- Onions, Walla Walla
- Leeks (use like onion): Leek, Tomato, and Mushroom Quiche
- Kale: Spicy Garlic Kale with Peppers
- Carrots: Maple Glazed Carrots
- All Blue Potatoes: Nutrition for Purple Taters, General Potato Nutrition Info
- Tomato: Tomato-Basil Salsa
- Peppers, Sweet
- Delicata or Carnival Winter Squash: How to Cook Delicata
- Watermelon &/Cantaloupe
- Raspberries…EAT TODAY OR TOMORROW, OR FREEZE THEM TO PRESERVE!
Herb Shares: Basil, Sage, Parsley, Oregano, Thyme
This is our LAST SUMMER CSA delivery for all of our summer members. Our FALL CSA will begin with a delivery on Wednesday, October 1st. The fall schedule is always on our website here.
Enjoy another share of our fresh raspberries. We are busy picking these delicious Heritage Raspberries as they are nearing peak season. When the weather is beautiful such as yesterday, picking these berries is a wonderful task and the berries keep well in their pint containers for handing out to our members. However when things are wet like they’ve been the last two weeks+, it is a struggle to get these berries to dry out enough to sell fresh. Luckily, we have a plan for those wetter berries! We freeze them to make jam and to hand out in our winter CSA boxes. We’re always trying to find ways to eliminate waste and use things to their fullest potential.
The garlic bulbs you have been receiving are small this year. They are a different variety than we’ve grown before; however, the taste is quite pungent. If you are used to using several garlic cloves when cooking (like with the bigger cloves we used to grow), you may find you need less of these little cloves per recipe. Due to the tiny size of each clove, I like using my garlic press and squeezing out their goodness without even taking off the papers. It works just fine. Another way to not deal with removing the little papers is to smash each clove and then through it into your sauce or whatever you are making.
When planning for next season’s garlic crop, I was concerned about using this small size of clove as seed for next year, so I’ve decided to grow the german white garlic like previous years. I was able to secure seed garlic early and in enough quantity to have a good supply for next year and for saving our own seed (being the growing season goes as planned). We will plant the seed garlic in October and mulch it with straw to overwinter. In April, the garlic shoots up through the straw being one of the earliest things to awaken from its winters nap. Let me know how you’ve liked this season’s garlic versus the larger cloves from previous seasons.
As we dig the potatoes, we sort out the smaller potatoes as they do not keep as long as the medium-large size taters. This week we have the ALL BLUE potatoes in your share. Please do not bother peeling these potatoes as it would be tedious, and you would be missing all the fiber and about 20% of the nutrients in the skin. Eating organic potatoes lets you rest assured that the potatoes have not drawn in toxic chemicals from the soils to harbor in their skin or in their flesh.
THANKSGIVING & CHRISTMAS PRODUCE BOXES—SPECIAL ORDER
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 available the weekend or a few days before these holidays. This is a special order box filled with roughly 20# of naturally raised produce such as onions, winter squash, potatoes, cabbage, beets, carrots, cooking greens or spinach, dried 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.
If you want to reserve a Thanksgiving or Christmas Produce Box, please email Heather to place your order. These boxes are available to anyone, not just our CSA members, 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.
Dinner on the Farm… Saturday, October 25th 5:30pm
Fall is nearly here and we will celebrate the season with another “Dinner on the Farm” where we take time to sit down and enjoy friends and food. Reservations required. $40 + tax per person. Click here for more info. There are currently only 4 seats left, so reserve yours now!
Back to school schedule for pizzas on the farm…
We are only open Friday evenings through the end of September, 4:30-9pm.