Thanks to everyone who came out to the farm to pick strawberries these past few weeks. The berries are still producing at their peak, but after this weekend, they will drop off. Consider this week the last call if you want some berries to make jam, shortcake or stock your freezer!

LAST CALL FOR STRAWBERRIES!!!!
COME TO THE FARM! The strawberries are ripe for the picking! We're open Tuesday & Wednesday, 9-2 and Friday & Saturday, 9-5. More info here!

This week's harvest

NOTE: The fruit share begins in August.

Garlic Scapes
This is a delicacy - the flower heads and upper stem of the garlic plant!  Remove the top bulb portion (the flower head bulb) and the rest of the stem is edible and delicious.  Learn more about garlic scapes here. 
Uses: Raw/Cooked
When to use: Within 5 days

"Pomegranate Crunch" baby Red Romaine Lettuce
Beautiful red, crunchy and sweet leaves.
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Boston Lettuce
Soft, thick leaves make this early season variety really special.
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Red Radishes
Storage: In an airtight container in the fridge. Separate the roots from the leaves
Uses: Raw/Cooked
When to use: Within 5 days

Arugula
Baby arugula is tender.  Be gentle when you wash and prepare it!
Storage: In an airtight container in the fridge.
Uses: Raw
How the farmer eats it this week: Arugula Salad
When to use: Within 3 days

Purple Kale
It's the first year we're growing this variety.  I made kale salad with it last night and the texture of the leaves held the grated parmesan, breadcrumbs and garlicky lemon dressing so well!
A CSA member raves about the Sweet Kale recipe below. I'm making it tomorrow!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
How the farmer eats it this week: Kale salad!
When to use: Within 5 days

Collards
Collards make great wraps!  Try this week's recipe below.
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Sugar Snap Peas
ITEM IN ROTATION - It's eventually coming to all members.  Maybe this is your lucky week?
Sweet and fun to eat!  Remove the stem and pull down the string.  You eat the whole pod and peas inside!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
How the farmer eats it this week: Sugar Snap peas as a snack in the field!
When to use: Within 3 days

Recipes!

Garlic Scape Pesto
Collard Wraps with a Peanut Sauce
Sweet Kale Salad with Lentils & Pine Nuts - Ottolenghi (scroll down page for recipe)

Lettuce is having a moment. It's loving this early June weather with the warm days and cool nights. Here's Galen harvesting a head of Butttercrunch Lettuce for dinner last night. It's crunchy like a Romaine, but still soft on the outer leaves and so much sweeter. It will hold up well with a heavier dressing if you choose. We're also excited for the kohlrabi in this week's share. It looks like something from outer space, but it's actually a cousin of the cabbage and it's super delish raw and in a variety of dishes. And what's the deal with two (2!) types of kale in the box? Rest assured we never intended this to happen, but Mother Nature had other plans. So more kale for all of you. MAKE SOUP!

Be well!
Maggie & Matt, Kelly and the farm crew

P.S. The strawberreies are ripe for the picking! We'll be open this week Tuesday & Wednesday, 9-2 and Friday & Saturday, 9-5. More info here!

This week's harvest

NOTE: The Vegetable CSA begins this week.
The fruit share begins in August.

Buttercrunch Lettuce
The softest leaves for the best tasting salad!  You can't find this variety in stores.  It's a cool season specialty only available in June or fall.
Storage: In an airtight container in the fridge.
Uses: Raw
How the farmer eats it this week: A fabulous salad with olives, red onion, homemade bread crumbs & feta.
When to use: Within 3 days

Kohlrabi
A cousin of the mighty cabbage.  Peel off the thick skin and you can slice and eat raw OR braise or put in soups. It has a mild flavor making it very versatile in the kitchen.  Northern Europeans go bonkers over this stuff!  It's a staple in their kitchens and you can't find it in stores.
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
How the farmer eats it this week: Sliced raw with sea salt.
When to use: Within 5 days

French Breakfast Radishes
A little bouquet bunch for everyone because we had more in the fields than we had planned on!  Bonus radishes for everyone!
Storage: In an airtight container in the fridge. Separate the roots from the greens.
Uses: Raw/Cooked
How the farmer eats it this week: With butter and flaked salt, of course!
When to use: Within 3 days

Toscano Kale
Also knows as dinosaur kale!  Great for cooking in soups or steaming. Nutritious powerhouse!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
How the farmer eats it this week: Kale salad!
When to use: Within 5 days

Red Kale
We have an abundance of kale!  It was supposed to last for just one week's harvest, but there is more!  The fertility in the field is amazing.  If it's too much, make a double batch of kale soup (recipe below) and stick it in the freezer for dinner one night when you're too tired to cook! 
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
How the farmer eats it this week: Kale chips, Kale & White Bean Soup
When to use: Within 5 days

Red Boston Lettuce
The softest leaves for the best tasting salad!  You can't find this variety in stores.  It's a cool season specialty only available in June or fall.
Storage: In an airtight container in the fridge.
Uses: Raw
How the farmer eats it this week: A fabulous salad with the perfect vinaigrette (see recipe below), toasted pine nuts, red onion and feta.
When to use: Within 5 days

Sugar Snap Peas
ITEM IN ROTATION:  Coming to you either this week OR next week! 
So good raw or in a stir fry!  Super sweet!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
How the farmer eats it this week: Raw as a snack in the fields...
When to use: Within 2 days

Recipes!

Raw Tuscan Kale Salad - the best!
White Bean & Kale Soup - the best!
Kohlrabi Salad - Food 52
Kohlrabi Fritters

Welcome to the first week of CSA! Your vegetables were harvested first thing this morning, while the fields were still wet and muddy from the weekend's downpours. The crew suited up in their fisherman rain gear, tall boots and hats and headed out with their harvesting knives and crates before 8am! Everything was washed and packed into your CSA box this afternoon and the boxes will spend the night in our coolers before we load them onto our refrigerated trucks and send them out to your pick-up site. It's an elaborate and labor-intensive process, but this is what it takes to get you super fresh food from our farm to your neighborhood. We love farming for the community, knowing that as we sit down to dinner Tuesday night, we are sharing the harvest with hundreds of other families across Long Island and Queens. Here's to a wonderful season of bountiful harvests, good health and happiness! Thank you for joining us!

- Maggie & Matt

This week's harvest

NOTE: The Vegetable CSA begins this week.
The fruit share begins in August.

Baby Bok Choi
You eat the entire leaf and stem of this wonderful Asian green. Excellent in stir-fries!
Storage: In an airtight container in the fridge.
Uses: Best Cooked
How the farmer eats it this week: Quick Bok Choi Saute
When to use: Within 5 days

Japanese Salad Turnips
Crunchy and sweet!  Yes, you can eat them raw and you should!  The greens are delicious sauteed like spinach.  Do not discard the greens...they are the best part of the veg!  It's a true, two-for-one veggie.
Storage: In an airtight container in the fridge. Separate the roots from the greens. EAT THE GREENS!  They are the best part.
Uses: Raw/Cooked
How the farmer eats it this week: Turnips sliced and eaten raw for a snack.  The greens sauteed with olive oil & garlic served with eggs for breakfast.
When to use: Within 5 days

French Breakfast Radishes
Probably the prettiest crop we grow!  We love these as an appetizer with butter and salt.  You can also slice them in salads or saute if you don't like the spicy bite.  Cooking them will mellow out their flavor. I don't eat the greens myself (I find their texture a bit hairy), but some people do cook them or make pesto.  Do you?  Let me know!
Storage: In an airtight container in the fridge. Separate the roots from the greens.
Uses: Raw/Cooked
How the farmer eats it this week: With butter and flaked salt, of course!
When to use: Within 3 days

Red Kale
My favorite kale variety.  Use in soups, for kale chips, smoothies and more!
Storage: On the counter.
Uses: Raw/Cooked
How the farmer eats it this week: Kale chips for the farm kids, the rest in our morning smoothie with lemon, cilantro, green apple and frozen berries . (Add coconut or regular water to consistency.)
When to use: Within 5 days

Green Boston Lettuce
The softest leaves for the best tasting salad!  You can't find this variety in stores.  It's a cool season specialty only available in June or fall.
Storage: In an airtight container in the fridge.
Uses: Raw
How the farmer eats it this week: A fabulous salad with the perfect vinaigrette (see recipe below), toasted pine nuts, red onion and feta.
When to use: Within 5 days

Bunching Broccoli
This is an amazing broccoli variety, similar to broccolini.  You eat the whole thing - stem, leaf and floret!  Steam gently.  It cooks quickly!
Storage: In an airtight container in the fridge.
Uses: Cooked
How the farmer eats it this week: Simply steamed with olive oil and salt & pepper.
When to use: Within 5 days


Collards
These are a beloved Southern green, but also adaptable to most recipes calling for kale.  We love it sauteed with eggs for breakfast, great in soups or steamed and used as a wrap! 
Storage: In an airtight container in the fridge.
Uses: Best Cooked
How the farmer eats it this week: Green Curry Collards with rice!
When to use: Within 5 days

Recipes!

French Radishes with Butter & Salt - Dorie Greenspan
Perfect Salad & The BEST Vinaigrette
Green Curry Collards - Chef Vivian Howard
Braised Baby Bok Choi
Traditional Southern Collard Greens with Bacon!

We hope everyone had a wonderful Thanksgiving! Matt and I are full of gratitude for our wonderful and supportive CSA community (that's you!) and our amazing farm team who helped us get through this challenging farming season. We managed to keep everyone healthy and grow food to safely feed our community for the full 25 weeks of the program. And now, here we are harvesting an additional full week of vegetables for each and every one of you. A BONUS week of veggies to make up for some of the lighter weeks back in the summer. A promise is a promise!

I'll be sending out an end-of-season farm letter in the next few weeks. Warmest wishes from all of us for a happy and healthy holiday season!

- Maggie, Farmer Matt, Galen, Zinny, Kelly & Crew

This week's harvest

Collards
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Sweet Potatoes
Storage: In a cool, dry (NOT COLD) location.  Do not store in the fridge.
Uses: Cooked
When to use: Within 10 days

Romanesco Cauliflower
A baby, but a beauty! A mathematic marvel and nutty too!  Learn more about the Fibonacci Sequence here!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Yellow Potatoes
Storage: In a cool, dry and DARK spot.
Uses: Cooked
When to use: Within 10 days

Toscano Kale
A bag of medium-sized leaves.
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Cabbage
Pointy, Green OR Savoy variety.
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 6 days

Parsnips
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 10 days

Carrots OR Beets OR Watermelon Radish
As we harvest what's left in the fields, you'll receive one (not all) of these items this week.  This is a bonus week and we're gleaning the very last of what's available to harvest!
Storage: In an airtight container in the fridge.
Uses: Cooked/Raw
When to use: Within 10 days

Recipes!

Simple & Delicious Parsnip Recipes - From the Guardian
Parsnip & Chickpea Curry
Roasted Romanesco
Killer Collard Greens with Spiced Butter

Happy Thanksgiving, friends! It's been an interesting growing season and we're really grateful for such beautiful harvests this fall after a bumpy late summer. Don't forget that this week is the final week of deliveries, but we're sending everyone a bonus delivery the week of November 30th!
No delivery next week.
Enjoy your Thanksgiving holiday and we'll see you in 2 weeks!

**FINAL CALL!!!!** Christmas Trees! Our own organic Fraser Fir Christmas Trees are available for pre-order now and pick-up in November and December at the farm in Riverhead. We grow these gorgeous trees on our farmland in Vermont, cut them freshly for each order and bring them down here to Long Island. More details on our trees can be found here.

This week's harvest

Carrots
Storage: In an airtight container in the fridge. Separate the roots from the leaves.
Uses: Raw/Cooked
When to use: Within 5 days

Leeks
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 10 days

Sweet Potatoes
Storage: In a cool, dry (NOT COLD) location.  Do not store in the fridge.
Uses: Cooked
When to use: Within 10 days

Watermelon Radish
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 10 days

Cauliflower
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Parsley
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 3 days

Toscano Kale
Teeny tiny sized!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Savoy Cabbage
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 6 days

Rutabaga
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 10 days

Recipes!

Watermelon Radish & Cilantro Salad
Savoy Cabbage with Chestnuts & Pancetta
Pureed Rutabaga with Pan-Fried Leeks
Sweet Potato Pie

We're nearing the end of the growing season here on Long Island, and the end of our CSA program. Next week is the final week of our season. We will take off the week of Thanksgiving and then make a special BONUS DELIVERY the week of November 30th.

Plan your Thanksgiving Menu!
Farmer Matt expects to have the following items harvested for next week's shares. It's our best guess (no guarantees), but fingers crossed this is what you can expect next week:
Toscano Kale
Leeks
Savoy Cabbage
Carrots
Watermelon Radish
Sweet Potatoes
Rutabaga
Parsley

Fruit Shares have now ended.

Winter Veggies! In lieu of a traditional Winter CSA this season, we are going to offer all members the option of ordering online in December for pick-up at the farm in Riverhead. Depending on availability, we may extend future ordering dates in January and February. More details can be found here. Our traditional winter CSA should be back next season.
We just needed a little break... (Our kids miss us!)

Christmas Trees! Our own organic Fraser Fir Christmas Trees are available for pre-order now and pick-up in November and December at the farm in Riverhead. We grow these gorgeous trees on our farmland in Vermont, cut them freshly for each order and bring them down here to Long Island. More details on our trees can be found here.

CSA 2021! Many of you are already thinking towards next year...we get it! Going back to grocery store produce after CSA membership is a bummer. We are going to be offering a limited number of CSA shares next season, so we will only be taking returning members and the spots will be filled on a first-come, first-served basis beginning in early winter 2021. We will e-mail everyone when we open registrations at that time. More details to come.

Enjoy these last few weeks of harvests! - Maggie & Farmer Matt

This week's harvest

Carrots
Storage: In an airtight container in the fridge. Separate the roots from the leaves.
Uses: Raw/Cooked
When to use: Within 5 days

Cauliflower
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 3 days

Sugarloaf Chicory OR Collards
Item in Rotation
This chicory is a sibling of the radicchio in this week's share.  It is wonderful mixed with the radicchio in salads or you can grill it!  Check out some recipe ideas here...
Collards perfect in soups this time of year.
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 3 days

Potatoes (White)
Storage: On the counter.
Uses: Cooked
When to use: Within 5 days

Green Cabbage
Storage: In an airtight container in the fridge. Separate the roots from the greens.
Uses: Raw/Cooked
When to use: Within 5 days

Beets (Golden, Red or Chioggia)
The leaves got pretty damaged from the two frosts we've had.  You can discard if they're not good.
Storage: In an airtight container in the fridge. Separate the roots from the greens.
Uses: Raw/Cooked
When to use: Within 5 days

Recipes!

Potato & Cauliflower Chowder
Ina Garten's Stuffed Cabbage
Vegetarian Stuffed Cabbage

Happy November! A few important reminders as we near the end of the season...

Mark your calendars! This is week 23 out of a 25-week program. Our final delivery of the season will be the week of November 16th. We will take off the week of Thanksgiving and then make a special BONUS DELIVERY the week of November 30th.

Fruit Shares end this week. This is the final week of the 14-week program.

Winter Veggies! In lieu of a traditional Winter CSA this season, we are going to offer all members the option of ordering online in December for pick-up at the farm in Riverhead. Depending on availability, we may extend future ordering dates in January and February. More details can be found here. Our traditional winter CSA should be back next season.
We just needed a little break... (Our kids miss us!)

Christmas Trees! Our own organic Fraser Fir Christmas Trees are available for pre-order now and pick-up in November and December at the farm in Riverhead. We grow these gorgeous trees on our farmland in Vermont, cut them freshly for each order and bring them down here to Long Island. More details on our trees can be found here.

CSA 2021! Many of you are already thinking towards next year...we get it! Going back to grocery store produce after CSA membership is a bummer. We are going to be offering a limited number of CSA shares next season, so we will only be taking returning members and the spots will be filled on a first-come, first-served basis beginning in early winter 2021. We will e-mail everyone when we open registrations at that time. More details to come.

Enjoy these last few weeks of harvests! - Maggie & Farmer Matt

This week's harvest

Red Radicchio
Storage: In an airtight container in the fridge
Uses: Raw/Cooked
When to use: Within 5 days

Romaine OR Red Boston Lettuce
Storage: In an airtight container in the fridge
Uses: Raw
When to use: Within 5 days

Cauliflower
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Parsley
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 3 days

Collards
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 3 days

Butternut Squash
Storage: On the counter.
Uses: Cooked
When to use: Within 5 days

Salad Turnips
Storage: In an airtight container in the fridge. Separate the roots from the greens.
Uses: Raw/Cooked
When to use: Within 5 days

Chioggia Beets
Storage: In an airtight container in the fridge. Separate the roots from the greens.
Uses: Raw/Cooked
When to use: Within 5 days

**FINAL WEEK of FRUIT SHARE**
BRIERMERE FARM FRUIT SHARE - Honeycrisp & Golden Delicious Apples

Recipes!

Roasted Cauliflower with Chickpeas, Parsley and Mustard - Star Recipe!
Butternut Squash Risotto
Autumn Radicchio Salad with Olives & Parmesan

We have another gorgeous harvest this week!  Many of the cool early-season favorites are back again for a second appearance this fall.  Enjoy!

This week's harvest

Bel Fiore Radicchio
This purple speckled chicory is a very special heirloom variety from Italy.  The leaves are very tender and it's perfect raw in a salad.  See recipe below.
Storage: In an airtight container in the fridge
Uses: Raw/Cooked
When to use: Within 5 days

Red Boston Lettuce
Storage: In an airtight container in the fridge
Uses: Raw
When to use: Within 5 days

Red Kale
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Fennel
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 3 days

Pointy Cabbage
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 3 days

Sweet Potatoes
Storage: On the counter - not in the fridge
Uses: Cooked
When to use: Within 5 days

French Breakfast Radishes
I'm loving these radishes with butter and salt...an early season favorite is back one last time!
Storage: In an airtight container in the fridge. Separate the roots from the greens.
Uses: Raw/Cooked
When to use: Within 5 days

Red Beets
Storage: In an airtight container in the fridge. Separate the roots from the greens.
Uses: Raw/Cooked
When to use: Within 5 days

BRIERMERE FARM FRUIT SHARE - Farmer’s Choice

Recipes!

Braised Fennel with Capers, Olives & Ricotta
Simple Oven Roasted Beets
Roast Cabbage with Pecorino

I think you're all going to love this week's big, beautiful kohlrabi.  I've been enjoying it a lot recently and found some great new recipes that I wanted to share below. One is a kohlrabi salad/slaw with cilantro, lime and jalapeno.  It's really good and stores well in the fridge.  The other recipe is for roasted kohlrabi and parmesan where it takes the place of potatoes.  The kids can't get enough!  Bon appetit, friends!  Be well.

This week's harvest

Kohlrabi
This is a wonderful, yet often misunderstood veg.  Peel the thick skin and enjoy sliced with a sprinkle of salt.  Or, cut up in chunks and roast in the oven with some fresh herbs.  It's one of our kids' favorite snacks!
Storage: In an airtight container in the fridge
Uses: Raw/Cooked
When to use: Within 5 days

Romaine Lettuce
Storage: In an airtight container in the fridge
Uses: Raw
When to use: Within 5 days

Toscano Kale
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Parsley
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 3 days

Escarole
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Butternut Squash
Storage: On the counter
Uses: Cooked
When to use: Within 5 days

Green Long Peppers
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

BRIERMERE FARM FRUIT SHARE - Jonagold and Macoun Apples

Recipes!

Kohlrabi Salad with Cilantro & Lime
Fall Kale Salad with Squash (Use this week's Butternut!)
Roasted Kohlrabi & Parmesan
My favorite Parsley, Kale & Berry Smoothie (I drink green smoothies twice a day - a great way to get your greens!)
Super Simple Escarole and Beans
Skillet Potatoes with Peppers and Onions

We've reached week 20 of this season's CSA with just 5 more weeks to go, plus a bonus week for everyone.  Farming days are long, but the weeks fly by.  Very similar to life with kids!  Please mark your calendars for the final regular week of deliveries (week 25), Tuesday, November 17.  We will skip the week of Thanksgiving and make your final BONUS delivery on Tuesday, December 1.  Delivery day and time the same as always.

This week's harvest

Green Cabbage
Sweet and crunch!
Storage: In an airtight container in the fridge
Uses: Raw/Cooked
When to use: Within 5 days

Red Batavian Lettuce
Storage: In an airtight container in the fridge
Uses: Raw
When to use: Within 5 days

Toscano Kale
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

White Salad Turnips
Storage: In an airtight container in the fridge. Separate the roots from the greens to keep them fresh. The greens are delicious, don't discard!
Uses: Raw/Cooked
When to use: Within 3 days

Cilantro
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Green Beans
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Butternut Squash
Storage: On the counter
Uses: Cooked
When to use: Within 5 days

Colored Peppers
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Recipes!

Turnips & Turnip Greens and Sausage Stew
Cinnamon Roasted Butternut Squash
Creamy Butternut Squash Soup with Smoke Paprika & Cilantro
Cilantro Vinaigrette
The Simplest Sauteed Cabbage

Japanese salad turnips are back this week!  The kids enjoy snacking on the roots dipped in hummus.  I like the greens sauteed gently with my eggs for breakfast.  A true two-for-one veg!   Bon appetit!
 

This week's harvest

Sweet Potatoes
Yummy, fresh sweet potatoes are full of moisture and have a great texture.
Storage: In a cool, NOT COLD spot.  Do not refrigerate!
Uses: Cooked
When to use: Within 5 days

Romaine Lettuce
Storage: In an airtight container in the fridge
Uses: Raw
When to use: Within 5 days

Collards OR Swiss Chard
ITEM IN ROTATION
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

White Salad Turnips
Storage: In an airtight container in the fridge. Separate the roots from the greens to keep them fresh. The greens are delicious, don't discard!
Uses: Raw/Cooked
When to use: Within 3 days

Parsley
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Baby Bok Choi
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Farmer's Choice Item

BRIERMERE FARM FRUIT SHARE - Farmer's Choice!

Recipes!

10 minute Garlic Bok Choi
Simple Baked Sweet Potato
Sweet Potato Coconut Curry Soup

We welcome October later this week and the fall harvests just keep on coming!  Beautiful leeks and more acorn squash in the box, plus our special purple radishes (great roasted!) and crunchy sweet lettuce.  Enjoy!

A Note on our Harvest Festival
We've been hosting our wonderful CSA community at the farm for over 20 years.  Back in the "old days" Farmer Matt and I would cook homemade soup for everyone.  We'd spend the day before the festival chopping onions, garlic, celery and onions and trying to figure out how to fit 4 huge pots of bubbling soups on the stove top.  (They never did fit all at once...we'd cook them in batches and then drive them over to the farm trying to not spill them all over the back of the car.)  French Lentil and Butternut Squash soup were always the most popular, but we also made Spicy Black Bean, Minestrone and Potato Leek.  Those were the days before we had farm babies and when we had time to play hooky from farming and spend the day in the kitchen cooking for our members.  It was the best way we could think of to say "thank you" for joining us in partnership for the season.  So while we have to cancel this year's festival due to COVID restrictions, and we now have too many members for us to cook soup for, we do still feel the very same way about all of you and we are grateful for your support of our family farm.  By joining our CSA, you have voted with your dollar to support a  better food system that puts your health and the health of our community and our environment at the forefront.  Thank you, friends.  We couldn't do this without you.  - Maggie & Matt

Winter CSA Hiatus
Please note that we are not offering a CSA Winter Share this year.  It's been a tough growing season, so everything in the fields will be harvested for our regular season members (that's you!).  We also need a little breather to spend time as a family while our kiddos are young and still think it's cool to hang out with their parents.  Farming is rough on families. And finally, COVID restrictions may make indoor locations for winter CSA pick-up impossible to accommodate.  So for all those reasons, no winter CSA, but we'll be back in the spring!
 

This week's harvest

Acorn Squash
The acorns are the first of the winter squash that's ready to harvest.  You can roast them whole, yes, whole, sitting on a pan in the oven.  When they're tender, just cut open and scoop out the seeds. I like to serve the flesh mashed with butter and salt & pepper.  The perfect taste of fall!
Storage: On the counter
Uses: Cooked
When to use: Within 5 days

Red Batavian Lettuce
Storage: In an airtight container in the fridge
Uses: Raw
When to use: Within 5 days

Red Kale
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Fall Purple Radishes
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 3 days

Napa Cabbage
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Leeks
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Eggplant
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

BRIERMERE FARM FRUIT SHARE - Farmer's Choice!

Recipes!

Vegetarian Stuffed Acorn Squash
Ottolenghi's Braised Eggs with Leeks and Za'atar
Chinese Restaurant Style Stir Fried Napa Cabbage
Greek-Style Eggplant Stew