We’re at Week 20 (of 22 weeks) of the CSA and there’s still so much to harvest and get out to you! Many of the late fall crops (cabbage, beets, broccoli, brussels sprouts) have almost sized up, and with a little sun, rain and warmth – and luck – I think we’ll have them all to you before the end of the season.

We feel quite lucky that last week’s storm left us relatively unscathed. The greenhouses stayed up, no big tree limbs came down, and we were lucky to have a portable generator that we moved from freezer to walk-in and back for our two days without electricity. The most dramatic result of no power was that as soon as we shifted the generator away from the pig fencing, Hazel and Eddie immediately trotted right over and out. I must say that they gave me plenty of delight as they traipsed about the farm, curiously checking out everything and plopping down in the shade as soon as they got a little tired. It stressed Eli out, though, since I think he just saw his life savings suddenly mobile on four feet and ready to disappear forever into the woods. So we quickly realized that we needed to keep the pig fence plugged in to the generator, no matter what. And when the power came back on Saturday morning we all breathed a sigh of relief (and took showers). 

We had a really lovely gathering Saturday afternoon at the farm, thank you to those who came and helped us get the garlic bulbs popped apart and ready to plant. If anyone would like to be a part of the garlic planting and mulching that will take place over the coming week or two, give a shout!

This week is the final pork CSA delivery as well as a special offer: Sue from Dogpatch Farm will be at the Tuesday CSA delivery at the church (4-5:30), selling her whole chickens to whoever wants to swing by and purchase one (or many). Her birds are $4.25/lb and average about 5 lbs per bird. 

Finally, I’ve been noticing frequent sightings of arugula on the trade table — if you have never considered yourself an arugula person, this is the week to give it one last try, since it is so mild at this time of year. Put it on top of pizza as soon as it’s out of the oven, or drizzle some olive oil, lemon juice, salt, pepper and shred some Parmesan on it. If you try those methods and still don’t like it, then yes, I concede that you are officially not an arugula person! But I still hold out hope for those who who haven’t tried mild fall arugula before. 

Have a great week, be in touch with any questions, and see you soon!

Reba and the HCF crew

CSA Vegetables Week 20: Fennel, Spinach, Arugula, Kale/Chard, Hakurei Turnips/Radishes, Onion, Broccoli/Broccolini/Cauliflower/Kohlrabi, Dill/Parsley, Garlic, Slicing/Cherry Tomatoes 

Week 20 Add-ons: Pork, Milk, Cheese, Bread, Mushrooms, Oil & Vinegar

This week’s recipes: Creamy Chickpea Pasta with Spinach, Lemon-Arugula Parmesan Salad, Lemony Chicken Soup with Fennel and Dill