The first frost of the season visited us this past week.
But our fields are still green, food is still abundant, and our spirits are still high.
– Our Farm Share CSA (weekly green boxes of our veggies) continues through the end of November. (Final pick up is on the last Saturday, last Monday, last Wednesday of November.) **On the week of Thanksgiving, pick up will be on TUESDAY instead of Wednesday.
– Market Share CSA (debit from your balance) continues year-round, but your 2016 balance will expire at the end of December. December harvests are always uncertain, so please plan to use your balance by the end of November. After your balance reaches $0, you can “order into the negatives” and pay us back.
– All CSA Members will need to sign up for 2017 in order to be part of our CSA next season. We hope you will be joining us again in 2017! An email with sign-up details will follow, hopefully very soon. (Sign up is not yet open…hopefully we’ll have the software ready this weekend.)
– We will have produce to sell during much, but not all, of the winter. We continue to bake bread throughout the cold months. To eat our wonderful food this winter, visit us via the online Farmers Markets (Fall Line Farms or Local Roots Co-Op) or at the Farmers Market @ St. Stephen’s (indoors Nov 26 – March 25! Saturdays, 9-12, in the West End), or at our self-serve farmstand. We’ll also continue to post on Facebook/Instagram about what we have in the self-serve farmstand. Starting in December, we’ll likely have the stand open just on Thursdays (with Bread!) and Fridays.
This weekend’s Farm Share will most likely include:
Carrots, Scallions, Salad Mix, Hearty Greens Mix, Swiss Chard, Peppers, Tomatoes, Broccoli
This is for our Farm Share CSA members who pick up:
~ on Saturday @ the Farmers Market @ St. Stephen’s
~ on Saturday @ Brandermill (Good Health Herbs)
~ on Monday @ Summer Lake
This week’s harvest includes:
Arugula, Bok Choy, Chard, Cilantro, Collards, Eggplant, Hearty Greens Mix, Kale (two types), Parsley, Pea Shoots, Jalapeno Peppers, Shishito Peppers, Green Carmen Peppers, Salad Mix, Turnips…and our Organic Hearth Baked Bread (Whole Wheat, Sunny Greens, Seed, & Raisin loaves for this weekend)
2016 Market Share CSA Members: Reserve your selection online to pick up Saturday, November 12th at our farm, at Good Health Herbs, or at the Farmers Market @ St. Stephens.
** Everything remaining after pre-orders will be available for purchase at the Farmers Market @ St. Stephens.
Vegetable Notes…also see recipes cataloged on our Recipe Page and Pinterest Page
Broccoli: Remember to soak the chopped florets in salt water if you are wanting to have the little broccoli caterpillars fall out.
Swiss Chard: In general, treat this like Kale or Spinach. It’s lovely as a raw salad: Swiss Chard Salad with Lemon, Parmesan, & Breadcrumbs. (Our bread makes wonderful bread crumbs.) To enjoy it cooked, try a simple saute with our Scallions, or saute with garlic & parmesan (and include our scallions). Combine Swiss Chard with Pasta and Pumpkin or Winter Squash in a modified version of this Pasta with Pancetta, Pumpkin, & Broccoli Rabe recipe. We subbed our Chard for the Broccoli Rabe it calls for.
Scallions – Use these like any onion, and use the all of the white and green parts. Great raw or cooked.
Hearty Greens Mix – This is a mix of baby kale, tatsoi, mizuna, and escarole. These are all hearty greens that are wonderful raw or cooked. Include this mix of greens in any smoothie, in any soup, and in any saute. We love it in our adaptation of Portuguese Kale Soup with root vegetables. We served it to friends this past weekend with our beloved Lemon-Honey-Garlic Vinaigrette. Slice the mixed greens in thin ribbons and massage in the dressing for best flavor.
Peppers & Tomatoes – are still gracing the tops of salads in our house, as well as in salsa for many a taco and taco salad. Dice and mix with olive oil, garlic, and salt and relish it.