CSA Week 21

It’s the second-to-last week of the CSA! With this relatively mild weather there’s still so much food in our fields; the key is just to get our wet, cold fingers to move fast enough to harvest it all for you in time! Bill is hard at work getting the new greenhouse up and put together — it looks great, and definitely makes us feel like we’ve learned something (or at least become slightly more patient humans) in the fifteen years since we first built a greenhouse. The garlic is yet to be planted but it will happen soon, too. 

The CSA pickup will run as usual on Thursday (Halloween) but we’ll be closing up promptly at 6 to get trick-or-treating, so come on the early side or grab a pre-packed share the next day if you have Halloween plans of your own. 

Have a great week, enjoy your fall meals, and we’ll see you soon!

Reba and Bill

CSA Vegetables Week 21: Spinach, Arugula, Kale/Chard, Rutabaga, Dill/Cilantro/Parsley, Carrots, Onions, Tomatoes, Garlic, Napa Cabbage, possibly more! 

Add-ons week 21: Apples, Yogurt, Eggs, Ferment, Tofu, Milk, Cheese, Bread, Mushrooms, Oil & Vinegar

Recipes Week 21: Brown-Roasted Rutabaga WedgesCarrot Salad with Tahini Crisped Chickpeas and Salted PistachiosNapa Cabbage Slaw with Buttermilk Dressing