Sixteen weeks of winter eating! You made it! Thanks so much for joining for this winter CSA season! This is the last week of the 2021-2022 Winter CSA and it feels perfectly timed for the (fingers-crossed) shift in the weather to warmer and sunnier days and not quite so frigid nights.
Reflecting back on this winter, it feels like a blur, and most definitely one of the busiest winters on record for the farm. Eric and I have been working really hard on some major growth plans for the farm, that have kept us up to our necks in financial reports, business plans, and bank dealings trying to squeeze out a long term sustainability plan for the farm for the years to come. We've had the most Winter members we've ever had, we're launching a Spring share for the first time in just a few weeks, steady wholesale orders, family health issues, our first foray into daycare for Iona, emergency vet visits, I could go on, but you get the point - the myth of a restful Winter by the fire with seed catalogues and a cup of tea has been decimated. I think the most striking thing for me though is how much we're hearing from many people is that fatigue and overwhelm are the flavors of the day. Between 2 years of COVID, a pretty unbearably cold winter, holiday stress, and the affairs of the world, plus the individualized stressors we call carry, it hasn't been an easy winter for so many of you too.
All that said, you all have made space for local food in your kitchen in the tougher season here in the North and for that we are so so grateful. I recently had a CSA member text me a lovely story about how all the newer less familiar veggies that come with winter shares were getting used by her family to try new recipes and the whole family was in on it. It was so wonderful to hear, because we know how local food, especially in winter is not always the easiest way to eat up. Having a CSA membership and eating seasonally is a commitment, and we're so grateful you've been along with us for the ride! Thank you! Thank you!
Now let's all cross our fingers for some warmer weather, better news, and get excited about tomatoes (started in the greenhouse this week!!)
In your shares this week (should you so choose) is a type of squash that we don't often see in the "real world." Tetsukabuto is a Japanese squash that is bred for flavor and STORAGE, meaning it can keep very long under the right conditions. We've done a lot to improve our storage conditions here on the farm, but having squash into March is pretty cool - even cooler is that this squash will be available through the Spring in our Spring CSA too. It's a really awesome game changer in terms of winter veggie availability. This squash is nutty and dry like a kabocha or buttercup. It has thick skin, but does well sliced in half and roasted for soups and stews.
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Many of you last week donated to the PFAS Emergency Relief Fund to assist farms in our state who have been affected by the bio-solid spreading and PFAS contamination. Together we raised almost $1400 for the fund which will assist farmers with testing costs and financial support as we learn more. Thank you for joining us in supporting the affected farms!
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