It feels that the farm is finally slowing down.  Eli was home sick a couple days this week, and instead of a frantic juggle between the farm and family needs, we were able to spend a rainy day in the house with him.  It was a treat.

I don’t know if you can tell how large this pumpkin is, but it weighs almost twice as much as Cecilia. It is the offspring of my NYC aunt’s Thanksgiving decoration squash last year. Until recently we called it the ‘Stoop Squash’, because its mother squash hung out on our front steps for so long. Now we know it’s a Musque de Provence, and we’re in love with it!

This year, due partially to the great weather and crew, we’ve realized that there is a lot of food out in the fields that we’ll never get to harvest before winter, like carrots and beets that are just a little too small to sell.  We hate the idea of all that food and work going to waste.  So next Saturday a crew of students from Chewonki will come to the farm and help us harvest, wash and pack much of it.  They’ll bring some back to school and much of the rest will go to regional food pantries.  We love gleaning!

Remember that next week is the final CSA week, and that onions, potatoes, shallots and winter squash are still available for purchase.  All you need is a spot in the house that stays cold but not freezing, and you could be eating HCF veggies all winter long!

Have a great week, and I hope everyone gets to eat roasted potatoes, beets, turnips and winter squash this week.  It’s our favorite ‘welcome to winter’ meal!

Be well,

Reba

Fall Week 3:  Turnips w/greens, Beets, Brussels Sprouts, Onions, Potatoes, Bok Choy or Celeriac (depending on day), Acorn Squash

This week’s recipes:  Roasted Root Vegetables with Rosemary, Ziti with Winter Squash and Roasted Garlic, Leon O’Neal’s Turnip Greens