Fall CSA Week Two

What an amazing potluck on the farm last Sunday!   The food was incredible, the apple cider delicious, and the garlic was “popped” prolifically!  It was a relaxing, wonderful afternoon.  Thanks to all who came.

Thank goodness the rain held off on Sunday because when it arrived, as we all know, it really arrived!  We’re finally drying out from Thursday’s sopping harvest day.  During breaks in the weather we got the garlic cloves planted (except for the final row….the crew really got soaked on that one).  On the bright side, the crew got to clean a lot of garlic by the woodstove this week!

Bulk storage items will continue to be offered at the CSA pick-ups (other than PBMC) as well as at the farm.  We’ll have 20 lbs of carrots ($30), 20 lbs of red or yellow onions  ($30), 2.5 lbs of garlic for storage or seed ($20), and 5 lbs of shallots ($23).  Winter squash will be available only at the farm for now ($2 per squash for acorn, delicata, butternut, spaghetti, baby hubbard, or carnival).

Remember, if you were a summer CSA member and you haven’t filled out a survey, please do so!  http://tinyurl.com/csasurvey2014. We really rely on your responses to shape our plans for the coming year.

My thanks to apprentice Katie and volunteer Jennifer for running the Sunday pick-up while I’m out of town  for the weekend (yes, roller derby again!).  We hope you have a great week and get a chance to cook up some warm soups and stews with all your fall crops.  I’ve been experimenting with different winter squash soups this week and hope to put my favorite into next week’s newsletter!

Take care and eat well, Reba and the HCF crew

Fall CSA Week 2 of 4:  Potatoes, Tomatoes (cherry and/or slicing), Swiss Chard, Scallions, Mesclun Mix, Red Onion, Yellow Onion, Shallot, Garlic, Butternut Winter Squash, Carrots, Rutabaga, Beets  

This week’s recipes:  Pasta with Butternut Squash and Sage Brown Butter, “You Won’t Believe These” Brown-Roasted Rutabaga Wedges, Our Favorite Minestrone


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