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!