Red Acre Farm CSA

With  the last few weeks with things in you’re basket like Jerusalem artichokes ,spinning gourds and persimmons that can coat your mouth with pith it really isn’t fair to leave you on your own and not write a news letter. It seems like even if I write every other week I do not get it sent to everyone. Remember we do post it on the website and facebook. I hope you are enjoying your share?

The real news is that WE ARE GOING to the Biodynamic Conference for sure.We will be posting on facebook. Leaving Monday.We will come back better Farmers thanks to you.And because you gave so generously we will not be sleeping in the car! Lynn will be here with all of our wonderful help that volunteer for Veggies. Seriously  we could not do this without them.

Photo by Abe Fawson

Cinderella Pumpkins, For a stunning Thanksgiving decoration or good enough to eat

Fruit Share:

Fuyu Persimmons, The kind that does have to be really mushy ripe as to not coat your mouth with pith

Cheese Share:

Ideas for Eating,Cutting,Cooking and Keeping the new stuff:

Tomatoes, Heirloom’s we picked over a month ago and are ripening inside.

Red Veined Sorrel,If this is you’re first season you will get use to getting Sorrel in your basket. The Red Vein is not anything like the French variety that we grow and is not as prolific.It has a more course texture and no lemon taste. I do not find I can use it in as many ways as the French variety. Let me know what you think?

Beet-and-Red Sorrel Salad with Pistachio dressing

• 1lb baby beets,
• 2 ounces bred,  cut into 3/4-inch cubes (2 cups) or into thin slices
• 1/4 cup roasted pistachios
• Salt and freshly ground pepper
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons pistachio oil
• 1 1/2 tablespoons balsamic vinegar
• 3 cups red sorrel

1. Preheat the oven to 350°. Spread the beets in a baking dish.Coat with olive oil. Roast until tender. Let cool, then peel the beets and cut into wedges and slices. Transfer to a bowl.
2. Meanwhile, spread the bread cubes on a baking sheet and toast for about 8 minutes, until the cubes are golden.
3. In a blender, combine the pistachios with 3/4 cup of water and blend at high speed for 1 minute. Strain the sauce into a small bowl and refrigerate until chilled. (It will thicken slightly as it chills.) Season the sauce with salt and pepper.
4. In a small bowl, whisk the olive oil with the pistachio oil and balsamic vinegar. Season with salt and pepper. Toss 3 tablespoons of the vinaigrette with the beets. Spoon the pistachio sauce onto plates. Mound the beets in the center and top with the sorrel. Drizzle the remaining vinaigrette all around and garnish with the croutons. Serve right away.

The pistachio sauce can be refrigerated for up to 6 hours. Bring to room temperature before serving.

Beets,First thing’s first with beets: don’t throw away the tops!They are not WEEDS! Beet greens are a sister to Swiss chard (they are, in fact, almost the same plant except beets are bred to develop a fat storage root, whereas chard is bred to produce leaves). Beet greens can be enjoyed a million ways, just like chard, kale, or any other cooking green. In fact there’s a great recipe that uses both your beet greens and your beets in a risotto on the exchange. I have made beet haters into lovers by first having them rub them in olive oil and roasting them like potatoes.If that does not change them I make a chocolate sugarless beet cake. Like other roots, the root of the beet will last the longest in the fridge if you cut the greens off and store them separately in plastic bag. If you don’t get around to eating your beets right away, never fear they’ll hold up for weeks ok i have beets for months in the fridge. “If you’ve ever read Tom Robbins Jitterbug Perfume, you know the magical powers of beets. Every time I put beets in the share for the first season I say I am going to read this book has anyone read it ?

Purple Velvet Torte

• 2 1⁄2 cups grated beets
• 1 cup agave nectar
• 4 eggs
• 1⁄2 cup grapeseed oil
• 1 tablespoon vanilla extract
• 1⁄2 teaspoon almond extract
• 1⁄2 cup cacao powder
• 1⁄2 teaspoon celtic sea salt

1. In a medium saucepan, heat the beets and agave to a boil, then cover
2. Reduce to a simmer and cook for 30 minutes, until beets are soft
3. Transfer beet-agave mixture to a Vitamix and puree on highest speed until smooth
4. Blend in eggs, oil, vanilla, almond extract, cacao and salt until thoroughly incorporated
5. Pour batter into a well greased 9-inch cake pan
6. Bake at 350° for 30-35 minutes until a knife inserted into the center comes out clean
7. Cool and serve

 Leeks, This is a good keeper .Keep in the fridge.Use like an onion