Let's just say it was a challenge getting the winter share boxes packed today in these subfreezing temperatures!  We took refuge in the coolers, yes, the coolers, which were about 15 degrees warmer than the outside air.  Even those these root vegetables like the cold, they cannot freeze, or they will be permanently damaged and will quickly rot.  After sorting and weighing everything inside the coolers, we packed the boxes on the assembly line inside our unheated barn with propane heaters blasting!  Ahh, the joys of farming in the winter.  Hope you guys all enjoy this month's fabulous variety of winter storage crops and broccoli (surprise!) that was still alive and well out in the fields.  We wish you a happy and healthy start to the new year.  See you next month!  - Love, Farmer Matt, Maggie & the crew

It bears repeating again, so here you go... A note on storage -- Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Eat your greens (collards, kale and broccoli) first, within the first week.  They should be stored in an airtight plastic bag in the fridge.  The root vegetables should be stored separately from the greens, but they can be stored together, also in airtight bags in the fridge.  What do I mean by airtight?  Ziplocks are good, as are regular plastic bags that are closed/sealed well at the top.  The idea is to lock in the moisture so that the veggies stay fresh and don't turn soft and limp.  Some members prefer glass containers to plastic bags - which is fine too, but just make sure that the lid seals properly.  Happy storing and eating!

What's in the share? - TUESDAY GROUPS

Carrots -  Sweet and juicy.  This variety grows well in the cold fall and stores well as long as you keep the moisture in.  (See storage tips above.)  You do not need to peel these.  Just scrub the skin with a vegetable brush.  If you're used to always peeling your carrots, you may find this unusual, but the skin contains nutrients that you don't want to lose!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Beets -OR Purple Potatoes - I love how these brighten up winter dishes!  Great juiced, roasted or try this week's recipe for Beet & Quinoa salad.  (It's really good!)
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Broccoli - Freshly picked from the fields in January! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 1 week.

Watermelon Radish - No need to peel these.  Just scrub the skin with a vegetable brush. When you cut through, you'll see how they get their name!  Slice them and sprinkle with sea salt or make a quick salad by tossing them with olive oil, lemon juice, fresh cilantro and salt & pepper to taste. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Rutabaga - These are delicious roasted...think rutabaga "fries"!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Butternut Squash -OR- White Potatoes -  This winter squash variety holds well though the winter months.  Perfect for soup! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Cabbage - My mom used to give us wedges of raw cabbage to munch on as a snack before dinner.  I guess I didn't realize how unusual this was until I casually mentioned it to a friend last week.  But now I find myself doing the same with my kids...sorry, boys.  It's good for you!  Also delicious in soup (my secret ingredient in vegetable soup) and slaws!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Recipes

Beet & Quinoa Salad
Rutabaga Oven Fries
Watermelon Radish & Cilantro Salad
Curried Butternut Squash Soup - Minimalist Baker

We're kicking off our winter share program with a fabulous box! The warm weather earlier this month allowed many crops to continue growing in the fields.  The broccoli, kale and collards were too small to harvest at the end of the regular CSA growing season, but they're perfect now!  The carrots, turnips and cabbage are being stored in our coolers along with many other storage crops to be distributed to you throughout the winter share.  We wish you all a happy and healthy holiday season.  Don't forget that your next pick-up will take place on Tuesday, January 10th, 2017!  - Love, Farmer Matt, Maggie & the crew

A note on storage -- Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Eat your greens (collards, kale and broccoli) first, within the first week.  They should be stored in an airtight plastic bag in the fridge.  The root vegetables should be stored separately from the greens, but they can be stored together, also in airtight bags in the fridge.  What do I mean by airtight?  Ziplocks are good, as are regular plastic bags that are closed/sealed well at the top.  The idea is to lock in the moisture so that the veggies stay fresh and don't turn soft and limp.  Some members prefer glass containers to plastic bags - which is fine too, but just make sure that the lid seals properly.  Happy storing and eating!
 

What's in the share?

Carrots -  Sweet and juicy.  This variety grows well in the cold fall and stores well as long as you keep the moisture in.  (See storage tips above.)  You do not need to peel these.  Just scrub the skin with a vegetable brush.  If you're used to always peeling your carrots, you may find this unusual, but the skin contains nutrients that you don't want to lose!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Broccoli - Freshly picked from the fields! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 1 week.

Japanese Hakurei Turnips - No need to peel these.  Just scrub the skin with a vegetable brush. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Golden Turnips - These are delicious roasted!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Toscano Kale - Freshly picked from the fields! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 1 week.

Collards - Freshly picked from the fields! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 1 week.

Cabbage
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Please note that this is the second to last week of our CSA season.  Tuesday and Wednesday groups will receive their final delivery next week, the week of Thanksgiving.  Thursday and Friday groups will take off next week and receive their final delivery the week after Thanksgiving. We'll send out reminder notices, don't worry!

CSA WINTER SHARE!  (December-March)  We're now taking applications for our CSA Winter Share.  Quick rundown....4 pick-ups, once a month from December through March.  Choose from 2 pick-up sites, either Port Washington or Jamesport.  Sorry, we can't deliver to any sites that freeze or else your veg will freeze... LEARN MORE & SIGN UP HERE!

This week in the shares...

Carrots - I've been waiting all fall for these beauties to grow!  We lost an earlier fall planting, so these are particularly special!  They are super sweet and crunchy and I haven't had much time to cook with them because we're enjoying them raw! 
Storage: In an airtight (plastic) bag in the refrigerator. Separate the roots from the green tops.  They'll last longer that way. Uses: Raw or cooked. When to use: Within 5 days. 

Radicchio - Radicchio is a leaf chicory with a spicy and bitter taste that mellows when cooked.  Due to its bitterness, radicchio pairs best with sweet, salty and acidic ingredients like oranges, prosciutto and balsamic vinegar.  Check out this newsletter for recipes. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.

Bunched Red Kale -  A great variety for raw salads or cooked recipes.  Fine Cooking has an excellent photo tutorial and video to teach you how to easily remove the stems.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Baked (Chips) Cooked (Best in Soups) or Juiced. When to use: Within 5 days

Watermelon Radish - These spectacular cold weather radishes are all serious on the outside and party on the inside!  When you cut into them you'll quickly see where they got their name.  I like to eat them raw in salads dressed with olive oil, lemon juice, crushed garlic and salt & pepper.  They are also great roasted.  Try one of the recipes below.  They do not need to be peeled!
Storage: In an airtight (plastic) bag in the refrigerator. Separate the roots from the green tops.  They'll last longer that way. Uses: Raw or cooked. When to use: Within 5 days. 

Rutabaga - This root vegetable is a cross between a cabbage and a turnip!  I love rutabaga mash.  Peel off the outer skin and cut into cubes.  Steam or boil until tender and mash with olive oil or butter and salt.  You can also try delicious rutabaga fries!
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Cooked. When to use: Within a month.

--- THIS IS THE FINAL WEEK OF THE FRUIT SHARE ---
Mixed bag of Granny Smith and Red & Golden Delicious Apples

RECIPES

Rutabaga Oven Fries
Watermelon Radish & Cilantro Salad
Roasted Watermelon Radishes

Once we fall back to standard time in November, we find ourselves packing the vegetable boxes in the dark!  There are just three more weeks to go this season... We're harvesting the last of everything in the fields, finishing up our cover crop planting and garlic is going in the ground.  It seems like a funny time of year to plant a crop, but that's the way it is with garlic.  The cloves are planted into the cold ground now and the shoots are one of the first things to sprout up in the early spring   Stay tuned for more news from farm and details on our 2017 CSA program coming to your inbox later this week...

CSA WINTER SHARE!  (December-March)  We're now taking applications for our CSA Winter Share.  Quick rundown....4 pick-ups, once a month from December through March.  Choose from 2 pick-up sites, either Port Washington or Jamesport.  Sorry, we can't deliver to any sites that freeze or else your veg will freeze... LEARN MORE & SIGN UP HERE!

This week in the shares...

Carrots - I've been waiting all fall for these beauties to grow!  We lost an earlier fall planting, so these are particularly special!  They are super sweet and crunchy and I haven't had much time to cook with them because we're enjoying them raw! 
Storage: In an airtight (plastic) bag in the refrigerator. Separate the roots from the green tops.  They'll last longer that way. Uses: Raw or cooked. When to use: Within 5 days

Radicchio - Radicchio is a leaf chicory with a spicy and bitter taste that mellows when cooked.  Due to its bitterness, radicchio pairs best with sweet, salty and acidic ingredients like oranges, prosciutto and balsamic vinegar.  Check out last week's newsletter for recipes. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week

Green Kale -  A great variety for raw salads or cooked recipes.  Fine Cooking has an excellent photo tutorial and video to teach you how to easily remove the stems.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Baked (Chips) Cooked (Best in Soups) or Juiced. When to use: Within 5 days

Cauliflower - These heads are so sweet!  The crop is slowly coming in over the next few weeks (the heads grow at different rates), so we'll be giving them out in phases.  If you don't receive a head this week, then you can expect it next week!  Roasted cauliflower is one of life's great pleasures...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Within a week

Baby Red Salad Kale -  This baby variety is best raw and there is no need to remove the entire stem - just the longer stems below the leaf. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Juiced. When to use: Within 5 days

Red Radishes - These fall radishes are more sweet than spicy.  Perfect raw in salads or sprinkled with salt as a snack.
Storage: In an airtight (plastic) bag in the refrigerator. Separate the roots from the green tops.  They'll last longer that way. Uses: Raw or cooked. When to use: Within 5 days. 

FRUIT SHARE - Mixed bag of Cameo & Granny Smith Apples
***Please note that the fruit share ends the week of November 14th.  Next week is the final week of the fruit!***

Recipes

Roasted Carrots with Thyme & Parsley
Cauliflower & Chickpeas in a Mustard Vinaigrette
Roasted Cauliflower & Cheddar Soup
Penne with Caramelized Onions & Radicchio

This is week #23 out of 26 weeks in this season's CSA program.  That means that we have 4 more weeks of veggies to go...  We weren't quite sure what was going to be ready to harvest for this week's shares, but it turns out A LOT!  I'm super excited for the chicories, radicchio and escarole, oh my!  And the cauliflower heads are slowly growing, so you'll be getting them either this week or next. 

Farmer Matt is busy getting our fields cover cropped for the winter ahead.  And speaking of winter, if you just can't imagine life without your local, organic farm fresh goodies (and you LOVE root veg), well, then you'd better sign up for the CSA Winter Share!  (Note: 2017 CSA Applications will be up for renewal soon, stay tuned!)

CSA WINTER SHARE!  (December-March)  We're now taking applications for our CSA Winter Share.  Quick rundown....4 pick-ups, once a month from December through March.  Choose from 2 pick-up sites, either Port Washington or Jamesport.  Sorry, we can't deliver to any sites that freeze or else your veg will freeze... LEARN MORE & SIGN UP HERE!

Moving on to what's in the shares this week...

Radicchio - Radicchio is a leaf chicory with a spicy and bitter taste that mellows when cooked.  Due to its bitterness, radicchio pairs best with sweet, salty and acidic ingredients like oranges, prosciutto and balsamic vinegar.  Try one of the delicious recipes below!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.

Escarole - Escarole looks similar to lettuce, but is actually a slightly bitter green in the chicory family.  A variety of endive, escarole tastes similar to radicchio.  Just remember that the bitter flavors mellow when you cook it.  Try this week's recipe for escarole & white bean soup.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.

Cauliflower - These heads are so sweet!  The crop is slowly coming in over the next few weeks (the heads grow at different rates), so we'll be giving them out in phases.  If you don't receive a head this week, then you can expect it next week!  Roasted cauliflower is one of life's great pleasures...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Within a week.

Sweet Potatoes - One of the last weeks of sweet potatoes. These are so versatile..they make a great quick bread for breakfast!  See recipe below.
Storage: In a cool (NOT COLD), dark, dry spot.  Uses: Cooked When to use: Within 2 weeks.

Leeks - We grow these for the shares in several successive plantings because we love using them in the kitchen!  They make a wonderful base for soups, gratins or braised on their own. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Within a week.

Bok Choi -  Both the stalk and the leaves can be eaten raw, or cooked. Whether they're stir-fried, gently steamed or added to soup, Bok Choi is easy to prepare and a nutritious addition to meals. Separate the leaves from the stalks, as the thicker stalks take longer to cook. Rinse well and drain, then shred or cut across the leaves, and cut stalks into small slices along the diagonal, saute with a small amount of water or chicken stock.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within a week.

White Salad Turnips - Both the tops and the roots are delicious on these turnips!  Another great 2-for-1 veg.  You don't need to peel the roots, just wash them well.  They are surprisingly juicy and delicious raw or cooked.  Your choice!  The tops saute up quickly as a side-dish or in a stir-fry. 
Storage: In an airtight (plastic) bag in the refrigerator. Separate the roots from the green tops.  They'll last longer that way. Uses: Raw or cooked. When to use: Within 5 days. 

Red Kale -  A great variety for raw salads or cooked recipes.  Fine Cooking has an excellent photo tutorial and video to teach you how to easily remove the stems.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Baked (Chips) Cooked (Best in Soups) or Juiced. When to use: Within 5 days.

FRUIT SHARE - Mixed bag of Bosc Pears, Red & Golden Delicious Apples
***Please note that the fruit share ends the week of November 14th.  There are 3 weeks of the fruit share left!***

Recipes

Traditional Risotto with Radicchio - Food52
Roasted Radicchio
Escarole Recipe Tips - The Vegetable Butcher
Escarole & White Bean Soup in Parmesan Broth
Sweet Potato Quick Bread
Stir-fried Bok Choi
Kale Salad with Apples & Cheddar
Escarole & Radicchio Salad

We have lots of fall greens for you this week!  The fields are full of all of the cold weather favorites we wait all summer for... Stay tuned for a farm update later this week.  Until then, bon appetit!

Cabbage - This is a great time of year for stuffed cabbage and braised cabbage.  Raw salads are nice too, but I'm craving any recipe that warms the kitchen and fills the house with delicious aromas...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked or Raw. When to use: Within 5 days

Batavian Lettuce - A wonderful, crunchy and sweet variety for your fall salads.  My favorite fall lettuce salad is topped with chopped apples, toasted pine nuts, shaved gruyere cheese and red onion in a simple balsamic vinaigrette. Delish!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.

Bok Choi -  Both the stalk and the leaves can be eaten raw, or cooked. Whether they're stir-fried, gently steamed or added to soup, Bok Choi is easy to prepare and a nutritious addition to meals. Separate the leaves from the stalks, as the thicker stalks take longer to cook. Rinse well and drain, then shred or cut across the leaves, and cut stalks into small slices along the diagonal, saute with a small amount of water or chicken stock.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within a week.

White Salad Turnips - Both the tops and the roots are delicious on these turnips!  Another great 2-for-1 veg.  You don't need to peel the roots, just wash them well.  They are surprisingly juicy and delicious raw or cooked.  Your choice!  The tops saute up quickly as a side-dish or in a stir-fry. 
Storage: In an airtight (plastic) bag in the refrigerator. Separate the roots from the green tops.  They'll last longer that way. Uses: Raw or cooked. When to use: Within 5 days. 

Arugula - This baby planting is still extremely tender, so dress it lightly!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within 3 days.

Toscano Kale -  Perfect in a warming soup.  Try the recipe for the classic Tuscan & White Bean soup below...  Don't forget to remove the stems.  Fine Cooking has an excellent photo tutorial and video to teach you how to easily do this. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Baked (Chips) Cooked (Best in Soups) or Juiced. When to use: Within 5 days

FRUIT SHARE - Mixed bag of Bosc Pears, Empire & Golden Delicious Apples

Recipes

Braised Cabbage with Caraway
10 Ways with Bok Choi - from the Kitchn
Mediterranean (Vegetarian) Stuffed Cabbage Rolls
Tuscan White Bean & Kale Soup

Thanks to everyone who came out to the farm on Sunday!  It was a beautiful day and we really enjoyed meeting you and showing you around the farm!  We're all cleaned up and ready to carry on with our usual Monday activities...harvesting your veggies!

White Salad Turnips - Both the tops and the roots are delicious on these turnips!  Another great 2-for-1 veg.  You don't need to peel the roots, just wash them well.  They are surprisingly juicy and delicious raw or cooked.  Your choice!  The tops saute up quickly as a side-dish or in a stir-fry. 
Storage: In an airtight (plastic) bag in the refrigerator. Separate the roots from the green tops.  They'll last longer that way. Uses: Raw or cooked. When to use: Within 5 days. 

Leeks - I'm loving leeks in all my soups and gratins this time of year.  They add such a beautiful, soft flavor. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.

White Potatoes - These are great for mashed potatoes!  Be sure to store them in a DARK spot.  White varieties are more sensitive to light (and they will turn green if they are exposed for too long.) Do not eat potatoes that have green flesh.  You can usually see the green color through the skin.  They can be toxic. 
Storage: In a cook, dark, dry place.  Uses: Cooked When to use: Within a month. 

Collards - A wonderful cooking green! Try one of the recipes below.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.

Green Beans - Green Beans in October!  This our last planting of the season.  I still love the simplest preparation - steamed until just tender and served with butter and salt & pepper. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Within a week.

Farmer's Choice Item(s)

FRUIT SHARE - Mixed bag of Bosc Pears and Red & Golden Delicious Apples

Recipes

Grilled Collards & Leeks with a Garlic Chile Sauce
Pasta with Collard Greens & Onions
Green Beans with Leeks, Lemon & Feta
Salad Turnips Sauteed in Butter

We have a fantastic share this week!  When the weather turns chilly, the kitchen calls me in...

Arugula - Baby arugula for everyone this week!  The leaves are extremely tender, so please wash gently and dress lightly so the flavor can shine!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use: Within 5 days. 

Fennel - Back again for our fall harvest, fennel has a distinct flavor that mellows and practically disappears when cooked.  It's my favorite secret ingredient in soup - including tonight's white bean and vegetable soup that the family can't get enough of...  Here's how to prep fennel.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.

Parsley - A must in soups, or try parsley pesto.  My mom told me that you can pull off the leaves and place them directly in a ziplock bag in the freezer.  This way, you can just pull out a handful of frozen leaves and throw them in your soups to brighten up flavors all winter.  Genius! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week or FREEZE.

Onions - Bring them on!  I'm using up onions like crazy in all my fall soups! 
Storage: In a dry, dark and cool place. Uses: Cooked When to use: Within a month.

Butternut Squash - One more week, and probably the last of the squash for the season.  These butternuts should keep pretty well on your counter, but I usually bake them up in batches and scrape the flesh into ziplock bags to store in the freezer.  Pull them out for soups and purees all winter long. 
Storage: Winter squash should be stored at room temperature - and dry. Keep in paper bags or baskets out of direct sunlight and they will up to a month. Uses: Cooked When to use: Within a month.

Sweet Potatoes - The kids can't get enough of these!  You may notice some cosmetic skin damage - see photo below.  The flesh inside is perfect, so just peel it off! 
Storage: In a dry, dark and cool (NOT COLD) place - 55F-65F. Uses: Cooked When to use: Within 2 weeks.

Green Kale - Try this type steamed and then seasoned with fresh crushed garlic, red pepper flakes, olive oil and umeboshi (ume plum) vinegar OR in place of the umeboshi, lemon juice & salt.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.

Lettuce - Either Red Boston or Red Batavian variety this week.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use: Within 5 days. 

FRUIT SHARE - Mixed bag of Bosc Pears, Empire & Red Delicious Apples

Recipes

Roasted Fennel with Parmesan
Hate Fennel?  Try one of these 13 delicious recipes!
Baked Sweet Potato Falafels with cumin &
Thyme roasted Sweet Potatoes

---

Please note this cosmetic skin damage that you may find on your sweet potatoes.  Nothing bums out your farmers more than damage to crops that we work so hard to grow.  Luckily (and we're always looking for that silver lining), the damage seems to be just on the surface of the skin, and as you can see, the inside is perfect! 

Fall is here and so are our cooler season crops!  I'm so excited to reunite with kale and leeks in the kitchen this week. And more winter squash for roasting in the oven...

Butternut Squash - Perfectly paired with this week's leeks for a delicious, silky smooth soup.  See recipe below.
Storage: Winter squash should be stored at room temperature - and dry. Keep in paper bags or baskets out of direct sunlight and they will up to a month. Uses: Cooked When to use: Within a month

Red Beets - Don't forget to eat the tops - it's a two-for-one veggie! Storing the tops separately helps to keep the greens fresh.  Just rip off the greens and keep them in a separate plastic bag in your fridge. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within 5 days. 

Leeks  - Perfect for soups or braised! See recipe below. They can be sandy inside, so be sure to wash them properly! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within 2 weeks.

Red Kale - Kale is back!  You'll remember this red variety from earlier in the season.  The leaves are wonderfully tender, so it's a perfect variety for raw kale salads...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within 5 days. 

Red Boston Lettuce - A sweet, soft-leaf variety.  Go lightly on the dressing so the flavor gets a chance to shine! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use: Within 5 days. 

Farmer's Choice Vegetable - Your farmer's pick of the week to be decided...

FRUIT SHARE - Mixed bag of Cortland Apples & Bartlett/Bosc Pears

Recipes

TUTORIAL: How to wash leeks
Braised Leeks with Parmesan
Leek & Butternut Squash Soup
Fall Kale Salad with Apples & Ceddar
Roasted Beets with Sauteed Beet Greens
 

Cabbage is here!  I'm loving the Napa in this week's shares.  It is so versatile and a great way to change up your leaf salads. Try some of the recipes below. 

SAVE THE DATE!  Our annual CSA Harvest Festival will take place at the farm in Riverhead on Sunday, October 16th from 11am-3pm.  It's open to all CSA members and their guests!  Farm tours, Q&A with your farmers, cooking demonstrations, kids activities, live music.  It's a really lovely day of farm fun and an opportunity for you to see where we grow your food and connect with other members. Stay tuned for more details coming soon...

Winter Squash - 2 portions - These are all edible squash - not ornamental!  You can prep them all the same way.  Cut the squash in half lengthwise and then scoop out the seeds.  You can either put these halves in a steamer and cook until the flesh is tender, or rub with olive oil and set the halves face down in a baking dish.  Sometimes I pour a few tablespoons of water around them and bake in the oven at 350F until soft.  Scoop out the flesh and season with salt and a little butter (or olive oil) and enjoy! 
Storage: Winter squash should be stored at room temperature - and dry. Keep in paper bags or baskets out of direct sunlight and they will up to a month. Uses: CookedWhen to use: Within a month

Red or Yellow Potatoes - These are freshly-dug and unwashed so that they will store longer at your home. Please try to eat them within a week. 
Storage: In a cool, DARK place Uses: Cooked When to use: Within the week.

Yellow Onions - These will store well!  But it's the perfect weather for onion soup...see delicious recipe below!
Storage: In a cool, dark well ventilated space. Uses: Raw or Cooked When to use: Within a month.

Napa Cabbage - One of the most beautiful veggies to grace the shares.  I love the texture of Napa leaves.  Try one of the delicious recipes below...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within 5 days. 

Mystery Vegetable - Farmer's Choice...

FRUIT SHARE - Mixed bag of Peaches & Gala Apples

Recipes

Simple Stir-Fry Cabbage
Asian Napa Cabbage Salad
Apple, Potato & Onion Gratin
French Onion Soup

If you're wondering where all the fall greens are...(think kale & collards)...I've been wondering the same thing!  Farmer Matt sent me the picture below this afternoon showing us the status from the fields.  Way back in the summer when we were in the middle of a massive drought, we weren't able to get into the fields to transplant.  Why, you ask?  Usually it's too much rain that keeps us out of the fields and delays the plantings.  Well, dry weather can do the same thing.  When the fields are too dry, tractor work will create massive dust clouds.  That's not a good thing for the farmers or for the fields.  So we have to carefully schedule our transplanting dates for when we get some rain, or for when we're able to irrigate the fields first.  This summer we were so busy irrigating to keep the plants in the ground alive that we didn't have extra time (or hands on deck) to get the fields irrigated on time.  That's what caused the delay in planting and the delay we're experiencing now.  In the end, this is not particularly bad news... the fall greens are coming and they're looking beautiful, but it's going to be another few weeks before they appear in the shares. I thought you'd like to know...

On a happier note, we wanted to bring your attention to our beautiful onions this year!  If you've been a member in the past, you'll know that we don't usually include so many beautiful high-quality onions in the shares.  Onions are hard to grow because they are small plants that are very difficult to keep weed-free.  This year they are exceptional.  I don't know about you, but I use onions in practically every recipe and I love not having to run out to the store to supplement this year!

SAVE THE DATE!  Our annual CSA Harvest Festival will take place at the farm in Riverhead on Sunday, October 16th from 11am-3pm.  It's open to all CSA members and their guests!  Farm tours, Q&A with your farmers, cooking demonstrations, kids activities, live music.  It's a really lovely day of farm fun and an opportunity for you to see where we grow your food and connect with other members. Stay tuned for more details coming soon...

YOUR REPLACEMENT Red Leaf Lettuce - This Red Leaf Lettuce is your replacement for the less than perfect Romaine that we sent out last week.  Our apologies again for the leaf tip burn.  These should be beautiful inside and out!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use: Within 5 days. 

Romaine Lettuce - This Romaine Lettuce looks perfect, so you should have no quality issues...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use: Within 5 days. 

Saladette/Cocktail Tomatoes/Cherry Tomatoes
Storage: On the counter until they are a deep red/yell0w/orange.  At that point, eat them right away or if you must, put them in the refrigerator. Uses: Raw/Cooked When to use: Right away when deep colors.

Red Beefsteak Tomatoes
Storage: On the counter until they are a deep red.  At that point, eat them right away or if you must, put them in the refrigerator. Uses: Raw/Cooked When to use: Right away when deep colors.

Acorn Squash -  I like to cut in half lengthwise and then scoop out the seeds.  You can either put these halves in a steamer and cook until the flesh is tender, or rub with olive oil and set the halves face down in a baking dish.  Sometimes I pour a few tablespoons of water around them and bake in the oven at 350F until soft.  Scoop out the flesh and season with salt and a little butter (or olive oil) and enjoy! 
Storage: Winter squash should be stored at room temperature - and dry. Keep in paper bags or baskets out of direct sunlight and they will up to a month. Uses: Cooked When to use: Within a month

Festival Sweet Dumpling Squash - Eat these right away!  They are not good storage squash.  These unusual looking squash have a rich (& sweet!) flavor.  Cook like acorn squash - see above.
Storage: Winter squash should be stored at room temperature - and dry. Uses: Cooked When to use: Within a week.

Zucchini/Summer Squash - These plants are almost finished, but we do have 1 piece per member this week.  I wanted to address an issue that was raised in our survey by some members who were not happy about receiving just one of something...  I know it's not always easy to come up with a recipe for one zucchini, for example, but one is better than none, right?  Try to think of it as a great addition to a recipe instead of the star.  You can throw in a zucchini to most soup and stir-fry recipes, or mix it with shredded potatoes in zucchini & potato pancakes - see below.  When a crop is just starting to produce, or just winding down, you'll likely find just one in your shares.  I hope our decision to include it in the shares instead of letting it rot in the fields is one that you would agree with! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days. 

Red and Yellow Onions -  Great in all your recipes...
Storage: In a cool, dry, well-ventilated place. Uses: Cooked or Raw When to use: Within a month

Swiss Chard - To please all the greens-loving members.... See pic above to prove that other greens are coming! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Within 5 days. 

FRUIT SHARE - 1 bag mixed Gala Apples & Peaches

Recipes

Zucchini & Potato Pancakes - 1/2 this recipe to use up your 1 zucchini this week!
Swiss Chard with Garlic & Lemon - A CSA-member favorite!
Swiss Chard, Feta & Mozzarella Bake - Another CSA-member approved recipe!

We're just about a month away from our annual CSA Harvest Festival!  Mark your calendars and fingers crossed for nice weather!  Stay tuned for more details coming soon...

SAVE THE DATE!  Our annual CSA Harvest Festival will take place at the farm in Riverhead on Sunday, October 16th from 11am-3pm.  It's open to all CSA members and their guests!  Farm tours, Q&A with your farmers, cooking demonstrations, kids activities, live music.  It's a really lovely day of farm fun and an opportunity for you to see where we grow your food and connect with other members. Stay tuned for more details coming soon...

This week's box is a little bit of this and a little bit of that!  We're winding down our zucchini, squash, tomato and pepper season, so you'll see the quantities greatly reduced.  And now the cooler season crops are starting....the beets this week are beautiful! 

Golden or Red Beets - DO NOT DISCARD THE TOPS!  They are best part!  The beet tops (or beet greens) are a vegetable all on their own.  They can be cooked like spinach, chard or any other green.  Just rip off the stems and store the tops and the bottoms separately.  They'll last longer that way.  How to cook the beet roots?  The easiest way is to boil them until tender - then slip off the skins once they've cooled down and you're ready to use them any which way. 
Storage: Store the tops and the beet roots separately in an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days. 

Saladette/Cocktail Tomatoes/Cherry Tomatoes - *Note that the green (red tinged) oblong variety is RIPE WHEN STILL GREEN!  It's a variety called "Lucky Tiger" and it's super sweet and ready to eat now!  We're rotating through the small tomatoes so that everyone will receive either cherry tomatoes or cocktail size tomatoes over the next few weeks.  These little tomatoes take A LONG TIME to harvest by hand, so we need to space out their harvest when we have time in our schedule.  Thanks for your patience!
Storage: On the counter until they are a deep red/yellow/orange.  At that point, eat them right away or if you must, put them in the refrigerator. Uses: Raw/Cooked When to use: Right away when deep colors.

Acorn Squash - These are just starting to come in...the first of the winter squash!  So it's just one piece per box this week.  You can prep this in many ways.  I like to cut in half lengthwise and then scoop out the seeds.  You can either put these halves in a steamer and cook until the flesh is tender, or rub with olive oil and set the halves face down in a baking dish.  Sometimes I pour a few tablespoons of water around them and bake in the oven at 350F until soft.  Scoop out the flesh and season with salt and a little butter (or olive oil) and enjoy! 
Storage: Winter squash should be stored at room temperature - and dry. Keep in paper bags or baskets out of direct sunlight and they will up to a month. Uses: Cooked When to use: Within a month

Romaine Lettuce - Crunchy and sweet!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use: Within 5 days. 

Freshly-dug New Potatoes - Varieties will change through the week....yellow or red. These are unwashed so that they will store longer at your home. Please try to eat them within a week. 
Storage: In a cool, DARK place Uses: Cooked When to use: Within the week.

Zucchini/Summer Squash
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days. 

Long Peppers
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days. 

FRUIT SHARE - 1 bag of Damson Plums FOR COOKING ONLY!  Click here for recipes!

Recipes

Roasted Beet Salad with Oranges & Beet Greens
Acorn Squash - 10 ways to enjoy
Roasted Potatoes with Garlic, Lemon & Oregano