Fall Week 1 - Ridge to Reef Farm CSA Newsletter

From the Field                                                                            
Welcome to the Fall Community Supported Agriculture program at Ridge to Reef Farm! We have an abundance of Certified Organic produce in the fields that we're growing just for you as shareholders of the farm. 

Seasons here in the Virgin Islands are a little different than in the states. While we reap the benefits by having pleasant, warm weather and refreshing Christmas winds in the winter, the plants experience experience different micro-climates and different forms of insect pressure throughout the year. In order to account for these changes in weather and the resulting pests and diseases, we grow a diversity of vegetables, fruits and herbs and rotate them in our fields. This means we don't always have a certain crop like tomatoes or pumpkins (which we will have in the winter), but we do grow as much and as diversely as possible. In addition, as the only certified organic farm in the territory we commit to a nationally recognized standard of farming called the National Organic Practices (NOP). You can count on us to use only sustainable farming practices at Ridge to Reef Farm. If you're curious, feel free to ask your farmers question when you pick up your produce. 

Thank you for helping us grow food for the Virgin Islands! We couldn't do it without you.

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

Photo above: Beans in the CSA terraces

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What's in Your Box

Yardlong Beans (Vigna unguiculata subsp. sesquipedalis) are a type of legume that can be prepared and eaten just like green beans, even though they belong to a different genus than the common stringbean. Despite the name, they are only actually about 1.5 to 2 feet in length. They are also known as chinese long beans or asparagus beans, and are a tropical/subtropical annual vine. There are several different colors and varieties, ranging from green to red. Their flavor and texture are best when the beans are cut into smaller sections and sauteéd, stir-fried, braised, steamed, stewed, roasted or cooked in a curry. The beans are an excellent source of protein, vitamin A, B vitamins, iron, phsphorus and potassium.

Sweet Peppers come in many shapes, sizes and colors. This fall we're growing both bell and pimento-type sweet peppers that come in shades of purple, yellow, orange, red and green. Some of these have a pointed tip and may deceive you into thinking they're hot, but they are in fact sweet peppers. Today you'll find mostly green bell peppers in your share.

Cucumbers from our most recent planting are just starting to produce fruit. You're getting the pick of the crop today. Try these tasty, thin-skinned Asian cucumbers sliced in any salad. 

Cranberry Hibiscus (Hibiscus acetosella), or False Roselle, is a delcious and versatile green vegetable. Its sweet, tangy flavor and striking burgundy color make it an excellent addition to salads. It's also great stir-fried, especially in combination with other greens. Just pick the leaves off of the stems, and enjoy! More information on Cranberry Hibiscus can be found at the blogs Eat the Weeds and The Back Forty.

Thai Basil can be stored in the refrigerator, bagged as-is, or you can place the stems in a vase or jar of water and harvest the leaves as needed, while enjoying it as a flower bouquet. The flowers are edible, and make a nice tea as well. The leaves are extremely aromatic, can be eaten raw and also stand up well when cooked.Check out this ingredient spotlight (with recipes) from the Kitchn.

Mixed greens can be eaten raw as salad greens, or cooked briefly until just wilted. We grow a gourmet blend of highly nutritious greens, whose young leaves are tender and tasty. Try making a salad with radishes sliced on top! Radish greens are edible and similar in taste to mustard greens, so they are best cooked to remove some of their spicy flavor.  

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Farm Recipes 

Stir-Fried Yardlong Beans

1 Tbsp peanut oil
2 cloves garlic, minced
1 lb yard-long beans, washed and trimmed to 3-inch lengths
¼ cup water
1 Tbsp chili & garlic sauce
1 tsp low-sodium tamari or soy sauce

Heat wok over medium-high heat, then add oil and garlic. Stir-fry for just a few seconds, then add the beans. Stir to coat the beans with the oil.

In a small bowl, combine water, chili & garlic sauce and tamari. Add to wok, stir and cover. Let the beans steam over medium heat until tender, but not soft (about 5 to 7 minutes). Uncover the wok and cook few minutes longer to let liquid evaporate. Serve immediately.



CUCUMBER SALAD

• Thinly sliced cucumbers
• Thinly sliced onion (about 1/4 as much volume as the cukes)
• 1/4 cup vinegar or lemon juice
• 2 Tblspoons oil
• 1/2 teaspoon salt
• 1 Tblspoon sugar

Mix together and add to the cukes and onion



CUCUMBER YOGURT SALAD

• Thinly sliced Cucumbers
• Thinly sliced Onion
• 3/4 cup plain yogurt
• 1 Tblspoon fresh dill weed or mint

Place cucumbers and onion in a large bowl and sprinkle with 1 teaspoon salt.  Let sit for 1 hour.  Drain.  Then combine with the dill (or mint) and yogurt.  Very soothing.



CHILLED CUCUMBER SOUP

• 2 (17-ounce) container Greek yogurt
• 1 1/2 cups half-and-half
• 3 cucumbers, unpeeled, seeded and chopped
• 3/4 cup chopped red onion
• 9 scallions, white and green parts, chopped
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1/4 cup chopped fresh dill
• 3/4 cup lemon juice (ideally freshly squeezed, about 6 lemons)
• 3/4 pound cooked fresh shrimp, halved
• Thin slices of lemon, halved, for garnish
• Fresh dill, for garnish

In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt and pepper.  Transfer the mixture in batches to the bowl of a food processor fitted with a metal blade.  Process until the cucumbers are coarsely pureed and then pour into another bowl.  Continue processing the soup until all of it is pureed.  Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.  Just before serving, stir in the lemon juice.  Serve chilled, garnished with the lemon, dill and shrimp.

This Week's Harvest

Yardlong Beans

Cucumbers

Mixed Greens

Sweet Peppers

Thai Basil

Cranberry Hibiscus

Radishes