Hello Members, Happy start of Fall CSA! We had a busy Monday clearing out our full size tomato hoop house of tomatoes and peppers and seeding a cover crop. It is always sad to say goodbye to the tomato plants after such bounty, but also satisfying to make way for a new season. This week's share is a beautiful blend of summer and fall; the last of the tomatoes and peppers still in shares in addition to the storage crops of butternut, carrots and potatoes. Relish in the bounty! We still have tomato seconds for sale if you are looking to can some for the cold winter. The trees all around the farm have suddenly seemed to set themselves on fire with color and the mornings are chilly with dew and spots of frost. The beauty of the farm though, is how much is still alive, even as the world begins to turn inward. The kale and brussel sprouts are flourishing and the carrots have only gotten sweeter. As the colorful leaves swirl around us we will be pulling out summer crops, spreading cover crops and compost, taking down fencing and collecting sunflower seeds for next year. Fall is here, time to bundle up!
Please please remember to bring granola jars, pint and quart containers and rubber bands back, we reuse them. Make sure to read our whole newsletter for updates recipe ideas and important information.
CSA Pickup Important Reminders Pickup is from 3pm-5:30pm at Nubanusit Neighborhood and Farm. If you can't make it for any reason, send us an email, we have options! Bring a reusable bag to pack your share into. We also encourage you to bring your own produce storage bags. Check out our selection of Orchard Hill bread and cookies at pickup! This week's cookies are Double Dark Chocolate and Ginger Molasses. Our veggies can last weeks if stored properly! Click the document below for tips on storing your produce. Vegetable_Storage_Tips.pdf
What's in my share this week?
This week may include:
Kale - chop leaves sauté with oil, salt and pepper, add to pasta dishes, even smoothies or pancakes. Very tender newer kale! Leaf Lettuce - a blend of red and green leaf lettuce. Celery - time for fall soups and stews. Our celery has a strong and delicious flavor. Brussel Sprouts - rinse off any small bugs, delicious roasted with oil, salt and pepper. Leeks - small but tender and delicious. Grab some potatoes as well and make potato leek soup. Sweet Peppers - last of the sweet peppers, a mixture of yellow frying and colorful bell. Storage Onions - yellow and red, fully cured and will last months if stored in a cool, dark place. Cherry Tomatoes - so sweet, the perfect snack, add to salads or roast. This is the last week of cherry tomatoes so enjoy! Full Size Tomatoes - red, yellow and purple, perfect for BLTs and other sandwiches, chopping into salads, adding to soups or just eating like an apple! See recipe below! Green Beans - tender and delicious steamed or eaten raw. Butternut Squash - the first of these beauties. Great for roasting in cubes or making a creamy fall soup (see recipe below!) Pie Pumpkins - small pumpkins perfect for baking. I recommend Pamela Salzman's chocolate pumpkin tart, always a hit! Potatoes - large, red fingerings. Roast with olive oil, salt, pepper, rosemary and paprika for Jasen's favorite meal. Our potatoes are slightly damaged from wire worms but just peel and enjoy. The damage doesn't go below the surface. Garlic - a staple in every kitchen if you ask us. Use as a base for sautés, soups, in sauces and roast whole cloves alongside your potatoes. Pick Your Own This Week - chives, parsley, thyme, rosemary, sage, lemon balm, chamomile and flowers. How our CSA works: When you arrive at pickup you will see tables with bins of veggies. Please read the whiteboard before you start so you are familiar with the process. There will be 12-14 items to choose from, you may choose 8 of these items. For example one item may be 1 bunch of swiss chard, 4 beets, or 1 bag of lettuce mix. If you want more of something you may take 2 or more of that item but that counts for 2 (or more) of your 8 items. If you have questions about this please ask! Remember to only take what you enjoy and if you don't want 8 items, take less!
Simple Butternut Squash Soup
2-4 Onions (red or yellow)
3 Cloves Garlic
Vegetable or Chicken Broth or Water
1 Can Coconut Milk
Salt and pepper
Cut butternut in half, scoop out seeds and roast at 375 until tender. While it is cooling saute onions, garlic, salt and pepper in a saucepan until caramelized. Add butternut by scooping out of skin. Add coconut milk and broth and let it come to a boil. Use a smoothie stick to puree until smooth. Serve with thickly buttered toast.
Send us your recipes if you tried something and loved it.
THANK YOU FOR YOUR SUPPORT! We are excited to be growing for you.