Week 16

 

   full share

medium share

small share

Hello everyone!

Welcome to Week 16! As I type this newsletter, it’s only 7 p.m but already getting dark outside. Brandon and Maybelle are taking one last scramble through the tomato patch to find something, anything, for a farewell BLT sandwich. Frank has an added spring in his almost 9-year-old step thanks to the cool weather, and we are looking at just two more weeks of regular deliveries after this one.

One of the best parts of fall is the Member Appreciation Party. We’ve gotten a bunch of RSVPs, thank you! There’s plenty of room so if you’re still interested, come on by! We’d love to see you. Details again:

Fall Member Party

Sunday, October 2

10 a.m. to 4 p.m.

Sleepy Root Farm

803 60th Street

Amery, Wi. 54001

For those of you who have signed up for the Fall Extended Share, please check your inbox for details. We’ve also got an info sheet here. We thank all of you who signed up-it is a really fun part of the year for us and the added income helps a lot to get the farm through the winter. For those of you who were on the waiting list, we are sorry to say that nobody dropped out so we remain sold out. If you are interested in next year’s Fall Extended Share, let us know and we will put you at the very top of the list.

A couple of crops that went into the box this week: red russian kale on the right, and thick beds of winter greens on the left.  Almost all our garden beds are 275 feet long. The blue tubing and stands down the middle is a sprinkler irrigation line (as you can imagine it has not been used much lately).

Winter greens ready for harvest

 

What’s in the box:

• Pumpkins: 1  for everybody
• Winter Greens: 1/2# all share sizes
• Carrots: 1# small shares, 1 1/2# medium shares, and 2# full shares
• Peppers: 2 small & medium shares, 3 full shares
• Garlic: 1 all share sizes
• Thyme: 1 bunch all share sizes
• Romano Beans: 1 1/4# medium shares, 1 1/2# full shares
• Red Russian Kale: 1 bunch medium & full shares
• Cauliflower or Romanesco: full shares only
• Celeriac: about 2# full shares

Recipes

Pumpkins-These are eating pumpkins, friends! Don’t waste them on carving for Halloween! This variety is the New England Pie Pumpkin, well known to growers for its great taste and abundant yields. We would encourage you to try making a pie from your pumpkin for the sheer novelty of how great a fresh pumpkin pie can be. We also think there are a LOT of fabulous savory pumpkin recipes out there. Try this one for one of the fastest weeknight dinners ever. If you have a little more time, try this savory bread pudding. Additionally, any recipe you have that uses any winter squash-butternut, kabocha, buttercup, etc, can be used for the pumpkin.

Carrots-If they escape the fresh-snacking fate of most fresh, tender carrots, we are really excited for this Potage de Crécy from the NY Times. I haven’t thought about this uber-classic French soup since I was at the CIA (Culinary Institute of America, not the other CIA) nearly two decades ago! Carrots, chicken or veg stock, and thickened with rice-how fun! For those with less traditional palates, this Moroccan Chickpeas with Carrots and Chard, also from our beloved NY Times. Simply swap out the chard for your kale!

Celeriac-(suh-lair-e-ack) also known as celery root, is as tasty as it is homely. This root has an aromatic celery meets potato meets turnip flavor, and is really worth trying. We’ve got several good recipes on the celeriac page of the website, but we’d really recommend the classic Remoulade or the Roasted Root Vegetables.

cousin of our old friend celery, but grown for its roots instead of its stalks

celeriac after being trimmed down

Next week’s sneak peek:

• Beets
• Cabbage
• Carrots
• Winter Squash
• Rutabaga
• Sage
• Garlic