With lots of greens and the season's first winter squash this week, are dipping our toes into fall this week (officially only 15 days away as of the writing of this letter). Today (Friday) has been pretty steamy, but we're looking at lots of pleasant days and mildly cool nights for the foreseeable future which is glorious for work and sleep. A little rain would be nice (wouldn't it always), but I won't complain - this year has been tough and Eric and I made a pact to be relentlessly positive until we get to December so that we can make it through until hibernation without being too grouchy.
FALL SIGN-UPS ARE OPEN NOW! We've been getting tons of emails about when sign-ups are open - you can sign-up now! Sign-up here: https://www.harvie.farm/signup/harvest-tide-organics Sign-ups are open until Sept. 30th or when we sell out, and honestly we expect to sell out, don't wait!
We're still working on Winter Sign-ups, the COVID updates are complicated as we work on how to account for outdoor pick-ups and safety of our customers, but I'm hoping to have them open by the end of next week - and stay tuned, we have a pretty exciting new change coming for the winter....
In shares this week we have....TADA Delicata winter squash! This beautiful little canoe of a squash is one of the best things (in my humble opinion) of being connected to local farms - it's not something that you see regularly in the supermarket, and I had never seen one until I started working on farms in Maine. It is oblong, yellow with green striped, and always one of the first winter squash to pop-up for the season because it is ready to eat right off the vine. It doesn't need much dressing up. I think the best way to eat it is to cut it in half the long way, scoop out the seeds brush it with a little butter, maple syrup, and salt and roast it in the oven. You can then scoop out the flesh to eat it, or chop it up until slices. The skin is thin enough to eat without being too tough, so roasted and sliced it can make a great addition to salads, pasta dishes, or even pizza.
We also have lots of greens options returning to shares this week, including my favorite: tatsoi. Some of you may remember tatsoi from the spring, it's a leafy green with big round leaves and crunchy stems. It has a very mild mustard flavor. I like to chop the leaves up into my eggs in the morning and pasta dishes for dinner, crunchy stems and all. You can also add it to soups or add the leaves to a salad.
Add-ons this week:
- Mozzarella from Fuzzy Udder - last week we sold out so fast! So I re-ordered all that this little creamery could send me again this week. Add this to your box quickly lest you miss it again! If you do not see it listed, that means we have sold out again. I will keep offering it until we all get our fill :) $8.50/ball **Please note, if you get the cheese subscription your cheese will NOT be mozz as you got that last week, you will get a selection from Winter Hill Farm this week, if you would like mozzarella, be sure to add it to your box by clicking "purchase extras" and adding the cheese)
-Coffee from Moses Dyer - We have whole bean medium and dark roast available this week. Stock up on the most delicious coffee - farmer recommended to get you going in the morning before the sun! $15.00 per 1 lb bag (bigger than your average coffee bag which is usually 3/4 lb)
-Heiwa Tofu - Locally made organic tofu. Wonderful for stir fries, soups, and more. We make this recipe with it at least once a week: https://cookieandkate.com/how-to-make-crispy-baked-tofu/ $5.00/block
