CSA 2015 - Week #24

NEWS FROM THE FARM

The weather forecast is amazing for the first week of November! Usually by now we're freezing while finishing up our field work and last few harvests. We're going to take advantage of the mild temperatures to get as much done as we can. The most important item on our to-do list is planting next season's garlic! I'll be posting photos of this in next week's newsletter, so stay tuned!

WINTER CSA - SIGN UP NOW!
We've now opened up our registration for our Early Winter CSA Program! This program is separate from our 26-week Full Season CSA. It consists of 3 deliveries (spaced 2 or 3 weeks apart) starting in December. We have pick-up available at two Long Island locations, Jamesport (Farm) and Port Washington. Due to the potential for freezing temperatures in the winter, we are only able to offer pick-up at indoor locations. The winter share boxes consist of our own CERTIFIED ORGANIC root vegetables and storage crops like Potatoes, Sweet Potatoes, Watermelon Radish, Carrots, Beets, Rutabaga, Winter Squash, and possibly Broccoli, Kale and Cabbage. Exact contents may change. We also offer a Cider and Apple Share from Briermere Farms that is not organic.

+ LEARN MORE & SIGN UP HERE!

IN YOUR BOX...

Golden Globe Turnips - This is the first year we're growing this variety. They are delicious roasted or try this week's recipe.
Parsley - I've been mincing parsley and adding to all of our soups. It's especially good in minestrone or chicken soup.
Broccoli - We're finishing up the harvest, so everyone is getting one head this week. I'm using mine in a broccoli quiche - it's just the right amount!
Guy Lon - Also known as Chinese Broccoli - you can eat the leaves, the florets and the stems! Chop up in 1" pieces in stir-fries or just steam and toss with garlic and olive oil.
Arugula - So tender! Thank goodness we didn't lose this planting to a hard freeze yet. It's quite special enjoying arugula salads in November...
Sweet Potatoes - Your shares include a mix of two different varieties. You're probably very familiar with the orange flesh and skinned type. The other is white fleshed with purple skin, and it's a special Korean variety that we tried growing for the first time this year. We've been blown away by its super sweet and nutty flesh. What do you think? Should we grow it again next season? Just wash the skin and pop these whole in the oven at 350F until soft. It's the easiest and best way to prepare them.

Bon appetit! - Maggie

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VISIT OUR FARMERS' MARKETS
Can't get enough of our veggies? Some of our best Farmers' Market customers are our CSA members! Stock up on more of the goodness you get in your shares at our markets in Port Washington (Saturdays), Islip (Saturdays) and Huntington (Sundays). Visit our website to learn more about our markets and find a map! Brian, Orlando & Leah look forward to seeing you there!