Hello members, family, and friends!
Here it is, Week 15. That means only three more regular deliveries after this week. That’s right, only three. We’re pretty dazed, thinking about how fast this year has gone, and we are so excited to share the farm with you, our farm share-holders, at our Fall Member Party. For those who missed the announcement last week, here it is again:
Sunday, October 2nd
Member Appreciation/Fall Harvest Party
803 60th Street-Amery, Wi.-54001
10 am to 4 pm
We’ll make a big ol’ pot of soup and have some cornbread and cider, we’ll have lawn games, we’ll have kittens and farm tours, and we’ll have a few giant pumpkins–what else could you ask for in a lazy Sunday? We hope to see you, let us know if you’re coming so we can plan accordingly!
view from the tractor as we mowed down the last stand of corn
What’s in the box?
- Butternut Squash- 1 each for all share sizes
- Romano Beans-3/4# for small shares, 1# for medium shares, 1 1/4# for full shares
- Winter Greens-1/2# each for all share sizes
- Peppers-2 each for small and medium shares, 3 each for full shares
- Hot Peppers-1 each for small and medium shares, 2 each for full shares
- Sage-1 bunch each for all share sizes
- Cabbage-1 each for medium and full shares
- Beets-1 bunch for medium and full shares
- Carrots-1 1/2# for full shares
- Radishes-1 bunch for full shares
Butternut Squash-This squash is surely the darling of the squash set. Big, meaty, and with few seeds, it is sweet, tasty, and versatile! There’s a good reason why it’s used so often for soups-it has such a creamy mouthfeel that it’s not necessary to actually add cream to make a rich, velvety soup. Here’s a nice, simple butternut soup recipe, and at the bottom of the page are a few fun variations! If you’re in the mood for some pretty easy weeknight cooking, why not trot out one of the best season-opener recipes there is: Butternut Squash Gnocchi with Brown Butter and Sage?
Winter Greens-We’re eating these fresh until they’re gone! Lettuce and tender greens are almost at an end, and we don’t want to waste time sauteeing them when we’ll have hardier greens like kale and collards coming later in the season. How about a supremely simple Chef-style salad with some chopped or shredded meat, some slices of hard-boiled eggs, some avocado, and a lovely creamy dressing? Or maybe greens with a sherry vinaigrette, crumbled bacon, and blue cheese with pecans or walnuts?
Cabbage-Many of you got red cabbage this week to start, and don’t worry, everyone will be getting cabbage this season. The variety in this week’s box is called Red Express, and we really like it! There’s a lot of lacto-fermenting going on in foods these days (think Sauerkraut), and maybe this Ruby Kraut recipe will be the one to win you over. When done in small batches it’s especially user and time-friendly. This also gives me a chance to introduce you to a favorite healthy food blogger, Garden Betty. She also happens to have written one of the best CSA cookbooks I’ve ever seen-totally modern, simple, tasty food that anyone can make.
Next week’s sneak peek:
- Winter Squash