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Summer/Fall Week #24

Posted 11/11/2014 10:34am by Hannah.


Savoy Cabbage, Potatoes, Turnips, Mesclun Mix, Onions, Garlic, Kale/Chard choice, Red Beets

Savoy cabbage can be used in a variety of recipes. It pairs well with red wine, apples, spices, horseradish and meat. It can be used for roulades, in stews and soups, as well as roasted plain and drizzled with olive oil. Fresh whole cabbage will keep in the refrigerator for one to six weeks depending on type and variety. Hard green, white or red cabbages will keep the longest while the looser Savoy and Chinese varieties need to be consumed more quickly. It is necessary to keep the outer leaves intact without washing when storing since moisture can cause Savoy cabbage to break down.


Blue Rooster Orders: If you are interested in grass-fed beef or lamb or free-range pork, you can place an order with our partner farm at BlueRoosterFarm.com and we'll deliver it with your CSA share.

Thanksgiving Turkey Preorder:  We still have turkeys available for preorder, but don’t wait to the last minute as we normally sell out.  Visit our website for more information and  to preorder (http://www.villageacresfarm.com/store/thanksgiving-turkey-preorder).

Winter/Spring 2015 Season Signup open.  You can reserve your greens and egg shares for the winter (January-April) season online (http://www.villageacresfarm.com/csa).  There is no “produce” share option for this season, but root vegetables  and other seasonal produce will be available for preorder through our website prior to each winter distribution. If you don’t want a greens or egg share, but still want the option to be on our mailing list for the season to be notified of items for preorder please join our “Extras” email mailing list (http://www.villageacresfarm.com/mailinglist). 


Last night, as I was watching Chandler spin on the wheel she saved for and purchased this week and Owen performing magic tricks, I couldn’t help but think of the term “homespun” to describe them both. Now, don’t think for a moment I don’t see them very much as their own persons, on their own journeys. That said, I like to believe that having the space and time to explore their interests and curiosities freely here on the farm provides for a certain groundedness that surely will serve them well throughout their lives.

In somewhat the same vein, there’s Roy. Always at the ready with making good use of salvaged materials. He always amazes me with his ability to see something out of seemingly nothing and bring it to fruition. This week included the completion of another field tunnel on the farm. He used some old framing he’s had around for awhile, enlisted the help of everyone to add reinforcing braces and hand constructed venting windows. Finally the plastic is on and now we’ve got more space for season extension. I’m not sure what we’d do without him for so many reasons! Hannah


Did you know we have hundreds of recipes on our website and they can all be searched by ingredient? Simply visit www.VillageAcresFarm.com/recipe and search away. We are in the process of adding this year’s newsletter recipes but we’ve got tons to choose from. If you come across a recipe you particularly like, please send it and we’ll add it.

Recipe:  Stove Top Braised Cabbage and Apples


2 T olive oil
1 yellow onion, diced
1 jalapeño pepper, seeds removed & minced
1 large carrot, diced
1 small head of cabbage, finely sliced
1/4 – 1/2 c chicken or vegetable stock
2 apples, cored & sliced
1 T apple cider vinegar
kosher salt

In a large heavy pot, heat olive oil over medium heat and stir in the onion, jalapeño and carrots. Sauté until soft, being careful to not let the vegetables turn brown. Add in the cabbage, apples, vinegar and stock, turn down heat to a medium-low simmer and put a lid on the pot, giving things a stir occasionally. Add more stock if needed if you notice your pan is drying out. Cook until cabbage is soft, yielding and ready. Sprinkle with a little kosher salt if needed.
Serve with boiled potatoes, a fried egg with a runny yolk or some grated cheddar cheese. Hot sauce encouraged.