The final week of the 2017 CSA is here! It’s been quite the week for so many of us. The farm was lucky to have power return by Tuesday evening, and I hope that all of you also didn’t have to wait very long. We have a noisy but functional generator that Bill hauled up and down the driveway during the outage, rotating through the various walk-ins and freezers and milk tanks to keep everything at proper temp. He also had to cut the plastic off of one of our smaller hooophouses mid-way through the storm on Monday morning, but other than that we made it through relatively unscathed. Strangely enough, the cows decided to stand outside in the middle of the field during the peak of the storm, instead of in the barn where they easily could have taken shelter!
Although the stalks look a bit like a medieval battle club, the Brussels sprouts in this week’s share are delicious! Pop the sprouts off the stalk and store them in a plastic bag in the fridge. We love to give them on the stalk but it is also incredibly hard to clean them well that way, so please forgive the errant snail or bug that hid out from my power washing. I promise that they’re worth trimming and cleaning up!
As we reach the end of the season, I always have such mixed emotions. Gratitude for the vegetables, for our members, for the farm crew. Relief that we’ll get to sleep in past 6 am on Saturday mornings. Trepidation as I look at the overflowing pile of bookkeeping that I’ve been putting off since mid-summer. And deep appreciation that you, our members, entrust us to feed your families. We hope to see many of you over the winter, but if we don’t, know that we love growing food for you. We’ll be in touch as we make plans for next season, and we hope to see you back next spring. Thank you for being a part of this season with us!
With gratitude,
Reba, Bill, Eli and CJ
Fall CSA Week 6 of 6: Spinach and/or Salad Mix, Brussels Sprouts, Swiss Chard, Carrots, Hakurei Turnips, Garlic, Onions, [Tomatoes, Potatoes]
Fall Week Six Add-ons: Apples, Milk, Bread, Tofu, Cheese, Mushrooms, Oil & Vinegar
This week’s recipes: Pan-Browned Brussels Sprouts, Spicy No-Mayo Coleslaw, 44-Clove Garlic Soup with Parmesan
HATCHET COVE FARM 