Wow, 20 weeks…5 months of seeing all of you every Thursday for your vegetable pickup- next week is going to seem so quiet. I want to first and foremost THANK each of you and your families for giving us the opportunity to grow your produce this season. Even with the funky weather this year, Id say we came out great (tomatoes or no tomatoes!). I really appreciate it when I hear from you all that I’ve helped you “eat better”, “eat out less”, “opened my eyes to some new vegetables we’ve never had before”. So, again thank you for your support of our family farm- we’ve enjoyed getting to know all of you and I hope we’ll see you next year for another wonderful Vermont season. We have some new ventures in the works for next year so stay tuned for our exciting news. A reminder of those who pickup in Richmond only and have not come to visit our home farm in Huntington, please give us a call when you are in our neck of the woods and come by to see the animals and say hello this fall/winter!
As I write this newsposting, so much is going on in my head. Im thinking about this weeks wonderful harvest of fall vegetables for tomorrow. Im also reflecting on the season as a whole and looking back at my list of the harvest at each pickup week in my records realizing the bounty that the earth can give us in such a short season. As a grower who also strives to learn and do better each season, I start to make notes on what I might do differently next year (or the same). I hope all of you will take a few minutes to fill out my CSA end of season survey to help me with your thoughts on the farm share. Id appreciate that! As we all understand, its implicit when signing up for a CSA, that mother nature will do her thing and we have to accommodate and hope the selection of vegetables will withstand her forces of nature. We certainly try to beat the odds as much as we can. Thank you for all of your support this season.
REMINDERS: Bring 2 bags! It will be a nice hearty harvest this week – heavy stuff! Reusing any produce bags is also appreciated.
There will be cider at the barn, enjoy and save a few minutes for filling out the CSA survey. Thank you in advance.
My guess is that folks will be out of veggies by Nov 5th. So consider a Early Winter Storage Share bag of vegetables! 35lbs of mixed vegetables for $70! Its a great way to finish off the season and get ready for the holidays. You can cook dishes for your family and guests and tell them “they are from my CSA!” Just put your name on my list and pay at the time of pickup.
ORGANIC TURKEYS- we are still taking orders! Let us know Thursday, call us or fill out an order form from our website.
THIS WEEKS HARVEST: Are you ready? Parsnips, Brussell Sprouts, Potatoes, Garlic, Celeriac (celery root), Cabbage, Winter squash: Delicata and also your choice of several of you favorites, a few small turnips, Onions, and of course a large pumpkin for Halloween.
A few tips on your root crops:
In the refrigerator: Beets can be stored for up to 1 month (store greens separately), Carrots are best in a plastic bag for up to 3 weeks, Celeriac can be in for 1-2 weeks, Parsnips are also good in a plastic bag for up to 3 weeks and Turnips for about 1 week.
For longer storage, they need to be in a cool, humid environment.
AGAIN, THANK YOU FOR A GREAT SEASON! KEEP IN TOUCH. EAT WELL! HAVE A GREAT WINTER!
Beth, Bruce, Nate, Micheal, Jason, Ashley, Bryn and David
IN THE KITCHEN: Dont forget to remove the woody core of your parsnips before using. Many of you are stumped about what to do with your cabbage. If you are not into saurkraut, then try Molly Stevens recipe
Braised Cabbage wtih Carrots and Onions
1 med, head of green cabbage (2lbs)
1 onion, sliced into rough 1/3 inch slices
1 lg carrot, sliced into 1/4 inch rounds
1/4 cup chicken stock or water
1/4 cup olive oil
coarse salt and ground pepper to taste
Preheat oven to 325 and put rack in the middle. Cut cabbage into 8 wedges, and trim away some of the woody core leaving each wedge intact. Arrange in baking dish laying in a single layer. Scatter the onion and carrot over the cabbage, and pout the stock and oil on top of the mess. Season with salt and pepper. Cover the dish TIGHTLY with foil and put in the oven. Cook for 1 hour and remove and gently turn the cabbage wedges. If dish is dry, add a few tablespoons of water. Cover the dish and cook until the vegetables are tender about 1 more hour. When the cabbage is tender, remove the foil turn up the oven to 400 and cook until the vegetables are browned lighlty on the edges (another 15 min).
Parsnip Purée with Sautéed Brussels Sprouts Leaves
Gourmet | November 2008