Given what a warm fall it's been so far, it's hard to believe that this is the last week for the Main Season CSA! After this week, we still have one more week in the store and 4 more weeks for the Late Fall CSA. That works out well because we have a just the right amount of food left in the fields and stored in the barn and greenhouse! Many people have asked about signing up for the Late Fall CSA. We have surpassed our original sign-up goal, but after assessing the fields and our storage crops, we've decided we can fit up to 5 more members. However, we must receive a payment by Thursday, October 19th - after that we won't be able to take new sign-ups.
Many people have also asked if we will take bulk orders for storage crops. We will have order forms available in the stand this week, or you can click here to download a copy. Orders must be placed by October 28th and will be available for pick-up during our Late Fall CSA (Thursdays November 2nd, 9th and 16th, 2pm - 7pm).
In the CSA:
- Red cabbage - adds great color to cole slaw or stir-fry! We'll also continue to have green storage and savoy cabbage.
- Shallots - shallots are like a cross between a red onion and garlic. Finely diced shallots go really well in salad dressing. They're also great caramelized or roasted with other fall veggies.
- Salad turnips (hakurei) - these mild and tender turnips can be eaten raw or roasted (roasting makes them even sweeter). The tops make a nice cooking green as well!
- Acorn Squash
- Butternut squash
- Eggplant - we picked out all the plants before the frost and should have enough to get through the rest of the week!
- Brussels Sprouts - We harvest the whole stalk - to use simply snap off each sprout.
- Baby Bok Choi
We are anticipating a hard frost Monday night, after which herbs will likely be the only crops still available for picking.
In the store:
In addition to items that are also in the CSA this week, we will have corn stalks and broom corn, pie pumpkins, delicata squash, spinach and romanesco cauliflower in the farm store. We will also have jack-o-lanterns from Verrill Farm, organic heirloom cranberries from Fresh Meadows Farm in Carver, MA, mushrooms from Fat Moon, and eggs from Pete and Jen available.
Maple-Glazed Red Cabbage
from “Home Cooking with the Uncommon Gourmet”
- 3 tablespoons pure maple syrup
- 4 cups thinly sliced red cabbage
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- 3 tablespoons butter
- freshly ground pepper to taste
- ¼ cup diced shallots
1. Combine the maple syrup and vinegar and set aside.
2. Heat the butter in a large skillet. Add the shallots and sauté over medium heat for 1 – 2 minutes
3. Add the cabbage, season with salt and pepper, and sauté for about 5 minutes, stirring constantly until the cabbage begins to wilt.
4. Pour the maple syrup mixture over the cabbage, mixing well, and simmer for 2 minutes until the cabbage is glazed. Serve at once.
Makes 4 Portions
Roasted Carrot Ginger Soup
- 3 lb carrots, peeled
- Olive oil
- Salt and pepper
- 4 garlic cloves, chopped
- 1 tsp grated fresh ginger
- 5½ cups vegetable broth, divided
- 1 tsp ground coriander
- 1 tsp allspice
- 1½ cup heavy cream (or fat-free half and half, for a lighter version)
- Fresh mint for garnish
Preheat the oven to 425 degrees F. Arrange the carrots on a large lightly oiled baking sheet. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast for 45 minutes, turning over mid-way through. When carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly. Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth. Transfer the carrot puree into a heavy cooking pot. Add the remaining broth, corridor and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally. Turn the heat to medium-low and stir in the heavy cream. Once heated through, remove from the stove. Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread.