It’s hard to believe that in two weeks our family will be in New York City, celebrating Thanksgiving with our extended family.  We’re so connected to our land, to our animals, and to our CSA community for so many months of the year, that it feels very odd to plan on driving away for a week.  But, like any long-term relationship, a little space now and then isn’t a bad thing!  Before we know it, our holiday break will be over and planning for next season will begin.

We planned on the Jerusalem Artichokes being a novelty that we would include in the CSA only once, but there was so much member excitement about them that we’re including them again this week.  Maybe they can even make it to your Thanksgiving table!  Stored in a plastic bag in the fridge, they’ll store nearly indefinitely.

Bill and CJ, harvesting Jerusalem Artichokes for the final fall CSA delivery.

We still have half of a rose veal available (I forgot to mention last week that we’re selling it by the half, not by the cut).  We anticipate it being around 30-40 lbs per half (perhaps?) of veal cutlets, ground veal, and veal stew meat, at $5/lb  Let me know if you’re interested!

Remember that kale, chard and collards are available, free for the picking, as long as they last.  If you park in the parking area across from our CSA stand (right at the head of our driveway) and walk up the small hill, you’ll see the hearty greens right in front of you.  It’s a great opportunity to put some greens by for the winter!

As much as we appreciate the peace and quiet that winter brings to the farm, we will miss our weekly visits with all of you.  We love our CSA members, and all that you do to make our farm the vibrant place that it is.  Thank you, so much.  And we already can’t wait till next spring….

Have a wonderful winter, eat well, and we’ll see you soon!

Reba, Bill, Eli & Cecilia

Fall Week 4 of 4:  Carrots, Beets, Onions, Garlic, Jerusalem Artichokes, Kale (lacinato, winterbor or rainbow lacinato), Potatoes, Rutabaga

This is a Chicken and Egg CSA week.

This week’s recipes:  Roasted Root Vegetables with Rosemary, Sunchoke Gratin, Rutabaga and Carrot Puree