CSA Newsletter Box 17-October 13

by jennifer on October 13, 2010

The farm has transformed over the past few weeks. Most of the old crops have been tilled in and despite the near constant presence of crows, the cover crop is coming up nicely. It reminds me of beard stubble poking up through the soil. Strips of leeks, kale, chard, and other hardier crops break up the carpet of cover crop and make the fields look like a quilt with an agricultural themed pattern. The mornings are shrouded in fog and are quite chilly with temps hovering near frost, but not quite. Crows and starlings are loud and busy in the early hours and are just about the only sounds we hear besides the swish swish of rain gear, and the crunching sounds of produce being harvested. It is like working in a fuzzy dream world for the first few hours. Just when we think our fingers are too cold, the sun breaks through and it is all good.Yes, next week is the last CSA delivery. For those of you who can’t get enough of the winter goods, we have decided to offer an additional four weeks of delivery for $100. WE ARE ONLY OFFERING 25 OR SO SHARES, SO DON’T DELAY. Sign up is on a first come, first served basis. Here are the details:-Deliveries will be made to the Olympia Farmers Market or can be picked up here at the farm on Saturdays and Sundays starting the weekend of October 30th for four consecutive weeks.-We are offering only one size share. See below for a sample box. Current small share recipients should consider joining with another family and picking up every other week. However, most of these fall crops store a very long time so if you don’t eat them up right away, they will still be there waiting for you in your crisper drawer or on your counter.-The crops, weather permitting, will include: beets, carrots, leeks, kale, chard, turnips, parsnips, potatoes, shallots, onions, brussel sprouts, delicata squash, celeriac, and cabbage.A weekly share might look like this:1 bunch kale or chard                3 parsnips1 lb beets                                1 cabbage1 lb carrots                              2 turnips1 ½ lb potatoes                      2 leeks2 onions                                  1 shallotsBrussel sprouts                      1 celeriac1 delicata*Note: you may not receive each item every week.HONEY: We still have 12 pints and 3 jelly jars of honey for sale. They can be delivered with the last box. Call or email your order.What’s in the boxleekscarrotsbeets or chardyellow onionred oniongreen cabbagebullhorn pepper: green or slightly red-sweet, use as you would a green bell pepper.corn: This is it for corn. We are delighted that all 3 varieties actually ripened and all were delicious.celery-Ugh! Try as we might, we have still not mastered the art of celery growing. The celery offered today is probably best used for cooking (soups, risotto, stuffing, etc.) The inner stalks are a little  more tender for eating raw.winter squash: You will get either an acorn or buttercup squash. As with the delicata and pumpkins handed out previously, let these sit around a few weeks before you eat them. The easiest way to cook any type of squash is to cut it in half, scoop out the seeds, and bake cut side down in an inch of water in a casserole dish at 400 until you can pierce the skin easily with a fork. Another option is to cut it into big chunks and steam until tender. Here are the varieties:-buttercup-big, dark green with a button on the bottom. Sweet, bright orange flesh. A nice mix of creamy and flaky. Great for soups, casseroles, or sweet baked items that call for pumpkin or other sweet squash.-acorn-  the most well known squash. Not as sweet as the others, but still very tasty.

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