The farm and its farmers have really enjoyed the warm weather this last week! It’s been a nice little Indian summer for fall cleanup, with brief interruptions like tonight, when it’s supposed to drop well below freezing. The garden is still putting out cold-hardy crops like lettuce and arugula, though, and should continue for a couple more weeks. Meanwhile, more reinforcements are growing in the hoophouse for when the outside garden finally quits. We processed our last batch of meat chickens this morning, and they look great! We let them grow an extra week to get a bit bigger, and it really paid off. So we will be back to one regular-sized chicken for chicken shares this Friday (every week chicken) and for the rest of the fall.
I forgot to mention in last week’s newsletter that we reuse clean plastic bags! We have to use a lot of plastic in your CSA boxes to keep all the greens from drying out and to maintain orderliness, and there will be a lot less waste if we can use that plastic multiple times. So please return your clean, empty bags! If there are any leaf bits or dirt stuck inside, a quick rinse and air dry should do the trick. You can put the bags inside your flattened CSA boxes to keep them from blowing away. And speaking of boxes….
Make sure to return last week’s waxed cardboard box when you pick up so that we can re-use it for next week! This is a critical part of our CSA, as we only have two boxes designated per member. They will last the whole season with good care. In case you missed it last week, here is a video that shows how to flatten these boxes without damage.
If you need to contact me for any reason, please email me. Unfortunately, my phone suddenly stopped being supported on the cell tower in Norwood, so I cannot currently receive calls or texts. I check email fairly regularly, however.
Telluride Pick-up: The Telluride Farmers’ Market has ended, so this week’s pickup will be at our normal location on Eileen McGinley’s front porch (221 North Oak St.) from noon to 6 pm.
On-farm Pick-up: Same place as last week, your boxes will be ready from 11 am to 6 pm.
This week’s box has pretty much everything you need to make Roasted Root Vegetables. Just use your purple potatoes and skip the turnips.
What’s in the box?
Beets: Roast them, grate them up in a salad, or sauté them in some butter. See recipe above.
Kale: This week’s Red Russian variety is an old heirloom which is also quite cold-hardy. Cooked, it pairs wonderfully with sausage and/or winter squash. Also great raw in a salad with some of your lettuce mix.
Green Onions: Freshly-dug and juicy! You can eat the green parts, as well. Use like slightly more pungent regular onions or in a recipe that calls for green onions.
Purple Potatoes: Use them just like any other potato. The purple color fades slightly in cooking, but is still quite prominent. See recipe above.
Lettuce Mix: Perfect for salads, sandwiches, burgers, etc.
Butternut Squash: Roasting or sautéing in butter is the way to go! See recipe above.
Tomatoes: These are from the hoophouse before the vines froze. Green, red, and orange varieties. If you want to preserve them, they freeze pretty easily. Just cut them in chunks, blanch them briefly in boiling water (if you’ll be storing them for an extended period), and freeze. You can put them straight into plastic bags, or freeze on a cookie sheet first so they don’t stick together. Great for winter soups.
Parsley: Great in anything and everything.
Eggs (for egg shares)
Bread and/or Granola (for bakery shares)
Chicken (for every week chicken shares)