Fall CSA Week Three

Thank you to all who came and enjoyed a marvelous meal with us at In Good Company on Thursday night.  The generosity of Melody Wolfertz of In Good Company and  Cheryl Denz of Terra Optima Farm made a great night happen.  Thank you!

A crew of ten high school juniors from Chewonki harvested the remainders of our rutabaga and turnips with us on Saturday.  It was awesome how much we were able to get done in such a short time.  We expect our first really heavy freeze on Sunday and Monday nights, so it’s a relief to have all of the carrots, beets, turnips, rutabaga and cabbage out of the fields.

Fall cabbage harvest! Cecilia knows how to wrangle even the most unruly of red cabbage heads.

We didn’t know if we would have enough carrots to sell them in bulk this season, but it turns out that we do!  So for those of you who like to have HCF carrots all winter, 20lb. bags are now available for $30.  We stuff one of these bags in the back of our kitchen fridge and eat crispy carrots all winter and spring.  They keep amazingly well.  We’ll have carrot bags for purchase at your CSA pick up both this week and next.

Next week I think we will have red and yellow storage onions for bulk sale, and maybe even some shallots.  I’ll send out an email later in the week with the details.  Also, we will soon have “rose veal” available for $5/lb.  It’s veal from a calf that lived a very humane, cage-free existence, and thus is more of a pink color than the all-white meat of confinement veal.  (And yes, don’t look too hard for Fluffy on the farm these days.  There is a reason most farms don’t name their animals…)  Let me know if you are interested in any of the above.

Be well, have a great week, and enjoy your meals!

Reba and the HCF crew

Fall Week 3 of 4:  Carrots, Red Cabbage, Red Onions, Mesclun Mix, Shallots, Turnips, Garlic, Collard Greens

This week’s recipes:  Spicy No-Mayo Coleslaw, Roasted Fall Veggies with Pecan Gremolata, Shannon’s Simple and Delicious Collard Greens

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