Counting my blessings

The garden this time last year.

A big “Thank You” to Jonathan for managing the first 4 weeks of our fall CSA. I (Barclay) will be managing the remainder of the season.

Its a little disconcerting to be enjoying these warm fall days. By now we’ve usually had our first snow fall (see picture). We just got back from two weeks in Arizona and feel like its still summer here.  Its obvious that the effects of climate change on our environment are no longer just speculation. As farmers, we notice our planting and harvesting dates changing, different bugs at different times and more variable weather. We find ourselves wondering how we will adapt both locally and more importantly, globally.

I am saddened and deeply troubled that we have elected a man for president that denies the human role in our planet’s changing climate.  Its clear that its going to take each and everyone of us, regardless of our political leadership, to effect change. How we choose to grow and buy what we eat, is a part of that change.

I find it calms me to be in the present and count the many blessings in my life. We live in a paradise and it helps not to take this for granted. I count each of you and your support for what we do as a blessing also.

That being said, our garden is still growing strong. We continue to have lots of produce and hope we aren’t over whelming you with all the greens. If you can’t get to them all in one week, remember to blanch and freeze them for later!

We’re giving you a lot of squash so here’s a little into on…

How to properly store your winter squash

After curing, store pumpkins and winter squash in a cool, dry, well-ventilated location. Storage temperatures should be 50 to 55 degrees. Do not store pumpkins and squash near apples, pears, or other ripening fruit. Ripening fruit release ethylene gas which shortens the storage life of pumpkins and squash. When storing pumpkins, place them in a single layer where they don’t touch one another. Good air circulation helps to prevent moisture from forming on the surfaces of the fruit and retards the growth of decay fungi and bacteria. Placing pumpkins in piles generates unwanted heat which may result in the rotting of some fruit. Periodically check pumpkins and winter squash in storage and discard any fruit which show signs of decay.

Properly cured and stored pumpkins should remain in good condition for 2 to 3 months. The storage life of acorn, butternut, and hubbard squash is approximately 5 to 8 weeks, 2 to 3 months, and 5 to 6 months, respectively

Only three more fall CSA boxes coming your way! Remember that your last Fall CSA box will be distributed on Tuesday, November 22th instead of that Friday, the 25th and be full of all kinds of goodies for your Thanksgiving table.

Telluride pick-up will be from noon to 6 p.m. on Eileen McGinley’s front porch at 221 North Oak St. Boxes left after 6 p.m. will be donated to a needy family. Please leave your empty box on the porch when you pick up your full box. Also, please respect that this drop-off site is a private residence and that it is inconsiderate to pick up or drop off your boxes at any other time. If you know that you cannot pick up one week, please call Barclay at 970-327-4762.

On-farm pick-up will be from 11am until 6 p.m.

What’s in the box?

Salad Mix:Say no more.

Chinese cabbage: Also harvested from the hoop house.  Here’s a simple slaw recipe. It would also be great paired with the next item on this list…

 Radishes:  Great in salads or as a crunchy snack.

Carrots: Delicious braised or baked with butter and a little maple syrup.

Spinach: Besides tasting delicious, spinach is rich in vitamins A, B2, C, and K, and also packs a hefty mineral punch: magnesium, manganese, folate, iron, calcium, and potassium. Popeye wasn’t kidding.

Red Turnips: Not to be confused with its smaller relative, the radish.  I’m adding mine to a veggie pot pie tonight.  They are also great roasted or added to hearty soups and stews.

Kabocha squash: I recommend a Thai curry. You could also chop it up and roast it with olive oil, garlic, and chili powder and make squash tacos (aka squackos).

Leeks: Use only the white and most tender green parts for most recipes. The tougher green leaves toward the top are great in stock. Leeks are an onion relative with a much milder, but unique, flavor. I love to braise them with spicy sausage and a little mustard. Go ahead and include a generous amount of them anytime you would use onions.

Arugula: Mmmmm

Cilantro: This exquisite perennial herb speaks for itself.

Eggs (for egg shares) Always for sale here at the farm 

Granola and Bread; (for granola and bread shares)

Chicken for every week and every other week folk.

Please direct all questions, concerns, and compliments to Barclay at 970-327-4762 or