In your box ArugulaBrussels sproutsCabbageHead lettuceLeekOnionSalad MixSweet PepperWinter Squash: Butternut Farm News This is indeed our final delivery of the season. The warm autumn we’ve had makes it feel like the season shouldn’t be over yet, but the long, hot, dry summer we’ve endured makes me eager to start hibernating. Thanks so much to my … Continue reading Week 18 Newsletter
Newsletters
Week 17 Newsletter
In your box Brussels sproutsKale: “Red Russian”LeekNapa cabbageOnionSalad MixSweet PepperWinter Squash: “Fordhook” Acorn Farm News The end is near! The weather doesn’t really feel like October and we still haven’t had a frost, but the fields are thinning out and fall is certain to arrive any day now. It’s hard to tell how much of … Continue reading Week 17 Newsletter
Roasted Acorn Squash and Leek Soup
from Skinnytaste.com INGREDIENTS 2 small or 1 large acorn squash1 tbsp butter, vegans use olive oil1 about 1 cup large leek, light green and white part only4 cups fat free, low sodium chicken broth or vegetable stock2 tbsp pepitas (raw pumpkin seeds)2 tbsp chopped chives INSTRUCTIONS Preheat oven to 350°.Cut acorn squash in half and bake until tender, about 40 - 45 minutes. Remove from the oven.Meanwhile, discard … Continue reading Roasted Acorn Squash and Leek Soup
Week 16 Newsletter
In your box Aronia berriesBeetsBok choyBroccoli (full shares only)Head LettuceRadishes Red OnionSalad MixSweet Pepper Just a quick note that this week’s box has aronia berries in it. Later on I’ll describe how to use them, but for now please note that they LOVE to stain anything they touch. Please be careful loading your box so they … Continue reading Week 16 Newsletter
Week 15 Newsletter
In your box ArugulaCarrotsHead LettuceOnionSweet PeppersSweet TurnipsTat SoiTomatoesWinter Squash: “Jester” Delicata Farm News The harvest season is winding to a close, but I’m still staying busy with jobs around the farm. This year I’m using a lot of white clover seed as a cover crop, so as soon as a crop is finished for good … Continue reading Week 15 Newsletter
Week 14 Newsletter
In your box CeleryEggplant or summer squashGarlicKale, “Scarlet”LeeksPotatoesSorrelSweet PeppersTomatoes Farm News It’s hard to believe, but there’s just four more weeks of our CSA season after today. Thankfully the good weather has been holding up, we’re getting some needed rain this week, and there’s no frost in the forecast. We hope you enjoy the rest … Continue reading Week 14 Newsletter
Week 12 Newsletter
In your box BasilBeansCarrotsKale, “Red Russian”GrapesSummer squash or eggplantSweet PepperSweet onionTomatoesTurnips Farm News We got rain! We picked up 4.5 inches of rain last week, which equals our total rainfall since Memorial Day! All of our fall greens are in the ground now, so the rain was a real benefit to them as well as … Continue reading Week 12 Newsletter
Sauteed Swiss Chard with Turnips
from SweetLoveAndGinger.com Ingredients 1 tablespoon olive oil1 shallot or onion, diced1 bunch fresh turnips, peeled & chopped1 bunch Swiss Chard, ribs separated from leaves & chopped, leaves choppedsalt & pepper to taste Instructions Heat oil in a medium-sized saute pan over medium-high heat.Add shallot /onion and saute for 1 minute.Add turnip and saute for 3 … Continue reading Sauteed Swiss Chard with Turnips
Week 11 Newsletter
In your box BeansBeetsCauliflowerCherry TomatoesHead LettuceRed onionSummer squash or eggplantSweet PepperTomatoes Farm News One new purchase I made last year was for a flail mower to attach to my walk-behind tractor. Also called a brush hog, this mower runs down anything in its path, chops it up, and lays down the chips as it continues … Continue reading Week 11 Newsletter
Week 10 Newsletter
In your box BasilBeansCarrotsCauliflowerCherry TomatoesHead LettuceSummer squashSweet OnionTomatoes Farm News Thanks so much to the Hillman, Maddy, Ramos, and Free families for their help with onion picking last weekend! We had a great group and we made quick work of bringing in the onions and cleaning off the dried garlic. Thanks again for your help! … Continue reading Week 10 Newsletter
