Happy New Year!  We have a wonderful share for you this week....bursting with color to inspire your cooking and healthy eating!  Bon appetit and we'll see you next month!  -
XO Maggie, Farmer Matt & Crew

FIND MORE RECIPES FOR ALL THE VEG IN YOUR BOX!  If you need recipes that are not included in the newsletter, we have a massive recipe index on our website where you can search by vegetable here: http://goldenearthworm.com/cropswegrow/

AN IMPORTANT NOTE ON PRODUCE STORAGE -- Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Sweet potatoes don't like to be cold, so a cool spot is best.  The other root vegetables should be stored separately from the cabbage, 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.  Our good friend, chef and blogger, Alexa Weitzman, has written a great article about Winter CSA full of tips and tricks to eat well all winter long!  http://sustainablepantry.com/2018/12/10/csa-winter-share-tips/

What's in the share?
 

Carrots -  A perfectly sweet, crunchy, orange variety.  The kind that make you never want to eat any other type of carrot ever again. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked or Raw. When to use: Within 2 weeks.

Red Beets - I love beets every way - boiled (or roasted) and sliced as a side dish, grated raw in a salad with lemon juice and olive oil, juiced or sliced in salads. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Golden Beets - Lovely beet flavor with a rich, golden color!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Yellow Potatoes - These are a waxy variety - perfect for roasting.  My trick to roasting potatoes is to roast with a top on the baking dish.  Foil works well too.  The point is to steam the potatoes.  Once tender, remove the top and continue roasting for another 10-15 minutes until nicely browned. 
Storage: In an cool (not cold) space. Uses: Cooked. When to use: Within 3 weeks.

Rutabaga - Also known as a Swede or a yellow turnip, rutabagas have a sweet, earthy flavor that is excellent roasted.  These roast quickly when cut into slices or fries, tossed in olive oil and salt and roasted on a cookie sheet in a hot oven. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Watermelon Radish - My favorite saying about these radishes....Boring on the outside, party on the inside!  Try roasting them if you haven't already.  They are excellent! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Sweet Potatoes - A staple in our house.  I bake them whenever my oven is on and then they're ready to go! 
Storage: In a cool, but not cold spot. Uses: Cooked. When to use: Within 2 weeks.

Leeks - A perfect base for soups or let them be the star of the show!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 2 weeks.

BRIERMERE FARM APPLE SHARE - Fuji & Granny Smith Apples

Recipes!

Rutabaga Oven Fries
Mashed Rutabaga with Pan-Fried Leeks
Simple Roasted Beets with Citrus
Roasted Watermelon Radish with Herbed Tahini Sauce
Carrot Leek Soup

Hello, Friends!  Welcome to December and to the first delivery of our Winter CSA!  The weather this past week has allowed us to continue to harvest from the fields, so this week's freshly harvested collards, leeks and romanesco broccoli join the root vegetables to make up a beautiful box!  Since delivery happens just once a month during the winter, it's more important than ever to store your veggies properly so they will last as long as possible. Our good friend, chef and blogger, Alexa Weitzman, has written a great article about Winter CSA full of tips and tricks to eat well all winter long!  http://sustainablepantry.com/2018/12/10/csa-winter-share-tips/

FIND MORE RECIPES FOR ALL THE VEG IN YOUR BOX!  If you need recipes that are not included in the newsletter, we have a massive recipe index on our website where you can search by vegetable here: http://goldenearthworm.com/cropswegrow/

Happy Holidays and we'll see you for the next delivery in the New Year!   
- XO Maggie, Farmer Matt & Crew

AN IMPORTANT NOTE ON PRODUCE STORAGE -- Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Sweet potatoes don't like to be cold, so a cool spot is best.  The other root vegetables should be stored separately from the cabbage, 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 -  A perfectly sweet, crunchy, orange variety.  The kind that make you never want to eat any other type of carrot ever again. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked or Raw. When to use: Within 2 weeks.

Romanesco Broccoli - This wild-looking veg is a member of the brassica family along with cauliflower and cabbage.  Cook it as you would cauliflower - steaming or roasting is best.  Quite a conversation starter at the dinner table! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked/Raw. When to use: Within a week.

Collards - We harvested these baby collards from the fields this week.  They are sweeter now that they've frozen, but the leaf texture is more dense, so I recommend using them in soup or in a recipe where they have plenty of moisture and can cook down for a long time until tender. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 5 days.

Butternut Squash - I was told that you could roast this whole in the oven without slicing in half.  Guess what?  It worked like a charm.  You're welcome!  350F in an oven (whole) on a baking dish. 
Storage: In a cool (NOT cold), dry spot. Uses: Cooked. When to use: Within 2 weeks.

Sweet Potatoes - We've included a mix of orange and purple sweet potato varieties this week.  I would cook them separately.  The orange ones are what you'll be familiar with...the purple ones are waxy and sweet and are delicious in their own unique way!  Enjoy! 
Storage: In a cool, but not cold spot. Uses: Cooked. When to use: Within 2 weeks.

Watermelon Radish - My favorite saying about these radishes....Boring on the outside, party on the inside!  I love these sliced raw with lemon, cilantro and garlic.  Also great roasted or added to soups. Super versatile!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Green or Savoy Cabbage - Winter slaws with citrus or mango or pomegranate on your dinner table...yum!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 2 weeks.

Red Cabbage - Try a slaw or make your own pickled cabbage! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 2 weeks.

Leeks - A perfect base for soups or let them be the star of the show like in the braised leek recipe below!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 2 weeks.

BRIERMERE FARM APPLE SHARE - Jonagold Apples

Recipes!

Amazing Winter Cabbage Slaw
Braised Leeks with Lemon
 Red Cabbage Kraut with Garlic and Jalapeno (optional)
Roasted Carrots with Parsley and Thyme
Honey Roasted Sweet Potatoes

This is the final week #25 of our CSA program!  We hope you've enjoyed this season's harvests as much as we've enjoyed growing for you.  You'll be hearing from us next week with our traditional end-of-season letter from your farmer.  This week's share brings you the cauliflower we've been patiently waiting for, along with baby greens (arugula, specifically) that Farmer Matt planted to make up for the corn back in August.  And some single items, like leeks and sweet potatoes, which we harvested from the fields so that nothing goes to waste!

THIS WEEK IN THE SHARES...

Cauliflower - The beloved fall veg has made it into this last box of the season!  It was growing so slowly we really weren't sure.  Happy to share it with all of you this week!  
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days. 

Radicchio - I love the bitter flavor in salads, but if you don't, that flavor disappears when cooked. 
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days. 

Yellow Potatoes - A nice flavorful, waxy variety.
Storage: In a cool (NOT cold), dark spot. Uses: Cooked When to use: Within 5 days.

Carrots - Our sweet fall carrots are finally big enough to harvest!  Their seeding was delayed back in August due to the rain, so we've had to be patient!
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

Arugula - Tender, baby leaves.  Farmer Matt seeded this planting specifically for those members who needed a replacement for wormy corn back in August.
Storage: In airtight storage in the refrigerator.  Uses: Raw When to use: Within 5 days.

Super Baby Red Kale - The leaves are so small and tender that the bags are small...enough for a small salad or to mix in with other greens.
Storage: In airtight storage in the refrigerator.  Uses: Raw When to use: Within 5 days.

Celery Root/Celeriac - This root needs to be peeled, but it has the wonderful, rich flavor of celery in a large bulb.  Great for mashing along with potatoes (the white ones from last week would be perfect!) or added to soups or stews or roasted in chunks. 
Storage: In airtight storage in the refrigerator.  Uses: Cooked When to use: Within 10 days.

Sweet Potato - We cleaned out the fields and had enough for one for each member in this last box of the season!
Storage: In a cool, not cold, spot.  Uses: Cooked When to use: Within 5 days.

Leek - We cleaned out the fields and had enough for one for each member in this last box of the season!
Storage: In airtight storage in the refrigerator.  Uses: Cooked When to use: Within 5 days.

BRIERMERE FARM FRUIT SHARE: Jonagold & Granny Smith Apples

RECIPES

Roasted Balsamic Radicchio
Celery Root and Potato Mash
Oven Roasted Root Vegetable Medley

This is an old photo I took of Farmer Matt and a pair of rutabagas 16 years ago...it's one of my favorites.  This guy is the reason we all eat so well....a classical musician and chef by training, a farmer by passion, his dream and drive has created this beautiful farm from nothing.  He's so modest, but I think he's a pretty cool human.  Thanks farmer Matt for your love and devotion to the mastery of your craft!

We're nearing the end of the growing season here on the North Fork...next week is our final week of deliveries!  We're sad it's all ending, but we're looking forward to a much-needed break before we get gearing up for next season.  Farmers stay pretty busy year-round, even when we're not in the active growing season.  January kicks off with seed orders, budgeting, equipment maintenance and farm planning.  We will be in touch in December with more information about our 2019 CSA share offerings and a timeline for registration.  Stay tuned!

THIS WEEK IN THE SHARES...

Rutabaga - This is my mother's favorite vegetable.  Peel it, boil it, mash it.  Add butter and salt and it makes a super delicious, earthy side dish for your fall and winter meals.
Storage: In airtight storage in the refrigerator.  Uses: Cooked When to use: Within 10 days.

Broccoli - We are so relieved that the broccoli is ready to harvest this week!  It's been growing soooo slowly! 
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days. 

Bok Choi - If you find any discoloration on the white stem, you can ignore it, it's just cosmetic and fine to eat! 
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days. 

White Potatoes - These white potatoes are perfect for mashed potatoes - light and flavorful!  Keep out of light! 
Storage: In a cool (NOT cold), dark spot. Uses: Cooked When to use: Within 5 days.

Carrots - Our sweet fall carrots are finally big enough to harvest!  Their seeding was delayed back in August due to the rain, so we've had to be patient!
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

Radicchio - A wonderful bitter green (red)!  Slice into thin ribbon and pair with a hard, sharp cheese, balsamic vinegar, olive oil and salt & pepper for a stellar salad. 
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

White Salad Turnips - Don't forget that the greens are the best part!  Cook like spinach!
Storage: In airtight storage in the refrigerator.  Separate the roots from the greens before storing. Uses: Raw/Cooked When to use: Within 5 days.

BRIERMERE FARM FRUIT SHARE: Jonagold Apples

RECIPES

Roasted Rutabaga with Brown Butter
Radicchio with Manchego Vinaigrette
Stir-Fried Bok Choi with Ginger and Garlic

We welcome November this week and the final three weeks of our CSA program.  Please note that week #25 will be our final week of deliveries.  For most of you, that will be the week BEFORE Thanksgiving.  The plantings that we had expected to harvest this week are delayed and not yet ready...so you can expect that we'll have a packed box for the last two deliveries.  Beets, rutabaga, cauliflower and broccoli are all out in the field and nearly ready to harvest.  Fingers crossed for sunshine and mild temperatures over the next week so that everything can keep growing!  For those of you who wish to join us again next season, please note that we expect to begin taking renewal applications in December.  We'll send out an e-mail with all the details once they're finalized. 

THIS WEEK IN THE SHARES...

Sweet Potatoes - THIS WEEK IT'S A MIX OF WHITE AND ORANGE VARIETIES! Freshly dug and more to come!  Remember that sweet potatoes cannot be stored in the refrigerator.  They need to stay above 50 degrees or they will get cold damage. It's best to keep them on the counter or in a cool (not cold) spot.  
Storage: In a cool (NOT cold) spot.  Do not refrigerate.  Uses: Cooked When to use: Within 3 days.

Watermelon Radish - A surprise awaits you when you slice into these radishes.  They are delicious sliced raw, as a slaw, or roasted in the oven.  If you peel them lightly and leave a bit of the green flesh, they really do resemble slices of watermelon! 
Storage: In airtight storage in the refrigerator.  Separate roots from the greens. Uses: Raw/Cooked When to use: Within 3 days. 

Leeks - Try braising the leeks...they turn buttery and sweet.  Perfect side dish!
Storage: In airtight storage in the refrigerator. Uses: Cooked When to use: Within 5 days. 

Carrots - Our sweet fall carrots are finally big enough to harvest!  Their seeding was delayed back in August due to the rain, so we've had to be patient!
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

Cabbage
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

Scallions
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

BRIERMERE FARM FRUIT SHARE: Fuji and Jonagold Apples

RECIPES

Simple Braised Leeks
Roasted Watermelon Radishes with Herbed Tahini Sauce
Roasted Cabbage with Warm Walnut Rosemary Dressing

We have harvested a pile of sweet potatoes for you this week!  Sweet potatoes are not just delicious and fabulously healthy, but they are also super versatile.  You can use them in recipes for main courses, side dishes and even dessert.  This week's recipe for sweet potato pie is a favorite.  A note about the fall kale....we had a lot of issues with disease this fall that has wiped out most of our plantings.  So instead of kale, you'll be seeing collards and other fall greens in its place.  This week we're also happy to bring back one of our favorite chicories...the sugarloaf chicory!   

THIS WEEK IN THE SHARES...

Sweet Potatoes - Freshly dug and more to come!  Remember that sweet potatoes cannot be stored in the refrigerator.  They need to stay above 50 degrees or they will get cold damage. It's best to keep them on the counter or in a cool (not cold) spot.  
Storage: In a cool (NOT cold) spot.  Do not refrigerate.  Uses: Cooked When to use: Within 3 days. 

Collards - Collards are very similar to kale and can be used interchangeably in recipes as long as you give it a little more time to cook.  I love to stew collards until tender, which takes a while!  Patience is key. 
Storage: In airtight storage in the refrigerator. Uses: Cooked When to use: Within 3 days. 

Sugarloaf Chicory - A conical shaped head, this chicory is wonderful paired with sharp cheese, olive oil, lemon juice and garlic in a salad.  Also great with pears and apples to balance out the slightly bitter flavor.  Chicory greens are some of the healthiest foods in the world! 
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days. 

Japanese Salad Turnips - These are wonderful when roasted together with the radishes. 
Storage: In airtight storage in the refrigerator.  Separate the roots from the greens. Uses: Raw/Cooked When to use: Within 5 days. 

Red Radishes - Try roasting these!  They're delicious (and beautiful) when roasted in the oven.  Storage: In airtight storage in the refrigerator. Separate the roots from the greens.  Uses: Raw/Cooked When to use: Within 3 days. 

Parsley - Adds bright flavor to dishes.  Also freezes very well!
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days. 

Red Potatoes - These are a waxy, red-fleshed variety.  Excellent for roasted potatoes. 
Storage: In a cool (NOT cold), dark place. Uses: Cooked When to use: Within 10 days. 

BRIERMERE FARM FRUIT SHARE: Red Delicious & Winesap Apples

RECIPES

Roasted Parsley Potatoes
Collard Potato Salad with Mustard Dressing
Sweet Potato Pie

A huge thank you to everyone who came out to the farm on Sunday to help us celebrate our CSA community!  It was a beautiful day and we loved meeting you.  Please note that there are five more weeks to go this CSA season.  The final pick-up will take place the week BEFORE Thanksgiving.  Keep your eye out for a separate e-mail coming from us this week with more information about the Winter CSA share. 

THIS WEEK IN THE SHARES...

Sweet Potatoes - Freshly dug and more to come!  Remember that sweet potatoes cannot be stored in the refrigerator.  They need to stay above 50 degrees or they will get cold damage. It's best to keep them on the counter or in a cool (not cold) spot.  
Storage: In a cool (NOT cold) spot.  Do not refrigerate.  Uses: Cooked When to use: Within 3 days. 

Mustard Mix - The first fall harvest of this new member favorite!  It's perfect for salads at this size.  
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 3 days. 

Red Radishes - Try roasting these!  They're delicious (and beautiful) when roasted in the oven.  
Storage: In airtight storage in the refrigerator. Separate the roots from the greens.  Uses: Raw/Cooked When to use: Within 3 days. 

Scallions - Wonderful in stir-fries, salads and roasted dishes.
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 3 days. 

Escarole - A chicory that is just the slightest bit bitter when you eat it raw.  That bitterness disappears when cooked.  You must make the escarole and white bean soup recipe below!  It's the best way to use escarole this time of year.  The inside leaves are the most tender, so save a few of those to eat raw in a salad with a sharp cheese and dressed with olive oil and lemon juice.  Yum!
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days. 

Cabbage - So versatile, and it lasts a long time in your fridge!  The recipe for sautéed cabbage below is super simple and delicious.  A perfect fall side dish.  
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 3 days. 

BRIERMERE FARM FRUIT SHARE: Jonagold & Mutsu Apples

RECIPES

Garlicky Lime Chicken with Scallions (good to substitute with tofu too!)
17 Fabulous Sweet Potato Recipes
Ina Garten's Sauteed Cabbage
Classic Escarole and White Bean Soup

This Sunday is our CSA Harvest Festival! The weather forecast looks beautiful, so grab your friends, pack a picnic and be sure to wear sturdy footwear (boots are best!) to tour the fields! This event is held at our farm in Riverhead - 652 Peconic Bay Blvd, Riverhead, NY. Official invite to come this week!
Our CSA Harvest Festival will take place on Sunday, October 14th from 11am-3pm.  All CSA Members and their guests are invited to the farm in Riverhead to tour the fields, see tractor and field work demonstrations, listen to live music, watch cooking demonstrations and enjoy a peaceful day on the farm!  More details to come, but we hope you'll join us.  It's always a great day!

THIS WEEK IN THE SHARES...

Green Beans -  The first harvest of our fall planting of green beans.  Snap off the tops and steam gently until bright green. 
Storage: In an airtight container in the refrigerator. Uses: Cooked When to use: Within 5 days.

Cilantro - This flavorful green is back this week!  I love making a cilantro-flavored chicken soup with potatoes and leeks.
Storage: In an airtight container in the refrigerator. Uses: Raw/Cooked When to use: Within 3 days.

Leeks - A fall staple for soups or just braised on its own.  Be sure to wash the leeks well. Use this tutorial for washing and prepping leeks.
Storage: In an airtight container in the refrigerator. Uses: Cooked When to use: Within 5 days.

Red Boston Lettuce - Beautiful butter soft lettuce is back this week! 
Storage: In an airtight container in the refrigerator. Uses: Raw When to use: Within 5 days.

Broccoli - We're starting the broccoli harvest this week. It will rotate in for all members over the coming weeks. 
Storage: In an airtight container in the refrigerator. Uses: Cooked/Raw When to use: Within 5 days.

Butternut Squash - For the first time, we have partnered with a farmer friend (who grows high quality Certified Organic produce like us) in Massachusetts to grow these beautiful acorn squash for you. We are maxed out of land here on Long Island and we want to allow some of our farmland to rest instead of planting it intensively all season long. In typical CSA fashion, we forwarded money to him at the beginning of the season and he grew these just for us. Lucky us! We may consider purchasing more crops from him in future years to help round out our shares and allow us to farm in a less-intensive way that is more sustainable for the soil and our environment.
Storage: On the counter. Uses: Cooked When to use: Within 5 days.

BRIERMERE FARM FRUIT SHARE: Red & Golden Delicious Apples

RECIPES

Braised Leeks
Butternut Squash & Leek Soup
Cilantro Chicken Vegetable Soup

Just two weeks to go before our CSA Harvest Festival! Make sure you gather your family and friends and come out to the farm to tour the fields, chat with your farmers and connect with your CSA community! FREE for all members and their guests!
SAVE THE DATE!  Our CSA Harvest Festival will take place on Sunday, October 14th from 11am-3pm.  All CSA Members and their guests are invited to the farm in Riverhead to tour the fields, see tractor and field work demonstrations, listen to live music, watch cooking demonstrations and enjoy a peaceful day on the farm!  More details to come, but we hope you'll join us.  It's always a great day!

THIS WEEK IN THE SHARES...

Japanese Salad Turnips - They are back!  Don't forget to eat the greens AND the roots!
Storage: In airtight storage in the refrigerator.  Separate the greens from the roots before storing.  Uses: Raw/Cooked When to use: Within 3 days. 

Bok Choi - This crunchy bok choi is a member favorite! 
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 3 days. 

Red Radishes - Radishes are spicy when they grow in hot weather. These are mellowing out, but I have had a few spicy ones!  You should try roasting them if you haven't yet.  They're delicious!
Storage: In airtight storage in the refrigerator. Separate the roots and discard or use the leaves. (They are edible, but not my favorite.) Uses: Raw/Cooked When to use: Within 3 days. 

Collards - A southern green that works well in many kale recipes.  Just remember that collards need to be cooked long enough so that they become tender.  Steaming is a good way to cook them, and then toss with olive oil, lemon juice and garlic or try this week's recipe for a spicy peanut sauce.
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days. 

Napa Cabbage - This cabbage variety has a great crunch and the frilly leaves are tender.  Makes great salads or stir-fries.
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 10 days. 

Acorn Squash - For the first time, we have partnered with a farmer friend (who grows high quality Certified Organic produce like us) in Massachusetts to grow these beautiful acorn squash for you. We are maxed out of land here on Long Island and we want to allow some of our farmland to rest instead of planting it intensively all season long. In typical CSA fashion, we forwarded money to him at the beginning of the season and he grew these just for us. Lucky us! We may consider purchasing more crops from him in future years to help round out our shares and allow us to farm in a less-intensive way that is more sustainable for the soil and our environment.
Storage: On the counter. Uses: Cooked When to use: Within 5 days. 

Butternut Squash - For the first time, we have partnered with a farmer friend (who grows high quality Certified Organic produce like us) in Massachusetts to grow these beautiful acorn squash for you. We are maxed out of land here on Long Island and we want to allow some of our farmland to rest instead of planting it intensively all season long. In typical CSA fashion, we forwarded money to him at the beginning of the season and he grew these just for us. Lucky us! We may consider purchasing more crops from him in future years to help round out our shares and allow us to farm in a less-intensive way that is more sustainable for the soil and our environment.
Storage: On the counter. Uses: Cooked When to use: Within 5 days.

BRIERMERE FARM FRUIT SHARE: Empire & Gala Apples

RECIPES

Napa Cabbage Salad with Cilantro and Almonds
Stir-fried Napa Cabbage with Garlic Dressing
Collards with Spicy Peanut Sauce
Pasta with Collards Greens & Onions
Roasted Radishes

It's an amazing share and a super short e-mail this week! (I've been out of town.) I'll be back with our regular-"style" newsletter next week.
SAVE THE DATE!  Our CSA Harvest Festival will take place on Sunday, October 14th from 11am-3pm.  All CSA Members and their guests are invited to the farm in Riverhead to tour the fields, see tractor and field work demonstrations, listen to live music, watch cooking demonstrations and enjoy a peaceful day on the farm!  More details to come, but we hope you'll join us.  It's always a great day!  

THIS WEEK IN THE SHARES...

Red Romaine Lettuce
Red Potatoes
Leeks
Acorn Squash
Butternut Squash
Red Radishes
Red & Yellow Long Peppers

BRIERMERE FARM FRUIT SHARE: Cortland & Gala Apples

What a wonderful fall box we have for you this week! Tender baby arugula, deeply-flavored winter squash and crispy green cabbage. What delicious meals are you going to make with this week’s share?

SAVE THE DATE!  Our CSA Harvest Festival will take place on Sunday, October 14th from 11am-3pm.  All CSA Members and their guests are invited to the farm in Riverhead to tour the fields, see tractor and field work demonstrations, listen to live music, watch cooking demonstrations and enjoy a peaceful day on the farm!  More details to come, but we hope you'll join us.  It's always a great day! 

THIS WEEK IN THE SHARES...

Baby Arugula - This is super baby sized! And appropriately tender so don’t over-dress it!
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 3 days. 

Parsley - Soups just aren’t the same without chopped parsley, so if you don’t have plans for this bunch this week, just wash it, chop it, and stick it in an airtight container in the freezer. (I use a ziplock with success.). Throw a handful in your soups all fall and winter to add bright flavor and color.
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 3 days. 

Green Cabbage - I’ve been missing cabbage. This time of year we love stuffed cabbage recipes. Also great in soup, chopped in coleslaw salads or just eaten in wedges for snacks.
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 10 days. 

Acorn Squash - For the first time, we have partnered with a farmer friend (who grows high quality Certified Organic produce like us) in Massachusetts to grow these beautiful acorn squash for you. We are maxed out of land here on Long Island and we want to allow some of our farmland to rest instead of planting it intensively all season long. In typical CSA fashion, we forwarded money to him at the beginning of the season and he grew these just for us. Lucky us! We may consider purchasing more crops from him in future years to help round out our shares and allow us to farm in a less-intensive way that is more sustainable for the soil and our environment.
Storage: On the counter. Uses: Cooked When to use: Within 5 days. 

Red Tomato - Our tomatoes are on the decline now. You can expect to see them just a few more times in the shares. It’s been a good run!
Storage: On the counter.  Uses: Raw/Cooked  When to use: When they are a deep red all over.

Romaine Lettuce - Crunchy and flavorful for summertime salads.
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 3 days. 

BRIERMERE FARM FRUIT SHARE: Yellow Nectarines & Gala Apples

RECIPES

Ina Garten Stuffed Cabbage
Vegetarian Stuffed Cabbage
Maple Roasted Acorn Squash
Parmesan Roasted Acorn Squash

This week brings more tomatoes, beautiful Yukon Gold potatoes and the final cutting of our garlic harvest.  You'll see some repeat items as we hit a "lull" in our harvest before the fall weather crops really come in. We're also experiencing a bit of a lag due to the wet weather earlier in the summer and some germination issues in our hot summer greenhouses.  However, we have so much in the fields that will be ready to harvest very soon!  In the coming weeks you can expect to see winter squash (acorn and butternut varieties), cabbage, turnips, arugula and much more! 

SAVE THE DATE!  Our CSA Harvest Festival will take place on Sunday, October 14th from 11am-3pm.  All CSA Members and their guests are invited to the farm in Riverhead to tour the fields, see tractor and field work demonstrations, listen to live music, watch cooking demonstrations and enjoy a peaceful day on the farm!  More details to come, but we hope you'll join us.  It's always a great day! 

THIS WEEK IN THE SHARES...

*Please note that this week we have a limited harvest of crops due to the lag from wet weather this summer that kept us from getting our plantings in on time.  Please know that we have a lot of wonderful crops growing in the fields and they will be in your shares very soon!  Thank you for your understanding and patience as we work with Mother Nature to feed you well! 

Red Tomatoes - The secret to a good tomato is letting it ripen!  This variety needs to sit out on your counter (in a dry spot) until the flesh turns a deep red all over.  Then eat.  DO NOT REFRIGERATE TOMATOES!  It will cause the flesh to become mealy and the flavor to disappear.  
Storage: On the counter.  Uses: Raw/Cooked  When to use: When they are a deep red all over.

Garlic - This garlic has been hanging to dry in our barn since we harvested it in July. 
Storage: On the counter.  Uses: Raw/Cooked  When to use: Within 3 weeks.

Yukon Gold Potatoes - Waxy with yellow flesh. Perfect for salads and roasting,
Storage: In a cool, dark spot. Uses: Cooked  When to use: Within 2 weeks.

Long Green Frying Peppers - These are great in salads, stuffed or sautéed with onions.  Very versatile!  We harvest some in their green stage, and others we leave on the plant until they turn red.  
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.  

Swiss chard - This beautiful green is back!  We've been enjoying chard frittatas which are perfect for breakfast, lunch or dinner.  
Storage: In airtight storage in the refrigerator. Uses: Cooked When to use: Within 5 days.   

Romaine Lettuce - Crunchy and flavorful for summertime salads.
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 3 days. 

BRIERMERE FARM FRUIT SHARE: Gala Apples and Bartlett Pears

RECIPES

Crispy Garlic Yukon Gold Potatoes
Simple Italian Frying Peppers and Eggs
Romaine Salads from Food + Wine