It’s hard to believe that we’ve reached end of our twelfth farming season. During our first season, the same year Bill and I got married, we grew half an acre of vegetables and sold to two small stores in Brunswick and Bath. This year, after so many moves and changes, we finally settled into the kind of farming we love the most: growing food for and feeding our immediate community. The 2015 HCF CSA fed two hundred and fifty Midcoast families. An incredible community has coalesced around the CSA, sharing recipes and visiting the farm and always making the HCF crew feel appreciated and supported. We have members who can’t get through their share each week and give half of it away to their neighbors, and other families who put so much food by from the extras table that they feed their family year-round from the CSA. It takes all types to make this CSA community tick, and we feel gratitude for everyone who loves cooking and eating veggies as much as we do.
Speaking of putting food by, there are still greens for the gleaning! Feel free to come by and harvest a big bag or two of kale or collards to blanche and freeze. Call or text with any questions (712-7382).
Again, thank you for being a part of the Hatchet Cove Farm CSA. This farm is what it is thanks to the members, the apprentices, the animals, and the community that holds us. May we all have a snug, renewing winter, and those spring greens are right around the corner!
Reba and Bill
Fall CSA Week 6 of 6: Red Cabbage, Mesclun Mix, Onion, Garlic, Kale, Winter Squash, Celeriac, Rutabaga, Hakurei (fresh-eating) Turnips
Fall Week 6 Add-ons: Fiore, Mushrooms, Cheese, Milk
This week’s recipes: Spicy No-Mayo Coleslaw, Roasted Butternut Squash and Garlic Lasagna
Cheese CSA Notes Fall Week Six