View from the Tractor
All of the farmers really earned their farming stripes this week. Well, late last week my family and I came down with Covid. It took three years to get a hold of us, and I am grateful for such a good long run without it-- Especially in light of Aiden finally being fully vaccinated. I am also incredibly grateful that Covid was keep out of the rest of the farm staff. All of this meant that the farmers of Kilt Farm had to work a lot harder carrying my weight, and they sure did. I did the best I could to help from my desk at home, but the reality was it was more my bed than anything. We are fortunately doing a whole lot better now and I look forward to being on the farm again next week. Now we can focus on ending the farm season well with a strong finish.
This week we will be harvesting purple carrots, purple top turnips, multiple colors of beets and so many more colors of fall. Now that it is October we are adding Pie Pumpkins into the share for that extra taste of fall, just add the spices. And with the weather being cooler, the brassicas are just thriving. We will have broccoli to finish out the CSA season-- a tasty and welcomed treat.
Now that we are at week 19, some of our biweekly members will be receiving their last share. It is my hope to make sure the final shares are full of the energy and all of the love that has gone into the farm all season long. There are sweet flavors right along with pungent ones, which mirror the farm season itself. Every season provides new ways for all of us at Kilt farm to learn and grow. This season definitely did not disappoint on this front. Through it all we kept showing up everyday, fighting the weeds, nurturing the soil, and tending to the plants that feed us all. It is hard work, but seeing the excitement on the faces of our CSA members makes it all so worth while.
Thank you for being a member of the farm in 2022. May 2023 be a little less interesting but even more filling.
- Michael and all of the farmers of Kilt Farm
Don't forget: Now is the time to add extra veggies to your share!
Preserve your veggies and stock up for the winter!
With only two weeks left in the 2022 CSA, now is the time to stock up on veggies so you can eat farm-fresh, sustainably grown local & organic goodies through the winter!
There are so many beautiful veggies that we have for you to add to your tables, freezers, and cans (if that's your jam...see what we did there?). As the season is nearing and end, we want to make sure all of our veggies have a sweet little home, and we'd love for that home to be yours.
If you want to bulk up on local, organic, regeneratively-grown veggies before the winter hits, now is the time! Cabbage for sauerkraut, peppers for jams, root veggies for soups and stews, and so much more!
soups and stews, and so much more!
Product Highlight
Pie Pumpkins
This week we are adding Pie Pumpkins to the share. These pumpkins are not for carving-- but better yet, the perfect baking pumpkins. These pumpkins are perfect for your fall pumpkin pies and desserts, so don't miss out and make sure you have one in your share this week!
Want some pumpkin baking ideas? The possibilities are endless-- Check out this list of 75 easy pumpkin desserts to bring some fun & tasty pumpkin treats to the table.
Add-ons and Extras
CARVING PUMPKINS!
Halloween is approaching, folks. This week we will be offering carving pumpkins as an add-on. Pumpkin sizes vary and will be sold for $5 each. Add on to your share and come pick them up at the farm on Saturday October 22nd between 10AM and 2PM! It's a great excuse to get one last walk around the farm, connect with the community, and grab some fun pumpkins for your doorstep to carve and get creative!
Fuit, fruit, fruit! This week we are offering 3 lb bags of O'Henry Peaches, Gala apples, Honey Crisp apples, fresh orchard peaches, and one of our favorite fall fruits... Asian pears. There's nothing like some fresh, fall fruit to really embrace the season. It's time to bake pies & crisps, freeze apples to save for a side dish at Thanksgiving, or add to the kiddos' lunches.
New to Asian Pears? We love this explanation from In the Kitchen with Matt that talks about how to eat Asian Pears, where they come from, how to store them, and even recipe inspirations! Psst... This Asian Pear Maple Crisp from Will Cook for Smiles is to die for, too.
As always, don't forget to grab some of our other extras before they run out!
- Pueblo Seed cereals spices and cookies are running low-- Grab yours before we sell out to stock up on some some tasty breakfasts, snacks, and heritage locally-grown spices to "spice up" your creative veggie dishes.
- Brighten someone day (or maybe even your own) with some gorgeous bouquets of Fresh Herb and Co locally-grown and arranged flowers!
- Add some Kilt Farm Raw Honey to your marinades or salad dressings (honey mustard, anyone?), jar some hot honey (psst... Pueblo Seeds chilé powder is perfect for this!), drizzle over yogurt or morning müesli, sweeten your canned peaches or fruits, or eat straight from the jar.
- Sauté a delicious mushroom side with some Hazel Dell Mushrooms (think: beautiful topping on a grilled salad, sautéed mushrooms with local garlic and onions... and so much more)
- Make a rich Ragù Bolognese for your heirloom Pastificio pasta, or a fresh fall pasta salad (think garlic, roasted squash, onion, and fresh herbs).
We hope you enjoy your share this week. It's hard to believe the CSA is nearing an end-- We are so grateful for your support this season and we are so excited to get things rolling in 2023 (after a little rest, of course).
