Welcome to Week 1 of the Fall Farm Share!
In July, we began planting for the Fall.
We planted broccolini, kohlrabi, cabbage, beets, carrots, winter radish, hakurei turnips, radish, kale, spring onions, salad mix, chard, kale, spinach, fennel, arugula, dill, cilantro.
Some of these are in the field, and some are in our hoophouses.
We’ll harvest outside until the snow and then move into the hoophouse plantings. Some crops we even planted much earlier, like garlic (one year ago), onions and perennial herbs in the spring, and leeks in the early summer. Peppers are still going in our greenhouse too!
Most of these crops have done very well! Some, like our carrots, leeks, and onions, did not. The carrots don’t like our soil, and the leek moths liked our onions and leeks a bit too much. We also don’t grow squash or potatoes, we’ve made that choice because having enough for everyone requires space and equipment that we just don’t have. So you will see a few items coming in from other local organic farms, including carrots, onions, potatoes, sweet potatoes, and winter squash.
This is our 6th season of farming but only our 3rd of the Fall Share. Extending the season is a goal for us because it fills a gap in the local food system and it allows us to build a more sustainable business for ourselves.
So thank you for being part of it this year!
On The Farm
This past week, we finished all planting in our hoophouses, got our fall garlic planted, and moved a bunch of tarps around to begin spring bed prep!
Tips To Make the Most of Your Fall Farm Share
Try New Things - And Eat Your Greens & Brassicas!
When you think of the fall, you might be thinking about root veggies and squash.
But on our farm fall is also about brassicas and greens! The brassica family includes radish, turnip, kohlrabi, bok choy broccoli, cabbage. In terms of greens, we have spinach, arugula, salad mix, lettuce, spring onions, kale, chard.
So throughout the fall share you may want to explore how to add these items to your weekly menu rotations. Add chopped up kale and chard to your pastas and soups, radishes and turnips to your roasted root veggies, slice up kohlrabi, turnip and radishes onto your salads, make bok choy stirfries with spring onions...
Learn how to incorporate these veggies into your diet to get the full value of the Fall Farm Share!
Customize, Customize, Customize!
Get on there and customize your share every week. The customization period generally opens on Friday evenings and will now close on Mondays at midnight.
Also, try going on a couple times throughout the customization period. Options that weren't available on Friday may be available on Monday as members begin to swap items in and out of their shares.
Check Your Preferences
You can update your preferences from your account at any time.
If you have nothing rated at all, or everything rated very similarly, or too many items rated as a 5, you might not see as much variety in your box. Try to save those 5s for items you really really want. By tweaking your preferences you can influence how your box gets built by the algorithm.
Veggie Tip & Recipe Corner:
Feature this week: purple radishes!
3 Ways to Use Your Radishes This Week in Your Farm Share:
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Fresh Salad Crunch: Slice your radishes thinly and toss them into a fresh salad for a zesty crunch. Pair them with mixed greens, avocado, and a light vinaigrette to create a vibrant, refreshing dish.
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Roasted Delight: Roast your radishes to bring out their natural sweetness! Cut them in half, toss with olive oil, salt, and pepper, and roast at 400°F for about 20 minutes. They make a delicious side dish that’s surprisingly sweet and savory.
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Pickled Treats: Quick-pickle your radishes for a tangy addition to any meal. Simply slice them, then soak in equal parts vinegar and water with a pinch of salt and a dash of sugar for about an hour. Use them to top tacos, grain bowls, or sandwiches for a zesty twist!
Winter Squash Varieties
This year we are offering a “mystery variety” of squash option. We buy our winter squash from HOPE ECO-Farms, a collective of Amish organic growers in Aylmer. They have SO many different varieties that go beyond the typical butternut, acorn, etc. Choose the “mystery variety” option and you may discover:
Red Hubbard: This vibrant squash features a unique, rich flavor and a dense, sweet flesh, making it perfect for soups and purees.
Baked Potato Squash: Known for its creamy texture and buttery taste, this squash resembles a potato and is excellent for roasting or mashing.
Autumn Frost: With its pale, speckled skin and sweet, nutty flavor, this squash is versatile for both savory and sweet dishes.
Tetsukabuto: A Japanese variety with a unique, pumpkin-like shape and a rich, sweet flavor, Tetsukabuto is great for roasting and soups.
Buttercup: Recognizable by its dark green skin and distinct, rounded shape, Buttercup squash is known for its sweet, smooth flesh ideal for baking and mashing
Carnival: This festive squash boasts a colorful skin and a sweet, slightly spicy flavor, making it perfect for decorative fall displays and delicious dishes alike.
Sweet Dumpling: Small and round, this squash has a tender, sweet flesh and a delightful flavor that shines when roasted or stuffed.
Grey Kabocha: This unique, gray-skinned squash has a dense, sweet flesh and is highly nutritious, perfect for soups and curries.
Winterblush: Known for its beautiful blush-colored skin, this squash has a sweet, creamy interior that works well in both savory and sweet recipes.
Black Futzu: With its dark, ribbed skin and rich, sweet flavor, Black Futzu squash is a rare variety that adds a gourmet touch to autumn meals.
Recipes:
Fennel, Apple, and Cabbage Slaw
Roasted Squash, Potato, and Radish Salad
Hope you enjoy the first week of the Fall Farm Share!
Your farmer,
Kim
