The end of the Summer CSA always catches me a little off guard. For sixteen weeks our farm and family life is incredibly predictable in some ways — months in advance I know that regardless of the weather or whatever else is happening on the farm, on Mondays at 4:30 I’ll be in the pick-up shed, setting up for the CSA. On Tuesdays at 2:00 I’ll be climbing into the delivery truck at the end of our driveway to head to Pen Bay hospital. And on Saturday nights at 10pm I’ll be writing the newsletter! Even in a year like this, with serious health issues within the farm family, the rhythm of the season and our weeks stays the same, and for this I am very grateful. It brings some sanity to what can otherwise feel like being in the middle of a whirlwind. Seeing our members week in and out, checking names off the list and making sure that everyone is happy and taken care of, also grounds me and refills my gratitude-o-meter. Thank you, every one of you, for being a part of the farm this season.
This week you will receive a number of garlic bulbs in a small paper bag. Garlic likes to be stored in dry, dark, cool conditions — tuck this bag away in a corner of a cabinet or in a dark room and it should keep your cooking fragrant for weeks (or months) to come. Winter squash likes the same storage condition (dark, dry and cool) but this week’s two varieties (pumpkin and delicata) are ready to eat right away. And don’t miss the chance to make pumpkin pie with your sugar pumpkin! Cut your squash in half and roast it, face down, in a 400’ oven, until very easily pierced with a fork (about 50 min). Scoop out the seeds, then scrape the soft pumpkin flesh off of the skin with a large spoon and mash or puree it in a blender until smooth. Use it in your favorite pie recipe! Finally, most of the potatoes we will give out this week are Magic Mollys — a thoroughly purple potato that keeps its color when cooked and is extra good roasted.
The Fall CSA begins immediately after the final week of Summer, in the first week of October. Please check with me if you don’t know if you have a Fall share or if you’re not sure of your add-ons. At this point we haven’t been able to take anyone off the Fall waitlist, but I will be in touch as soon possible if we are able to do so. The final week of the Fall CSA includes election day, and Bill will be hard at work until the very end on both the farm and on his campaign for the Maine State House. I know that he would do an amazing job in Augusta and this election will likely be won or lost by a very small number of votes, so please encourage everyone you know in Warren, Hope, Appleton and east Union to vote for Bill!
I will be in touch with all of you when things come up on the farm that you might be interested in. Our annual CSA potluck and garlic “popping” day is tentatively scheduled for Saturday afternoon, October 20th, but I will send out more communication and details as the date approaches. We hope to see you all at the farm!
If you missed your ferment share last week, be sure to remind me at your pick-up this week. I’ll have last week’s ferment ready and waiting for you.
Have a great fall, be in touch, and thank you again for being a part of the farm!
The HCF Crew
Reba, Bill, Eli, CJ, Jed, Aleena, Joshua, Marya, Cedar, Christina, Becky and Maple
Vegetables Week 16: Lettuce Mix, Red & Yellow Onions, Pie Pumpkin, Delicata Squash, Red/Green Peppers, Kale, Slicing Tomatoes, Cherry Tomatoes, Fingerling or Baby Potatoes, [Beets with Greens, Zucchini/Zephyr/Patty Pan, Cucumbers]
Week 16 Add-on Shares: Apples, Cheese, Milk, Mushrooms, Oil & Vinegar, Bread
This week’s recipes: Crusted Winter Squash Wedges with Sour Cream, Pasta with Kale Pesto and Roasted Winter Squash
HATCHET COVE FARM 