There are lots of transitions on the farm right now! The fall CSA is beginning, even as the majority of our season is ending. We have one more batch of chickens to process, the last farmers’ market to attend, lots of laying hens to move to their winter hoophouse quarters, and outbuildings to winterize. We’ve already put much of the garden to bed, ripped out frozen tomato plants from the hoophouse, and put away most of our pastured poultry shelters. Fortunately, we’ve had some beautiful days for working recently! If you’d like to visit the farm at any time and see what’s happening here, please stop in! Just check with us beforehand to make sure one of us will be around.
Just a few important notes as we launch into the next seven weeks:
1. We pack your veggies in waxed cardboard boxes which are quite robust and reusable as long as they are handled carefully. This video (borrowed from Angelic Organics) shows how to flatten your boxes without damage after you get your veggies home.
2. Don’t forget to wash your veggies! We get any big clods off, but it’s a good idea to rinse your veggies before consumption to get rid of any remaining dirt or tiny hitchhikers.
3. You can log in to our CSA membership page at any time to view your balance, make payments, add items to your box, and more. Log in with the email address you signed up with and the password firstfrost (you can change this password once you’re logged in if you so desire).
5. All CSA members who have a poultry share as part of their membership will be getting two chickens this week instead of one, with a combined weight over four lbs. The birds are smaller than expected and we want to make sure you are happy. We will try and give you some larger birds throughout the season but are never sure of what sizes we will end up with, as we are still butchering birds as we speak. If smaller birds, and more of them, throughout the fall season are not OK, please let us know and we will refund your poultry share. Please be assured the birds are as tender and delicious as always, just smaller!
Telluride Pick-up: This week’s pickup will be at the Telluride Farmers’ Market on Friday from 9:45 am to 4:00 pm. Please check in with Tony or Barclay when you pick up your box. Next week will commence our normal location at Eileen McGinley’s front porch (221 North Oak St.) from noon to 6 pm.
On-farm Pick-up: Your boxes will be ready from 11 am to 6 pm in the processing plant, which is the first building past the house. Open the door to the right of the water tank, and you’ll find your boxes in the 3-door fridge in front of you. I will be at the farm all day, so feel free to find me if you have any questions. Directions to the farm can be found on our website.
Now for the good stuff! This week’s box includes Swiss chard and kale, and you will see these and other cooking greens throughout the season. Check out our recipe page about cooking greens for general tips and some great recipes!
What’s in the box this week?
Garlic: Enough said.
Kale: The cold weather makes it sweeter, so you can eat it raw, or sauté it, steam it, put it in a soup, make pizza, make kale chips, etc.
Lettuce Mix: Instant salad! Also great on sandwiches.
Peppers: A nice big bag with several varieties: green bell, hot banana, baby jalapeño, poblano, and green chile. If you can’t use all of them immediately, Barclay swears by oven roasting any type of pepper with some olive oil, then storing in the freezer.
Radishes: Great sliced up in a salad with your lettuce, kale, arugula, tomatoes, and dill! Or if you like a bit more of a kick, just slice them thinly and serve on a veggie tray. These are very small, sweet, and tender.
Delicata Squash: Roast it, steam it, sauté it…. You can eat the skin, too. This variety will keep for a few months in a cool place.
Swiss Chard: Great in place of spinach in any recipe. Or make Creamed Swiss Chard (the amount in your box is about half a pound, for this recipe). Or just sauté it with a bit of butter, salt, and pepper, and you’re good to go!
Tomatillos: These little guys look like a green tomato in a papery husk. Toss into a chili or salsa, or add to just about any Mexican dish.
Tomatoes: Where to start? Salads, sliced with salt, homemade pizza, soups, chili…. These are some of the last tomatoes that came out of our hoophouse before the plants froze, so you may have to cut out a blemish or two. Note that we grow a variety of heirloom and hybrid tomatoes. Don’t expect them all to turn red when they’re ripe! If they feel slightly soft, they’re ready to eat. You may see red slicing tomatoes, skinny roma-type tomatoes that are great for cooking, purple heirlooms, yellow and orange striped heirlooms, and a variety named ‘Green Zebra’ that matures with dark green stripes on a lighter green base which blushes with just a slight hint of yellow when it’s ripe.
Dill: Always great in salads. Like most herbs, it keeps well for several days if you put the stems in water and keep it in the fridge. Or hang it to dry for later use.
Eggs (for egg shares)
Bread and/or granola (for bakery shares)
Chicken (for all chicken shares): See note above.