Hey, winter shares are here!  Since our growing season on Long Island has ended, our winter share consists of produce we harvest and store through the winter months.  Get ready for roasts, stews and warming foods to get your body balanced during the cold season.  Storage is important if you expect your veggies to last you until next month's delivery, so please read carefully below.  Bon appetite!  

A note on storage -- Eat your collards first, since they are freshly harvested from the fields.  Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  The root vegetables should be stored separately from the cabbage and collards, 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.  The potatoes should be stored in a cool (not cold), DARK place.  Enjoy!  

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.

Green Cabbage  - This variety holds up well through the winter months.  Have you tried cabbage soup?  You should!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Rutabaga - This root vegetable is particularly delicious made into "fries".  It also makes a great mash.  Super nutritious and delicious alongside any main course!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Potatoes - The varieties are mixed on these potatoes.  Just remember this good rule of thumb...Rough skin?  Best for mashed or baked.  Smooth skin?  Best for roasting.  When in doubt, use them for whatever recipe you want.  They'll do fine!  My kids are loving potato leek pancakes right now, so check out that recipe below.
Storage: In an cool (not cold) DARK place. Uses: Cooked. When to use: Within 3 weeks.

Small Red Cabbage - I'm so in love with red cabbage.  It's just a bummer that it's much harder to grown than the green variety. The heads are small, but they are so pretty!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Collards - These sturdy greens get sweeter in the cold weather!  I am loving them steamed with olive oil, umeboshi vinegar and garlic right now.  Also great in a casserole or in place of kale in any recipe.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Leeks - These beautiful leeks pair perfectly with the roots for gratins, stews, soups and more!  You can always use leeks in place of onions in a recipe.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

BRIERMERE FARM APPLE SHARE - Winesap and Jonagold Varieties

Recipes!

Rutabaga Oven Fries
Potato & Leek Pancakes
Potatoes & Collard Greens Hash
Mexican Cabbage Soup
Braised Red Cabbage with Apple & Onion
20 Fab Cabbage Recipes!

This is the FINAL WEEK (Week #25) of deliveries this season!  Please note that there will be a make-up delivery for a few sites next Tuesday, including Forest Hills, Douglaston, Syosset and Astoria.  

THANK YOU!  We are so grateful for your membership and ongoing support of our farm.  You'll be hearing from us again later in the week with our Season End Farmer Letter and response to your feedback on the survey. We're also opening up renewals for 2018 this week, so stay tuned to your inbox!  

WINTER CSA - A few spots still open on LI...
We're now accepting online applications for our CSA Winter Share.  Four monthly deliveries, December through March.  Sign up here...

This week in the shares...

Happy holiday box!  We try to harvest crops that we think you'd like to include on your Thanksgiving table next Thursday.  Everything will hold well in the fridge until next week as long as it's stored properly.  See storage instructions for each item below.

Sweet Potatoes - 2.5 lbs of various sizes!  These are unwashed to maintain their freshness. Wash just before preparing.  
Storage: In a cool (not cold), dry spot. DO NOT STORE IN THE FRIDGE!  Uses: Cooked. When to use: Within 10 days.

Carrots - A huge 4lb bag of our sweet early winter carrots!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 10 days.

Butternut Squash - A classic for the holiday table.  I love this as one of my mashed side dishes.  Simple and delicious!
Storage: On the counter. Uses: Cooked.. When to use: Within 10 days.

Leeks - The final harvest from this last planting. Just in time for the final share this season!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 10 days.

Watermelon Radish -  If you haven't tried this radish before, you'll be surprised when you cut through the skin!  These have become a staple on our fall and winter table.  Perfect sliced raw and sprinkled with sea salt as an appetizer or sliced thinly in salads. Equally delicious cooked, but note that the spectacular color fades when cooked.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 10 days.

Collards - Another favorite on our holiday table.  Here's a great NPR story on the southern tradition of collards for Thanksgiving.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within a week.

Parsley - To add fresh flavor to all of your holiday dishes.  A must ingredient for stuffing!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within a week.

FRUIT SHARE
Please remember just one bag per fruit share member.
1 mixed bag of Bosc Pears and Jonagold & Granny Smith Apples
(for fruit share members ONLY)

Recipes

Maple Roasted Sweet Potatoes
Roasted Sweet Potatoes with Chile Yogurt and Mint
Braised Leeks with Lemon & Parsley
Apple, Leek & Butternut Squash Gratin
Butternut Squash Mash
Watermelon Radish Salad with Citrus & Goat Cheese
Watermelon Radish with Cilantro & Garlic
Collard Greens with Fennel and Orange Butter
Classic Southern Collard Greens
Sauteed Carrots

Tons more recipes, cooking tips and photos from fellow CSA members on our
FACEBOOK CSA MEMBERS PAGE!

This is the second to last box of the season!  Next week is the final week of CSA.  We're sad that the season is ending, but happy to get a much-needed break and start preparing for next season!  There's a lot to do around the farm during the winter months, from bookkeeping to tractor maintenance, crop planning and more!  Follow us on Facebook and Instagram to keep up with farm happenings all winter long....

End of CSA Season...Mark Your Calendars
Our program runs through week #25, which is the week before Thanksgiving.  Tuesday Queens groups and Astoria CSA will receive a make-up delivery the Tuesday before Thanksgiving.  (Please note that this make-up delivery is for Queens sites only.)

WINTER CSA - Sign-up for Long Island members online NOW!  
We're now accepting online applications for our CSA Winter Share.  Four monthly deliveries, December through March.  Sign up here...

CSA RENEWALS FOR 2018 - Coming in November!  
Renewing members receive priority sign-up for our 2018 CSA season.  New this year!  Online payment with credit card or direct deposit.  Save time & hassle!  We'll be sending out renewal reminders beginning in November, so stay tuned. 

FRASER FIR CHRISTMAS TREES - From our sister farm in Vermont!  
We'll be sending out a separate e-mail with more information soon.  In short, we will be offering pre-ordered, fresh-cut Fraser Fir Christmas Trees & Wreathes for pick-up at the farm in Jamesport this December.  The trees are grown at our sister farm in Springfield, Vermont by our VT farm crew without the use of any synthetic fertilizers, pesticides or herbicides on land that is currently being transitioned to organic production.  Stay tuned for more details!  

JOIN THE CSA MEMBER GROUP!   Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Fennel - I've been watching the feathery leaves on this fennel out in the field for the past two months.  Its bulb has finally grown big enough to harvest!  Here's how to prepare fennel...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

Carrots - Sweet, crunchy carrots.  This is a variety called Mokum.  We think it's the best variety!  Remove the tops for best storage.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week.

Rutabaga - A cold weather favorite, I know that many of you wait all season for these.  The rutabaga oven fries recipe below is a winner.  Also fabulous mashed like mashed potatoes.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked.. When to use: Within 5 days.

Cabbage - We have a few different types of cabbage to harvest this week, so your variety will change depending on your pick-up day.  I'm going to be making a hearty minestrone with cabbage this week as well as a cabbage, red onion and orange salad.  Both are great uses for this versatile and SUPER healthy veg!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Baby Red Kale - Perfect size for raw kale salads.  It's extremely tender and you may want to snap off the lower stem so just the leaves are in your salad.  Farmer Matt is pickier than I am about eating the stems...  I promised him I would offer his suggestion!  :)
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use: Within 3 days. 

Swiss chard -  Wonderful in fall stews...try the recipe below for a Greek flavored dish!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Within 3 days. 

White Potatoes -  These are THE BEST variety for mashed potatoes.  Light and creamy when whipped.  
Storage: In a cool, dry, DARK place. Uses: Cooked When to use: Within 2 weeks.

FRUIT SHARE
Please remember just one bag per fruit share member.
1 mixed bag of mixed Fuji & Jonagold Apples
(for fruit share members ONLY)

Recipes

Braised Fennel
Stewed Swiss chard with Tomatoes, Mint & Fennel
Fennel Mashed Potatoes
Rutabaga Oven Fries
Pureed Rutabaga with Pan-Fried Leeks

What a storm we had on Sunday evening!  The rain and wind tossed around our produce in the fields, damaging some of the leaves and leaving things looking a little banged up.  We did our best to wash everything extra carefully today to remove as much soil as possible.  Please check some of the notes below regarding specific issues with items in the box.  Otherwise, we have a really lovely share again this week.  The radicchio is such a beautiful, rich purple color, and the savoy cabbage is such a treat.  More leeks for your fall soups and stews.... and kohlrabi! 

End of CSA Season...Mark Your Calendars
Our program runs through week #25, which is the week before Thanksgiving.  Tuesday Queens groups and Astoria CSA will receive a make-up delivery the Tuesday before Thanksgiving.  (Please note that this make-up delivery is for Queens sites only.)

WINTER CSA - Sign-up for Long Island members online NOW! 
We're now accepting online applications for our CSA Winter Share.  Four monthly deliveries, December through March.  Sign up here...

CSA RENEWALS FOR 2018 - Coming in November! 
Renewing members receive priority sign-up for our 2018 CSA season.  New this year!  Online payment with credit card or direct deposit.  Save time & hassle!  We'll be sending out renewal reminders beginning in November, so stay tuned. 

FRASER FIR CHRISTMAS TREES - From our sister farm in Vermont! 
We'll be sending out a separate e-mail with more information soon.  In short, we will be offering pre-ordered, fresh-cut Fraser Fir Christmas Trees & Wreathes for pick-up at the farm in Jamesport this December.  The trees are grown at our sister farm in Springfield, Vermont by our VT farm crew without the use of any synthetic fertilizers, pesticides or herbicides on land that is currently being transitioned to organic production.  Stay tuned for more details! 

JOIN THE CSA MEMBER GROUP!   Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Radicchio - Just look at this beautiful vegetable!  The rich, purple leaves set against the white veins and stem.  It's definitely one of the best looking veg we grow here.  Same as the Sugarloaf chicory last week... This is an ever-so-slightly bitter green that works great as a salad cut thinly into ribbons and dressed with olive oil, lemon juice, fresh pressed garlic, salt & pepper to taste and cheese. A hard, nutty cheese (Parmesan works great) shaved on top balances out the bitterness. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

Leeks - I told the farmer to plant more leeks this season because honestly, onions don't stand a chance in my kitchen when leeks are around.  Have you fallen for them too? 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within a week.

Kohlrabi - This grows as a bulb just above the surface of the soil.  It has a great crunch and a nutty flavor that works well raw or cooked.  It's super versatile.  Just peel and the rest is good to eat! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Savoy Cabbage - This cabbage is so pretty with frilly leaves which add great texture to dishes.  Great both raw in salads or cooked.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Red Kale - More of this wonderful variety of kale.  I haven't pushed my stand-by kale recipe much, but if you're still not a fan of kale, try this... Remove the stems (discard) and steam the kale leaves until tender.  This takes about 5 minutes.  Remove from the steamer and put the kale in a bowl.  Dress with olive oil, fresh crushed raw garlic and umeboshi vinegar to taste. (Buy the umeboshi or ume plum vinegar at Whole Foods or at your local health food store.  Use it sparingly, since it's salty!)  Let me know what you think. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Cauliflower - The rain and wet weather has left some cosmetic brown decay spots on the tops of the cauliflower.  We didn't have the heart to compost the whole planting, so we're giving it out even though it doesn't look perfect. You can easily cut it off, but eat it right away - tonight!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: NOW! 

Parsley - This is a little known superfood! With high levels of Vitamin C and K, antioxidants and essential nutrients, it should be part of your regular diet! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

FRUIT SHARE
Please remember just one bag per fruit share member.
1 mixed bag of Bosc Pears and Cameo & Mutsu Apples
(for fruit share members ONLY)

Recipes

Savoy Cabbage with Garlic & Ginger
Garlic Parmesan Roasted Cauliflower
5 Ways with Kohlrabi - from The Kitchn
Sauteed Kale with Kohlrabi
Oven-Braised Savoy Cabbage

I feel like I keep writing the same thing in this newsletter week after week....feels like summer, tastes like fall!  That's certainly the case again this week as the thermometer reads close to 80 degrees and we're harvesting cool fall greens and sweet potatoes for the shares. 

We have just 4 remaining weeks of the CSA season, so I thought it would be a good time to go over a few housekeeping items...  Final CSA pick-up date, Winter Shares, 2018 CSA Renewals & Christmas Trees...

End of CSA Season...Mark Your Calendars
Our program runs through week #25, which is the week before Thanksgiving.  Tuesday Queens groups and Astoria CSA will receive a make-up delivery the Tuesday before Thanksgiving.  (Please note that this make-up delivery is for Queens sites only.)

WINTER CSA - Sign-up for Long Island members online NOW! 
We're now accepting online applications for our CSA Winter Share.  Four monthly deliveries, December through March.  Sign up here...

CSA RENEWALS FOR 2018 - Coming in November! 
Renewing members receive priority sign-up for our 2018 CSA season.  New this year!  Online payment with credit card or direct deposit.  Save time & hassle!  We'll be sending out renewal reminders beginning in November, so stay tuned. 

FRASER FIR CHRISTMAS TREES - From our sister farm in Vermont! 
We'll be sending out a separate e-mail with more information soon.  In short, we will be offering pre-ordered, fresh-cut Fraser Fir Christmas Trees & Wreathes for pick-up at the farm in Jamesport this December.  The trees are grown at our sister farm in Springfield, Vermont by our VT farm crew without the use of any synthetic fertilizers, pesticides or herbicides on land that is currently being transitioned to organic production.  Stay tuned for more details! 

JOIN THE CSA MEMBER GROUP!   Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

---

A quick note on dirt...
You know us, we love to wash your veggies so they're squeaky clean when they get to you.  BUT, sometimes dirty is better.  Why?  Take these sweet potatoes, for example.  They are freshly dug, not "cured" for storage.  This means that the skins are thin and the washing cycle will cut up the skin and make them look pretty rough.  The dirt provides a protective coating during transport to you.  When you get them home, wash them off gently under running water and they'll look beautiful like the potato on the left in the photo below. 

This week in the shares...

Sugarloaf Chicory - This looks like a tall, pointy lettuce.  But it's not lettuce, it's a chicory.  The link here will take you to the radicchio page, and although it's not radicchio, it's a family relative and much of the info is the same.  The take-home here: This is an ever-so-slightly bitter green that works great as a salad cut thinly into ribbons and dressed with olive oil, lemon juice, fresh pressed garlic, salt & pepper to taste and cheese. A hard, nutty cheese (Parmesan works great) shaved on top balances out the bitterness. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

Scallions - What do you think?  Did we plant one too many series of scallions this fall, or are you loving their fresh flavor added to all your dishes?  They're going into my stir fry tonight!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Collards - Just like kale, collards are super versatile and super healthy. On a scale from 1 to 10, collards are off the charts in terms of nutrient content.  A cancer-fighting, immune-boosting powerhouse!  You can steam it, put it in soups, make a quiche, try one of the recipes below, freeze the leaves to use in smoothies in the winter....
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Sweet Potatoes - Dense, sweet, and full of flavor and nutrients.  Orange veggies are extremely healthy with their high levels of Vitamin A and beta-carotene. Super simple to prepare!  Wash them and stick them in the oven (350F) in a baking dish until soft.  Scoop out and top with a pat of butter (my choice) and salt & pepper to taste.  Drizzled with olive oil is good too.
Storage: Don't wash until you're ready to use them.  Keep them on your counter in a warm, dry spot. Uses: Cooked. When to use: Within a week.

Cilantro - You probably have your own favorite ways with cilantro.  I'm craving the sweet potato recipe below. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 3 days.

Japanese White Salad Turnips - They're back!  Eat the tops too.  Don't forget! 
Storage: Store the greens and the roots separately in an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within a week.  

Baby Arugula - Baby, tender, delicious.  Wash gently and don't dress heavily. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 3 days.

FRUIT SHARE
Please remember just one bag per fruit share member.
1 mixed bag of Jonagold & Gala Apples
(for fruit share members ONLY)

Recipes

Shredded Collard Greens with Roasted Sweet Potatoes
Collard Greens with Caramelized Onions
Sweet Potatoes with Yogurt and Cilantro-Chile Sauce
Cilantro Chutney
Braised Salad Turnips
Mashed Turnips with Goat Cheese & Leeks

Thank you to all the families who came to visit us on Sunday.  It was an unusually warm day, but perfect for lounging around picnicking on the grass and touring the farm fields. We hope you had a great day!  

THANK YOU to Barbara Garriel and Ken for their beautiful music and to Emilie, Michelleand Freda for their delicious cooking demos.  Thanks to Claudia for making her famous tamales, to Doug & Patti for the soups, craft table and keeping the kids happy in the straw pile, to volunteers Kerri, McKenna and Izabel and to our whole staff for putting in extra time on a Sunday to make the event a success.  We are so grateful.  

Mark Your Calendars
Our program runs through week #25, which is the week before Thanksgiving.  Tuesday Queens groups and Astoria CSA will receive a make-up delivery the Tuesday before Thanksgiving.  Please note that this is for Queens sites only.

JOIN THE CSA MEMBER GROUP!   Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Carrots - They're here!  Freshly dug from the fields that many of you toured on Sunday.  Sweet and crunchy.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Red Kale - Full of antioxidants!  This variety is good for all kale dishes - salads, quiche, soups and more!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Yellow Potatoes - These are a waxy variety that work well for roasting. 
Storage: In a cool, DARK place. Uses: Cooked. When to use: Within a week.

Boy Choi - The texture is what really sings with bok choi.  The leaves cook down and become very tender, while the stems keep their crunch.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Leeks - One of my favorite ingredients to use in soups or even as a veg on its own!  How to wash & prep leeks...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Within a week.  

Parsley - I use parsley in most of my fall soups.  When added at the end, it lends a fresh flavor and color.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 3 days.

FRUIT SHARE

Please be sure to remove the fruit from the bag immediately when you get them home.  They should ripen sitting out on a platter or on a dry dish cloth.  
Please remember just one bag per fruit share member.
1 mixed bag of Jonagold & Mutsu Apples
(for fruit share members ONLY)

Recipes

Garlicky Kale Quiche
Roasted Carrots with Turmeric
Spicy Sesame Ginger Bok Choi
Crispy Garlic Roasted Potatoes
Braised Leeks with Wine & Garlic

We're so excited to see many of you this coming Sunday, October 15th at our CSA Harvest Festival!  For those of you who have not yet been out to see us (and the farm!) we highly recommend it.  The weather forecast looks beautiful and WARM!  Please be sure to bring a picnic and lawn chairs or a blanket.  There will be walking tours of the farm, a tractor demo at 1pm and ongoing cooking demos and kids' activities.  Plan to arrive on the early side, around 11am if possible, to avoid traffic.  We look forward to seeing you there!  No RSVP needed.  Bring your friends!  - Maggie & Farmer Matt

HARVEST FESTIVAL - Sunday, October 15th from 11am-3pm
Bring your family and friends AND a picnic and visit the farm on Sunday, October 15th from 11am-3pm. You'll have an opportunity to tour the fields, learn how we grow your food, watch cooking demonstration, enjoy kids' activities and more!  More details here on our website...

JOIN THE CSA MEMBER GROUP!   Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Broccoli - I get asked about broccoli all season long.  When are we getting broccoli?  Now, NOW is the season!  I'll be steaming this up with a touch of butter and salt.  The kids love broccoli like it's candy.  I don't argue.  Serve it up every night while you can! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Romanesco Broccoli/Cauliflower - It's not a broccoli, but it's not a cauliflower either.  It's actually a flower bud that looks like it came from outer space!  Its pattern is a natural representation of the Fibonacci or golden spiral, a logarithmic spiral where every quarter turn is farther from the origin by a factor of phi, the golden ratio.  Cool dinner party conversation starter, right?  It can be steamed, roasted or eaten raw!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Japanese Salad Turnips - A member favorite back again this week. I like to roast these up when the weather turns cooler... Don't forget to eat the greens.  Store the tops and roots separately to keep them fresh. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5days.

Long Green Peppers - Field clean-out!  We harvested every single pepper that was left in the field, so this is the very end of the peppers for the season.  Throw them in a ziplock in your freezer if you can't eat them now.  They'll be perfect to add flavor to stir-fries in the winter. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week or freeze!  

Mustard Mix - These delicious peppery greens have been growing like CRAZY in this heat!  At this size, I like to wilt them, but they're also fine for raw salads as long as you tear up the leaves into bite-size pieces! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 3 days.

Toscano Kale - This is a great kale variety for soups.  A pot of Tuscan White Bean & Kale soup is on the menu this week!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week.

Scallions - Scallion pancakes are also on the menu this week!  These green onions are the last planting of the season.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week.

Red Batavian Lettuce - These are so beautiful and flavorful.  Batavian is one of my favorite lettuce varieties. 
Storage: In an airtight (plastic) bag in the front of the refrigerator. Uses: Raw When to use: Within a week.

FRUIT SHARE

Please be sure to remove the fruit from the bag immediately when you get them home.  They should ripen sitting out on a platter or on a dry dish cloth.  
Please remember just one bag per fruit share member.
1 mixed bag of Jonagold & Cortland Apples and Bosc Pears
(for fruit share members ONLY)

Recipes

Many ways with Romanesco Broccoli - Brit + Co
Tuscan White Bean & Kale Soup
Scallion Pancakes
Roasted Salad Turnips & Greens with Orange & Olives

I'm not sure what happened to September, but here we are in October at Week #19. For those who are counting, mark your calendars for the week BEFORE Thanksgiving as Week #25, the final delivery of the season.  We'll be sending out more information about our winter share and renewals for 2018 soon.  In the meantime, we hope you're able to come to our Harvest Fest on the 15th for some farm fun and field tours!  Fingers crossed for good weather! 

HARVEST FESTIVAL - Sunday, October 15th from 11am-3pm
Bring your family and friends AND a picnic and visit the farm on Sunday, October 15th from 11am-3pm. You'll have an opportunity to tour the fields, learn how we grow your food, watch cooking demonstration, enjoy kids' activities and more!  More details here on our website...

JOIN THE CSA MEMBER GROUP!   Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Red Radishes -  We're so accustomed to eating radishes early in the season, but they grow well in the cooler temps and we thought we'd bring them back one more time in the fall.  This time of year I love to roast them in the oven.  400F for 15 minutes or so.  Toss with olive oil & salt.  Yum!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.  

Arugula - A larger size this week, so it's bunched.  When it's this size, it's nice wilted.  Try the recipe with eggs below.  A favorite!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Now!

Green Cabbage - Green cabbage forms such a tight head that it really doesn't need to be washed inside.  Just peel back enough leaves until it's clean.  We munch on wedges as a snack before dinner.  Super simple sautéed cabbage (recipe below) is also a staple.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week.

Cauliflower - We're moving into the second planting of cauliflower.  Do you know why the heads stay white?  The leaves form a cover over the heads to shade them from the sun!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week.

Butternut Squash - EAT THIS RIGHT AWAY!  We're having some issues with squash storage this season, so don't keep this on your counter.  Eat it tonight!  
Storage: In the fridge. Uses: Cooked When to use: Now!

Collards OR Napa Cabbage - These items are in rotation this week.  Collards are best cooked or used as a wrap! and the Napa Cabbage can be enjoyed either raw in salad or cooked too!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. 

Farmer's Choice Item - It's a surprise!  

FRUIT SHARE

Please be sure to remove the fruit from the bag immediately when you get them home.  They should ripen sitting out on a platter or on a dry dish cloth.  
Please remember just one bag per fruit share member.
1 mixed bag of Empire Apples & Bosc Pears
(for fruit share members ONLY)

Recipes

Simple Sauteed Cabbage
Roasted Butternut Squash & Arugula Salad
Simple, Classic Cauliflower Soup
Indian Spiced Cauliflower Soup
Skillet baked eggs with wilted ARUGULA, yogurt & chili oil

Tons more recipes, cooking tips and photos from fellow CSA members on our
FACEBOOK CSA MEMBERS PAGE!

What a fabulous harvest we have for you this week!  So many of our favorite fall greens are here...and cauliflower too!  This weather is throwing us for a bit of a loop, but how can we complain?  Most of the crops are loving this extra boost of growth from the heat.  Only the broccoli is cranky.  (It loves the cold.). Have a beautiful week!  - Maggie

HARVEST FESTIVAL - Sunday, October 15th from 11am-3pm
Bring your family and friends AND a picnic and visit the farm on Sunday, October 15th from 11am-3pm. You'll have an opportunity to tour the fields, learn how we grow your food, watch cooking demonstration, enjoy kids' activities and more!  More details here on our website...

JOIN THE CSA MEMBER GROUP!   Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Arugula-  The picture above was taken this morning from Field 3 as we prepared to harvest arugula with our mechanical harvester.  The arugula leaves are very tender, so be sure to wash them gently and eat right away!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use:Now!

Bok Choi - A favorite of many....I've used it in stir-fries for years, but just starting eating it raw in salads and I love it!  It's a member of the cabbage family so it's packed with nutrients.  
Storage: On the counter. Uses: Cooked. When to use: Within a week

Japanese Salad Turnips - We haven't had these turnips in the shares since June, so remember that you can eat both the tops AND the roots!  Saute the tops with olive oil and garlic.  Eat the bottoms raw sprinkled with salt, or cook them too.  You can't go wrong either way.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week.

Cauliflower - We wait all season for the cauliflower and here it is!  Do you know why the heads stay white?  The leaves form a cover over the heads to shade them from the sun!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week.

Red or Yellow Colored Peppers - It's taken a while for our peppers to turn from green to yellow or red in the field.  Patience pays off and we've harvested a few special ones for you this week!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days

Collards OR Napa Cabbage - These items are in rotation this week.  Collards are best cooked or used as a wrap! and the Napa Cabbage can be enjoyed either raw in salad or cooked too!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

FRUIT SHARE

Please be sure to remove the fruit from the bag immediately when you get them home.  They should ripen sitting out on a platter or on a dry dish cloth.  
Please remember just one bag per fruit share member.
1 mixed bag of Cortland Apples, Bartlett & Seckel Pears
(for fruit share members ONLY)

Recipes

Asian Collard Wraps with Peanut Sauce
Bok Choi with Garlic
Grilled Bok Choi with Bread Crumbs, Parmesan & Lemon
Apple Pecan Arugula Salad
Simple Roasted Cauliflower

Here's the littlest farmer harvesting kale last week. Yes, kale is back! Oh how I missed it in my life for the past few months.  You're also getting another winter squash....butternut!  Eat this one right away. There was some plant damage in the field and they will not last long in storage. Hardneck garlic is back this week too.  We don't grow much because the seed is so expensive, but it's such a treat!  

SAVE THE DATE!
Bring your family and friends to visit the farm on Sunday, October 15th from 11am-3pm. You'll have an opportunity to tour the fields, learn how we grow your food, watch cooking demonstration, enjoy kids' activities and more!  More details to come...

JOIN THE CSA MEMBER GROUP!   Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Nicola or Purple Potatoes - The varieties will rotate depending on what you received last week.  Both varieties are waxy and great roasted or for potato salads.  
Storage: In a cool, DARK place. Uses: Cooked. When to use: Within a week.

Butternut Squash - These butternuts are wonderful in soup or roasted in chunks.  Try one of this week's recipes. 
Storage: On the counter. Uses: Cooked. When to use: Within a week

Scallions - For salads, soups or grilled.  Just great flavor and crunch!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week.

Garlic - This hardneck variety is extremely special.  It's the closest veg we have to "gold" on the farm because the seed is so expensive and we only grow a little bit.  Enjoy!  You can't find this type in stores.  
Storage: On the counter. Uses: Raw/Cooked. When to use: Within a month

Red Kale -  The very best kale variety for salads because the leaves are so tender.  Also wonderful gently steamed and dressed with olive oil, lemon juice, fresh raw garlic and salt to taste. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days

Parsley - Brighten up any soup or salad!  Freezes very well just as-is in a ziplock.  I pull out a bunch and roughly chop it before adding to soups all winter long.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 5 days.

Green Long Peppers - ITEM IN ROTATION - Wonderful in stir-fries.  They also freeze easily. Chop and store in a ziplock bag in your freezer.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week

Red Tomatoes - ITEM IN ROTATION - These are in limited supply as we near the very end of their season.  
Storage: On the counter until fully red, then in the fridge. Uses: Raw/Cooked. When to use: 1-3 days depending on ripening time.

FRUIT SHARE
Please be sure to remove the fruit from the bag immediately when you get them home.  They should ripen sitting out on a platter or on a dry dish cloth.  
Please remember just one bag per fruit share member.
1 mixed bag of Cortland Apples, Bartlett & Seckel Pears
(for fruit share members ONLY)

Recipes

Roasted Butternut Squash
Vegan Curried Butternut Squash Soup
19 Scallion Recipes from Saveur
Kale Salad with Apples & Cheddar
Sauteed Kale with Garlic & Lemon

The mighty leek, the first harvest of winter squash...the tastes of fall are here!  Please remember that the winter squash are for eating, not just for decoration!  I'll always remember visiting a friend (and CSA member) around Halloween one year and seeing all of the winter squash we had distributed over the course of a few months sitting on her front porch.  She had no idea she could eat it. (Apparently she never read the newsletter!)  Please eat the acorn squash this week.  It's not meant for storage and it won't last long on the counter.  Enjoy!  

SAVE THE DATE!
Bring your family and friends to visit the farm on Sunday, October 15th from 11am-3pm. You'll have an opportunity to tour the fields, learn how we grow your food, watch cooking demonstration, enjoy kids' activities and more!  More details to come...

JOIN THE CSA MEMBER GROUP!   Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Acorn Squash -  As I mentioned above, these winter squash are for eating! You can keep them on your counter for about a week as decoration -- no longer than that!  They are not the storage variety, so they will deteriorate in quality after a little while. Try the tutorial below for roasted acorn squash.  Don't be afraid-- they're pretty easy to cut in half with a large, sharp knife once you remove the stem.  They are delicious roasted.  Try it!  
Storage: On the counter. Uses: Cooked. When to use: Within a week

Leeks - Leeks are related to onions, shallots and scallions. They look like large scallions and you can eat all of the white parts and use the green upper stem in stock.  How to prepare leeks -- Step-by-step photo tutorial from David Lebovitz.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within a week.

Cherry OR Red Tomatoes - The tomato season will be wrapping up in the next few weeks.  Until then, we'll be rotating cherries and beefsteak tomatoes throughout the groups. 
Storage: On the counter. Uses: Raw/Cooked. When to use: Now!

Romaine Lettuce -  This sturdy lettuce will hold its own with chopped veggies and a creamy dressing. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw. When to use: Within 5 days

Cilantro - So good in fresh salsa, soups, cilantro pesto...I've been waiting all summer for this second planting to come in.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 3 days.

Green Long Peppers - Wonderful in stir-fries.  They also freeze easily. Chop and store in a ziplock bag in your freezer.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week

FRUIT SHARE
Please be sure to remove the fruit from the bag immediately when you get them home.  They should ripen sitting out on a platter or on a dry dish cloth.  
Please remember just one bag per fruit share member.
1 mixed bag of Gala Apples & Bartlett Pears (for fruit share members ONLY)

Recipes

Roasted Acorn Squash - with photo tutorial!
Braised Leeks with Parmesan
Cilantro Pesto
Simple Leek & Potato Soup

September harvests are what I wait for all year. Summer crops are still coming in strong, but the cool evenings and shorter days bring the first of the fall's bounty too... We will continue to harvest our tomatoes for several more weeks, eggplants are starting in rotation (see below), the last planting of green beans are here and you can expect to see winter squash (!) in the shares next week.  Leafy greens will be coming back soon too...  Bon appetite, my friends! 

SAVE THE DATE!
Bring your family and friends to visit the farm on Sunday, October 15th from 11am-3pm. You'll have an opportunity to tour the fields, learn how we grow your food, watch cooking demonstration, enjoy kids' activities and more!  More details to come...

JOIN THE CSA MEMBER GROUP!   Please share your Recipes, Cooking Tips & other ideas for getting the most out of your CSA on our FACEBOOK CSA MEMBERS PAGE!  (It's a private group.)

This week in the shares...

Red Tomatoes - The plants are still looking very healthy in the field and will continue to produce fruit for several more weeks. 
Storage: On the counter. Uses: Raw/Cooked. When to use: Now!

Zucchini - We're now harvesting from our last zucchini planting. Enjoy them while they last.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within a week.

Purple Potatoes -  Purple inside and out!  Perfect texture for salads or roasting!
Storage: In a cool, DARK place.  Uses: Cooked When to use: Within a week

Swiss chard -  Probably the last chard for a while.  We say goodbye to it along with the summer weather...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within a week

Green Beans - These are such a treat!  Steam until tender and serve with olive oil or butter and salt. Simple, delicious!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within a week

Scallions - Enjoy in your salad or grilled!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week

Eggplant - Item in Rotation! - The eggplant plants don't produce fast enough to harvest them for everyone on the same week.  So we will harvest them as they are ready on the vine and give them out to group by group.  Everyone will receive an eggplant by the time the season ends.  We keep careful track of who receives what. If you don't get one this week (and didn't receive one last week) it's coming, I promise!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within a week.

Peppers - Item in Rotation! - In rotation with the eggplant this week. (You will receive one or the other, not both.)  These are green bell peppers.  Versatile in so many dishes or raw!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within a week

FRUIT SHARE

Please be sure to remove the fruit from the bag immediately when you get them home.  They should ripen sitting out on a platter or on a dry dish cloth.  
Please remember just one bag per fruit share member.
1 mixed bag of Apples/Peaches (for fruit share members ONLY)

Recipes

Purple Potato Salad with Rosemary & Olives
Roasted Purple Potatoes
Green Bean & Tomato Salad
Grilled Zucchini Salad with Scallions & Lemon