In your box:
- Bok Choy or Tat Soi
- Brussels sprouts
- Cabbage or head lettuce
- Kale, “Curly Roja”
- Winter Squash, “Butternut”
Welcome to your final box of the season! We hope you’ve enjoyed the experience of eating locally and in season with us this year, and we’re so grateful for your support this year.
2020 felt like a strong year on the farm, but it might just be because everything off the farm smells worse than barn-cleaning day on the dairy farm next door. It was more than its fair share of work, but the crops looked good overall and we always had enough to go around.
I would like to thank my pants above all. I’ve never had a pair of pants last more than four months on the farm, and this year I’ve finally found a brand with a reinforced knee and padding that can handle all of the kneeling and moving I do throughout the day. Many thanks to Poland and its chief military clothier, Helikon-Tex! And if I ever find a shoe that lasts a full season without bursting on me, I’ll be sure to laud them as well.
Coming in just behind my pants, I also wanted to thank my wife, Nina, and kids for supporting my passion and for helping out as much as they can around the farm. And thanks so much to my parents for helping pack the boxes on Tuesday and to Nina’s mom for helping on Thursdays. You are so appreciated!
If you have any CSA boxes around the house, I will be making one more round to all of the delivery sites next week Wednesday to retrieve any remaining boxes. Please return them if you’re back in that area, or else hold on to them for next year or recycle them. Thanks!
I will be following up next week with a feedback form sent via email, so please take a couple minutes to fill that out. And we would love to have you with us again next year for all that 2021 brings! We will confirm our delivery sites in December and then begin taking on returning members just after the holidays.
This week’s box
The one new crop this week is the leek. Leeks are a close relative of onions, and as with scallions you can eat as much of the green leaves as you like. Leeks are primarily used in soup, where their deep flavor really shines.
Some of the leeks were stuck well in the ground and it took a long time to dig them out. In the end I was forced to call my urologist since it was taking me so long to take a leek. (Get it! I love potty jokes at the end of the season!)
Red Lentil and Squash Soup
From The Zen Monastery Cookbook
- 4 c. cooked and pureed winter squash
- 1 c. red lentils
- 6 c. water
- Fresh ginger, as desired, chopped fine (or 2 tsp dried ginger)
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. salt
1. Bake the squash, scoop the good stuff out of the shell, and puree (a blender works fine for this, but you might need to add some extra water).
2. While the squash is baking, wash the lentils and put them in a big pot with the water. Bring to a boil and skim off the foam.
3. Add the ginger, turmeric, and cumin. Cook until the lentils are tender (45 minutes or so).
4. Add the salt and the pureed squash and more water if needed. Heat thoroughly and serve.
Next week should bring sleet, snow, and freezing temperatures. And I’m afraid you’ll have to go back to getting frozen pizza for dinner every night..
Cream of Leek and Kale Soup:
Once again, thanks so much for supporting our farm this season! Farming sustainably and feeding my community has been my passion for the past 11 years, and your support makes it possible. Thanks for a great year!