We’re at the end of another CSA season! It’s been a busy fall, and one of the highlights this past week was the Knox-Lincoln Soil and Water Conservation District’s annual awards banquet. Bill and I received the “Cooperator of the Year” award, given to a farm that works to follow good soil and water management practices. That was great, and it was followed up by a remarkable selection of pies at the banquet made by the ladies of the North Nobleboro Grange. We’re still recovering.
If you pick your share up on Sunday morning and you ordered onions or beef, I will have them for you. If you pick up at the farm, everything is ready for you, as well. Just swing by and catch one of us or send me an email to set up a time to come by.
The crazy-looking ginger-like things in the CSA this week are Jerusalem Artichokes (also known as Sunchokes). They are one of the few vegetables (actually a tuber) that is indigenous to North America, and were cultivated by Native Americans long before Europeans arrived. In a plastic bag they’ll keep nearly indefinitely, so they’ll definitely last till Thanksgiving if you want to add a touch of history to your meal!
Thank you, again, for being a part of what makes this farm happen. Without our members, this farm would not be what it is. Feeding you all is what makes it all worthwhile. Thank you, a thousand times over.
Have a great winter, and we’ll be in touch. If we end up with any additional bulk items for sale, I’ll be sending out an email soon. Otherwise, you’ll be hearing from us in 2014 as we start our plans for next season. It’s hard to think about it now, but in a short two months we’ll be deep in seed ordering and gearing up for another year!
Be well, enjoy your final week, and please be in touch!
Reba, Bill, Eli and Cecilia
Fall Week 4 of 4: Jerusalem Artichokes, Lettuce Heads, Turnips, Hakuri with Greens, Beets, Carrots, Radishes, Onions, Shallots, Winter Squash
This week’s recipes: Japanese Turnips with Miso, Roasted Root Veggies with Rosemary, Sauteed Jerusalem Artichokes with Garlic and Bay Leaves
This is an egg CSA week