Hello dear members! Things are going well on the farm, and we’re loving the fall weather (even though – still – we could use some rain!). The big snafu on the farm this week was 100% self-inflicted, so I shouldn’t complain too much about it. But when I went out of town over the weekend, I trained our apprentice Charlie how to use the milk bulk tank after it’s twice-weekly bottling and cleaning. Remember to close the valve before pouring in the milk, I said. Remember to put the cap on. Remember to do this, to do that. The most important thing I forgot to say? Make sure you turn ON the bulk tank so it can actually chill the milk! Needless to say, Charlie did a great job of following all my instructions — and of course didn’t know to do the crucial step that I completely forgot to mention. Oh, Reba! To my heartbreak, two days of insufficiently chilled milk had to get poured down the drain, and we will be running a little short at the Tuesday delivery. If for some reason you are a Tuesday milk member who doesn’t really need a bottle this week, please let me know! We need to find four people who will be willing to go without a jar this week, and you will have my tremendous gratitude and extra veggies as a thanks for your flexibility! 

This week is the second Honey Share delivery! We’re sad, though, to come to the final week of the Swell Farm Flower Share —  their flower farm stand at 456 Old County Road will be open for a while yet, and we encourage everyone to stop by and buy some amazing bouquets from them.

Starting this week we may have the occasional 20 lb bag of seconds tomatoes available for purchase ($30) at pickup. I can’t reserve them for specific folks since I don’t know how many I’ll have on any given day, but come by early if you are hoping to nab a box! These are tomatoes with splits or are soon to go by, but they’ll do great in a sauce for canning or to roast and freeze. 

Have a great week, be in touch with any questions, and take care!

Reba and the HCF crew

CSA Vegetables Week Fourteen: Kale/Chard, Daikon/Watermelon Radish, Napa Cabbage, Dill/Cilantro/Parsley/Celery, Husk Cherries, Hot Pepper, Green/Red Pepper, Zucchini/Zephyr/Patty Pan Squash, Cherry Tomatoes, Slicing Tomatoes, Garlic, Tomatillos/Shishito Peppers/Eggplant

Week 14 Add-ons: Honey, Cheese, Mushrooms, Oil & Vinegar, Milk, Bread, Flowers

This week’s recipes: Napa Cabbage Salad with Buttermilk Dressing, Feta-Stuffed Zucchini (or Zephyr or Patty Pan!), Parsley Pesto