Fall Extension Share Week 2


Hello everyone!

You wouldn’t know it’s fall by the weather around here! Sunny, 70, and wearing only a t-shirt to harvest? It’s equal parts enjoyable and weird! We’ve never in our six years of harvest seen it this warm. In fact, we’re still holding off on planting our 6,000 cloves of garlic-it’s just too warm, they’d be in danger of starting to germinate prematurely.

This is the last Fall Extension Box and the last week of deliveries for the year. It’s been a great season, folks, and we thank you for being our inspiration and reason to work this hard and have this much fun!


img_4313Juno the kitty getting ready to cozy down for the winter…if it ever comes

What’s in the box:

  • Acorn Squash: 2
  • Delicata Squash: 2
  • Pumpkin: 5-8 pounds
  • Carrots: 5 pounds
  • Potatoes: 3 pounds
  • Beets: 3 pounds
  • Celeriac: 3 pounds
  • Brussels Sprouts: 2 pounds
  • Onions: 3 pounds
  • Garlic: 2 heads
  • Kale: 1 bunch
  • Thyme: 1 bunch
  • Sage: 1 bunch
  • Tokyo Bekana (pale green lettuce-type greens): 1 bunch

and a very special treat: Pickled Garlic Scapes! Heather made these this summer while we were swimming in scapes. They are pickled in a traditional brine-enjoy them on your meat and cheese plate some wintry evening and think of how great garlic is! Or just snack on them like regular pickles, or serve them with your bloody marys!

Making the most of this weeks share:

Make sure to take your Potatoes out of their plastic bag. Store out of the fridge in a paper bag or loose in a cupboard. Plastic is too suffocating for them. We recommend using these potatoes sooner rather than later. Enough skin came off when they were washed that their shelf life will be limited.

Tokyo Bekana is the lettuce like bunched greens. Think of it as a cross between lettuce and pac choi. Eat fresh like a lettuce or lightly cook like an asian green.

Hang your Herbs to dry or spread them out in a single layer on a plate and turn every few days until dry. Once dry you can leave them out or put them in a plastic bag or container to keep long term.

Make sure to bag your Kale for best storage. Store your onions, garlic and squash/pumpkins outside of the fridge. Most everything should keep for at least 2 or 3 weeks. The root crops (carrots, beets, celeriac, garlic)and squash/pumpkin should keep for months.


Celeriac-it’s back, and better than ever! Celeriac is one of the veggies that is under-rated in most people’s veggie box, and I’m here to make it a favorite! Most of you have gotten celeriac once during the regular season, and we’ve got some good recipes for it on the celeriac page. Around this time of year I’d recommend Mashed Potatoes with Celeriac or Bacon and Celeriac Soup. Here is a new addition, and I love it’s simplicity and satisfying taste: Celeriac, Sausage, Dijon Vinaigrette. Enough said!

Beets-beautiful, sweet, and the perfect size. It would be hard to suggest anything other than a classic roast beet dish like this one, but if you’re feeling more adventurous we think you’ll like making beet risotto. Here’s a nice recipe. For something totally different, make this Ottolenghi Beet dip recipe-our friends brought it to dinner at our house and it was hard to stop eating it. They used coconut yogurt since they are dairy-free, and it was fabulous, but dairy yogurt would be great, too.

If your family likes a good cured salmon for the holidays, try this Beet-Cured Salmon recipe.This would be fabulous on a holiday party buffet. I’ve made this one before, it was a favorite of my Dad’s. Just proves that you can take the guy out of New York but you can’t take the New York out of the guy!


Pumpkin-it wouldn’t be fall without it! This variety is the New England Pie Pumpkin, and while I think everyone who reads the newsletter knows what to do with it, here’s a few links just in case: Dad’s Favorite Pumpkin Pie, made with your own pumpkin puree. The puree is really simple to make, and you won’t believe how lively, bright, and fresh a “real” pumpkin pie can taste. It’s very different, and we think it’s better, than canned. Also, don’t miss the Pumpkin Laksa. The length of ingredients might scare you off, but don’t let it. It’s a fairly simple recipe-make a flavor paste, make a broth, cook some pumpkin, pour it over some rice noodles. Not so bad, right?

Thank you for the fantastic year! We hope you all have a wonderful and cozy winter.  See you next year!

Brandon, Heather, Maybelle, and the Crew!





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Fall Extension Share Week 1


img_4278Fall Box Week 1

Good day dear members,

It seems like forever ago that we packed the last regular season box. It’s good to be bringing produce out of the fields again and sending them off to good homes. It’s been a few years since we’ve done the extended shares, growing in the late fall is a whole different ball game than growing in the summer. Luckily the weather has been mild and we’ve avoided the truly testing parts of fall growing like hard frosts or, dare we say, snow.

This time of year we are busy cleaning up the fields and catching up on projects that we’ve been putting off all season. We are also spending a little more cozy time indoors as the days grow shorter and colder.

Friendly Reminder:

Don’t forget, your next fall box will be delivered two weeks from your pickup day this week on Tuesday Nov. 8th (aka election day) and Thursday Nov. 10th.

img_4271Frosty clover on the right, protected salad greens on the left on a chilly harvest morning
img_4273Not all the lettuce escaped the frost. Most of them will be surprisingly fine after the sun warms them up a bit
IMG_4237.jpgTiny girl in Grandma and Grandpa’s semi truck-they grow a lot of corn and beans! Maybelle LOVES big machines and was in heaven.
IMG_4749.jpgSun shining through the spruce
IMG_4751.jpgLovely oak leaves
IMG_4753.jpgSweet little acorns
IMG_4255.jpgMost fashionable mechanic

What’s in the box:

  • Butternut Squash: 1-2, about 4-6 pounds
  • Carrots-3 pounds
  • Acorn Squash: 2
  • Onions: 3 lbs
  • Garlic: 2 heads
  • Radishes: 1 bunch
  • Turnips: 1 bunch
  • Salad Greens: 3/4 lb
  • Thyme
  • Sage
  • Parsley
  • Fennel: 2 bulbs
  • Kale (Red Russian): 1 bunch
  • Carrots: 3 lb
  • Romanesco Cauliflower: 2 heads
  • Brussel Sprouts: 2 lbs
  • Cabbage-1-2 heads, depending on size


Strategies to make the most of your fall produce

Yes, it is certainly a lot of produce to receive all at once. But, most of it will hold for at least a couple of weeks. Here are a few things you can do to make sure every bit of it gets put to use:

  1. Bag green things and roots that are not already in bags. Particularly: radishes, turnips, kale, parsley, cabbage. Cutting the greens off your radishes will allow them keep longer, too.
  2. Hang your sage and thyme to dry. Simply tie a piece of string to the rubber band and hang from a door knob or cabinet knob in your kitchen. Or leave them on a plate or counter and turn them every few days. When the leaves are dry and crunchy, store in a ziplock bag or crush all the leaves off and store in a glass spice jar.
  3. Use more perishable items first. Use your Salad Greens within a week, they are going to be the first thing to go south. Most everything else should hold for more than a week.
  4. Store your Winter Squash and Garlic on the counter or in a cupboard. They will both do well outside of the fridge and should last for months.
  5. Spend one afternoon sometime in the next couple weeks with the oven on-set it to 375, dice, slice, chop anything in your box (ok, not the salad greens), toss it with olive oil, coconut oil, or butter, and roast until tender and caramelized. Cook, stick in the freezer and enjoy all winter! One afternoon of light work will keep you in local veggies for much of the winter.


Cabbage-If you don’t already have a favorite cabbage recipe, this one just might become the one! We had good friends over for dinner this weekend, and facing an abundance of cabbage, I reached waaaaaay back in time to my days at the C.I.A. and made Choucroute. A gorgeous Alsatian dish of braised cabbage, onions, apples, multiple kinds of pork, and sauerkraut, it was just absolutely perfect for this time of year. It really only takes about half an hour of active cooking time, and about two-three hours start to finish-but has such a rich and satisfying flavor that you’d think you’d been in the kitchen all day. Another marvelous thing about this recipe is that it uses so many of the items in your boxes! We enjoyed it with roasted squash puree seasoned with nothing but coconut oil and salt, and a lovely spinach, bacon, and caramelized almond salad. Welcome to fall!

Parsley-Don’t be intimidated by the extra lunch bunch! We have tons here on the farm and as we started to harvest today I realized it would be perfect for a Butternut Tabbouleh. This fall/winter tabbouleh is a spin on the classic Middle Eastern summer salad-in this case we still use lots of chopped parsley and bulgur, but swap in roasted diced squash for the tomatoes and some pomegranate seeds for color and anti-oxidants. Yum! Here’s a different and great winter tabbouleh recipe from Epicurious that uses several items from your box-fennel, romanesco (cauliflower), parsley and garlic.

Turnips-We’d recommend you slice these into thin coins and toss them on your salad greens, along with some miscellaneous meats, cheeses, pickles, olives and whatnot from your fridge. Instant “chef’s” salad. If you want them to store for a while, try that quick pickle we talked about earlier in the year. It takes no more than a half hour to put together and will extend the life of your turnips  by several weeks! Several members made it, and so did we. It was great! Also, they are really good cut lengthwise, tossed with olive oil and salt, and roasted at 375-400 degrees until tender and lightly browned. We love non-recipes around here!

Fennel-These little wonders are always a favorite in our house. We are looking at this Roasted Chicken Thigh and Fennel Recipe for one of our weeknight meals. If you want to put them away for a snowy day, just slice them thinly, toss with olive oil and salt and roast until caramelized. Cool them, put them in a freezer bag and then thank yourself come February when you’re enjoying this next to a cozy fire. OR, do the roasting/freezing thing and then whip this Fennel Focaccia Stuffing out on Thanksgiving. You’re welcome.


Sneak Peek at the next fall box:

  • Winter Squash
  • Pie Pumpkin
  • Garlic
  • Thyme
  • Sage
  • Celeriac
  • Potatoes
  • Carrots
  • Beets




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Week 18

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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!

Sign up Early for Next Years CSA Share!

Your early support helps us work on infrastructure projects and equipment maintenance this winter and allow us to purchase next years seed early!

Purchase a Thanksgiving Box or Juicing Carrots

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)
  • sage
  • 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.

Herbal Share

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.


Member Survey

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:

Full Share Members

Medium Share Members

Small Share Members


Okay, after all those links, now on to the good stuff:

img_4182Heather and Maybelle harvesting brussels sprouts


img_4188Maybe showing off her brussels sprouts plant
img_4662Michele and Amber harvesting pumpkins
img_4092counting 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.


img_4202The 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!




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Week 17

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Good day members,

Don’t worry! There is still one more week of regular-season shares after this week. It’s hard to believe that it is already October (it certainly does not feel like October outside). The unusually warm weather sure makes it nice to work outside in the fields-we were harvesting sage in our t-shirts!

Many thanks to all the folks who came out for the member party, we had a great time! Maybelle could hardly go to sleep last night because she was so excited talking about all the fun she had.  It was a beautiful day with a lot of good food and conversation. We really appreciate your support-you and your dedication to local, organically grown foods make this farm happen. It is a real pleasure getting to engage with members and put some faces to names. We look forward to seeing and meeting more of you as the seasons progress on our new property-any with any luck we can harvest apples at next year’s fall party!


img_4135img_4701touring by the silos
img_4702too cute, just too cute
img_4709winner of a giant pumpkin

What’s in the Box

  • Butternut Squash-1 for everybody
  • Carrots-1# small shares, 1 1/2# mediums, and 2# full
  • Garlic-1 portion everybody
  • Sage-1 bunch everybody
  • Peppers-1 small shares, 2 medium shares, and 3 full shares
  • Kale-1 bunch everybody
  • Cabbage or Cauliflower-1 medium and full shares
  • Beets-2# medium shares, 2 1/2# full shares
  • Mustard Bunches-1 full shares
  • Eggplant-1 portion full shares


Cabbage-If you got cabbage in your box this week, we suggest you try this lovely autumnal dish from Nigel Slater, the king of British comfort food: Gratin of Cabbage, Cheese and Cream. We also can’t wait to try this recipe for soup: Savoy Cabbage and Parmesan Soup with Croutons. It’s fun to start seriously thinking about soups again!

Peppers-We promise, you’ll miss them when you either can’t get them or have to pay through the nose for organic peppers at the co-ops in the winter. So, for now, enjoy them and be thankful with us for no killing frost yet! Here’s a fun recipe to use yours up with: Sausage, Peppers, and Onion sandwiches! Or, how about a little jambalaya? Here’s a pretty simple weeknight recipe. We’ll be having some at our house this week!

Butternut Squash-Everyone’s favorite returns for one last time! Use it in place of any of the recipes on our winter squash page, or try this neat, new-to-us recipe for Squash Hash with Kale and Eggs. You can also make a super-simple and healthy roasted squash dish like this one-serve alongside some roast chicken and sautéed kale for a great fall dinner.

Sneak peek for the last week!

  • Winter Squash
  • Garlic
  • Brussels Sprouts
  • Collard Greens
  • Celeriac
  • Carrots


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Week 16


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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.

img_4075A 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).
img_4077Winter 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


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.

IMG_1365cousin of our old friend celery, but grown for its roots instead of its stalks
IMG_1371celeriac after being trimmed down

Next week’s sneak peek:

  • Beets
  • Cabbage
  • Carrots
  • Winter Squash
  • Rutabaga
  • Sage
  • Garlic
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Week 15

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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!


img_3987view 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:

  • Carrots
  • Winter Squash
  • Peppers
  • Cabbage
  • Kale
  • Beets
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Week 14


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What mild beautiful weather we’ve been having. Fall is here! Along with it, some fall staples are starting to show up the boxes this week. We’ve been doing walks through the squash patch to see how good the crop is and have started harvesting some varieties. The squash looks great! Our “giant” pumpkins won’t win the fair, but they’re nice enough to show off on the front porch, and they’re sure fun to see out in the middle of the fields!

img_3969 a lot of acorn squash
img_3992from left to right: carnival, sweet reba, sweet dumpling
img_3971harvesting acorn style squash into a pallet box
img_3984Little bean picker


Whats in the Box

  • Radish-1 bunch for all share sizes
  • Winter Squash-1 each for all share sizes
  • Hot Peppers-1 each for all share sizes
  • Potatoes-2 lb for small shares, 2.5 lb for medium and 3 lb for full shares
  • Romano Beans-1# for small shares, 1.25# for medium shares and 1.5# for full shares
  • Eggplant-1 for medium and full shares
  • Peppers-2 each for medium and full shares
  • Parsley-1 bunch for medium and full shares
  • Brussels Sprouts tops-about 6 each for full shares



Beans of the Week 

Dragon’s Tongue on the left (not to be confused with Tongue of Fire Shelling bean from last week) and Yellow Romano on the right. Both are similar in taste and size and many members will receive a mix of the two varieties. They are excellent raw or cooked. The purple striping of Dragon’s Tongue fades away when cooked.


Brussel Sprout Tops

It’s an old gardening trick to cut off the top of brussels sprouts plants at the beginning of fall, sending a signal to the plant to fill out its existing sprouts instead of growing taller. We thought members would enjoy getting these delicious tops–which are usually discarded– as a green in their box this week. The stems are soft and sweet, and the leaves have a familiar broccoli/mustard spice to them (they are part of the broccoli/mustard family after all). Use them like you might collard greens or a pac choi. Here’s a nice recipe from Saveur for an elegant saute.


Winter Squash-what a welcome addition to fall foods! Squash is super tasty, very healthy, and one of the most versatile vegetables we have. The varieties in this week’s box also have completely edible skins. No need to peel! We are thrilled to begin cooking with it. For the inaugural squash week, we’re looking to some favorites that we’ve had to wait all summer to eat: This Miso-Curry Delicata Squash is this week’s winner, hands down. It uses the squash, potatoes and herbs that came in your box, and the unusual but delightful dressing will have you considering serving it on your holiday tables. Stuffed Delicata Squash will work well for all the varieties going out this week, whether they’re delicata, acorn, or carnival. You can easily sub walnuts or other nuts for the beef if you want to keep things meatless. Another great squash recipe for this week’s offerings is the Delicata Squash with Orange and Pistachio.

Potatoes-Our good friend Mike grew these Yukon-type potatoes for us, and we love them! If the weather stays cool as forecasted, a simple creamy potato soup like this one would be heavenly. We made a potato, parsley and pepper hash with fried eggs on top for dinner on Monday night-pretty awesome! Here’s a nice video tutorial from a cheery young Italian-American. If you want a lovely written recipe, go here.

Romano Beans-I found a video of Jose Pizarro himself teaching my favorite Romano Bean recipe!!!!! Here it is, and I hope you give it a try.

Next week’s sneak peek:

  • Winter Squash-probably the crowd favorite, butternut
  • Winter Greens
  • Sweet Italian Frying Peppers
  • Beets

All the best from all of us,

Heather, Brandon, Maybelle, Frank, Janice, Nooney, the three kitties, and the whole darn crew!



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