Well, folks, this is it! It’s the last regular box of the year. It has been a great season and we are so honored that you have shared it with us. The new farm would not have existed this year without the great support of our members. It means a lot to us that you’ve chosen to take part in our farm. We hope that produce has inspired some delicious meals and given you something good to put on your table!
Before we get to pictures and whats in the box, a few things for your consideration:
What do I do with my last box?
After this week you can still bring your box back to your pick up site if it is convenient for you. We will be at the pick up sites in two weeks and will grab any extra boxes. If you have any boxes that you’ve been hanging on to from previous weeks, please bring them to your site this week!
Your early support helps us work on infrastructure projects and equipment maintenance this winter and allow us to purchase next years seed early!
We are happy to say that we have a surplus of a few fall staples and have put together a “Thanksgiving” box for this year. This is different from the Fall Extension share (which is sold out still) but is a nice little extra for those wanting to have some tasty local produce in November. The box will be a one time delivery, and will contain:
- 5 lbs carrots
- 2 or 3 butternut squashes (about 10 lbs worth)
- 1 or 2 pie pumpkins (about 6 lbs worth–enough for 2 pies)
- head of garlic
Cost is $28. Delivery will be to your normal pick up site Tuesday Nov 8th or Thursday Nov 10th (depending on your normal pick up day). All ingredients will hold over excellent for Thanksgiving and (most likely through December, too). To make it even more convenient, you’ll be able to pay by credit card (finally!) Sign up here.
Juicing Carrots:You can also purchase a 20 lb box of “seconds” carrots for juicing or other uses for $15. “Seconds” are all carrots that don’t make it into normal shares because they are deformed or damaged. These carrots are still super tasty and great for juicing, 20 lbs makes roughly 4 quarts of juice. Sign up here for the juice box or the thanksgiving box.
Our dear friend and herbalist Nancy Graden of Red Clover Herbal Apothecary is offering her own fall/winter herbal share-and we can vouch for how great it is! With products like Elderberry Syrup and Sore Throat Spray with Propolis, you almost don’t mind getting a little sick. We’ve used her products for several years now and we couldn’t be happier with the quality. We also love helping to support other local, organic producers. If you are interested please visit her website for more information.
Every year we ask members to fill out a short survey. This feedback is a critical for us to know that the CSA is producing what the members want and is packaged and delivered in a way that works for them. This is your farm too, so let us know what we are getting right and what we are not. And please, since the surveys are anonymous, if there’s anything you’d like us to be able to respond to, send us an email. We appreciate it! Click on your share size to go to the survey:
Okay, after all those links, now on to the good stuff:
Heather and Maybelle harvesting brussels sprouts
Maybe showing off her brussels sprouts plant
Michele and Amber harvesting pumpkins
counting out rubber bands for the thyme harvest
What’s in the Box
- Butternut, Buttercup, or Kabocha Squash
- Carrots: 1# small shares, 1.5# mediums, and 2#full
- Garlic: 1 portion
- Thyme: 1 bunch
- Potatoes: 2# small, 2.5# med, 3# full
- Romanesco or Cauliflower: 1 head medium and full
- Brussels Sprouts: 1 # medium, and 1.5# full
- Romanesco or Brussel Sprouts: small share
- Collard greens: 1 bunch full
- Sweet Pepper: 1 full
Brussels Sprouts-There’s really no greater way to enjoy brussels sprouts than to toss them with olive oil, salt and pepper and roast them in a hot oven. Here’s a link to that recipe by one of the queens of stylish comfort food, Ina Garten, a.k.a. the Barefoot Contessa. We also really like this warm Brussels Sprouts salad. Brussels Sprouts and pasta have quite the affinity for each other, so you might try this Carbonara-style recipe one night.
The otherworldly Romanesco
Romanesco/Cauliflower-Here’s a few recipes that can be used for either vegetable: This unusual one with seared romanesco and anchovies looks like a nice dish for a cool night, especially served alongside a perfectly cooked steak and some rich red wine. I can’t wait to make this Cauliflower Gratin soon-the fall weather makes me crave warm, creamy, cheesy dishes like crazy! This Cauliflower with Herbed Breadcrumbs is a family favorite (don’t forget, you can use the Romanesco in place of the cauliflower) and the thyme that came in your boxes would be perfect for this, too!
It’s been so much fun planning recipes and sharing our virtual kitchen table with you, dear members. We can’t wait to do it again next year. Happy hearts and happy cooking!
Heather, Brandon, Maybelle, and the Crew!