It’s the second to last week of the Fall CSA! We’re busy getting the final root crops out of the ground and taking down the hoophouses in anticipation of winter weather. Even the chickens have been relocated into the barn, except for the rogue chickens MoneyPenny, Black Beauty and their respective fowl sidekicks. I think they prefer to stay out in order to taunt Maple.

If you have a balance on your CSA share, please complete your payment as soon as you can. You can check if you have a balance on our website or here. We have a higher percentage of members that have not completed their payments this year, and wrapping up those payments is a crucial piece of making our farm financially stable through the winter. Thank you if you’ve already paid in full or if you have a plan to complete your payment, and please let me know if you have any questions or if you believe the balance is incorrect.

If you were driving down Route One in Warren on Friday morning, you might have noticed a white truck crawling along the side of the highway, pulling a tractor by a heavy chain (click here for a picture). There was an electrical problem with the tractor, and despite trying to reach the repair shop by replacing a fuse every quarter mile or so, we finally ran out of spare fuses and had to hook the tractor up to the truck to get us to our destination. After a few fits and starts as I learned exactly how slowly to drive, we finally cruised on down Route One at 5 MPH. Hopefully the tractor will be up and ticking by early next week and we’ll be able to finish spreading compost on the newly planted garlic.

We’re sold out of bulk onions and shallots, but still may have some carrots and garlic for those who want bulk quantities for winter eating (or Christmas presents!).

Have a great week, and enjoy the last of 2017’s crunchy bok choy!

Be well,

Reba, Bill and the HCF crew

Fall CSA Week 5 of 6: Spinach, Bok Choy, Garlic, Savoy Cabbage, Red Onion, Cilantro, Kale, Tomatoes              

Fall Week Five Add-ons: Pork, Eggs, Yogurt, Milk, Bread, Tofu, Cheese, Mushrooms, Oil & Vinegar  

This week’s recipes:  Bok Choy and Kale Fried Rice With Fried Garlic, Barley, Kale and Kidney Bean Stew