It's hard to believe that there are just 4 CSA pick-up weeks remaining and 5 weeks of the farm store! We will have our last CSA pick-up for the 2016 season on Saturday, October 22nd and the Farm Store will continue to be open for regular hours until Saturday, October 29th. Barrett's Bucks to not carry over to another season and therefore must be used by October 29th. It is fitting that we are nearing the end of the season as we got our first frost of the season in some areas of the farm on Sunday night. Fortunately it was a light frost and it seems that the cherry tomatoes, eggplant, and possibly peppers have survived. While there is no frost predicted in the near future, we do anticipate a decrease in productivity for our summer favorites as the plants start to succumb to disease and ripening slows. It is time for the stars of fall including spinach, winter squash, and roots!
This week we will be handing out renewal forms for current CSA Members for the 2017 season. Barrett's Bucks sign-up forms for 2017 will be available in the farm store and online next week. We hope that you will join us! Memberships purchased early allow us to order seeds, hire help, and plan for the coming season. We would like to thank all of our current members and customers for their support this year, it was largely because of your dedication to the farm that we were able to purchase the irrigation supplies and labor that were needed to get through this dry year with very little loss while also continuing to plan and prepare the farm for success in the future.
Spinach will be in the CSA and store this week.
In the CSA:
The cool temperatures of Sunday night made for some frosty salanova and lettuce Monday morning but almost everything seems to have survived.
- Spinach
- Escarole- This green looks like lettuce but has a strong flavor for cooking in soups or sauteed with garlic and beans.
- Turnips
- Broccoli - These are looking beautiful, but keep in mind that when farming organically it is tough to keep out the various types of cabbage worms that like to hide in broccoli florets. We recommend an additional soak in warm lightly salted water for about 20 minutes to separate out the worms before cooking.
- Winter Squash - Acorn, buttercup, and delicata. The skin of the buttercup and delicata are edible so no need to peel.
- Leeks
- Cabbage: Tendersweet and Savoy
- Salanova lettuce mix
- Arugula
- Garlic
- Tomatoes- This will likely be the last week of tomatoes, while the plants survived the frost they are slowing down in these cooler temperatures.
- Eggplant
- Peppers
- Beets
- Carrots
- Kale
- Lettuce
CSA PYO:
- Cherry tomatoes
- Tomatillos
- Husk Cherries
- Green Beans- These seem to have avoided the patchy frost we received Sunday night so picking should continue this week.
- Hot peppers - jalapeno, serrano, cayenne, ancho, habanero
- Parsley
- Cilantro
- Dill
In the store: Everything available in the CSA will also be available in the store. In addition, we will have chard, scallions, collards, eggs from Pete and Jen's Backyard Birds, mushrooms from Fat Moon Farm.
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.
This recipe was shared with us last year by a CSA member and I have been waiting to post it until now when garlic, carrots, and cilantro are all available from the farm! Thanks for sending your favorite farm vegetable recipes!
From The New Persian Kitchen by Louisa Shafia
Vinegar Carrots With Toasted Sesame Seeds
Photo credit and recipe find thanks to Mimi Rutledge!
If you're sensitive to spicy foods, then start with 1/2 teaspoon red pepper flakes and add more to taste. To make carrot ribbons, peel carrots, then swipe the peeler from the fat end to the tip to make ribbons.
Ingredients
1 clove garlic, minced
2 tablespoons white vinegar
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon toasted sesame oil
1/2 cup sesame seeds, toasted
1 teaspoon red pepper flakes
Kosher salt
1 1/2 pounds carrots, peeled lengthwise into thin ribbons
1 cup tightly packed cilantro leaves
Directions
- In a small bowl, whisk together the garlic, vinegars, honey, sesame oil, sesame seeds, red pepper flakes, and 1 teaspoon salt. Pour the dressing over the carrots, add the cilantro, and toss well. Season to taste with salt, and serve.