Purple Rain Vineyard

Week of October 26th, 2009

This photo represents a small share.

Asian Green (Vitamin Green)

Cauliflower

Escarole

Kohlrabi

Onion

Peppers

Potatoes (Carola)

Kohlrabi:  For a crisp and refreshing taste, add sliced Kohlrabi to a salad, or try the  braising recipe on our website, http://www.purplerainvineyard.com/recipes.php.

Potato:  Carola has a smooth, creamy  and  firm texture with an exceptional flavor.  If you enjoy scalloped potatoes, Carola is the choice.

Herbs for this week

Chives

Thyme (English)

Sage (pineapple)

Registration is open for Season 2010.   To all of our new members, thank you choosing our CSA program for next season. 

Week of October 19th, 2009

This photo represents a large share.

Arugula

Beets

Cabbage

Carrots

Endive

Chard

Lettuce

Potatoes (Bintje)

Cabbage:  This variety is for fresh eating.  The leaves are tender, thin, sweet and crisp.  Perfect for coleslaw, stir fries, soups, or enjoyed it raw.

Potatoes:An heirloom since 1911, Bintje is the most grown variety in the world.   Can be prepared in multiple culinary methods without diminishing its excellent flavor.

Herbs for this Week

Chives

Oregano (Italian)

Thyme (English)

Season 2010 is open for registration. We wish to express our appreciation to all of the current members that have registered for Season 2010. 

Week of October 12, 2009

This photo represents a medium share.

Garlic

Leeks

Lettuce

Onions

Potatoes (Yukon Gold)

Rutabaga

Salad Mix

Vitamin Green (Asian Green)

Leeks:  A member of the onion family, leeks are a better choice, when a hint of onion taste is the desired goal.  They are mild and sweet perfect for a potato leek soup, omelets, frittatas, and baked or roasted with root vegetables.

Rutabaga: Sweet and creamy, rutabaga is used in salads, soups, roasted or baked and mashed.

Vitamin Green:  Another delicious Asian green.  The leaves and stalks are tender with a mild taste. 

Herbs for the Week

Mint

Rosemary

Sage

In mid September we began to feel autumn arriving.  Birds are not as prolific in the garden and garden snakes are keener to maneuver in the breezy sunny afternoons.  The cooler weather and frosty morning have ended the production of summer squash and cucumbers.  The potatoes plants have wilted, leaving their ready to harvest tuber in the ground, and onions and garlic have been cut and clean and are now stored.  

As the days become shorter and the announcement of fall mornings arrive, we begin to look forward to the fall season and the preparation of warm dishes.  Kitchens will be scented by the sweet smell of baked winter squash and the earthy scent of baked root vegetables.  

The journey of eating with the seasons evokes the appreciation and the anticipation of what each season offers. To experiment with new tastes, textures and recipes, bringing the finishing touch to our tables to share with family and friends. 

We take this opportunity to express our joy in sharing our season with each of our members.  It is a journey we take together and we thank you for being a part of season 2009.  Season 2010 is in the way, and membership is currently being accepted.  We welcome you to join us for Season 2010.

Week of October 5th, 2009

This photo represents a small share.

Broccoli Raab

Cucumber

Fennel

Hong Vit Asian Green

Grapes

Pac Choi

Potatoes (Charlotte)

Scallions

Herbs for the Week

Chives

Dill

Sage