Monday, October 22, 2018

see the list of produce items available at Wednesday's Common Good City Farm Market CSA

From: Common Good City Farm
Sent: Monday, October 22, 2018 2:57 PM
Subject: October 24 Market CSA Pick-up (4 - 6 pm only)

Wed, October 24 Market CSA Pick-up

Reminder: the Farm Market will only be open on Wednesdays from 4 - 6 pm.

If you are able to bring back your pint and quart mason jars as well, that would be much appreciated!

New this week: Sweet potatoes and Leeks

Our sweet potatoes are ready!

Please note, that they have not been cured yet so we recommend using them within 1-2 months.

If you would like to store your sweet potatoes longer than that, you can cure them at home by placing the sweet potatoes in a single layer in a plastic bag, poke a few holes. close the bag, and place in a warm window or anywhere that gets warm. If there is a draft in some of these locations, then you can place a towel or a quilt over them. Wait 10 days. The potatoes that are firm and moist are ready. The sweet potatoes that are soft should be discarded. Once cured, the sweet potatoes should be stored in a cool, dry area. 
For more information, see
Tenth Acre Farm

Red Leaf Lettuce 
Mesclun Greens
Mustard Greens 
Butternut Squash 
Swiss Chard
Sweet Potato Greens
Heirloom Tomatoes (limited)
Dragon's Tongue Beans
Yellow Sweet Peppers 
Red Sweet Peppers 
Cucumbers (limited)
Hot Peppers: Red Ember and Jalapenos 

Pickled Radish
Pickled Summer Squash
Hot Pepper Jelly
Sweet Chili Sauce
Pear-Apple Butter

Sweet Potato, Apple, and Leek Casserole


  • 2 tablespoons olive oil
  • 2 medium leeks, white and light green parts sliced lengthwise and thinly sliced crosswise 
  • Salt and freshly ground pepper 
  • 1 tablespoon fresh thyme leaves 
  • 1/2 cup heavy cream 
  • 1 large sweet potato (about 1 pound), peeled and sliced into 1/2-inch-thick rounds 
  • 1 large or 2 medium red skinned apples, such as Gala or Honeycrisp (about 12 ounces), halved, cored and cut into 1/4-inch slices 
  • 1/4 cup freshly grated Parmesan
  1. Preheat the oven to 350 degrees F.
  2. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until tender but not browned, about 8 minutes. Add the thyme and then the cream and cook until the liquid thickens, about 2 minutes; set aside.
  3. In a 2-quart shallow baking dish, arrange the sweet potato in overlapping layers. Spread the leek mixture evenly over the potatoes. Arrange the apples in an overlapping layer on the leeks. Brush the apples with the remaining tablespoon of oil and sprinkle with the Parmesan. Cover tightly with aluminum foil and bake 40 minutes. Uncover and continue to bake until the Parmesan is golden brown and melted, about 20 minutes more. The tip of a paring knife should easily pierce the apples and potatoes. Let cool 10 minutes before serving.

Recipe from
Food Network


Did you know?

You can make a monthly recurring donation to Common Good City Farm through Network for Good.  Monthly donations help us sustain and grow our educational programs, and provide a steady source of income for the farm.  Help us celebrate 10 years with a $10/month donation!

Copyright © *2018* *Common Good City Farm*, All rights reserved.
Our address is:
*PO Box 26030 Washington DC 20001* 
*Farm: V St NW between 2nd and 4th St*

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