Cecilia, looking quite regal atop the shallot harvest

One more delivery, after this week, of the summer CSA!  With the spinach and broccoli fully on and tomatoes done for the year, there’s no question that fall has arrived.  We have never had so much broccoli on the farm;  we planted two varieties in the hope of a gradually ripening harvest, but for whatever reasons, nearly all of it is ready to harvest this week.  So if two heads are too much for you to handle in a week, you can follow my instructions for freezing broccoli and enjoy it this winter!

We hope you enjoy the shallots.  I had never used them before we planted them for the first time, three years ago.  Now they are my favorite thing we grow on the farm.  They’re magic — I just substitute them for onions in any recipe, and then everything tastes extra delicious. 

If you can take the time to fill out our short survey, we so appreciate it.  It really helps us to hear feedback from members at the end of every summer season.  You can find it here, at http://tinyurl.com/csamember, or you can ask us for a hard copy if you didn’t receive one.   Thank you!

The fall CSA only has a couple of openings left, so let us know if you want one of those spots.  Remember that you can sign up for the cheese CSA, too, if you are already signed up for the fall veggie share. 

Have a great week & enjoy your fall crops!

Reba and the HCF crew

Week 17 veggies:  Broccoli, Shallots, Onions, Spinach, Acorn Squash, Kale, Carrots

This week’s recipes:  Barley, Kale and Kidney Bean Stew, Moroccan Stew, How to Freeze Broccoli