The final week of the 2016 season has arrived. It was an unusual season in many ways (i.e. the weather), and a regular season in some ways (22 weeks of veggie deliveries, after all), but it’s ending quite differently than any season before. On Sunday, after our final church CSA delivery, Bill and I will head down to Boston. Bill will have major knee surgery on Monday, and we have high hopes that his recovery will go smoothly and he’ll be back on his feet (albeit with crutches) by Thanksgiving. Our very competent crew will be doing the CSA deliveries on Monday and Tuesday, so give them our thanks! And thank you for your well-wishes and support. Bill and his ever-more-bionic knee need all the good luck they can get!
If you read this email on Saturday night or Sunday morning, remember that our CSA member Hanako Nakazato of monohanako (modern Japanese pottery) will be having a seconds sale all day on Sunday, November 6, 10am – 5pm at 534 Shepard Hill Rd, Union. Her work is amazing and our family feels so lucky to have the chance to purchase some of it.
We’re also super excited about the winter bread CSA being offered by our CSA bakers, Brazen Bakery. Our family has fallen in love with their bread this summer (Eli literally sings an aria of bread joy when it arrives) and we’re grateful that they’re offering this share through the winter. Brazen bakes naturally fermented loaves using stone ground, Maine grown grains. The cost is $20 for four weeks, starting November 15th (though you can join in and renew at any point). Pick-up is on Tuesdays in Rockland (at Sammy’s Deluxe from 3pm on) or on Wednesdays in Camden (all day at Zoot Coffee). They’ll also be baking seasonal treats for Thanksgiving including fluffy dinner rolls, local fresh pumpkin pie with a Maine wheat crust and Pecan Rosemary Sourdough. For more information, contact them at info@brazenbaking.com or visit www.brazenbaking.com.
For folks who are able and willing, we may be having a big greenhouse-plastic putting-on day at the farm on Friday, November 11th. The new greenhouse plastic was supposed to arrive this week, but it arrived late and we have to head off to Bill’s surgery with it still undone. If the weather cooperates, we plan on putting it on the 150-ft greenhouse frame on Friday morning. If you have strong hands and/or a spare battery-powered impact driver or drill, we’d love to have you join us! I’ll send out an email with more specific information when we’re back from Boston.
Finally, I want you all to know that I gave a talk today at a conference for beginning farmers. It was all about the CSA, and I talked a lot about how much we love and appreciate our members. Without you all, this CSA would not exist, this farm would not be, our family would not be able to support ourselves by feeding our community. We’re so grateful for the part you all play in this farm, and we hope to feed you for many years to come. Thank you for being a part of this agricultural adventure with us.
Thank you for a great season, and we’ll be in touch again soon!
Reba, Bill, Eli and CJ
Fall CSA Week 6 of 6: Celeriac, Winter Squash, Potatoes, Salad Mix, Kale, Rutabaga, Beets, Carrots, Savoy or Red Cabbage, Garlic, Onions or Shallots
Fall Week Six Add-ons: Grain, Mushrooms, Cheese, Milk, Fiore, Bread, Tofu
This week’s recipes: Celeriac Mash, Pasta with Kale Pesto and Roasted Winter Squash
HATCHET COVE FARM 