There are just two weeks left of the 2016 CSA season and three weeks left for regular farm store hours. We appreciate the end of the season because it means that we have completed what we set out to do for the year. We also enjoy mid-October cooking! With the sun setting a little earlier, we find ourselves at the stove in the evening, taking the time to appreciate all the vegetables we've grown. However, while we do enjoy the culinary advantages of the season, we know that in a few short weeks we will miss the vibrancy and activity that the CSA and Barrett's Bucks members and farm store customers bring to the farm. The close of the 2016 season will also mean the end of the season for our two full time assistant growers, Ethan and Wyatt, who have been an integral part of the farm this season. They have planted, weeded and harvested thousands of row feet of produce, washed countless bins, buckets and crates, and fixed endless leaks in the irrigation lines. They played major roles in building our new greenhouse and made valuable contributions to the farm every week in the form of field work as well as entertaining conversation! We will enjoy a few more weeks as a farm crew together before Ethan and Wyatt each move on to their next adventures in November and we hope that they will both be back to visit!

Ethan and Wyatt bringing in the last of the garlic harvest this July.

In the CSA:

Watermelon radishes

Brussels sprouts. We break off the leaves and harvest the whole stalk by clipping it at the base.

Watermelon radish- Great grated or thinly sliced in salads.
Celeriac- This funny looking vegetable tastes like celery but has the consistency of a root vegetable which makes it the perfect addition to soups, roasted vegetable dishes, and mashed potatoes.
Brussels sprouts
Carola Potatoes- These have a yellow flesh that is great for roasting. Our potato crop was not as large as we would like so we have purchased certified organic potatoes from Hutchins Farm for our CSA members for this week. Next week we will be distributing our own Elba storage potatoes in the CSA.
Pie pumpkins
Butternut squash
Fennel
Yellow storage onions - These should not be kept in the refrigerator as there is too much moisture. Keep them on your kitchen counter out of the sun, or in a cool and dry pantry.
Leeks
Garlic
Celery
Turnips
Cabbage
Kale
Lettuce
Tomatoes- The last of the tomatoes were picked just before the frost and will be distributed this week.
Beets
Carrots

CSA PYO:

The frost tonight will likely be the end of most of the pick-your-own however, some herbs may still be available.

In the store: Everything available in the CSA will also be available in the store. In addition, we will have chard, scallions, collards, spinach, salanova, escarole, eggs from Pete and Jen's Backyard Birds, and mushrooms from Fat Moon Farm. We will have our own potatoes for sale in the store, a storage variety called Elba. We also have jack-o-lanterns from Kenney Farm right here here in Concord!

Farm store hours:

Tuesdays & Thursdays 11am - 6pm*
Wednesdays and Fridays 2pm - 6pm
Saturdays 10am - 3pm*

*Hours in bold with an asterix are also CSA pick-up hours. The last day for CSA pick-ups will be October 22nd.

This recipe is tried and true favorite use of butternut squash from a friend who makes it regularly every winter. Now I do the same!

Roasted Butternut Squash with Penne Pasta
From the Whole Foods Market Cookbook by Steve Petusevsky and Whole Foods Market Team Members

1 medium butternut squash
1 ½ cups diced onion
3 cloves garlic, minced (1 ½ teaspoons)
½ teaspoon crushed red chili flakes
3 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons salt

1 pound penne pasta

½ cup minced parley
½ cup Parmesan cheese
Salt and freshly ground pepper to taste

Preheat the oven to 375F

Peel the butternut squash (a vegetable peeler works best). Using a heavy knife, cut the squash in half lengthwise. Scoop out the seeds, and discard them. Dice the squash into 1 inch cubes (you should have about 4 cups). Place the squash cubes into a large mixing bowl, and add the onion, garlic, red chili flakes, olive oil, lemon juice and 2 teaspoons salt. Toss the ingredients to mix well.

Place the mixture in a large roasting pan, and roast for about 45 minutes, or until golden brown, stirring occasionally. The squash should be firm-tender, not mushy.

Bring a large pot of salted water to a boil. Add the pasta, and cook for 10 to 12 minutes, until it is al dente. Darin the pasta, and place it in a large serving bow. Mix in the cooked squash mixture, parsley, Parmesan cheese, and salt and pepper.