CSA Week #6

Continued thanks to all those who have reached out to the farm with well wishes and prayers for our 3-year-old son, Xavier, photographed in today’s packed truck. He has been suffering from sporadic spasms shortly after a head trauma (horsing around after dinner). In two weeks we’ve seen 7 doctors, and no one is quite sure what he “has.” We are fortunate that in the last 4 days he has shown no symptoms. Of course, we are constantly on watch. We truly appreciate people’s concern.

LETTER FROM THE FARM
At one of the farmer’s markets we attend, there is a young couple just getting started on their own farm. They’ve worked on a successful, high-profile farm, but, as we learned when we bought our farm, there’s a big difference between working on someone else’s farm and starting out on one’s own. Sometimes, as we’re all setting up at the market, I think I see sheer panic in their eyes. And I can only project that they’re thinking: “How is this ever going to work?”
At the same market, there’s a middle-aged fellow, a 2nd generation farmer. He milked cows most of his life. When we met him 10 years ago the stress of farming had become so great for him that he was throwing up on his way to the barn every morning (and his 2nd hand man was showing up to work daily with a 12-pack of beer). Last we’d heard, he’d sold off his cows and was selling insurance. But now he’s giving the farming thing a whirl again, trying to make it selling tomatoes locally. I’m not sure what they’re thinking, but when I last spoke to them about their venture, I couldn’t help but think, “How are they ever going to make it work?”
On the phone yesterday, another long-time, highly diversified farmer (veggies, berries, syrup, livestock…) we know said the growing season is going so horribly that he’s rethinking his career choice. (He already holds a part-time job off the farm.) Even on a decent year, he says, it’s such a marginal enterprise. He is thinking, “I’m not sure this is really working enough.”
Meanwhile, in the last week it seems everyone around us—other than our farming friends—seem to be going on vacation, going away camping on the weekends, calling us to say hello while they’re sitting on the beach.
No matter how you slice it, farming is tough. There are a number of ways to manage risk, and, for us, the support our CSA members is a significant part of that. But, even then, we can’t predict when Mother Nature is going to slap us with one horrific season. We’ve managed to make it work—some years tougher than others, early on with both of us holding off-farm jobs, a couple of years going without health insurance,… And we’ve learned to be happy for our friends who are at the beach or on vacation while we’re working 7 days a week for a 9-month stretch. But those nagging questions: i.e. “is this really going to work?” or “is this really sustainable?” Well, they’ll persist. We’ve learned to tolerate the uncertainty of farming. It’s not a comfortable feeling, but sometimes it’s in pondering such questions that we come up with some of our best ideas.



IN THIS WEEK'S SHARE
1 large, fresh mild Alyssa Craig onion
1 bunch collards
1 head escarole
1 bulb fennel
1 bunch carrots
2 to 4 zucchini*
broccoli, cucumber or sugar snap peas
Napa cabbage
1 bulb fresh garlic

*zucchini amount varied among different distribution sites depending on size. Amount to take home will be specified at your distribution.



COLE SLAW: Feeling daunted by your overstuffed produce bins? Here at the farm, we were feeling the same way too. We cleaned out a good chunk of space Monday evening making a festive cole slaw with finely sliced cabbage--in this week’s share--and carrots and zucchini--in last week’s share and in this week’s. The carrots and zucchini were sliced into long shreds using a zesting peeler (a very handy utensil-drawer gadget to have). You could always just grate them. The dressing was made with grapeseed oil mayonnaise, rice wine vinegar, honey, and a mild vegetable oil (we used grapeseed oil). (Sorry, no recipe; just kind of winged it—about 3 tablespoons mayo, 2 tablespoons rice wine vinegar, 1 teaspoon honey, and 2 to 3 tablespoons oil). Salt and pepper were added to taste.

IF YOU'RE UNFAMILIAR WITH COLLARDS OR LOOKING FOR A QUICK, TASTY SIDE DISH TO MAKE OUT OF YOUR GIANT HEAD OF ESCAROLE... here are two recipes we can vouch for as delicious:

Sauteed collard ribbons: http://www.finecooking.com/recipes/quick-sauteed-collard-ribbons.aspx

and Sauteed Escarole with Raisins, Pine Nuts and Capers: http://www.finecooking.com/recipes/sauteed-escarole-raisins-pine-nuts-capers.aspx

CSA week #5

It’s now July, but it seems like the summer groove has yet to kick in for us here at the farm. Apparently, a lot of people are feeling the same way. As we overheard one woman say this week, “I haven’t even ordered myself a Coolatta this summer. It just hasn’t felt hot enough.”

Along with a shortage of beating-hot summer rays, we’re still getting quite a bit of rain. So the ground is often wet. This makes it hard to get some critical tractor work done—to keep weeds at bay, hill potatoes, prep new beds for new plants, and plant seed and transplants from the greenhouse. Most plants don’t care for quite so much rain either. We’ve seen certain crops simply rot in the field recently.
That said, as you can see with this week’s share, it’s not all awash (pun intended).

The garlic has liked all this wet, relatively cool weather. If you’ve never had fresh garlic before, you’re in for a treat. Peel away the outer, fibrous layer, like you would cured garlic, and inside you’ll find the cluster of cloves—snappy crisp and moist.

And new crops are popping up—like this week’s kohlrabi. Last week’s CSA volunteers were so excited to see this, they literally noshed on some like apples, right in the field.

On Friday, the ground was dry enough—or the situation urgent enough--that Ken was able to get some beds prepped and plastic and irrigation tape laid down for a 2nd planting of melons and cucumbers. Our 6-year-old daughter was working with him all day and took a snapshot of this from the tractor’s closed cab (see pic). We thought it was a pretty good shot. She spent a lot of time working with her dad this last week, as some of you know, because our 3-year-old son was in and out of the hospital. Let’s just say it was a tricky, tiring week—worrying about and caring for him while trying to keep each day’s pressing farm work under wrap. We appreciate the well wishes we’ve received from members and the support we got from core group members in pulling together last week’s newsletter without any photos or letters or tips from the farm.


Share List for Week #5
2 purple kohlrabi
1 head fresh garlic
1 bunch young leeks
1 bunch parsley
6 1/3 ounces salad mix
1 bunch swiss chard
1 bok choy
Zucchini
1 bunch kale
1 bunch basil

LAST WEEK’S BROCCOLI- The farm apologizes to those who received broccoli with florets that began to turn brown last week. It was green when it was harvested, washed and stored in refrigeration on the truck. So we aren’t quite sure why it turned so quickly, but we were disappointed to see this change when it came time to distribute.


KOHLRABI
Kohlrabi is a type of cabbage that looks like a root vegetable but actually grows above ground. The variety in this week’s share is purple on the outside, white on the inside. If you’re used to green kohlrabi, purple tastes essentially the same.
Kohlrabi has a crisp, juicy texture and the earthy sweetness of a combination of broccoli and cabbage. Kohlrabi is delicious paired with fresh herbs like chives, cilantro or parsley, radishes, carrots and apples, as well as with seasonings like horseradish, sesame, ginger, and mustard. Slice it into batons and snack on it with a creamy dip or dressing in the afternoon or before serving dinner. Thinly sliced, it can also be added to a salad. A popular way to prepare kohlrabi is as a slaw.
Kohlrabi is also tasty sautéed or roasted (cut them into thin slices or bite-size wedges first) or added to a braise or stew. You can also boil the bulbs until tender and mash them.
Kohlrabi will hold in the refrigerator for at least a couple of weeks. So, don’t feel pressed to use it up this week. Save some for a summer picnic.

Recipe from the farm: Kohlrabi Slaw with Confetti Chard
Making “matchsticks” and “confetti” might sound tedious, but a chef’s knife makes easy work of this. To make the matchsticks, thinly slice the kohlrabi. Stack a few of the slices on top of one another and then slice into the sticks. For the chard, roll the leaves into cigar shapes and then very thinly slice across to make the confetti.

2 Tbs. apple cider vinegar
1 tsp. honey
1/2 tsp. mustard seeds
Kosher salt and freshly ground black pepper
3 1/2 Tbs. walnut or other mild-tasting oil
2 medium carrots, sliced into 1/8-inch thick matchsticks
1 purple kohlrabi bulb, trimmed and cut into 1/8-inch-thick matchsticks (2 cups)
1 cup of very thinly sliced chard leaves (see tip, above)
3 tablespoons chopped parsley

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In a small bowl whisk the vinegar, honey, mustard seeds, 1/4 tsp. Kosher salt, and a pinch of pepper. Gradually whisk in the walnut oil until combined.
Put the kohlrabi, carrots, kale, and parsley in a medium bowl. Pour in the dressing and gently toss to combine. Season to taste with salt and pepper.

What do you do with your cooking greens?
Swiss chard and kale and similar cooking greens have this way of stumping people in terms of what to do with them. As the season progresses, we’ll try to offer new ideas. But if you have a surefire something you’d like to share with us—it doesn’t even have to be a recipe, maybe just an idea—please pass it on. The following recipe for crispy kale is a favorite with at Free Bird Farm (the only way their kids will go near this earthy-tasting green).


Crispy Kale
Serves four.
Roasting kale until it’s hatter crisp is one way to coax finicky eaters into enjoying this highly nutritious green. Children and adults alike eat them as if they’re chips. Serve as an appetizer, snack or with a meal.
Tip: To quickly remove the stem from a kale leaf, wrap your hand around the stem at the base of the leaf. Firmly hold the stem with your other hand as you run your wrapped hand up towards the leaf tip, quickly stripping the leafy portion from the stem. Discard or compost the stems.

1 bunch of kale from this week’s share, washed
2 tablespoons extra-virgin olive oil
2 teaspoons cider vinegar
Kosher salt

Heat the oven to 350° F. Meanwhile, strip the kale leaves from the stems (see tip, above). Tear the leaves into large, bite-size pieces. Thoroughly dry in a salad spinner. Transfer onto a clean kitchen towel and blot just to make sure the kale is dry.
Mound the kale on a heavy-duty, rimmed baking sheet. Drizzle with the olive oil and cider vinegar and toss with your hands to evenly coat the leaves. Bake in the oven, turning the leaves once they’ve begun to crisp, after about 10 minutes. Rotate the baking sheet and continue to cook until crackly crisp but not browned, 8 to 12 more minutes. Do not let the leaves turn brown; they’ll taste burnt and bitter. Remove from oven, sprinkle with salt and serve.

Member Question: ARE RADISH GREENS OKAY TO EAT?
Here’s what we gleaned from e-how.com:
“Don't throw those radish greens away. They are perfectly good food. Radish health benefits are many; they are a good source of vitamin C, folate and vitamin K (people with high blood pressure shouldn't overdo on the greens). They may also aid in digestion and help flush toxins from the body.

Whether you are growing cherry belle radishes in your garden, buying a bunch to make radish rose garnishes, or just enjoy the flavor in a salad, save those radish greens and cook up some of these easy, tasty recipes.”

Read more: How to Use Radish Greens | eHow.com http://www.ehow.com/how_5620696_use-radish-greens.html#ixzz1RAJFF4X1

CSA Week #4

CSA members Scott Norton and Andrea Lacey harvest garlic scapes.

Thanks to all those CSA members who came Sunday to help out and harvest the last of the garlic scapes for this week's share! We enjoyed having visitors. For those of you who couldn't make it but would like to visit the farm, our Open House for CSA members is scheduled for Sunday, September 18.


IN THIS WEEK's SHARE:
1 bunch carrots
1 bunch basil
3/4 pound sugar snap peas
1 unit of broccoli (1 large head or 2 small bunched together)
3/4 pound garlic scapes
1 head of lettuce
1 bunch cilantro
1 bunch radish
1 bunch green onions

2011 CSA Season- Week 3

Letter from the Farm. Finally, we had a week of normal growing weather. We welcome hot, sunny days balanced out by occasional rain showers. When we recently had an overnight rain that was followed by a bright, warm day, Ken aptly commented, “You can practically hear the plants growing today.”
We are still trying to catch up from four weeks lost to bad weather in April and May. We continue to plant seeds and transplant from the greenhouse in between harvesting for the CSA and a couple of farmers markets.
Our plants are popping up and looking very healthy in most cases, yet so are the weeds. So now we begin the summer long project of weed pulling and tractor cultivation to eliminate as many weeds as possible. Part of being organic is that we never kill weeds with petrochemical “herbicides.” We remove them by hand or with mechanically.
On that note, we can ALWAYS use help with weed control. So for all those coming to volunteer on Sunday, we surely have work for you that can help the farm immensely! If you have not RSVP’d and would like to come, please do so asap. If you’ve never pulled weeds before, it requires no special skills and can be pleasantly meditative and extremely rewarding. Sometimes, at the end of the day, we’ll go out and pull weeds just because it can feel therapeutic.
We know it’s a hike for many to get here, but we really look forward to seeing those of you who can make it on Sunday.

-Ken & Maryellen


IN THIS WEEK'S SHARE:
¾ pound garlic scapes
1 bunch red Russian or Toscano kale
.35 pounds (6 1/3 ounces) Salad Mix
1 bunch baby turnips with (edible) greens
1 bunch beets (with edible greens)
Escarole or bok choy (whichever you did not get last week)
1 bunch Swiss Chard

GARLIC SCAPES. Those curly-cue shoots in this week’s share are garlic scapes (see pic above). They’re a flowering shoot that gets snapped off the garlic plant shortly after they appear so that the plant’s energy stays focused on developing a large, healthy bulb underground. Snap a scape in half, and you’ll recognize the bright aroma of early-season garlic. Scapes store really well (refrigerate in a sealed bag, and they’ll hold for at least a couple of weeks). Use them chopped or minced in whatever you’d normally use garlic. You can sauté or stir fry. Grill whole. Chop and add to pasta, salad, eggs… It’s incredibly versatile. Have fun experimenting with it on your own or in this pesto recipe—which would be great with pasta, especially a filled pasta, or as a spread on a sandwich.

RECIPE: Garlic Scape PestoAdapted from A Mighty Appetite blog by Kim O’Donnell, published online by The Washington Post

For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup extra-virgin olive oil
¼-1/2 cup freshly grated Parmigiano Reggiano
Kosher salt and freshly ground black pepper to taste

Optional: To bring out the flavor of the walnuts, gently toast them over medium-low heat in a skillet until fragrant. Remove from the skillet immediately. Let cool before processing.

Place scapes and walnuts in the bowl of a food processor and pulse until well combined and somewhat smooth. Slowly drizzle in oil and process until blended. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper to taste.

Store in an air-tight container in the refrigerator for one week. Or freeze in a thin layer in a sealed freezer bag. Break off a portion of the frozen pesto to use as needed—to flavor pastas or soups or spread on a sandwich.

Week 2
Remember all those weeks of rain this spring? Many of us remember it because after a long, robust winter, we were starved for sunlight and weren’t getting our spring fix. For the farm, it meant three consecutive weeks in which the ground was wet, too wet to prep seed beds and put seed and plants started in the greenhouse in the ground. That’s a lot of time. Ken is still playing catch up on that front. So many of the crops we planned for the first few weeks of the CSA season are behind schedule. As the beginning of a CSA season goes, greens abound.
This week’s farm picture features a new radish variety for us called French Breakfast. We sliced it up last night and tossed in a salad with arugula and some slivered green onion tops. The consensus was this elongated hot pink radish with a splash of white at its root end is terrific. If you’re not keen on radish, try it. It’s nothing like the heavy, hot radish you might find in your supermarket. That said, we can’t agree on how it tastes. French Breakfast is known to be a more mild variety of radish, and Ken said that’s how it tasted to him. I was surprised by how much zing it packed in a bite. Maybe the peppery taste of the arugula was bringing it out. You’ll have to let us know what you think: mild or spicy?


IN THIS WEEK'S SHARE:
1 bunch green onions
1 bunch French breakfast radish
½ pound spinach
6 ¼ ounces Salad Mix
5 1/2 ounces Arugula
Pac Choi or Escarole or Swiss Chard
1 head red leaf lettuce

IMPROVISING IN THE KITCHEN
It’s hard for the farm to plan how a CSA season will play out. We can plan, but Mother Nature is truly the one in charge. That’s not always easy for CSA members since there’s no guessing what’s going to come in a share from week to week. Heck, as this is being written Monday morning with the share halfway harvested, we still don’t know for sure quite yet what the final share is going to be. Sometimes it’s not until we start harvesting a specific crop that we know how much it will yield.

BUT if you’re a stickler for planning, especially when it comes to meals, here is an oxymoron to cook by:
Be prepared to wing it.
Stocking your kitchen with a handful of staples means you can spontaneously pull together dinner for at least a couple of nights after picking up your CSA share while you shop or look for recipes that help make use of some of the items you’re not so sure what to do with or want to save for a recipe you can follow over the weekend or for company.
At the farm, we don’t have a lot of food shopping options close by. (Come to the farm’s CSA Member Volunteer Day on June 26, and you’ll see what we mean.) So as the season nears and it gets too busy to travel to find certain groceries , we stock up too. Here’s a list of non-perishable items we keep in stock so we can mostly wing it from night to night using whatever veggies are coming in from the fields:
grains: rice (brown and white), whole wheat couscous, quinoa, barley, Israeli couscous, cornmeal for polenta...
noodles: a variety of pastas and two Asian noodles we particularly like.
Salad dressing basics: an assortment of vinegars, good quality extra-virgin olive oil and a more neutral oil like grapeseed or walnut oil
Salad extras: dried fruits and a variety of nuts and seeds
Beans: canned and dried
Canned and jarred goods, like capers, olives, artichoke hearts and even a jar or two of store-bought marinara sauce for those nights we are simply too exhausted to think up anything clever. We toss the cooked sauce with some pasta and then top with some sautéed greens from a week’s share with garlic or onions, pine nuts and parmigiano.
AND basic ingredients for making a stir fry sauce (a favorite way many members use up remaining CSA vegetables in on meal).

Understandably, not all CSA members have a lot of kitchen space to store this much stuff. Consider it food for thought. We still need to buy milk, and we are at weekend farmer’s markets, where we usually can get our good bread and cheese fix. But the above really carries us through the season.

Ken & the kids pull weeds from a young beet crop
WEEK 1
Distribution date: Tuesday, June 7, 2011
Letter from the Farm:
It’s hard to believe we’ve finally made it to the CSA’s 1st distribution date. Spring has felt so LOOONG. So cold. So wet. So, ugh, dramatic. We’ve had tornado warnings, severe thunderstorms, and even a little hail—thankfully nothing like the damaging golf-ball sized hail some of our farming friends in the region have experienced. We’ve heard of a few farms down state having to delay their CSA distributions by a couple of weeks. Thankfully, we were able to get enough planted before the perpetual rain that plagued us in May to offer a modest first share.

As a general rule of thumb, the CSA season almost always starts out a little slow since there are only so many things that fully mature in the short amount of time we’ve so far had to grow this season. And, frustratingly, the conditions for getting things planted have been extremely difficult this spring because it has been so wet.

The season will start heavy on the greens—with things like lettuces, spinach, swiss chard… These are the plants that grow in a relatively short amount of time and without requiring a tremendous amount of heat (unlike summer-time favorites like tomatoes, cucumbers, melon…). Here at the farm, we’re just so glad to finally have truly fresh salad greens after suffering through a winter of store-bought packets of baby lettuces that turned slimy all too quickly.

This week that nagging question--what’s for dinner?—has an easy answer. Whatever goes with great salad.

SHARE LIST:
Spinach
1 bunch green garlic (see note below)
1 bunch scallions
1 bunch radish
1 head Romaine lettuce
Salad mix (a mix of baby red and green lettuces; nothing spicy)
1 bunch cilantro

Making the Most of Your Greens For some of us, getting through a head of lettuce in one meal is a breeze. For others, it takes more work and planning. If you fall into the latter category, consider your greens the foundation for a supper salads—main-course salads reinforced with proteins like beans, fish, chicken or other meats (grilled, sautéed, poached or roasted). Let the greens drive the main dish, and, if you don’t already, try making your own basic vinaigrette. It’s really, really simple to make, and outshines the gloppy stuff you find in the superstore any day.

Asian Vinaigrette with Cilantro This vinaigrette makes use of your cilantro and is great with a main-course salad of lettuce greens, thinly sliced scallions from this week’s share and steak or grilled or broiled shrimp or, if you’re a vegan, tempeh.

1 Tbs. minced fresh ginger
1 tsp. minced green garlic
2 tablespoons chopped fresh cilantro
1 Tbs. dry sherry
1 ½ tablespoons rice vinegar
1 tablespoon fish sauce (also called nuoc mam)
2 teaspoons fresh lime juice
1 teaspoon honey
A dash of hot sauce or chile sauce (optional)
Kosher salt to taste
1 tsp. toasted sesame oil
2 Tbs. peanut oil

Combine all the ingredients, except for the sesame and peanut oils. Slowly whisk in sesame and peanut oils to blend.


Greens Storage Tip: If you have a salad spinner, that’s an ideal place to store your mixed baby greens in the refrigerator. The basket to the spinner allows air to flow around the greens so they can “breathe”; the top holds in moisture, so they don’t dry out. If you don’t own a salad spinner, consider buying one. It’ll serve you well through the CSA season. All of the farm’s greens are washed after harvest, but, as with any produce you get from the farm or purchase elsewhere, it is wise to wash again before use.

Cilantro Storage Tip: To keep your cilantro from perishing too fast, store it stem side down in a jar or glass of water (like you would a bouquet of flowers), “tent” the leafy tops with a plastic bag and refrigerate.

GREEN GARLIC
In this week’s share you’ll be receiving a slender, small bunch of scallions and then something that looks like bunched green onions but larger and with green tops that look more like leeks. This is green garlic. It’s the garlic plant in its early stage of growth—before the white bulb end has developed cloves. Green garlic is hard to find any time after spring. It has a fresh and delicate garlic flavor without the pungency of mature, cured garlic. It’s terrific with eggs, potatoes, in any kind of salad, and lightly sautéed in anything you’d normally use garlic. It’s also good as a garnish for a dip. Like a scallion, use the entire plant—from the white base to the green tops. The tops are somewhat fibrous, so, depending on how you use them, you may wish to slice thinly or chop well.

The Eggs Get Bigger
All of the farm’s eggs are being laid by spring chickens. That is, the hens are young and only begun to lay eggs in the last few weeks. Lucky for the hens, as nature has it, they start by laying small eggs. Right now the eggs are medium in size. As the season progresses, so will the size of the eggs, until they reach something between a large and extra-large size.

Recycling egg cartons. For all those with egg shares, the farm is more than glad to reuse any clean egg cartons—from the eggs we’ve provided or eggs members have purchased elsewhere. Bring them to the CSA distribution site.

Recycling rubber bands. Through the course of the season you’ll accumulate quite a few food-safe red rubber bands the farm uses to bunch a number of different herbs and veggies. The farm can reuse them. So feel free to bring your eventual stockpile to the CSA distribution, and they will get returned to the farm.

CSA Week 22, Final Share for 2010

Photo caption:
Digging up our final crop of potatoes this past week, Ken had to stop numerous times to wrangle weeds out of the potato harvester’s rungs. A conventional (non-organic) farm would have “burned” the weeds and any other living plant in the bed with an herbicide shortly before harvesting to avoid this added work. Chemical herbicides are never used at Free Bird Farm.

Three years ago a good friend asked us to start a CSA. She’d belonged to one when living in the Hudson Valley and sorely missed the fresh, abundant produce. So we started out. We started small. And we noticed it was working pretty well. So, the 2nd year we grew some more. And this year we finally got gutsy and expanded membership 5-fold.

It was a leap of faith and created significant change here seemingly overnight. It turned our schedule—the rhythm of when we plant, weed, take care of our fields, harvest—a bit upside down. Soon enough, however, we adjusted to such changes. But even when everything was running beautifully, we’d still worry about each week’s share—was it balanced enough, was it new enough, are people going to get totally sick of all these greens (in June) or how can we not have broccoli and Brussels sprout crops (now)? After all, our goal is to do our best to provide a great variety of organically raised food for everyone week after week after week. We want our members to be well fed and happy.

In all, the change was a great move for our farm. Perhaps most significantly, it provided us stability. Having a fixed community to grow for—a group of supporters willing to invest at the start of the season in what we aspired to accomplish in a season—meant a number of things. It meant we could better plan our plantings, using seed, space and time more efficiently. We could more efficiently harvest—knowing just what was needed for the distribution versus a farmers’ market that is based on guessing how much we think will sell and whether the weather will be nice enough for people to come out and shop. It also meant that we didn’t have to carry the same level of debt we usually take on at the start the season and then fret over repaying through the majority of the season.

We never thought we’d see as many people as we now do rolling into our distribution shed on Tuesday afternoons. It’s an inspiring sign of change. Our members want something better than what they can get at the local supermarket. They care about how their food is grown. And they care about supporting their local farmers.

We hope being part of the CSA was rewarding to you too.

Thanks to everyone who helped to support us this growing season.

Ken & Maryellen and family

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IN THIS WEEK’S SHARE:

1 winter squash
1 large head of head bok choy
1 bunch leeks
6 ounces mesclun mix
1 bunch carrots
1 head frissee
cabbage
large bag of potatoes
1# bag of beets
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Many of the items in this week’s share will hold. The potatoes and squash can be stored for many weeks in a dark, dry, cool location (in a cabinet, for instance). Avoid storing in plastic bags and don’t refrigerate potatoes (it turns the starches into an off-tasting sugar). The leeks, cabbage, and even the beets should easily hold for a few weeks in a refrigerator’s crisper (their outer layers might wilt, but that’s okay).

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Recipe recommendations using items from this week's share:

Mushroom and Leek Soup with Thyme Cream
From Epicurious.com, Nov. 2007

Roasted Carrots
Gourmet, December 2008