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Weekly Farm Newsletter

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Week of Novmeber 14th

Projected CSA menu:

Sweet Potatoes
Store at room temperature

Store in the fridge

Store in an opened bag in the fridge

Red Cabbage
Store in the fridge

Store at room temperature

Bok Choy
Store in a sealed bag in the fridge

Tuscan Kale
Store in a sealed bag in the fridge

Do not need to be refrigerated

Japanese White Turnips
Remove edible greens and store both separately in the fridge in bags

Acorn Squash
Store at room temperature


Next Week: All deliveries will be made a day early to ensure that all our CSA members receive their bounty before the holiday! There will be NO THURSDAY delivery. All unclaimed shares are automatically donated.

A super moon November to remember! Cold and frosty mornings burning off into sunny, very warm, afternoons; the best weather recipe for growing fall broccoli. We were at peak season in mid-October, harvesting broccoli multiple times a week. Each harvest gives us about 2 weeks' worth of CSA and market broccoli to distribute and luckily it holds well in our cooler for up for 3 weeks at a time. Now, nearing Thanksgiving, our yields have been slowing down to about once every 10 days. Each broccoli plant gives us one head of broccoli, so one cut and it's done. Still, we have been moving from field to field, basking in the sun and bringing in tons of delicious crowns. Our long-awaited carrots are fresh out of the ground and just in time for the holiday next week. We waited long and patiently to harvest them this year since we know a good hard frost will make for even better tasting carrots. Wondering why we do not grow more carrots throughout the year? Although they are a staple veggie in many households, carrots are extremely difficult to cultivate and even more so if you are an organic grower. They require a lot of tedious care, hand weeding, and labor that we cannot afford in the heat of summer when there are so many other crops to tend to on our diverse farm. None of us like to visit the grocery store for vegetables during the CSA season, but carrots seem to be one of my only stops in the produce section of the store. The reality is, most carrots you buy in a grocery store are coming from a farm (most likely in California) that grows only and explicitly carrots. That is their only means of production and they have perfected it to an agricultural science on thousands of acres of carrots. We are amazed and challenged by what it takes to grow them and we will continue to experiment with carrots until they are successful or no longer sustainable in our farming model. Doing a winter externship on a carrot farm in California is looking pretty good right about now! Until then, enjoy your locally grown organic carrots and savor their minty aroma flavor while they are here. Also, do not peel carrots – for mindless waste and your own health!

Khaya's Korner: Thanksgiving

When I think of Thanksgiving, I think of a plump turkey. That's what my family has every year. Also, our table is filled with: yams, cranberry sauce, corn, and pigs in a blanket. For dessert, we have pies. Apple pies, pumpkin pies, cherry pies, and finally: crème pies. We usually go up to Maine to visit our relatives for Thanksgiving. Last year, they came up to Pennsylvania because my sister had just been born. But, regardless of where we are, we still have a lot of fun. So this year, just have an awesome time at your family's Thanksgiving dinner. ~ Khaya

Acorn Squash with Pasta
6 slices bacon
1 acorn squash- peeled, seeded, and diced (4 to 5 cups)
2 cloves garlic, minced
1 1/2 cups chicken broth
1 teaspoon kosher salt
4 oz. soft goat cheese crumbled. (Or your favorite soft cheese)
1 pound package linguine, cooked
1 tablespoon olive oil
2 teaspoons freshly ground black pepper
Cook the bacon in a large skillet over medium heat until crisp, about 5 min. Drain on paper towel, then crumble or break into pieces: set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet. Add the squash and garlic to the skillet and sauté' over med. heat for 3 to 5 min. Stir in the broth and salt. Cover and simmer, stirring occasionally until the squash is cooked through and softened, 20 to 25 min... Add half the goat cheese and stir well to combine. Place the cooked Linguine in a bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.

Cabbage Blush from member Karen Kline
Red Cabbage
Honey Dijon Mustard
Blue Cheese
Directions: Slice Red Cabbage to a medium slaw
Add to boiling water
Cook as per blanching
You don't want to lose too much of the bright red color but cabbage should be semi soft
Drain well
Turn to bowls and add Honey Dijon dressing until thoroughly coated
Add a good mild creamy blue cheese for the topping to taste

French Braised Turnips and Carrots
5 carrots, cut into 1/2 inch slices
3 turnips, cut into 1/2 inch slices
2 C chicken or vegetable stock
2 t sugar
2 T butter
Salt and pepper to taste
Place carrots and turnips in a large, heavy saucepan with all other ingredients. Cook them, partially covered over medium heat until tender, about 20 minutes. Sprinkle with favorite herb(s) and serve in a warmed dish. 4-6 servings

Sweet Potato Pie
3-4 med. Sweet potatoes or yams (1 and 1/4 - 1 and 1/2 lbs)
1/3 C. softened butter, 1 / 3 C. sugar, 1 / 3 C. Brown Sugar, 1 / 2 tsp. Salt
1 / 4 tsp nutmeg, 2 eggs, beaten, 1 tsp vanilla, 2 / 3 C. milk, 1 unbaked 9" pie crust
Boil Sweet Potatoes until tender. Cool slightly-peel & mash (about 2 cups). Combine ingredients until creamy. Bake at 350 in oven for 50-60 minutes.
Cool to room temperature before serving. Store in refrigerator


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