The Harvest Dispatch, Autumn Beginnings

Oh these glorious mornings we've enjoyed recently at the farm! It's nearly been down-right chilly up in Hempstead! The air sits a little bit lighter, the sun glows softer, and our veggies stand up stronger, delighting in this new weather at last. As such, we're growing quite a bit of abundance already, and this means that we have room to begin growing our CSA family again! If you love receiving your weekly farm share and you have a friend or two you think would really dig this, too, consider reaching out and sending them Sown & Grown's way, woncha? They can email me directly (becca at sownandgrown dot com) or visit our website to see more details and sign up.

So, without further ado, in celebration of my most favorite season of the year, I introduce to you the first of our autumn delights: baby turnip greens.

As the picture below indicates, these babies come roots and all to your kitchen this evening. There are certain plants I like to over-seed (purposefully plant too many) in the crop rows in order to assure a full sowing, good germination, and abundant harvests. What you received today is a first-round thinning of the baby turnip green plants in order to help make room for ones left in the field to mature. Since they are so small and their roots so tender, you can eat the entire plant! No sorting required. I am loving these greens totally raw in salads, on tacos, pizzas, and sandwiches. Just think of them as "better-than-lettuce". You can definitely cook them up though if you prefer. We'll have surpluses of these baby green bumper crops throughout the fall... turnips, mustards, choys to name a few. So enjoy, and don't forget to tag @sownandgrownhtx in all your favorite farm share dishes!

I also wanted to follow-up again on some tips for keeping your hearty greens fresh throughout the week. Pictured to the left is a tupperware full of sweet potato and roselle greens from last Tuesday. Still fresh, still perfect for the cooking! All I did was pluck the greens from the stem, stack them in an air tight tupperware, and store them safely in my fridge. Voila! I do sometimes store more tender greens and herbs in little glass jars with water on my kitchen counter, especially if I plan on using them within a day or two. Just be sure to keep the water fresh and cool. Adding a splash of vinegar helps keep them strong. If, however, you chose to store in your fridge but when you go to use the greens they're a bit more limp than you would prefer, the water&vinegar trick works brilliantly to bring soft greens back to life (and don't worry, it doesn't affect the flavor either!). Just fill a bowl full of cool water and a tablespoon of vinegar, make fresh cuts on the stems of your leaves and let them soak for 10-15 minutes before using.

Enjoy the bounties and buen provecho!

With love,
Farmer Becca