Another beautiful fall week on the farm has come and gone. As we approach the final month of the CSA we have a bit more trepidation than usual, because it also means that we’re approaching Bill’s next knee surgery. On November 7th, while our awesome apprentices are delivering the final Monday CSA shares, Bill will be in Boston for another surgery on his injured left knee. We hope that the timing means that he’ll be moving comfortably by the time next farming season comes around, but it means that this final month of the CSA is bittersweet. The downtime that we usually eagerly anticipate after the final shares have been delivered will be replaced by a time of recovery, with a hopeful a light at the end of the tunnel. There’s a lot that has to happen between now and then, but with the help of apprentices, family and friends—including so many of our CSA members—we know we’ll make it.
In other news from the community, our friends and Tofu CSA makers at Heiwa Soy Beanery in Rockport have just started a fundraising campaign. They need to raise $15,000 before winter arrives for a heating and cooling system in their new production facility. We love Heiwa Tofu and love how well the short film on their IndieGoGo site reflects their family and their business. Please watch it and consider contributing to their efforts if you’re able! http://tinyurl.com/heiwatofu.
If you’re feeling overwhelmed by the fall harvest bounty, remember that so many of the veggies in your share are easy to put by for winter! Whether it’s Swiss chard or broccoli, cut into pieces and steam blanch for ~3 minutes, or until uniformly bright green. Cool the greens off in cold water, spin dry in a salad spinner, put in a bag and freeze. So easy, and so awesome to have in in January!
Have a great week, and remember to keep the afternoon of October 22nd open for the annual potluck/cider-pressing/garlic popping afternoon. Click here to see a preview of the cider pressing! We hope to see you all there.
Be well, please get in touch with any questions, and enjoy your fall meals!
Reba and the HCF crew
Fall CSA Week 2 of 6: Tomatoes (cherry and/or slicing), Salad Mix, Carrots, Shallots, Yellow Onion, Carnival Winter Squash, Swiss Chard, Garlic, Broccoli and/or Cauliflower, Parsley, Green/Red/White Peppers
Fall Week Two Add-ons: Mushrooms, Cheese, Milk, Fiore, Bread, Tofu
This week’s recipes: 44-Clove Garlic Soup with Parmesan Cheese, Amanda’s Winter Squash Soup, Roasted Broccoli with Garlic and Red Pepper
HATCHET COVE FARM 