Final share pickups of 2020
are this week —
October 13 and 15.
Join us again next year
with a farm share!
And Sign Up for the Storage Share — Pre-set or Custom Order, or Both —
The links for signing up are in the email you received with this newsletter.
Storage Share Pick-Up is Thursday and Friday, Nov. 19 & 20, the week before Thanksgiving.
Winter Store Dates are still to be determined, but will be once a month for December, January, and February.
It certainly was nice to get some rain last night! It was dry, dry, dry, which seems to make for a gorgeous fall leaf show. We have been in awe of how beautiful it has been these past few weeks. Dryness also makes for a easy harvest of our big winter root crops, which makes us very happy! The big planting of carrots is all out of the ground and only took 3 people 2 days to pick 100 bins of carrots. These carrots look beautiful, and something that makes our heart sing is that they hardly have any dirt of them, due to the dryness. This will make our winter work of washing much easier and faster. Last week’s harvest has less than 1/2 as much mud as the 2019 carrot harvest — which included about 70 bins worth of mud!! Whew! Now all we have left for big harvests in the field are beets and cabbage, which we hope to get in by the end of the week. Then a few smaller crops for the Storage Share, which we will plug away at over the next few weeks.
Thanks again for joining us for another trip around the sun! Every year is certainly different, in life and on a farm. It was a crazy year, from COVID to hail — thanks for being there for us with grace, flexibility and generosity, and your belief in the value of organic food from local farms. We really appreciate your support, it really means the world to us. We couldn’t do this without you. We hope to see you this winter and again in 2021!
We are also so thankful for our farm crew. They have been rock solid this year and have helped us get through many challenging times with humor, enthusiasm, intelligence and perseverance. We are so grateful for their dedication, strength, and ability to lift us up through it all– hats off to Alissa, Emily, Erika, Harper, Alexandra, Amelia, and Allia. We love you!
Storage Share 2020
Sign up this week please! It’s easy! We can take sign-ups later but it’s much easier if we know now so we can plan and prepare ahead.
The storage share is separate from the regular season share, a one-time pickup the Thursday and Friday before Thanksgiving — Nov. 19th and 20th from 10am-6pm. With the hopefully easy-to-use google form, and no need for extra passwords or anything, you can request the “original” or “pre-set” storage share, and/or pre-order just what you want from the wide selection of fall veggies we grow. Prices are by the pound or by the piece.
Since it is a busy week with the double CSA and the Fall harvest, Erin might not get back to you on Storage Share questions and $ amounts until she is in the office on Friday. It is totally fine to send a check next week!
This is the last week of the CSA!
Split shares (this is both every week and every other week split shares) — please plan on BOTH OF YOUR FAMILIES/HOUSEHOLDS coming this week. This week is a “double share,” ie two weeks worth of share veggies. It is a Double share, so full share folks multiply the sign amounts x 2, and split share folks take the amount that is on the sign.
Now that it is getting close to the end of the growing season, the share size is down a teeny bit on specific crops. Kale didn’t grow much this past week, so that will be 1/2 bag for split shares and 1 full bag for full shares. The durables table is down a hair too to 3/8 of a bag for split share and 3/4 bag for full shares. We will have an example of this above the durable table since 3/8 is a difficult amount. Greens/lettuce and spinach should be the same amounts they’ve been, x2. Feel free to ask questions when you are in the barn—we know this can be confusing!
You can still come U-pick after this week—we will be opening up kale and letuce (spinach?) next week and herbs will still be available.
Fall veggies — sweet, hearty and warm. Add in some greens, spinach or kale — Zoom!!! Propel you through the grey months!!!
For Winter Squash, we have carnival, buttercup, and butternut. Normally these last a long time, but due to the hail damage please check on them regularly to make sure they don’t rot on you. If you find a soft spot early on, you can just cut around it and cook the rest!
Leeks! Mild and elegant onion flavor. Leeks are great in lots of dishes, but our favorite is in quiche.
Spinach, lettuce and greens – all look great! Kale still looks good, we will just have less because it didn’t grow much last week, probably due to the dryness even though we were watering it. We’ve grown a lot food with well water, but sometimes rain is just better.
Sweet Potatoes! They’re so good. We’ll have some dirty ones out too (they last longer when not washed, in case you want to save a few longer than a couple weeks.) They can be frozen after being roasted or boiled, but are usually better fresh. And warm out of the oven.
Brussels sprouts — there will be 1 stalk per regular share, so full shares will take 2. They may be a little small but are so yummy!
Plus green peppers, beets, carrots, onions, celeriac, parsnips, watermelon radishes and purple daikon radishes. Lovely fall food!!!! All these will keep for weeks in the fridge. The radishes are super sliced on a platter or salad or in a sandwich, or grated too. The colors really shine when they’re sliced. They shine almost as much as this sun, but not quite!
What’s for U-Pick?
Cilantro, Parsley, Oregano, Thyme, Sage
After this week : Kale, Spinach and herbs, and maybe Lettuce, will all be open for at least a few weeks. Kale is near the herbs. The lettuce and spinach are near the end of the driveway. We will be roping off some areas that we are still picking. Please ONLY pick in designated u-pick spot for spinach and lettuce We’ll try to keep these open until the ground nearly freezes, we’ll see.
Nuts and Bolts
WINTER STORE — Normally, we open up our barn during one of our wash days to sell the vegetables that we store all winter. But with COVID, we do not want to expose our crew to so many people in this small enclosed space. So we are working on figuring out something different. Likely, we will have a google form to order veggies and we will bag it for you. We will be in touch soon with final plans and dates. This is open to anyone, so once we start advertising it, please tell your friends! In December we have roots plus kale, cabbage, and maybe just maybe squash, onions or sweet potatoes. January and February probably just roots. We send out reminders the day before, and a Facebook post too.
Bulk Produce for You — This week’s selection is : Winter Squash for 85 cents/ lb. Carrots, Beets, $1 / lb. Cabbage for 75 cents /lb (approx $1-1.50 / smallish head). Parsnips, celeriac, radishes $2/lb, Spinach and lettuce $5/lb. Garlic $1 / head.
Share Pickup Hours TUESDAY and THURSDAY 1:30-6:30 pm.
Please Drive Carefully —Children are everywhere.
On the note of children, please know where yours are at all times.
Thank you for making this such a great place to be! Thank you so much for your support!!
Erin and Ben, with Allia, Alissa, Emily, Erika, Harper, and Alexandra
Oven Roasted Parmesan Brussels Sprouts
from Together as Family
- 1 1/2 lbs brussel sprouts (trimmed & halved)
- 2 tablespoons olive oil
- 1/3 cup parmesan cheese
- 1 teaspoon garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Heat oven to 425 degrees. Very lightly spray a cookie sheet with cooking spray.
- In a bowl, combine brussel sprouts (that have been halved and ends trimmed) with the remaining ingredients. Toss together to coat all the brussel sprouts.
- Spread onto the cookie sheet making sure they are not touching.
- Cook for 16-18 minutes. Serve immediately.
Honey Glazed Roasted Carrots and Parsnips
YIELDMakes 8 servings
- 2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
- 2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
- 6 tablespoons olive oil
- Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
- Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
- Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.