We are at our final week of the season. We have had some bumps along the way with some veggies not meeting our expectations from one farm, but we hope that you have been pleased with your shares overall. I can tell that you like choosing exactly what is in your share each week because 75-85% of you have been customizing your share each week.
Some other statistics from this season:
- 3,825 shares delivered
- 351 different products offered throughout the season
- 60 items averaged per delivery
We are so appreciative of your support for our small farms, and we love providing your family with wholesome food that nourishes both body and soul.
Features this week:
- We have TWO turkeys still available. They will most likely be around 15 lb. If you haven't yet ordered your turkey, do it NOW.
- Sweet potatoes from Detweiler Farm
- Pie Pumpkins from Detweiler Farm (only 80 available)
- Mushroom Shares will be Lions Mane, but we also have Blue or Snow Oyster, Chestnut, and King Trumpet available this week
- Baked goods this week include English Muffin Bread (always a favorite!), Scones variety pack, Sandwich Buns, and Chocolate Toffee Bark
- Limited quantities of carrots, radishes, salad turnips, and several greens, so customize early to grab them before they're sold out.
Here's my favorite Thanksgiving recipe for the BEST Pumpkin Pie Ever!
3 cup puree of pumpkin or winter squash
3 eggs
3/4 - 1 cup raw sugar
1 Tbsp fresh grated ginger OR 1 tsp dried ginger
1 tsp cinnamon
1/4 tsp sea salt
1/4 tsp nutmeg
1/4 tsp ground cloves
grated rind of 1 lemon (optional)
1 cup cream
1 pie crust
Line a 9-inch pie pan with crust dough and pinch edge to make border. In food processor, puree eggs, cream, and pumpkin. Add remaining ingredients and puree again. Pour into pie shell and bake at 350 degrees for 35-45 minutes, until top is almost set. Serve with whipped cream.
There are various methods of making pureed pumpkin. The tastier, slower method is to cut the squash in half, remove seeds, and place cut side down in a dish with 1/4 inch of water. Bake at 350 for about 30-45 minutes or until tender when pierced with a fork, then scoop out flesh. The quick method is to cook the squash in an Instant Pot (I usually cut it in large chunks), seeds and all, or cut it in chunks and steam until tender. If you have a high-speed blender like a Vitamix, you can puree the entire squash including skin and seeds.
Happy Thanksgiving to you and your family. And for those of you who are taking the winter off from CSA, we hope to see you back next year.
On behalf of your NWPA Growers Farmers,
Amy Philson
