We had a wonderful time planting garlic, making cider, and eating amazing food with so many of you last Sunday! We now have more garlic in the ground than ever before, which will hopefully result in even more garlic for the CSA next summer.
The season on the farm has slowed down tremendously in the past two weeks. Usually we are still harvesting the bunching greens (kale, chard & collards) at this time of year, but with the strong early frosts this year the plants appear done for the season. But the greenhouses are growing beautifully and we hope to have crunchy radishes and fresh-eating hakurei turnips out of them before the end of the fall CSA!
We hope that you have been enjoying your fall meals with the more limited fall CSA offerings. These last weeks of freshly picked veggies make us appreciate the flavors of every meal even more (especially now that we have the time to make and enjoy them!). We hope that you are, too.
Have a great week!
– Reba, Bill & Elias
Fall CSA Week 2: Butternut Squash, Mesclun Mix, Broccoli, Beets, Potatoes, Shallots
(last week — no letter) Fall CSA Week 1: Mesclun, Broccoli, Delicata Squash, Carrots, Green Cabbage
This week’s recipe: Pasta with Butternut Squash and Sage Brown Butter