Hi Friends!
This is the final week of CSA! We'll be sending out our Season's End Farmer Letter soon, but please accept our deep gratitude for joining our CSA this season. This unique model of CSA is an outlier in the food industry that's all about profits and efficiency at the cost of truly good food and care for our earth. Thank you for choosing to vote with your food dollar at every meal and support the work of small family farms like ours, making our world a better place one veggie at a time!
Did you forget to get a Thanksgiving box?
Thanksgiving boxes are separate from our regular season and waiting list spots are available now. This Thanksgiving box is full of veggies that will store well for a month or more. Get on the waiting list!
What about next season? Enrollment for 2027 CSA will open on January 1st!
We have so enjoyed feeding you this season! Enjoy this last week's bounty!
Bon appetit!
Maggie & Matt
What's in season this week?
Carrots
Sweet and crisp, and sweeter still after the cold nights. Eat raw with hummus, roast whole with a drizzle of honey and thyme, or simmer into a soup with celery root. Storage: remove the greens and refrigerate in an airtight container for up to two weeks.
Romanesco Broccoli
Surely the most beautiful vegetable we grow, with its chartreuse spiraling fractal florets! Its flavor is milder, nuttier, and more delicate than ordinary cauliflower. Roast it whole or in florets at high heat until the tips turn golden and crisp, then finish with lemon and olive oil, or steam briefly and let the shape speak for itself. Storage: refrigerate in an airtight container and use within a week.
Butternut Squash
The classic of the winter squashes and perfect for pumpkin pies! Did you know that most canned pumpkin is actually butternut squash? Halve, scoop out the seeds, and roast cut-side down at 400°F until tender, or cube and roast with sage until caramelized. Storage: keeps well at room temperature in a cool, dry spot for a month or more.
Yellow Potatoes
Buttery and creamy-fleshed, with thin skins that need no peeling. Roast halved with olive oil until crisp-edged, or boil and mash with butter. Storage: keep in a cool, dark spot with good airflow.
Mini Purple Top Turnips
This variety is intended to be cooked. Small, sweet, and tender, with a mild peppery bite far gentler than a large turnip. Roast whole with olive oil until caramelized, or glaze in butter with a spoonful of honey. No peeling necessary at this size. Storage: remove any greens and refrigerate the turnips in an airtight container for up to two weeks.
Sweetheart Cabbage
Tender and swee, its thinner leaves cook in minutes and are wonderful raw. Slice thin for a delicate slaw, or cut into wedges and sear in a cast-iron pan until the edges caramelize, finishing with a squeeze of lemon. Storage: refrigerate whole in an airtight container for up to two weeks; once cut, wrap tightly and use within the week.
Autumn Frost Squash
A dense and sweet winter squash. Halve, scoop out the seeds, and roast cut-side down at 400°F until tender, about 40 minutes, then finish with butter and a drizzle of maple or a scatter of fresh herbs. The flesh is also lovely puréed into a velvety soup. Storage: keeps well at room temperature in a cool, dry spot for a month or more.
Celery Root
Knobby and unassuming, celery root is one of the great secrets of the fall kitchen. Trim away the rough skin with a sharp knife to reveal the pale, fragrant flesh, which tastes like a cross between celery and parsley with a hint of sweetness. Roast it in cubes until caramelized, mash it with those yellow potatoes for a more complex side, or shred it raw into a classic French rémoulade. Storage: refrigerate in an airtight container, where it will keep for several weeks.
FRUIT SHARE
Potomac Pears (Fruit Share)
A lovely European pear. Ripen until soft at the stem on the counter. Then refrigerate.
For PAID fruit share members only. Storage: In the refrigerator.
Recipes from our Farmhouse Kitchen
Celeriac, Potato & Rosemary Gratin
Sweetheart Cabbage Saute
Roasted Turnips
Butternut Squash Pie - better than pumpkin!
Romanesco with Hazelnuts
Pear Crisp