I know I’ve been saying this a lot recently, but can I say just one more time that I love the fall CSA? One of the best part about fall is that there’s finally time to cook all the good food still coming in from the fields. Tomato and cucumber salads may be a thing of the past, but richly roasted root crops more than make up for it at our table. And the spinach! When washing this week’s spinach, I couldn’t help but pop leaves in my mouth from time to time. It feels like eating the tastiest healthiest thing on earth.
It looks like the sun will peek out by Sunday afternoon, so the annual CSA cider-pressing-garlic-popping potluck is on! It will start at 1pm at the farm on Sunday, October 20th. There will be a farm tour at 2:30. Bring a dish to share, apples if you want to press cider, a plate to eat off of, and a chair or blanket to stretch out on. We’ve got swings, a hammock, a field to run around on and a big pile of leaves to jump in. And those things are not just for the kids. We hope to see many of you there!
If you are unable to pick up your share at the UU church on Sunday mornings (10:30-11:30am), your share will be packed up for you and brought to the walk-in fridge at the farm. Come any time during the week (through the following Friday) to pick it up. All your add-ons will also be in the walk-in (except pork, which you should make every effort to pick up on Sunday October 27th). We hope this system works for everyone!
Have a great week full of delicious meals, feel free to get in touch with any questions, and we’ll see you next week!
Fall Week 1 of 4: Peppers (Green and Red), Spinach, Garlic, Baby Acorn Squash, Butternut Squash or Cooking Pumpkin, Yellow Onion, Napa Cabbage, Kale, Turnip
This week’s recipes: Turnip Gratin, Ziti with Winter Squash and Roasted Garlic, Turnip and Cabbage Slaw with Yogurt Dressing
Cheese CSA Notes Fall Week One