Hello Fall Share Members!
Welcome to the first box! The weather has been warm and the crops are still growing lots. We topped our brussel sprout plants to try and get them to size up a bit more (puts more energy down into their brussels). We harvested all the winter squash, peppers and other sensative crops so they did not get damaged in our 2 nights of frost we had last week. The greens are looking good and everything gets sweeter this time of year.
You will notice we have organic apples available from Rising Sun Farm and Orchard for sale! They are our friends and they do an excellent job of growing apples! We have #1 and #2 apples available for add-on to the CSA.
ALSO...
Remember to come to our Annual Harvest Party!
FALL HARVEST PARTY: NEW DATE SUNDAY, OCTOBER 9TH!!!
SUNDAY, OCTOBER 9th 2PM- ONWARD
POTLUCK/BYOB
WE WILL BBQ CHICKENS AND HAVE OTHER OFFERINGS
WAGON RIDES TO PUMPKINS/ PIGS STARTING AT 230 RUNNING TO 5 (EVERY HALF HOUR OR SO)
FARMSTAND/MEAT FOR SALE
GENERAL WONDERING/SELF GUIDED TOURS OPEN TO ALL
KIDS AREA (TRAMPOLINE, SWINGS, TREEHOUSE, SANDBOX, ETC)
HOPE TO SEE YOU THERE!
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What you may see in your share this week:
Broccoli or Cauliflower- Some nice heads coming out the field this time of year. put in a container or plastic bag in fridge to keep longer-.
Onions red- These are cured and can keep on your counter or pantry.
Salad Mix-a nice mix of sturdy lettuces. Will keep for a couple weeks in the bag. You can wash again, but we do wash once
Purple Pac choi- a new variety we are trying out. We like it as it does not bolt and is very pretty. Kind of like a Tokyo Bekana style pac choi. Itcan be used raw in salads or cooked up in a stir fry.
Salad Turnips- A big bunch of turnips for you! Sweeter this time of year. The greens are GREAT to add to anything you would add Asian greens, too, or mixed with the vivid choi in a stir fry. Don't let them go to waste!
Golden and red beets- We toppe them because they were getting too big for bunches! A lovely addition to any roasted root medley, boiled and cooled and added to a salad, grated raw into a salad or added to a rice or farro dish.
Rainbow Chard- Not everyones favorite, but very versatile when it comes to putting it into dishes. You can chop it up very finely and cook it into any soup, stir fry, eggs, rice, pasta, etc...
garlic bulb
Bell/italian peppers - Some of these may be a bit green as we had to harvest them to save them from the frost!
Autumn Frost Butternut and Pie Pumpkin- The butternut type is great for creamy soups and roasted. The pie pumpkin can be used for dedcoration but also eaten! You can steam, bake or boil it to scoop out the pie and puree it. At that point, yo ucan freeze the puree or use it in pies, cookies, muffin, etc...
Celery-Some really nice big ones in the mix! These will keep for weeks in the fridge if bagged. Use as you would celery- in a soup, salad or stur fry.
Marjoram bunch- SO great in soups! My favorite herb these days. A little goes a long way! Hang to dry if you cannot use it all right now.
Purple Top Globe Turnips (for cooking)- These are a classic turnip that you can chop up for roasted roots, make into a bisque, etc.
https://www.thespruceeats.com/creamy-turnip-soup-recipe-2217429
Potatoes- Unfortunately, we have had almost a complete crop failure of our potatoes due to the Colorado Potato Beetles. We tried everything. In past years, they have not been so nad. Others in our area suffered the same fate and worse. So, only a quart for everyone. We hope for better next year.
Habanero/jalapenos
CROPS TO COME:
Brussel sprouts
celeriac
popcorn
radishes
kale and collards
rutabaga
diakon radishes
arugula
salad greens
sage, parsley and cilantro
carrots
beets
squash
onions and garlic
and more
Willem and broccoli
Topping the brussels
took out the cucumbers., planting spinach for the spring
habs looking bright!
have a great week!
