We’re entering the final month of the CSA season! It’s time to savor every last salad leaf and make plans to put by everything else! Our family has just started to put by the food we’ll want this winter — Bill canned the first dozen quarts of applesauce on Sunday, and I’ll do a big kale and chard session on the next cold and rainy day (click here for blanching and freezing instructions). The ‘seconds’ tomatoes that don’t get snagged by members at the CSA pickup go into our oven at a low temperature overnight. When they’re deeply wrinkled and deflated I’ll pluck the skin off and put the roasted tomatoes into the freezer. Many of our CSA families use the extras/seconds table in order to do the same, and we love that some members are feeding their families year-round with the veggies they get in their summer share!
Last week we got the delivery of our new 100 ft greenhouse. A pile of metal tubing and rolled-up plastic now sits alongside the driveway, awaiting our time and energy. But first we have a little tiding up to do to get things in shape for the Saturday, October 19th potluck-cider-pressing-garlic-popping-get-together! Come any time after noon with a dish to share, a plate/bowl/cup, something to sit on, apples from any old apple tree to press cider (and something to take it home in if you wish), and your limber fingers to pop apart garlic bulbs! Sometimes we have dozens of members come to the potluck, sometimes it’s just a handful, but whoever comes is rewarded with good food, good conversation, and pockets full of garlic!
Have a great week, and hope to see you all Saturday!
Reba, Bill and the HCF crew
CSA Vegetables Week 19 of 22: Arugula, Lettuce Mix/Spinach, Kale/Chard, Radishes, Carrots, Red/Green Pepper, Onion, Cherry/Slicing Tomatoes, Garlic, Cabbage/Cauliflower/Broccoli
Week 19 Add-ons: Milk, Cheese, Bread, Mushrooms, Oil & Vinegar, Apples, Yogurt, Ferments, Tofu, Eggs