Small Family Farm CSA

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Below are current issues of The Weekly Dig Newsletter, from Jillian Varney, owner of the Small Family Farm. Stay up to date on what's happening on the farm!

October Sixteenth

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The final week of Summer Share deliveries comes with a bittersweet feeling. We are nearing the end of the bounty. Not so very long ago we had taken for granted green foods, which were plenty. We will soon enter the season of eating stored roots and tubers that will provide the carbs and warmth needed to sustain us through the winter ahead. But the juicy, the succulent and the green will soon be gone. The fruits of our labors have been rich and wonderful, but now we are So. Very. Tired.

We still have a solid month of work left on the farm for the crew this season before we can finally throw in the towel. We will spend the next few weeks planting garlic, mulching garlic and strawberries and digging roots. We still have tomato trellising to take down and plastic mulch to rip up before the fields looks clean. We are hoping to do much of this work in dry, sunny weather which makes the work much more pleasant.

We are excited about Fall Shares this year. We still have two rooms in our packing shed filled with winter squash, onions, carrots, parsnips and we will continue to bring in more roots for storage. Left in the fields we will have Brussels sprouts to harvest, leeks, beets, rutabaga, daikon radish, beauty heart radish and still some greens and broccoli coming out.

Now, before we enter the house, we need to remove our layers of Carhart overalls, sweaters and layers of hats, scarves and gloves. Our bodies feel a little more stiff and our hands a little more thick. For dinner we have steaming bowls of squash, buttery Brussels and farmer Adam’s salty meat of choice for the night. We hold hands and routinely give thanks for this food from this farm and our little family.

The 2019 growing season was a good one. We had a little too much rain in the late summer, but somehow with all of the plantings we had in there was always plenty of food to pack the CSA boxes full of diverse offerings. We’ve had seasons that felt like much more of a struggle than this one with much greater loss. We will enter the winter with storage veggies to sell to area restaurants and food coops that will keep us busy filling orders a couple days a week. The only drawback to a good growing season is that there is more work to do bringing in the harvest, storing, washing and packing out orders.

We will also finish the season out strong with an amazing crew of helpers. I am always amazed at the hardy, enthusiastic and inspiring crew of people we have working on this farm. They show up prepared, excited to be doing this work and cheerfully return day after day. We have had seasons where help was hard to find, but this year we have a group of young people who continue to impress me with their perseverance and initiative. Without good help, a show like this would be hard to put on.

But really it takes all of us. We’ve got help, we’ve got experience, we’ve got community support and we even have mother nature on our side sometimes. Sometimes it feels like she’s not being very kind to us, but I know she’s just playing a fair game.   With my head bowed and my hands folded, I thank you. Thank you for sharing your hard-earned dollars and choosing to support a local, small family farm. Thank you for choosing to eat a diet heavy in a wide variety of plants. Thank you for stepping outside of your comfort zone and trying new foods. Thank you for buying food from a farm that farms in a way that protects our water, air and soil quality. Thank you for wanting to deepen your connection to where your food is coming from. Have a winter rich in family time, warmth, rest and rejuvenation!

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Sooo....What's in the Box????

Brussels Sprouts-  1 stalk per member.  These are the cool and funky sprouts on the stalks.  We left the work of snapping them off of the stalk to you!  You'll have to snap them off the stalk and store your sprouts in a plastic bag in the fridge.  The sprouts might require a little cleaning as well before you dine on them.  You could peel off an outer layer if you think it needs it and trim the butt of the sprout if you think it needs it again.  Some people cook their sprouts whole, cut in half or even with an X cut into the bottom of the sprout so they cook in the center more evenly.  It's up to you!  

Pie Pumpkin-  These little pumpkins are perfect for cooking up, scooping the squash out of the shells and using the squash to make pumpkin pie, pumpkin bars, pumpkin pudding or soup or whatever your heart desires.  These cute little pumpkins will keep splendidly on your counter looking cute and perfect for quite a while longer.  No need to refrigerate, just let it live on your counter until you're ready to cook it up!  

Broccoli, Cauliflower and/or Romanesco-  2 pieces per member.  You may have received any combination of two of these items.   

Watermelon Radishes-  Also known as Beauty Heart Radishes.  Cut the greens off of your radishes and the radishes will keep for months in your fridge in a plastic bag.  Radish greens are edible as well if you like to incorporate them into your cooking to add greens to your life while local greens are still here!  

Leek-  We dug one nice leek per member this week.  These are the long, white onion looking thing in your box with the green tops.  Leeks are a hardy, cold tolerant onion-like veg that brings it's own unique flavor to fall dishes.  We sometimes like slice them up and sautee them in coconut oil until they're crispy and garnish a fall squash soup with them.  Have fun with your leek and find a way to feature it's unique flavor!  

Sweet Potatoes-  2.5 lbs  A nice bag of sweet potatoes for everyone this week.  Did you know that sweet potatoes need to be "cured" after harvest?  We dig them two weeks before we pack them in CSA boxes and put them in a small room that is heated to 80 degrees with 100% humidity for two weeks.  This curing process hardens the skins, turns starches to sugars and help with the storage life of the potatoes and thickens the skin.  Sweet potatoes should not be refrigerated as the cold fridge will cause them to go bad.  

Green Cabbage-  Nice sized cabbages this week for you just in case you still wanted to make sauerkraut.  If sauerkraut isn't your thing, cabbage is so versatile, you could add it to almost anything!  

Sweet Dumpling Squash-  These are the squashes that look a little like delicata but are shaped like an acorn.  Sweet Dumplings are also called carnival squash and can be used as a substitute for acorn, butternut or almost any recipe that calls for squash.  They make nice soup bowls as well if pre-baked and stuffed with your favorite soup/stew recipe.  

Parsnips-  1lb  One of my favorite fall roots!  These are so fresh!  Parsnips are wonderful diced and added to soups, cut up with other roots to make a roasted root dish, or even coated in oil to make parsnip fries!  We have even deep fried them on the stove top and the sweetness in the root caramelizes and they're really a fun food to try!  They're even good in cake!  Instead of carrot cake, make Parsnip Cake!  

Peppers-  8  Many of the peppers were green this week.  We had to pick these peppers last week before the first frost which came last Friday night.  These will not ripen off of the vine, so you'll have to find recipes that call for green peppers.  They can be great if you make pizza, fajitas, fritattas or even a green pepper relish.  However you can get them in your bellies with the most amount of pleasure!  

Lettuce-  2 heads per member this week.  The lettuce heads were small again this week, but we considered them a bonus item since we could barely fit them in the box with all of the large items we had to fit into the box this week.  Having lettuce this late in the season is surely a treat!  We thought it was better to share small heads than no heads at all.  You may have received romaine, red leaf lettuce, red oakleaf, or even some green oakleaf lettuce was mixed in. It was the luck of the draw this week.  

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Recipes

Southwest Stuffed Acorn (or Sweet Dumpling) Squash

Sweet and Sour Cabbage with Bacon

Egg Roll in a Bowl (Cabbage Rolls without the Wrap)

Herb Roasted Parsnip

 

October Nineth

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The warm sun this week offered a reprieve from all of the rain and cold we have been having. Your farmers were beginning to worry. With the shorter days and cooler temperatures this time of year our chances for the soil actually drying out become thinner and thinner. Still so much root digging and field clean up work to do before the season is over.

The last leg of the season feels exciting. We have a list of everything that still needs to get done and we are slowly crossing items off of the list with each passing week. We are done digging our potatoes and sweet potatoes now. We will continue to work on digging our parsnips, carrots for storage, and other fun Fall treats like celeriac root, rutabaga, Brussels sprouts and leeks.

Still no first frost on the farm, but it looks like Jack Frost just may visit our farm for the first time this weekend with lows on Friday, Saturday and Sunday night at 34 degrees, although it is supposed to be overcast those nights which may protect us from frost on the ridge. The only plants that we’re in danger of loosing are the peppers. We have had a really nice pepper season this summer offering generous quantities of beautiful peppers in the last several CSA boxes of the season. We may pick the plants clean before this weekend so that we can still give green peppers on the final Summer Share CSA delivery next week.

The farm workers are beginning to wear their layers to work. The back seat of the farm truck is mostly just piles of rain gear, hats, sweaters, gloves and coats of various kinds. As long as we have the right clothing and gear on, field work is pleasant and the feeling of sun shining on our faces is lovely.

One of the best parts about farm work is that most of the time we don’t have to work in buildings. We are very closely connected to the seasons and weather patterns. The feeling of doing honest work out under the wide open sky feels fulfilling in so many different ways. We love the athleticism of farming, and the health benefits of all the sunshine and from eating all of the nutritious food that comes off of these fields.

We’ll have to soak up the sun this week as it gives us a few more days to get the bins of woolies, long underwear and protective clothing brought up from the basement. I do love the feeling of coming in from working outside all day to a warm house that smells like soup. I love that Adam is forced indoors in the evenings and I know he’s coming in after work since it turns dark shortly after the work day ends. I dream of making apple pie and pumpkin cream cheese rolls.

Soon we will be tilling beds for garlic planting. Garlic planting is one of the last big projects we will need to complete for the season is over. We usually get it done the week after CSA Summer Share deliveries end when we have a week off before the Fall Share deliveries begin. Have you signed up for a Fall Share yet? There is still time and we have so many wonderful Fall Storage veggies to share with you. We’re planning to pack those Storage Boxes full of warming, delicious and hearty seasonal treats!

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Soooo....What's in the Box????

Brussles Sprouts-  These are the cool and funky sprouts on the stalks.  We left the work of snapping them off of the stalk to you!  You'll have to snap them off the stalk and store your sprouts in a plastic bag in the fridge.  The sprouts might require a little cleaning as well before you dine on them.  You could peel off an outer layer if you think it needs it and trim the butt of the sprout if you think it needs it again.  Some people cook their sprouts whole, cut in half or even with an X cut into the bottom of the sprout so they cook in the center more evenly.  It's up to you!  

Acorn Squash-  These are the famous acorn winter squash variety that we all know and love.  Acorns are lovely made into soup bowls as well!  They do not need to be refrigerated, just leave it on your counter until you're ready to use it!  Winter squash is wonderful just baked as well.  Cut it in half, remove the seeds and bake in a 9x13 with a little water at the bottom for about an hour.  Then scoup the softened flesh out and enjoy with butter or however you like it!  

Rutabaga-  Such a fun seasonal treat!  Rutabaga is a lot like a giant potato.  We love to peel them, boil and mash them with butter and serve like mashed potatoes.  They have a creamy, milld inside.  They're also great just cubed and added to a soup.  They're a low-carb sub for potatoes!  

Leek-  These are the long, white onion looking thing in your box with the green tops.  Leeks are a hardy, cold tolerant onion-like veg that brings it's own unique flavor to fall dishes.

Peppers-  5 peppers per member.  We picked any peppers with a 'blush' this week.  They ripen from green to color.  Since the forecast looks like it could frost this weekend, we 'went for it' by picking the plants agressively.  Green peppers are great in relish, on pizza or even in fritattas!  Have fun with these!

Jalapeno Pepper-  One Jalapeno per member.  Some of them did ripen to red this week.  

Hungarian Hot Wax Pepper-  Possibly the final hot pepper giving of the year.  These are great for warming up your body when eating a stir fry or soup as the weather cools.  

Broccoli, Califlower, Romanesco x2-  You may have one caulflower and one broccoli or two broccoli or one romanesco and one cauliflower or two cauliflower.  Who is a math whiz?  How many combinations are possible with this?  

Roma Tomatoes-  2.3 lbs  Yes, can you believe this offering?  It's sort of unreal out seasonally strange, I know!  These romas were growing in a greenhouse we had them.  Many of the tomatoes from this patch were rotting for some reason so we sort of ignored the patch earlier in the season, but we noticed that there were really a lot of big and beautiful tomatoes in there so we picked what was good out of the patch in the greenhouse and shared them with you!  What a fun surprise!  

Parsnips- 1lb  One of my favorite fall roots!  These are so fresh!  Parsnips are wonderful diced and added to soups, cut up with other roots to make a roasted root dish, or even coated in oil to make parsnip fries!  We have even deep fried them on the stove top and the sweetness in the root caramelizes and they're really a fun food to try!  They're even good in cake!  Instead of carrot cake, make Parsnip Cake!  

Sweet Potatoes-  2.5lbs  Did you know that sweet potatoes need to be "cured" after harvest?  We dig them two weeks before we pack them in CSA boxes and put them in a small room that is heated to 80 degrees with 100% humidity for two weeks.  This curing process hardens the skins, turns starches to sugars and help with the storage life of the potatoes and thickens the skin.  Enjoy!  

Lettuce-  One head of lettuce per member this week.  You could have received a head of green oakleaf, a red buttercup, a romaine or a red leaf lettuce.  This is a welcome treat in the Fall when local greens become scarce!  

Celeriac Root-  These are the gnarly looking roots in your box with the greens still attached.  Celeriac root is a specially cultivated variety of celery.  It is in the same family as celery and is cultivated so that the roots of the celery plant grow large and not the stalks.  The stalks and greens are still edible in soups or stocks or however you like to use them.  Celeriac root is best peeled.  It is white and dense on the inside like a potato but it has a celery flavor to it.  You can also peel, boil and mash them with potatoes and get a celeriac mashed pototo.  We like to peel and cube them into smaller cubes and add them to soups or stews.  Celeriac root will keep for months if you cut the greens off and store them in a plastic bag in the fridge.  This is an old root cellaring vegetable from way back!  

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Recipes

Roasted Brussels Sprouts

Potato Leek Soup witih Celeriac

Pureed Root Vegetable Soup with Parsnips, Celeriac, Rutabaga and Orange, Ginger and Tarragon

Parsnip Cake with Lemon Cream Cheese Frosting

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October Second

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Soooo....What's in the Box?

Butternut Squash-  1 Large Butternut per member this week.  Butternut squash is probably the most popular and most favorite winter squash variety amungst most winter squash lovers.  It is very easy to peel with a potato peeler if you find a recipe that called for peeled and cubed squash that you love.  Squash will keep wonderfully well on your counter in your home for a month or two or more!  Do not refrigerate winter squash.  

Yellow Potatoes-  2# yellow potatoes per member.  The potatoes in general were not large this year.  Certainly there were some nice sized potatoes in the mix, but also some cute litte ones for frying or soups or however you like to prepare them!  

Celeriac Root-  These are the gnarly looking roots in your box with the greens still attached.  Celeriac root is specially cultivated variety of celery.  It is in the same family as celery and is cultivated so that the roots of the celery plant grow large and not the stalks.  The stalks and greens are still edible in soups or stocks or however you like to use them.  Celeriac root is best peeled.  It is white and dense on the inside like a potato but it has a celery flavor to it.  You can also peel, boil and mash them with potatoes and get a celeriac mashed pototo.  We like to peel and cube them into smaller cubes and add them to soups or stews.  Celeriac root will keep for months if you cut the greens off and store them in a plastic bag in the fridge.  This is an old root cellaring vegetable from way back!  

Rutabaga-  A fall treat.  Rutabaga is lovely peeled, boiled and mashed and served generously with butter.  Yum!

Red Onion-  Because onions go with everything!

Broccoli, Cauliflower, Romanesco-  3 pieces.  You may have received one of each.  You may have received 2 broccoli and a cauliflower.  You may have received 2 cauliflower and a romanesco or any combination of the three listed above.  These are true gems that make the Fall boxes a real treat!  

Eggplant-  A smaller eggplant for everyone this week, but we were thrilled to still have eggplant to share!  The season is coming to an end for eggplants and peppers, but we hope to continue picking them up until frost.  

Sweet Peppers-  3 each  The peppes didn't turn colors this week the way they have been turning due to the cooler weather we had last week and all of the rain and overcast weather.  We can hope for more dry, sunshiney weather to help ripen our peppers on the vine!  We picked them a little more on the green side this week so we had more to share with you.  We're hoping to contine picking peppers all the way up to frost-or the final Summe Share delivery, whichever comes first!

Lettuce-  2 per member.  We picked these in the pouring rain on Tuesday morning.  We did our best to wash them up for you, but they may be a little muddly still near the stem core.  We recommend washing your lettuce leafy-by-leaf to ensure you don't get any dirt in your salads!  Some very fun varieties of lettuce this week like green oakleaf, red leaf, or romaine.  Lettuce keeps best in a plastic bag in the fridge.  

Green Curly Kale-  Gorgeous bunches of curly green kale for everyone this week!  Keeps well in a plastic bag in the fridge!  

Jalapeno Pepper-  To add a little spice to your life!  Check out the Jalapeno Cheddar Celeriac Root Hashbrowns recipe below!  

Hungarian Hot Wax Pepper-  A bit less spicy than your jalapeno.  They coudl also be stuffed with cream cheese and roasted and topped with a little breadcrumbs and parmesan if your'e struggling to know what to do with them!  

Garlic-  To help keep you healthy as the seasons are changing.  

Recipes

 Celeriac Potato Hashbrowns with Jalanpeno and Cheddar

Jalapeno Popper Hash Brown Casserole 7b

Mashed Potatoes with Celeriac Root

Sheperds Pie with Rutabaga Topping

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Black Bean and Butternut Squash Stew

best blackbean butternutsquash stew

 

September Twenty-Fifth

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This Fall CSA boxes are incredible! We’re so excited to share these with you! They are filled with earthy and fresh roots, warming winter squashes and crispy greens like spinach and kohlrabi to keep us eating green and fresh. The Fall boxes are made colorful by items like stunning sweet peppers and red kabocha squash and aromatic by itmes like the fennel and garlic.

We are enjoying a shift to cooler weather now as the forecast shows cooler temperatures starting this week. We have soaking wet fields and will now have the added struggle of getting root crops dug if and when the soil dries out long enough for us to get some digging in. We feel a little nervous now as the forecast is showing several strong chances for rain again this week when we would much prefer to be getting some root harvesting done in drier weather.

Some of the fun digging projects we are looking forward to are Fall seasonal treats like sweet potatoes, potatoes, parsnips, daikon radishes and always more carrots. We will need the soil to dry out long enough to get these crops harvested for the last few Summer Share CSA boxes. We can also look forward to a few other fall goodies like celeriac root and leeks coming up soon!

Thankfully, all of this rain hasn’t impacted our pepper harvest too drastically yet. We were tossing a few more peppers than usual this week due to rotten fruits from too much moisture, but it wasn’t drastic. The rain tattered the very, very tender Fall Spinach this year a little, but again, not so bad that it drastically reduced our harvest. We decided to tolerate a few more torn leaves than normal to bulk out the giving. The spinach is so tender this fall, I just love it when it comes back into season! I am also very excited about Brussels sprouts harvest this year and to share this bounty with you!

The leaves on the trees are changing colors and falling already. The crickets are chirping, and we even saw some V formations of birds flying south already. The crows are announcing that they will be staying for the winter and I’m hoping the flies have had their final surge now just before the cooler weather starting.

Fall, on a widely diversified organic vegetable farm like ours, feels exciting and celebratory, but also something like finishing the end of a marathon. We don’t slow down the way a car does before it comes to a stop sign in town. It’s a little more like we step on the gas and give it every last drop of energy we have before the growing season is, alas, over. Day length is shortening, soon freezing weather will slow our fingers and our bodies, and ideal digging conditions will be iffy and opportunistic.

When the weather is chilly or the work day feels long we will dream of all that we will prepare for Thanksgiving dinner and warming our toes by the fireside in December.

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Sooo....What's in the Box????

Sunshine Kabocha Squash-  These are the large, orange, heavy squashes at the bottom of your box.  I feel like I maybe say this about everything, but these are my favorite winter squash.  I love them more than butternut, and that's saying a lot because butternuts are amazing.  They are a deep orange color all the way through, smooth, flaky, creamy and sweet.  I do believe that you'll fall in love with them just as I have.  

Green Cabbage-  These honkers were ready for harvest!  This is not a storage type cabbage.  It should keep for a week or two, but I wouldn't suggest trying to keep it too long.  Tis the season for sauerkraut if you haven't gotten any made yet this season!

Sweet Peppers-  4 Peppers per member.  But a handful of boxes at the end of packing got a few more peppers if they were smaller.  We try to pick peppers with 80% color.  They will ripen just slightly off the vine.  All peppers start out green and 'ripen' to either red, yellow or orange depending on the variety grown.  We grow a very wide selection of sweet peppers ranging from the pointed tip carmen types to the blocky red, orange and yellow bells to the rounded three-lobers of all colors as well.  We hope you enjoy the sweet, crispy flavors of summer!  We're hoping for another generous giving next week of sweet peppers!

Carrots-  A 1-lb bag of carrots for everyone.  

Spinach-  .34 lbs per member this week.  We were hoping for a heftier giving of spinach, but it takes a long time to get all of that spinach picked, washed, spun and bagged up for 320 boxes!  We were also dealing with a lot of culled leaves from all of the rain.  Super tender and delicious!  We recommend eating it up sooner rather than later as it was so very tender and may not keep as long.  

Kohlrabi-  A nice kohlrabi for everyone this week!  Don't forget that you can eat your kohlrabi leaves and use them like kale in any dish you're wanting to incorporate greens into!

Fennel-  A nice blub of fennel for everyone this week!  Fennel is wonderful eaten raw or cooked.  Find your favorite way to use it!  The frawns are fun garnish and decorate a plate with.  The stalk are fun to chew on and just suck the juice out of them.  My kids love to chew on the stalks.  If you don't think you'll eat them, save your stalks and frawns to add to vegetable stock.  

Potatoes-  Yukon Gold-2lbs per member.  The potato yields in general are down this year.  We're giving all sizes of poatoes, large and small.  The smaller potaotes can be halved or left whole and pan fried.  They are also lovely just added to soups whole.  No need to peel your little potatoes!  

Cauliflower or Broccoli or Romanesco-  We're starting harvest our Fall broccoli, cauliflower and romanesco!  We can look forward to more of these gems next week!

Onion-  For everyday use!  

Lettuce-  These are smaller heads this week but we have quite a bit out there for Fall Lettuce so we wanted to start giving it now.  A small head of lettuce is better than no lettuce head at all!  

Mini Sweet Peppers-  These little peppers in the pint clamshell are sweet!  These are great for snacking.  They are also called 'lunchbox peppers'.  Keep them in the fridge until you get them eaten up!  Our kids love to snack on these!  

Garlic-  One bulb per member this week.  

Hungarian Hot Wax Pepper-  1 hungarian hot wax pepper floating around in your box.  We didn't have a bag of tomatoes to tuck them in with this week.  Hopefully by now you're getting better at identifying your hungarian hot wax peppers and you don't get fooled!  Most of them are smaller with an orange/red color to them.  

Jalapeno Pepper-  These are the green ones in the box!  Spicy!

Next Week's Best Guess:  potatoes, onion, kohlrabi?, lettuce, spinach, sweet peppers, winter squash (pie pumpkin), garlic, cauliflower/broccoli/romanesco, 

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Recipes

The Great Dane Inner Warmth Squash Peanut Stew

Baked Ziti with Italian Sausage and Fennel

Stuffed Peppers

Stuffed Bananna Peppers (Hungarian Hot Wax Peppers)

Roasted Potato Fritatta with Onion and Sweet Pepper

September Eighteenth

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Thank you to everyone who came out to the farm this last Sunday for our annual Fall Farm Tour and Potluck. The Farm events require a good deal of effort and time on behalf of your farmers. An additional “Thank You” to Turtle Stack Brewery for coming out and spending the afternoon with us as well!  These events are meant to increase transparency as to where your food is coming from, cultivate community and hopefully leave an impression on you so that you have an image in your mind as to where your food is coming from after having been here.

After having been here you may remember the huge and beautifully rounded and balanced maple tree standing tall and proud and solo on the highest point of the farm. You may remember the big red barn and the big red machine shed. You might remember the warmth you felt in the greenhouse or the smells of the cooler or country air. You might remember the images of the vegetable fields and the wagon ride tour. We tidied things up a bit so your farm looked as clean and well-kept as a farm can look. We want you to remember it as a beautiful place where your food comes from.

Quite honestly, we want you to fall in love with your farm. We want you to remain monogamous, committed and loyal to your farm. In a period of time where there are a very many different CSA farms to choose from (especially in the Madison area), and ways to access organic food, there are many different people ‘farm hopping’ or ‘trying out’ different CSA farms each season. The concept of changing farms from year to year feels understandable and conceivable because we live in a disposable, customizable, and plastic culture where nothing is sacred anymore or intended or expected to last.

My hope is that some of the most cherishable things in life are not things at all. That which we hold most firmly in our hearts aught to be the people who love us and the places that nourish our bellies, souls and communities. Places like the tables that summon our families for meals, the churches, the nature reserves, the parks and the farms that grow our food. The rewards of having a friend for one season are fresh, exciting and fun. But the rewards to having a friend for many, many years provide a deeper kind of sustenance.

We want to be your forever farm. It might feel early in our relationship to be asking for this level of commitment, but we wanted to give you some ‘food for thought’ this week rather than just food. If you find a farm to know and love you will experience the richness that comes from sticking it out through the good and the bad, the thick and the thin. We will write the history of this land together and discover that which can only be discovered from remaining committed and loyal to someone or someplace for a very long time.  

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Sooo....What's in the Box????

Napa Cabbage-  Also called chinese cabbage.  These are the large heads of leafy green cabbage type in your box.  Napa cabbage are a true gem of the Fall Season.  They are an asian type cabbage that makes a lovely asian slaw.  Many people like to make kim chi out of this type of cabbage.  It is tender enough to eat raw but also holds up very nicely when cooked.

Spaghetti Squash-  These are the smaller winter squash type that have a yellow outer skin.  Spaghetti Squash are all the rage in the gluten-free world.  Cut the squash in half lenghwise, discard the seeds with a spoon and place on a baking pan with a 1/4-1/2 inch of water at the bottom so it doesn't burn to the pan when cooking.  Bake at 350 for an hour.  After about an hour, take it out of the oven and scoop the noodle-like flesh out and use it however you like!  Recipe suggestions below!  

Carrots-  1lb per member.  

Red Potatoes- 2 lbs per member.  A couple more weeks of potatoes coming up!  

Tomatoes-  3lbs  We are now getting to the end of tomato season.  Tomatoes are going out of season very quickly and the quality is down.  We are still picking them a little, but they're not quite as lovely as they were a few weeks ago.  Remember to remove them from your plastic bag and allow them to sit on your counter to ripen.  Store them in your fridge if they're too ripe to buy yourself some time before you use them up.  Make fresh 'Pico' with in-season tomatoes while you still can again and again! 

Mini Sweet Peppers-  1 Pint of these lovely peppers for snacking, if they even make it into your house;)  So delicious!  

Sweet Peppers-  4 per member.  4 amazing sweet peppers for you!  We try to pick peppers with 80% color.  They will ripen just slightly off the vine.  All peppers start out green and 'ripen' to either red, yellow or orange depending on the variety grown.  We grow a very wide selection of sweet peppers ranging from the pointed tip carmen types to the blocky red, orange and yellow bells to the rounded three-lobers of all colors as well.  We hope you enjoy the sweet, crispy flavors of summer!  We're hoping for another generous giving next week of sweet peppers!

Kohlrabi-  The return of the kohlrabi!  Remember that you can eat the leaves of the kohlrabi and use them like kale!  Peel your kohlrabi and enjoy the crunchy, crispy inside cut into sticks with a veggie dip, sprinkled with salt or any way you desire!  

Eggplant-  1 per member.  You may have received either a standard or an asian.  

Melon-  You could have received any type of melon.  This is the final melon giving of the season.  You could have received either a cantelope or honeydew.  There were a few watermelons left as well.  

Yellow Onion-  For everyday use!  

Fennel-  Such a rare treat!  If you're new to using fennel, I encourage you to be bold and brave!  I can be sauteed and caramelized like an onion in butter or your favorite oil.  I can be shaved very thin onto salads or even cooked and pureed into soups.  It is wonderfully diverse.  Enjoy the stronger licorice flavor if eaten raw or the the more subtle fennel flavor when cooked.  In the same family as celery.

Hungarian Hot Wax Peppers x 2-  We made a tiny mistake this week with the Hot peppers!  One hot pepper was in the bag with the tomatoes and one of the Hungarian Hot wax peppers (which many of them were red, long and skinney and could be mistaken for a sweet pepper).  

Next Week's best Guess:  sweet peppers, potatoes, spinach, fennel, kohlrabi, carrots, cabbage, winter squash, onion, garlic

Recipes

Caramelized Fennel and Onion

Napa Cabbage Fennel and Apple Slaw with Orange and Hazelnut

Spaghetti Squash Noodle Bowl with Lime Peanut Sauce