first frosty morning since spring today
Well folks, we’ve made it to the end of the regular season. This time of year is always bittersweet. It is sweet seeing all the planning and work come full circle-the satisfaction of completing the main objective of our year: providing you and your families with the absolute best food we can. Fall is nudging us to wrap up our work and tuck the fields in for the winter. And although this fall has been particularly mild, we know it will not stay that way for much longer. It is somewhat sad, of course, to have the season coming to an end, to have such an abrupt stop to all the sharing of goods from the fields, and to see the verdant green of the farm turn to crinkly browns. We are grateful that you have chosen to share the best parts of the year with us and hope you have enjoyed the bounty as much as we have.
We can’t say thank you enough for being part of the farm this year. Your support of small family farms is a boon to both rural and urban communities.
Empty Boxes: Please bring any boxes back to your drop site that you might have laying about. We will be stopping by all our sites in a few weeks to pick up any stragglers.
Extended Fall Shares: Extended shares are sold out for the season! We will be taking a week off of deliveries, so if you have an extended share, your first delivery will be the week of Oct 24th. It will be on your regular day (tuesday or thursday) at your regular location. We will send you an email next week with more details.
And now, a few of our favorite pictures from the year. A lot changes from spring to fall:
Maybelle in the garlic early spring
Napa Cabbage transplants, early spring
Ted and Hannah seeding in the greenhouse. That big hedge of plants in the middle are tomato starts
Maybelle watering broccoli starts that are overdue for transplanting
The fields starting to fill in, late spring
Harvesting radishes into the evening, late spring
The crew about to eat lunch
Freshly transplanted mustard greens, summer
View from the top of the silos, summer
Ted and Hannah munching on sweet corn after a big harvest. summer
The stunning Kabocha Sunshine Squash, Fall
What’s in the Box:
- Butternut Squash
- Garlic (medium & full)
- Sage (medium & full)
- Celeriac or Carrots (medium)
- Celeriac (2 lbs full)
- Carrots (1.5 lbs full)
- Onions (1 lb full)
- Bell/Sweet Peppers (1 for everybody)
- Hot Peppers (1 for everybody)
Here’s a hot pepper run-down so you can see which one you got!
Jalapeno Pepper-red or green
Hungarian Hot Wax-yellow, orange, or maybe red!
Cayenne Pepper-all of ours are red!
Recipes & Notes:
Hello everyone! I hope you’ve had as much fun cooking our produce as I’ve had sharing recipes with you. Let’s make this bittersweet final newsletter all about favorite recipes collected over the years!
As the weather turns crisp and eventually cold, we hope the memories of good food eaten well will help keep you warm. Here’s to happy kitchens everywhere!
Butternut Squash-Try one of my favorite recipes here-either Butternut Gnocchi with Sage and Brown Butter or Sausage, Onion and Squash Bread Pudding.
Kale-This Kale and Potato Stew is pretty great, and I always enjoy this Kale Caesar.
Beets-You can never go wrong with a warm bowl of Borscht or this creamy Beet Risotto!
Cabbage-It’s hard to decide on a favorite cabbage recipe-for me, it’s a toss up between Choucroute and Reuben Soup.
Cauliflower-Brandon and Maybelle made Cauliflower Parmesan two nights ago and I couldn’t believe how great it was! It’s a must-try.
All the best from all of us!
Heather, Brandon, Maybelle, Ted, Hannah, Nicole and Michele