This is the last week of the CSA for the 2025 season. Thank you to all our CSA members for participating this year! We truly appreciate your support and hope you will join us again next year. In the next couple of days we will send out a 2026 CSA sign-up email, so keep an eye out in your inbox. A few season details need to be finalized, but we are not planning any major changes.
This week is also our annual pre-Thanksgiving farm store sale on Saturday from 9am-3pm. We have a delivery of Fat Moon mushrooms arriving for the occasion as well as more Fresh Meadows Farm cranberries, Bolton Orchard Honeycrisp apples and Picadilly Farm gold potatoes to meet the Thanksgiving cranberry sauce, apple pie and mashed potato demands. See below for a complete list of veggies, fruit and specialty items that will be available! The end of the CSA and our Thanksgiving sale doesn’t mean goodbye for the winter the way it used to, as we are growing high tunnel greens for harvest every month. So, instead of “have a great winter” we will now say “see you next month”!
In the CSA this week:
Tetsukabuto winter squash- A sweet, nutty squash that is a cross between a kabocha and a butternut.
Potatoes - Gold potatoes from Atlas Farm in Deerfield, MA. Certified organic.
Scallions- Grown in our high tunnel.
Onions or popcorn (on the cob)
Garlic
Red cabbage
Green Cabbage - Savoy and storage varieties
Carrots
Butternut squash
Autumn Frost Squash - A specialty butternut squash with edible skin.
Pie pumpkins
Mini daikon
Turnips
Watermelon radish
Kale
Salanova lettuce mix - From our high tunnel
Pre-Thanksgiving Farm Store Sale
Open to all Saturday November 22nd, 9am-3pm. Payments accepted: cash, credit card, and SNAP (including HIP processing).
Vegetables:
The following items that are also in the CSA: autumn frost squash, butternut squash, pie pumpkins, cabbage, kale, salanova lettuce mix, garlic, turnips, radishes, carrots, scallions.
Sweet potatoes
Broccoli
Gold potatoes from Picadilly Farm in Winchester, MA. Certified Organic.
Fat Moon Mushrooms - Farmer’s Mix 8oz. and shiitake 4oz. Certified Organic
Fruit:
Cranberries from Fresh Meadows Farm in Carver, MA. Certified Organic.
Honeycrisp Apples from Bolton Orchards in Bolton, MA. Not organic.
Pink Lady Apples from Autumn Hills in Groton, MA. Not organic. Limited availability.
Specialty Items:
Dried flower hangings - Door/wall hangings made of our own dried flowers including sweet Annie, eucalyptus, strawflower and gomphrena!
Salsa Verde - Made by Kenneth at Eastern Mass Provision from our own organic tomatillos, onions, garlic, jalapeños and cilantro. Mild.
Hot Sauce - Made by Kenneth at Eastern Mass Provision from our own organic habañeros, aji rico, fresno, cayenne, Hungarian hot wax and garlic. Hot.
Baer’s Best Beans - A new delivery arriving this week! Black Turtle and Italian Cranberry, both certified organic. We’ll also have Black Coco and Bumblebee, which are not organic. All grown by Charley Baer in South Berwick, ME.
Raspberry Jam and Raspberry Vinegar Infusion - Both from Silferleaf. Certified Organic.
Applesauce from Long Run Produce in Boxborough, MA. Certified Organic.
Sheet-Pan Gochujang Chicken and Roasted Vegetables
By Yewande Komolafe, from NY Times Cooking
Ingredients
3 tablespoons gochujang
2 tablespoons soy sauce
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
3 tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2 pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
1 pound turnips, trimmed and cut into 2-inch pieces (about 3½ loose cups)
10 scallions, ends trimmed, green and white parts separated, but not chopped
Kosher salt
2½ to 3 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
1 bunch radishes (about 10 ounces), trimmed
2 tablespoons rice vinegar
1 tablespoon sesame oil (optional)
Steamed rice (optional)
Preparation
Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet.
Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.
Cabbage and Mushroom Lasagna
adapted from Smitten Kitchen
Ingredients
9 tablespoons (130 grams) unsalted butter, divided
3 tablespoons (25 grams) plus 1 teaspoon (3 grams) all-purpose flour
2 2/3 cups (630 ml) whole or lowfat milk
1/4 teaspoon freshly ground nutmeg
Salt and ground black pepper
1 medium onion, chopped
1 garlic clove, minced
1 pound (455 grams) assorted mushrooms, thinly sliced
1 tablespoon finely chopped fresh sage
2 pounds (905 grams) savoy cabbage, 12 large leaves removed from the head, and reserved, the remainder sliced thin
1/2 cup (120 ml) dry white wine
1 1/2 pounds (680 grams, about 4) yukon gold potatoes, sliced 1/8-inch thick
1 cup (135 grams) grated Parmesan cheese, or Västerbotten (the chef’s preference).
Preparation
Heat oven to 350 degrees.
In a large sauté pan over medium heat, melt 6 tablespoons of the butter. Add flour, stir for 3 minutes (do not allow to brown), then gradually whisk in milk, stirring until thickened, 5 to 8 minutes. Stir in nutmeg and season with salt and pepper to taste. Scrape sauce into a bowl, and reserve.
Wipe out sauté pan (rinse if needed) and melt 2 tablespoons of the remaining butter over medium heat. Add onion and garlic, and sauté until onions are translucent. Add mushrooms, sage and sliced cabbage, and sauté until fragrant and the cabbage is tender, 10 to 12 minutes. Add wine and sauté until it has evaporated. Add reserved sauce and simmer for 10 minutes. The mixture should be very thick. Season with salt and pepper to taste.
While the mushroom and cabbage mixture is simmering, pour 6 cups of water into a stock pot, and bring to a boil. Add whole cabbage leaves, and blanch for 2 minutes. Drain under cold water, and pat dry on towels.
Grease a 9-by-9-inch baking dish or a lasagna pan of your choice (8x12 works as well) with remaining 1 tablespoon of butter.
To assemble the lasagna, line the bottom of the dish with half the cabbage leaves, and top with half the potatoes, half the creamed mushrooms. Repeat the layering of cabbage, potatoes and mushrooms, and top with grated cheese. Cover snugly with foil, and bake for 30 minutes. Uncover, and bake until the top is golden brown and potatoes are tender, about 20 minutes but up to 10 minutes longer if needed. Allow to cool for 10 minutes, and serve.
Kale Colcannon
from Cookie + Kate
Ingredients
3 pounds potatoes, peeled
2 teaspoons fine sea salt*, divided
2 tablespoons unsalted butter, divided, plus more for garnish
1 large bunch kale, preferably Tuscan/Lacinato, ribs removed and chopped into small, bite-sized pieces (3 to 4 cups)
1 medium clove garlic, pressed or minced
8 ounces cream cheese
4 ounces (½ cup) sour cream
3 tablespoons thinly sliced scallion, divided
Instructions
To prepare, pull the cream cheese out of the fridge and let it warm up on the counter while we cook the potatoes. Cut the potatoes into even chunks about 2” in size (see photos).
Place the potato chunks in a large Dutch oven or soup pot. Add 1 teaspoon of the salt, and enough water to cover the potatoes by 1 to 2 inches.
Bring the mixture to a boil over high heat. Continue cooking, reducing the heat as necessary to prevent overflow, until the potatoes are easily pierced through by a fork, about 10 to 15 minutes.
Carefully drain off all of the water and leave the potatoes in the colander for now.
Return the empty pot to the stove over medium-high heat and add 1 tablespoon of the butter. Once melted, add the chopped kale. Cook, stirring often, for 2 to 4 minutes, until the kale has wilted and turned dark green. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
Remove the pot from the heat and add the drained potatoes. Mash the potatoes and kale until the potatoes reach your desired consistency (I like mine a little chunky, but you can mash them completely smooth if you prefer).
Add the cream cheese, sour cream, remaining 1 tablespoon of butter, and 1 teaspoon salt. Mash it together until the mixture is mostly combined, then add 2 tablespoons of the green onions and stir until everything comes together.
Transfer the mashed potatoes to a serving bowl. Top with a couple pats of
*Salt note: If you’re using regular table salt instead of fine sea salt, scale back a bit. You can always add more salt, to taste, at the end.
Roasted Kabocha Squash
from Love & Lemons
Ingredients
1 kabocha squash (tetsukabuto works great for this!)
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
Sesame Ginger Dressing, for drizzling
¼ cup chopped scallions
Sesame seeds
Microgreens
Instructions
Preheat the oven to 425°F and warm the squash (whole) in the oven for 10 minutes, so that it’s easier to slice.
Line 2 baking sheets with parchment paper.
Slice the squash in half vertically, scoop out the ribbing and seeds, and then slice into 1½-inch slices. Divide the slices among the baking sheets, drizzle with the olive oil, sprinkle with salt and pepper, and roast for 25 to 30 minutes, flipping halfway, until golden brown and tender. (Note: the skin should be tender and it’s edible too.)
Arrange the roasted squash on a shallow platter. Drizzle with the dressing, and sprinkle with the scallions, sesame seeds, and microgreens. Season to taste with more salt and pepper and serve.