Winter CSA Week 6

Fresh and Value-Added Items:

  • Carrots
  • Potatoes
  • Beets
  • Watermelon Radishes
  • Onions
  • Fresh Winter Spinach
  • Cabbage Coleslaw Mix
  • Eggs-1 dozen
  • Pickles

Frozen Items:

  • Vegetable Stock 1 Qt: water, onions, carrots, potatoes, celery, rosemary, sage, thyme, bay leaf, salt & pepper.
  • Soups, or substituted items (Winter CSA Store)
  • Broccoli 1 Qt: Blanched and frozen broccoli
  • Colored Peppers 1/2 Pt: Cubed and frozen sweet peppers
  • Winter Squash: 1quart cubed and frozen
  • Zucchini 1 Qt: shredded zucchini and yellow squash
  • Diced Tomatoes 1 Quart

The weather seems to keep playing these flip-flop games. We had December in November; February in January; and now April in March. So it feels like we’ve been launched into the spring fury of activity. However, no complaints here as it is better this way than such a late spring like last year and a reduced mud season.

This is the last delivery of the winter CSA share. We even included an Irish flair to the boxes by including some mixed shredded cabbage with carrots for fresh slaw, salad topping, or even throwing in your stir fry. One of my latest favorites is a miso-ginger dressing that I use on coleslaw mix or salads, or whatever else I can think of! Here’s the recipe…simply mix well. Stores in fridge for 2 weeks.

  • 3 T rice vinegar
  • 2 T miso
  • 2 T water
  • 1 T sesame oil
  • 1 tsp siracha (hot sauce)
  • 2 tsp minced ginger, or 1 tsp dry
  • 2 tsp honey

Eat Well. Smile Often.

Your Farmer,

Heather

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Winter CSA week 5

Fresh and Value-Added Items:

Carrots
Potatoes
Celery Root: peel outer layer, use like celery in soups, baked dishes, etc; Celeriac Mash
Onions
Fresh Winter Spinach
Eggs-1 dozen
Pickles
Curry Pickled Cauliflower

Frozen Items:

Vegetable Stock 1 Qt: water, onions, carrots, potatoes, celery, rosemary, sage, thyme, bay leaf, salt & pepper.
2 Soups, or substituted items (Winter CSA Store)
Green Beans 1 Qt: Blanched and frozen green beans
Colored Peppers 1/2 Pt: Cubed and frozen sweet peppers; Paleo Egg Bake
Zucchini 1 Qt: shredded zucchini and yellow squash; Choc. Carrot Zucchini Muffins

The sunshine is such a welcome treat these days, and it looks like the weather is about to start shifting to higher temperatures and even more sunshine. That’s a good sign as we keep planting more seeds each week. However, I prefer to not move the baby plants into the greenhouse until the nighttime temperatures stay above 15-20 if possible to make heating easier. Until then, we use shelving units equipped with lights to keep all the seedlings happy.

The farm is hosting a couple pottery classes this month by Ella Rippley of Milkhouse Pottery. One is working the clay by hand and the other will include some wheel work. We hosted a painting party last fall as well and I find that I enjoy gathering people together for a creative outlet. Our barn space is perfect for those types of smaller group events. If you’re feeling the need to therapeutically work some clay, contact Ella at milkhousepottery@gmail.com to sign up.

It looks like we are going to have extra produce at the end of this winter season, most likely carrots, potatoes, cabbage, and onions. If members or nonmembers would like to order any produce to sustain you in late March or in the month of April (the one month where we do not have any CSA deliveries), let me know.

Eat Well. Smile Often.

Your Farmer,

Heather

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Winter CSA Week 4

Fresh and Value-Added Items:

  1. Carrots
  2. Potatoes
  3. Rutabaga: Couscous Royale
  4. Onions
  5. Garlic
  6. Cabbage: Spicy Cabbage Marsala
  7. Eggs-1 dozen
  8. Pickles
  9. Sauerkraut: 5 things to make wih kraut besides a Reuben Sandwich
  10. Raspberry Jam 1 pint

Frozen Items:

  1. Vegetable Stock 1 Qt: water, onions, carrots, potatoes, celery, rosemary, sage, thyme, bay leaf, salt & pepper
  2. 2 Soups, or substituted items
  3. Cubed Butternut Squash 1 Qt: thaw and use like raw squash for roasting, steaming, soups
  4. Rhubarb 1 Qt: Chopped and frozen rhubarb; Rhubarb Upside Down Cake
  5. Spaghetti Sauce 1 Quart: tomatoes, onions, peppers, garlic, olive oil, spices

We returned from Florida on Sunday. What a trip! Disney World is quite the place with its elaborate theming, generally very happy people, and endless food choices. We certainly crossed an experience off the bucket list and we were happy to relax at the beach for a few days of simple fun after 4 long days at Disney parks. Temperatures at the beach were cooler and the water brisk, but we all were kissed by the sun regardless.

Now back to reality. Seed starting will begin later this week after this winter delivery has been delivered. Next week, the MOSES organic conference is in LaCrosse and I’ll spend 3 days there soaking up some new information, inspiration, and good conversations with fellow farmers. Vanessa and Mercedes, 2 of our previous farm interns, will also be attending the conference so I look forward to seeing them.

Mercedes plans to return to the farm this April for a second season position. She will be in charge of a farmers market stand in Winona this year in order to learn the ins and outs of running a Saturday market in addition to the other farm enterprises. We also plan on having two other individuals at the farm this summer.

Enjoy the sunshine despite cooler temperatures. You can revel in the fact that the spinach is starting to grow new leaves in the high tunnel from the returned sunlight.

Eat Well. Smile Often.

Your Farmer,

Heather

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Winter CSA Week 3

Fresh and Value-Added Items:

  1. Carrots
  2. Potatoes: Purple Potato Nutritional Facts
  3. Beets (2#)
  4. Watermelon Radishes (1#)
  5. Onions
  6. Garlic
  7. Fresh Winter Spinach
  8. Eggs-1 dozen
  9. Pickles

Frozen Items:

  • Vegetable Stock 1 Qt: water, onions, carrots, potatoes, celery, rosemary, sage, thyme, bay leaf, salt & pepper.
  • 2 Soups, or substituted items (Winter CSA Store)
  • Broccoli 1 Qt: Blanched and frozen broccoli
  • Grandma Bessie’s Sweet Corn 1 Pt: sweet corn, butter, salt, sugar
  • Zucchini 1 Qt: Shredded zucchini
  • Raspberries 1 Quart: frozen raspberries

We are more than half done with winter, and February tends to fly by with its short month. This month will go especially fast for our family as we are leaving for our winter vacation this weekend. After saving for a couple years and cheering Ethan on as he finally grew to 48″, we are headed to Disneyland in Florida. We’ll explore each of the four parks in Disney and then retreat to St. Pete Beach for a few days of ocean play, shell searching, and relaxation.

Upon return, the earliest seeds will be planted in the greenhouse as we begin growing for spring. Onions and leeks begin the planting cycle as they take the longest to get established before being planted this spring. If anyone is really itching to get their hands dirty, give me a call and we’ll have dirt to play in. I promise, it’s good for the soul.

Eat Well. Smile Often.

Your Farmer,

Heather

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Winter CSA Week 2

Fresh and Value-Added Items:

  1. Carrots
  2. Potatoes
  3. Celery Root: peel outer layer, use like celery in soups, baked dishes, etc
  4. Onions
  5. Garlic
  6. Fresh Winter Spinach
  7. Cabbage
  8. Eggs-1 dozen
  9. Pickles
  10. Raspberry Jam 1 pint

Frozen Items:

  • Vegetable Stock 1 Qt: water, onions, carrots, potatoes, celery, rosemary, sage, thyme, bay leaf, salt & pepper.
  • 2 Soups, or substituted items (Winter CSA Store)
  • Green Beans 1 Qt: Blanched and frozen green beans
  • Colored Peppers 1/2 Pt: Cubed and frozen sweet peppers
  • Rhubarb 1 Qt: Chopped and frozen rhubarb
  • Spaghetti Sauce 1 Quart: tomatoes, onions, peppers, garlic, olive oil, spices

The weather was warm and sunny enough for our spinach to recover from the chilly temperates a couple of weeks ago. It’s a wonderful thing to be able to go inside the high tunnel this time of year and immerse myself in an oasis of green growing plants, as well as know that no fossil fuels are used to heat that tunnel for our food. As the day length slowly begins to extend, the plants will begin to actively grow again (most likely in February). Until that time, we harvest the leaves that have grown before December that sit in a state of suspension throughout the winter.

Some of you may have noticed a slight modification to the Winter CSA store this week. In order to help curb our prices of the total cost of goods in the winter CSA box, we modified the soup prices in the store to be $7.50 per quart. So the weekly flex account will now equal $15 instead of $20. That means you still get to choose the two soups or use that $15 dollar amount to substitute other items from the farm. What we are trying to do by offering the Winter CSA store is give people more choice and flexibility if they want it. This is a work in progress so minor tweaks may occur along the way. If you have any feedback, always feel to share it so we can make this a system that works for all of us.

It is the time of year to renew your CSA memberships for the next growing season. I did not automatically renew everyone as I felt I’d prefer you to be able to make any adjustments to your membership as you see fit. To renew, go to the CSA sign up page and follow the directives from there. I do prefer that people use our online dwolla system if you choose to make multiple payments over the season as this takes out a lot of bookworm and tracking for me during the busy season.

Our seeds have all been ordered along with a few hand tools for the garden. We are also looking at purchasing a new piece of equipment to help us with potato digging this year. When we now hand dig over 3000 pounds of potatoes each year, an upgrade to some mechanization is quite dreamy. We hope this tool helps save some wear on our bodies.

The commitment between growers and CSA members is one of mutual dependence, appreciation, and confidence. We believe in each other; we believe in good healthy local food; we believe by working together, we can create a stronger local food system where we know our food and our farmers. I appreciate your confidence in me and our team at Suncrest Gardens Farm to be able to grow and provide food for you and your families. By renewing your membership now, your commitment to the CSA model helps me to pay for those seeds, supplies, and tools needed for the upcoming season.

Eat Well. Smile Often.

Your Farmer,

Heather

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Winter CSA Week 1

Fresh and Value-Added Items:

  1. Carrots; Carrot Cake Cupcakes; Carrot Ginger Miso Soup
  2. Potatoes; Baked JoJo Potatoes
  3. Daikon Radish: Roasted Daikon and Carrots
  4. Onions
  5. Garlic
  6. Fresh Winter Spinach
  7. Kale; Simple Sauteed Kale (can’t seem to get enough of this right now!)
  8. Eggs-1 dozen
  9. Pickles
  10. Long Island Cheese Pumpkin (use like a butternut); Stuffed & Roasted Recipe

Frozen Items:

The weather outside is frightful, but my kitchen is so delightful…

We have so many wonderful items to put into the boxes throughout the winter! Many thanks to our crew last season who worked so hard in the field, and in the kitchen putting away all of this food for us to enjoy during the winter. Creating our winter shares takes planning and effort during an already busy summer season, but we think it is well worth it to offer all the different flavors and colors of the summer all year long.

I had a hard time restraining myself with this CSA delivery, so much that the box this week is literally overflowing. The main issue was with the size of the long island cheese pumpkins which have been stored in the root cellar waiting for this very moment. Use them as you would a butternut squash. The texture is very fine once cooked and quite delectable. I have a recipe linked above for a stuffed squash by Dorie Greenspan, Around My French Table. This fall, Mercedes and I simply ate one of these pumpkins out of the oven by the handfuls it was so good.

I hope our trial of offering a flexible CSA Soup option was user-friendly. We will have to make some minor adjustments next week to the process, but it seemed to work pretty well on our end. One of our issues is that we are now preserving and offering so many items that the overall value of our winter CSA share has grown beyond what we charge per box, by over 20%. So enjoy the abundance this winter as we try to figure out the best way to proceed for next season. Any feedback or ideas are welcome.

If you are new to our CSA, please be sure to find BOTH of your boxes at the CSA pick-up site. One box is frozen items, and the other box contains non-frozen items. The frozen boxes are set outside, or in a freezing area, of the pick-up site and the nonfrozen box is kept in a warmer or inside location (sometimes under blankets to help keep them from freezing). Be sure to bring a box, crate, or bags to transfer your items into and leave the boxes, neatly unfolded in a pile, at the pick-up site. Because there are deli containers of frozen soups, you may find a box or crate lets you pack these items without tipping them over.

Eat Well. Smile Often.

Your Farmer,

Heather

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Fall CSA Week 6

  1. Onions, Alisa Craig
  2. Garlic
  3. Red Cabbage: Black Bean and Avocado Tacos
  4. Carrots 2#: Carrot Cake Cupcakes
  5. Potatoes 3#
  6. Butternut Squash: substitute for pumpkin, Pumpkin Smoothies
  7. Carnival Acorn Squash: Stuffed Acorn with Mushroom and Chickpeas
  8. Winter Salad Mix
  9. Daikon Radish
  10. Rutabaga: Mashed Rutabaga with Sour Cream and Dill
  11. Brussel Sprouts 1#: Butternut Squash Pizza with Maple Glazed Brussels
  12. Pennsylvania Butter Dutch Popcorn: Perfect Popcorn
  13. Eggs: Pumpkin Waffles

This is our last FALL CSA share of the season. Thank you to all of our FALL CSA members for your support of the farm. I hope we provided an assortment of vegetables throughout the season to your liking. For those participating in our WINTER CSA, deliveries will begin Wednesday, January 7, 2015. The calendar for the winter delivery on our website here. The winter shares are all sold out for the season.

Sign-up for next seasons 2015 CSA program will begin after January 1, 2015. We accept sign-up for all seasons at that time until we have reached capacity. I will automatically renew previous members this season based upon their previous year’s selections. There will be a prompt in a renewal email with directions to change and/or cancel your farm share if desired.

The salad greens have lasted us throughout the entire fall season and I’m always delighted when we can do that despite having pretty cold temperatures early on in November. Our spinach is still holding steady in our winter tunnel for harvesting for the winter shares as it is hardier than salad greens and can survive the harsher conditions of winter. We have to monitor temperatures and humidity levels regularly to keep the plants healthy and ration out the greens to our best ability to try to have enough supply throughout the entire winter months. Let’s hope we don’t endure to many -60 degree conditions this winter as those conditions are challenging.

I wanted to share an article written by Joel Fuhrman entitled “Cancer Alert – Your Best Defense, Go Cruciferous”. He says “many studies have shown that eating fresh fruits, beans, vegetables, seeds, and nuts reduces the occurrence of cancer. Fuhrman plotted cancer incidence in 25 countries against unrefined plant food intake and found that as vegetables, beans, and fruit consumption goes up 20% in a population, cancer rates typically drop 20%. But cruciferous vegetables are different; they have been shown to be twice as effective. As cruciferous vegetable intake goes up 20%, in a population, cancer rates drop 40%.”

So what are cruciferous vegetables you ask? Well, your CSA box usually contains at least 1 but usually more each week. Here’s the list and remember to eat 1/2 c of raw or lightly cooked each day for health. It all goes back to the saying, “Let Food Be Thy Medicine”.

  • arugula
  • bok choy
  • broccoli
  • broccoli rabe
  • brocollina
  • brussels sprouts
  • cabbage
  • cauliflower
  • collards
  • horseradish
  • kale
  • kohlrabi
  • mustard greens
  • radish
  • red cabbage
  • rutabaga
  • turnips
  • turnip greens
  • watercress

The new item in the box this week is thePennsylvania Butter Dutch popcorn. This is a heirloom variety of popcorn that grows well here and proves to be creamy, buttery, and delicious! We grew popcorn this season as part of the hog/corn rotation in the back section of the garden. My dad shares stories growing up on a farm outside of Alma where each of the eight kids would sit down and listen to a special program on the radio and shell ears of popcorn. Popcorn was the evening snack when he was a child as there were no bags of chips, crackers, or other fast food snacks available. The cobs and dried husks were used as fire starter for grandma’s wood cooking stove. Today, I still find the dried cobs very useful for starting fires in our woodstove used to heat the house or barn. Just like my grandpa did, I have gunny sacks of popcorn hanging from the rafters in my barn to keep away from any critters and store for the winter.

I shelled 4 ears of popcorn, then applied lotion as the seeds are a little rough, and had about 1 1/2 cups of popping corn. All but a couple seeds popped in our test batch. I use 1 cup of seeds in our stove top popcorn maker that has a little stir rod in in, but you can use a regular pot with a lid as well. Use an oil with a high smoke index, such as coconut, canola, or peanut and stir or shake regularly while on high heat. I turn off the stove when the pan is over half full. Once the popcorn is done popping, I dump the pot into a brown paper bag and add our seasoning. The boys always fight over who gets to shake the bag. Our favorite seasonings are garlic powder or roasted garlic seasoning, nutritional yeast, and soy sauce (that I keep in a spritz bottle). I hope you enjoy our family tradition as much as we do.

Happy Holidays!

Eat Well. Smile Often.

Your Farmer,

Heather

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Fall CSA Week 5

  1. Onions, Alisa Craig & Red
  2. Garlic
  3. Celeriac: Apple Celeriac Potato Soup
  4. Red Cabbage: Roasted Cabbage Wedges
  5. Carrots 2#
  6. Mixed Potatoes 3.5#: Creamy Potato Salad
  7. Pie Pumpkin: Pumpkin Puree & Recipe Ideas, Roasted Seeds
  8. Butternut Squash: Butternut & Black Bean Chili
  9. Winter Salad Mix
  10. Daikon Radish
  11. Rutabaga: Rutabaga Mashers
  12. Brussel Sprouts 1#: Pickled Brussel Sprouts
  13. Eggs: Deviled Eggs

Happy Thanksgiving!

This is my favorite holiday of the year as it is a celebration of the harvest, the slowing of the seasons, and a time to be utterly grateful of all of our blessings big and small. I hope you take time to savor the season with family and friends and enjoy the flavors of the fall harvest.

The contents of the box are the standard fare you’ve been receiving. We are grateful that the temperatures were higher this weekend with the sun shining as it provided the right conditions for us to harvest salad greens for this week’s share. The hardy, vibrant colors of the winter salad mix are extra tasty and beautiful. We still have more salad greens in the high tunnel and a nice size harvest of spinach (and potentially kale) waiting for the depths of winter to be harvested.

The farm also donated a couple bountiful boxes of farm produce to two families in the area. We hope they enjoy our abundance as it is a pleasure to share it with them.

Eat Well. Smile Often.

Your Farmer,

Heather

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Fall CSA Week 4

  1. Onions, Alisa Craig
  2. Garlic Cloves
  3. Celeriac: Celeriac Apple Slaw
  4. Red Cabbage: Balsamic Roasted Red Cabbage
  5. Carrots 2#: Curried Coconut Carrot Soup
  6. Mixed Potatoes 3#
  7. Kale: Kale and Eggs
  8. Spaghetti Squash: Southwestern Stuffed Spaghetti Squash
  9. Carnival (acorn) Squash
  10. Salad/Spinach Mix
  11. Watermelon Radish
  12. Rutabaga
  13. Brussel Sprouts 1#: Brussel Sprouts with Walnuts
  14. Broccoli (last for the season!): Broccoli Potato Frittata
  15. Eggs

With the approaching cold front pounding down our door this past week, there has been a feverish scurry on many farms to complete harvests and prepare for freeze up. At times, we felt like squirrels in the field collecting and storing all of our goods for safe keeping in order to feed us through the winter. We are so lucky to have weather reports that give us a general heads up of what is coming in order to allot extra time for these preparations.

In this week’s share, you are receiving the last of the broccoli for the year as I don’t foresee the crop surviving the temperatures in the field this week. You might want to use the broccoli cooked versus raw as the chilling temperatures last week did diminish some of the crisp texture, but it is still quite good cooked. Then, say goodbye to fresh broccoli until next summer!

A new item this week is the celeriac. This is the really rough, tan colored root that smells like celery. You have to trim off the tough outer layer and then dice/grate up the inner cream colored root to use as you would in recipes calling for celery. This was an experimental crop for us this season and we had a reasonable harvest for our fall/winter shares.

Another newcomer to the share this week is the watermelon radish. This radish has a white outer part and a neon pink center. It is a beautiful addition to a salad to brighten up our plates during the cold season. If your prefer less heat, peel it and then eat it.

All of the animals have been transitioned to their winter quarters, meaning that we now have 5 heated waterers plugged in to help keep water available during freezing temperatures.

Laying Hens: The lovely layers on the hill have moved to our tomato hoop house. They are enjoying the mulch, little weeds, and old tomatoes leftover from that harvest. As the layers have full run of this house, they are quite lucky to be able to scratch in the dirt, run and fly the length of the tunnel, and even catch a few sun rays this winter.

Calf & Goats: The baby calf and 2 pygmy goats (“Salt” and “Pepper”) are penned together and share a small hut for added warmth in the pole shed. The boys named the calf “Spot” as she has a white circular spot on her forehead. The calf is young and requires a feeding of milk twice a day.

Sheep, Steer, & Mama Llama: The sheep, steer, and llama enjoy digging through the snow to find some nibbles as they can but also share a hay feeder in our pole shed. We had to plan out how to manage the sheep as lambing season will come about for the first time in March this year. Even though this seems a long time away, the ground will be frozen and posts need to be put in now to accommodate lambing jugs later.

Guinneas & Runner Ducks: The fowl make new friends and find themselves in an insulated coop with an outside run. Neither have decided that they particular care for the other species, but I think they are agreeing to mutually ignore each other.

Rabbits: The 2 rabbits were moved to the brooder room in the barn where they also have some shelter, a heated water, and room to hop around instead of being caged in for the winter. It’s always nice to take a little time to snuggle in the straw and pet one of the fuzzy bunnies as the snow flies. Currently, we have two bunnies, Brownie and Bunzy, who are great friends.

Hogs: The 5 pigs all made their trip to town on Monday to Ledeburs Meat Processing. The timing was perfect for their departure as snow, ice, and freezing water makes pig chores much more difficult. We always say goodbye to the hogs and thank them for their contributions to the farm. They provide us with great company and entertainment in the back section of the garden. We also are thankful for the most flavorful meat they will provide our family and our customers in the upcoming season. In addition to helping us use the excess produce during the growing season, the fertilizer left by the hogs will grow a fantastic corn crop next season.

So the animals keep us busy here, but they provide a nice rhythm to our daily schedule. The change in daylight savings time forces us to finish our day a little earlier and begin cooking with all the abundant farm food. Sometimes I get so excited by the ideas of different dishes that I forget we can truly only eat so much in one setting. It’s a good thing I like leftovers as there is always something quick to grab in our fridge here from our hefty dinners we cook.

I hope you are warm and enjoying the abundance in your boxes.

Eat Well. Smile Often.

Your Farmer,

Heather

 

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Fall CSA Week 3

  1. Onions, Alisa Craig
  2. Garlic Cloves
  3. Leeks (use like onion): Leek Mashed Potatoes
  4. Red Cabbage: Braised Red Cabbage with Maple and Ginger
  5. Carrots 2#
  6. Carolla (yukon gold type) potatoes 3#
  7. Kale: Vegetarian Tuscan Kale and Bean Soup
  8. Butternut Squash: Butternut Squash & Kale Quesadillas
  9. Pie Pumpkin: Pie Pumpkin Preparation, Pumpkin Smoothie
  10. Salad Mix
  11. Daikon Radish
  12. Rutabaga: French Onion Rutabaga Baguette
  13. Brussel Sprouts: Spicy Asian Chicken with Brussels
  14. Broccoli
  15. Eggs

It’s been a busy week trying to bring in the rest of the harvest for storage, including celeriac, watermelon radishes, rutabaga, cabbage, and carrots. The temperatures look like they are going to take a dip the end of the week here so we are also thinking of providing additional outside protection to some of the greens in the field. We’ve been lucky enough to not have to do that extra step thus far.

The new item in your box this week is Brussel Sprouts! We like to give them to you on the stalk as they are such a unique vegetable. Simply pluck off the mini cabbages and bag them, and then trim off their ends prior to roasting or cooking them.

The Dinner on the Farm last weekend was a wonderful event. The weather was beautiful, native american flute music flowed through the barn compliments of the local talents of Ed Legace, and the food was enjoyed by all. We had a few CSA members in attendance and they requested that the Chocolate Flourless Torte be added to the CSA shares. Hmm, we’ll let you know if we can find a way to do that sometime!

2014 Fall CSA: Delivery Schedule…

  • Nov 12
  • Nov 26 (I’ll email the contents of this delivery ahead of time to assist in meal planning)
  • Dec 10…LAST FALL DELIVERY

THANKSGIVING & CHRISTMAS PRODUCE BOXES—PREORDER NOW!

The harvest from the fields this season has been really wonderful. We will be offering Thanksgiving and Christmas Holiday produce boxes this year as a one-time box for the holidays. This is a special order box filled with roughly 20# of naturally raised produce such as onions, winter squash, potatoes, cabbage, carrots, additional root crops, cooking greens or spinach, herbs such as rosemary and sage, and eggs. The cost is $50 and should be reserved ahead of time as there is a limited supply. Great gift idea! If you want to reserve a Thanksgiving or Christmas Produce Box, please email Heather to place your order. These boxes are available to anyone and would be available for pick up at the farm on a Saturday or Tuesday prior to the holiday. Please plan to bring a box/bag/crate along to transfer your items from the packed box to your home.

Your Farmer,

Heather

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