Farm News
Some members have already had their last pick-up and it’s the final weeks of the CSA season for everyone else, with our official end date being November 12th. The following week, November 19th we will be putting together our Cornucopia Boxes and that is the final chance to get veggies of the 2021 season. We still have space for more people to sign up for the boxes and we also have scholarship money available. These boxes will focus on storage crops like potatoes, winter squash, garlic, carrots, pumpkins, herbs, celery and include winter greens. You can sign-up for the box on harvie and if you are interested in receiving a scholarship, please reach out to Kelly or me.
It’s been a wet weekend!! And thankfully we are in pretty good shape laying the farm to rest for winter. The main project we have been prepping for is our garlic planting, which is scheduled to take place next week. The garlic will be in the ground for around 9 months and not harvested until next year. Garlic needs the frost in order for it to produce cloves, this is why it is planted in the fall. We prepped our beds by broad forking, amending, composting and once the garlic is planted we will cover it with straw to help with weed suppression.
Kitchen Notes
“Pumpkin” Pie is honestly one of my favorite types of pie to eat! And the funny this is that even though it’s typically called “pumpkin” pie they are usually made with squash. If you look at the ingredients of most canned pumpkin the main ingredient is butternut squash. That being said, you can make this classic pie with just about any squash that is included in the CSA. Just frost the squash and scoop out the insides once it’s nice and soft. Here’s a recipe for a simple vegan pie.
I’ve been eating so many pears lately, thanks to our trees being loaded with fruit this year! Instead of just eating them fresh ( which is always a great option) I’ve been looking for other ways to enjoy these fall treats. Here is a recipe for a baked pear dessert. Pair it with ice cream for a simple and delicious treat!
Clearly comfort foods are on my mind with the change of weather. Having a warm hearty bowl of something really hits the spot this time of year. Here’s a recipe for a squash risotto.
Let's talk about chicories...There's no doubt that this veggie is certainly a stunner, and last week our first crop of chicories went into shares. This green has a bitter flavor and can be eaten both raw and cooked. It's great in a salad or sautéed up. I personally suggest using some kind of acid to balance out the bitterness of the chicory. Not sure what to do with your chicory? Here's a list of a few different ways to prepare it.
Hope everyone enjoys this weeks bounty and has an extra spooky week!
Lyndsay and the rest of the Sprout & Blossom / Flat Tack Farm crew
