. Give it a try, and let us know what you think!

Leeks
Leeks!

Wellness Spotlight On: Garlic

Vegetable farmers love to grow garlic. People love to eat garlic (it tastes delicious – what would we be without it?) Herbalists also love garlic because it has dozens of health properties. 

In summary: everyone loves garlic.

But most notably of all, garlic is amazing for your health, there’s no way around it. When you eat it as a food or culinary herb, it’s great for your immune system, for reducing cancer risk, protecting heart health, regulating blood sugars, the whole she-bang.

One interesting thing about garlic: it can be a potent antibiotic. However, in order to tap into these antibiotic properties, you need to eat garlic raw!

A tall order, we know – but for those interested in trying their hand at it, raw cloves can help you knock out a cold or a flu if you want to try out a home herbal remedy that is widely known to help you when you’re sick (and is actually shown to be effective!). Placing cloves of garlic in a jar of honey is a great way to prepare for the winter – it helps preserve them and also make “popping” a raw clove for a cold or flu way more palatable (and still effective).

Oh yeah – garlic it can be great for sore throats, too (especially when combined with that honey).

Garlic

Lots of good stuff this week – and especially healthy stuff, too.

As always, feel free to let us know if you have any questions about how to use an item in your CSA share (or what it could be good for, health-wise!)

~ jupiterridgefarm@gmail.com ~

Yours,

Adrian & Will | Jupiter Ridge Farm

Jupiter Ridge 2019 CSA | Week 5 Newsletter

Adrian WhiteLeave a comment
Share This

Hi CSA Members!

After a bit of a heavier share last week, we’ll be delivering a share that’s a bit more on the lighter side this time around – so you can catch your breath a little bit!

That’s not to say there won’t be plenty of variety to expect, or that you won’t be seeing some new items.

Important note: we will be delivering Tuesday evening (tomorrow) as usual again! So be sure to leave out your empty cooler and ice pack then so we can switch it out.

What to expect in this week’s share:

  • Sweet Peppers (One Red, One Orange)
  • Orange Carrots
  • Green Curly Kale Bunch
  • “Cabbettes” (Mini Cabbages!)
  • Yellow Crookneck Summer Squash
  • Mixed Potato Medley (White, Red, Purple, & Fingerling Potatoes)
  • Green Beans
  • Parsley Bunch
  • Sage Bunch
  • Heirloom Tomatoes
  • Sweet Onion
  • Shallot

New this week are our sweet peppers, which are mostly “Bull’s Horn” or “Corno di Toro” type peppers. This means they aren’t quite bell peppers, but taper to a point, much like a bull’s horn (thus the name). 

Though their shape is different, they are just as sweet– if not sweeter, even!– than bell peppers you would find at the grocery store. (When I harvest them, I just can’t resist eating at least one of them as I harvest. So sweet and good, they’re like candy.)

Adirondack Potatoes
Purple potatoes will be one of the items you’re getting this week – and yes, they stay purple after you cook them!

We’ll also have parsley, potatoes, and shallots featured in this share. We hope you enjoy the new items – some of them even taste good together in combination in certain recipes!

Cabbettes: What Are They? | Explanation and Tips

In this week’s share you’ll be getting mini-cabbages or “cabbettes” as they are sometimes called. You’ll notice that they are basically just very small cabbages (or, if you look at them a little differently, large Brussels sprouts).

Cabbettes

You might wonder how the heck something like a small cabbage like this would come about. So here’s a little info on how cabbage grow: after you harvest the single BIG head from a cabbage plant, it keeps growing. But it doesn’t grow another big single head again. Instead, it splits off and grows several small ones, and though they’re small, they’re still quite tasty.

Some cabbettes are small enough that you could even treat them like Brussels sprouts if you wanted. The ones you’re going to find in your share, however, are going to be a little larger than that!

What to do with them? Well, you can do all the same things you like to do with a large cabbage with these little guys. (Think of it more like “single-serving” cabbage).

Some more ideas: chop or grate cabbettes into a slaw-like salad that is less heavy on the cabbage, with vegetables like matchstick carrots or even ginger. (Yum!)

Sliced Cabbage

Or: slice these mini-cabbages in half and place them on the grill. Delicious! Also– if you’ve got a big cut of meat to roast, throwing one of these cabbages whole along with your carrots, potatoes, and other roasting veggies with the meat in the roasting pan/it’s juices makes for another tender veggie added into the mix.

We hope you enjoy them – and as always, let us know if you have any questions about them!

Email Us | jupiterridgefarm@gmail.com

Wellness Spotlight On: Blue Potatoes (What Makes Them Blue)

Did you know that unusual-colored produce– especially produce that is red, blue, or purple instead of its typical color– has that color because of antioxidants?

Red Kale
Red (purple) kale has its color due to higher antioxidant content, which gives red kale a different (and arguably more dense) nutrient profile than green kale.

This is definitely the case with the blue potatoes you’ll be getting in your share. The blue color in these potatoes are actually anthocyanins, antioxidants that are great for:

  • Boosting heart health
  • Increasing immunity
  • Helping protect the nervous system
  • Reducing diabetes risk
  • Reduce risk of obesity
  • Reducing risk of cancer

So on top of all the nutrition you’d expect in potatoes (fiber, carbohydrates, potassium, vitamins, etc.), keep in mind that blue potatoes are extra special not because of how they look, but because that stunning blue appearance means more health benefits!

Enjoy your veggies this week, and let us know if you have any questions! | jupiterridgefarm@gmail.com

Yours,
Adrian & Will | Jupiter Ridge Farm

Jupiter Ridge 2019 CSA “Rainbow Share!” | Week 3 Newsletter

Adrian WhiteLeave a comment
Share This

Hi CSA Members!

For this week’s share, you’ll be enjoying some of the most colorful produce of the season thus far (and arguably, the most colorful produce you can even grow and eat!).

So we’re calling it a “Rainbow Share.”

Here’s what you’ll be getting tomorrow:

  • Rainbow Carrots
  • Rainbow Baby Beets
  • Cherry Tomatoes
  • Red Slicer Tomato
  • Yellow Hot Pickling Peppers
  • Green Kale
  • Zucchini
  • Cucumber
  • Green Beans
  • Red Onion
  • Thai Basil

We hope you enjoy all the color and flavor these veggies can offer. Enjoy!

What Is Thai Basil? | Explanation and Tips

This week, the culinary herb you’ll be getting is Thai basil. It looks a bit like the other varieties of basil that are more popular and that you’d usually see at the grocery store (those are called “sweet basil” varieties, the green one you see a lot is considered an Italian or Genovese type basil type).

Herb Bunches | Jupiter Ridge Farm
Tons of herbs! The bunch on the far lower left with the small purple flowers is Thai basil.

Thai basil has a bit of that sweet flavor like Italian basil, but also has a prominent “licorice” or “anise” type flavor thrown in, too. It should be cooked like Italian basil too, best thrown in at the end of a recipe to infuse it with its flavor.

Be sure to look up some Thai recipes featuring Thai basil and give them a try if you like. Though here are some ideas that Jupiter Ridge farmer Will has used:

Combine it with sweet fruits in a sauce to top cooked meats after they are prepared (especially pork or fish), or even as a marinade. Will has paired Thai basil with plum and it’s a flavorful match made in heaven.

Substitute mint for Thai basil in a mojito recipe (or if you don’t drink, a mojito mocktail recipe sans the booze). The result is an absolutely refreshing and cooling beverage (we’ve been enjoying it ourselves here and there up on Jupiter Ridge)! Throw your cucumber into the drink, too, if you like – cucumber and Thai basil taste amazing together in beverages.

Wellness Spotlight On: Rainbow Beets

In your share, you’ll also be getting a bag of rainbow baby beets: white beets, gold beets, chioggia beets, and the standard red beets.

Rainbow Beets | Jupiter Ridge Farm

These are awesome pickled, cooked, or roasted whole (a farmer friend of ours even smokes them after cooking – amazing!). But where they may really shine is when they are used raw in juices and smoothies (yes, you can probably see where I’m going with this).

Before beets were widely considered a food, they were actually considered more of a medicinal herb. Nowadays they are a popular addition to “detox” juices and smoothies not only because they turn them such an appetizing red color, but also because they’re chock-full of antioxidants and fiber that support a healthy liver (which in turn helps your body detox naturally), improve gut health, and boost heart health, too.

More specifically, red beets contain natural nitrates that help lower blood pressure and boost circulation (as a result, athletes love to use it because it helps increase aerobic capacity). Red beets also contain betalains (responsible for red beets’ red dye-like color).

Harvesting Beets | Jupiter Ridge Farm

But what about the other beets: gold, white, and chioggia?

Well, chioggia beets (the pink ones in your share that when you cut them open, have a bull-eye like pattern on the inside) share some of the same health properties as red beets because they have some of the same pigment.

Gold beets on the other hand have an entirely different set of antioxidants and health benefits. Instead of betalains, the gold pigment they have is actually made of lycopene and zeaxanthin, two different antioxidants (lycopene is great for reproductive health and heart health, while zeaxanthin is GREAT for eye health, apparently!)

OK – what about the white beets?

These have less antioxidants, but are plenty high in fiber (great for your gut). Here’s the kicker: they’re SWEETER than all the other beet varieties. So while the others will keep you healthy, enjoy the white beets as a sweet treat (they’re awesome sliced or grated raw into salads, or throw them into your smoothie/juice blend).

Have questions about how to cook/prepare items in your share?

Or are you curious about the health benefits of any of the herbs, veggies, or mushrooms you receive?

Don’t hesitate to contact us! – jupiterridgefarm@gmail.com

Best,
Adrian & Will | Jupiter Ridge Farm

Jupiter Ridge 2019 CSA | Week 2 Newsletter

Adrian WhiteLeave a comment
Share This

Greetings CSA members – and welcome to our second CSA week!

Without further ado, here’s what you can expect for your delivery to come tomorrow:

  • Mixed Cherry Tomatoes
  • Red Round Slicing Tomato (Delicious!)
  • Patty Pan Squash
  • Mini Cabbage Trio (Red Cabbage, Round Green Cabbage, Oblong Green Cabbage)
  • Bunch Sweet Onions (White)
  • Bunch Carrots
  • Bunch Kale
  • Shiitake Mushrooms
  • Garlic Scapes
  • Bunch Sage

Some farm updates: as the summer moves on to what tends to be its “hottest” phase yet, we’re saying goodbye to crops like sugar snap peas, turnips, and salad mix (though we still have some head lettuce in the ground and on the way!), while welcoming some newcomers. Just today, we trellised up sweet peppers, hot peppers, and eggplants, which our members will be able to enjoy at some point pretty soon.

We also trellised up an all-new crop we’ve never worked with: ground cherries. Think tomatillo with an earthier, more date-like (or even fig-like) flavor. Perhaps our CSA members will see some of those pretty soon here, too, if they do well!

Our most important news: we’re almost done rebuilding our shiitake production house and doubling its size. This means tons and tons (and tons) of shiitakes will be available to close out our season (and very likely more available to our CSA members than they’ve ever been before!)

Shiitake Production | Jupiter Ridge Farm

We can’t wait to deliver what’s growing right around the corner to you. Some other notable upcoming veggie possibilities in your share: beets (red, gold, white, chioggia/striped), rainbow carrots, head lettuce (romaine and frilled butter bibb/green), and lots more!

Thanks again for choosing us as your farmers.

What Is Patty Pan Squash? | Explanation and Tips

Before you pull out the strange circular-looking squash from your cooler and get confused (in my opinion, it looks like a UFO or a spaceship), reading this section can dispel some of that confusion.

Summer Squash | Jupiter Ridge Farm
Patty Pan squash: it’s the round one in the middle.

Despite its shape, patty pans aren’t as weird to cook with as they might look like at first glance. You can cook them in the exact same ways as their close relatives, zucchini (on the left) and crookneck or other yellow summer squashes (on the right).

I have to point out that patty pans (as I described to a farmers market customer just this past Saturday) have a firmer, more starchy texture than summer squash, but the same buttery and delicious flavor.

Jupiter Ridge’s Farmer Adrian says they’re absolutely perfect for those “stuffed squash” recipes (try substituting those “zucchini boat” recipes for patty pan squash, they make for perfect single-serving little squashes) and baking them with a stuffed filling in the oven.

Though it goes good with everything (it’s true), bacon is an irresistible combo with summer squashes like patty pan. A great combo for grilling season especially.

Jupiter Ridge’s Farmer Will has used summer squashes (including patty pan) for a grilled bruschetta. Cut it open laterally and top with garlic, olive oil, basil, tomato, and perhaps a sprinkling of mozzarella cheese. This is a great grilling option, too, or put it in the oven!

Local Iowa Bruschetta | Jupiter Ridge Farm
Bruschetta made from farm veggies.
Wellness Spotlight On: Garden Sage

With a bunch of culinary sage to be expected in your share, here’s where I can put my (Adrian’s) herbalist hat on for a moment and explain a little bit about it on the health front.

In culinary terms, sage will pair great with those tomatoes, squash, and garlic scapes in your share. It’s also rich in antioxidants that you can experience some of if you use it as a spice in your meals, but which you can get an even greater dose of (at a time) if sage is used as a tea (fresh or dried – it doesn’t matter). Some of the perks of these antioxidants: better immunity, and better better brain function, reportedly and according to studies.

Though it’s tasty when used fresh in food (highly recommend!) another option is to dry it, hang it, and save it for winter as a tea for boosting immune systems for colds and flu (and it’s good for coughs too).  It may have an intense flavor in tea, but tastes amazing with honey (or use it as one of many herbs in a hot toddy for a sore throat – delicious!)

Sage | Jupiter Ridge Farm
Sage closeup

Enjoy the sage (and the rest of your share) this week!

Yours,
Adrian & Will | Jupiter Ridge Farm