I can’t believe that the CSA potluck at the farm was only a week ago! What a wonderful afternoon, but it feels like a year ago. Thousands upon thousands of garlic cloves have been planted in the meantime and fall feels like it has really set in. Thanks to the hoophouses, though, we’re happy to be able to put spinach in your share for the second week in a row. It seems like it’s one thing that everyone agrees they want more of!
Speaking of what you want more of… if you were a summer CSA member and haven’t yet filled out the summer CSA survey, please do so! It will really help with our winter planning. Thank you!
This coming week we expect to receive plenty of beef back from the butcher. If you want ground beef or stew meat ($5/lb), please send me an email and reserve however much you want of either or both. We’ll contact you to arrange pick-up or delivery.
For those of you who haven’t eaten Hakurei turnips before, we think you’ll enjoy them this week. They are not to be cooked (necessarily) like traditional turnips — they’re best eaten fresh in salads or slaws. They’re more akin to a mild radish, and I eat them like apples. As for the winter squash in your share, you may end up with a small Delicata squash (perfect to eat right now) or a Golden Nugget squash (a small orange relative of the Hubbard squash—and a great keeper that will peak in flavor in a month or two). Other than those two, there are pie Pumpkins, Acorn squash, Carnival Squash, Spaghetti squash, Butternut… take your pick, and we hope you enjoy whatever you land with!
Have a great week, please get in touch with any questions you might have, and enjoy your fall meals!
Fall Week 2 of 4: Mesclun Mix, Bell Pepper (Green or Red), Spinach, Garlic, Winter Squash, Yellow Onion, Hakurei turnip, Shallot
This week’s recipes: Quinoa Wilted Spinach Salad, Warm Winter Squash and Chickpea Salad with Tahini Dressing
Cheese CSA Fall Week Two – not yet received, will post them when they come in. But follow this link for the Appleton Creamery Cheese CSA survey!