Pick your own greens & beans, Fall CSA

Angelica & CJ cleaning onions together

Angelica & CJ cleaning onions together

We love fall! The weather, the slower place around the farm…it’s wonderful. But it’s time to till in more past-its-prime kale and chard. We will do it at some point this week, so if you’re interested in coming to the farm to pick your own kale, chard or green beans to put by for winter, please let us know when you’ll be over.

We caught the raccoon who had been eating all of the corn! Sadly, he had already eaten his fill by the time he fell for the peanut butter in the have-a-heart trap . But he was a huge fellow, and was quite displeased that we had put an end to his free buffet. Bill and Eli had planned an adventure of camping out in the corn field to spot him at his thievery. Once it was dark, though, Eli quickly requested to return to the house, “because there are no raccoons in my bedroom.” Quite sensible, we thought.

It’s time to sign up for the fall CSA! The summer CSA will end the week of October 11th. The fall CSA will last for four weeks, starting October 18th. The two pickup options will be at the UU church in Rockland (10:30-11:30 Sundays) or at the farm on Monday evenings (5-7:30). Sorry, but unless we resoundingly hear delivery requests from members, we won’t be making deliveries of the fall shares. The cost is $60 per four week share, and will consist of fall crops such as broccoli, salad and bunched greens (from the greenhouses and ‘port-a-hoopies’), onions, garlic, winter squash, and root crops. It will be a smaller share than the summer CSA and is priced accordingly. So send an email or call if you want to be a part of the fall season.

Lastly, mark your calendars for our annual cider-pressing, garlic-planting potluck party at the farm. It will be at noon on Saturday, October 17th, with a rain date of Sunday, October 18th. It was a great time last year and we look forward to seeing you all there!

Have a wonderful week and enjoy your fall farm bounty!

Reba and the HCF crew

Week 14 veggies:  Green Pepper, Fresh Onions, Potatoes, Green Beans, Bok Choy, Swiss Chard, Carrots, Cherry Tomatoes, Slicing Tomato, Zucchini &/or Zephyr Summer Squash, Cucumbers, Kohlrabi

This week’s recipes:  Summer Bread Salad with Tomatoes and Feta Cheese, Sesame Soy Braised Bok Choy, Green Beans with Caramelized Onions

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