CSA Newsletter- Late Fall Week 4 – December 9, 2016

by jennifer on December 9, 2016

This is the last week for the late fall CSA. Thank you for sticking it out with us. Please forgive my lack of fall newsletters. We are still as busy as ever around the farm, especially with crazy weather events like hard freezes, minor floods, and now snow! I think I am ready to hibernate for awhile. We managed to harvest a lot of produce earlier in the week in anticipation of the snow. I’m so glad we did, as it is a veritable slush-fest out there right now. Next week looks to be unpleasantly cold as well, so it is probably just as well that the CSA is ending. At this point of the season the risk of floods and other severe weather make guaranteeing a bountiful weekly box dicey at best. We hope you will join us for the summer. I’ll send out an email in January when the 2017 sign up wizard is up and running.

In the meantime, please keep visiting us at the farmers markets in Olympia and Tacoma. We plan on attending through the winter as long as we can still pry carrots, parsnips, beets, and leeks out of the ground! We still have loads of potatoes and squash, dry beans, onions, and the like. Baby lettuces and herbs are fighting for survival in the greenhouses, and there is a decent chance the kale and chard will make a comeback.

WHAT’S IN THE BOX:

carrots, rose finn apple potatoes, rutabaga, pinto beans, acorn squash, delicata squash, shallot, yellow onions, cipollini onions, and baby cabbages. There may be something else that is escaping my memory, but I am inside by the fire and really don’t want to get up just now….

If you are struggling to get through all the squash we have handed out over the past few weeks you can always bake it and freeze the puree in 1 cup chunks. Scoop a cups worth into the depressions of a muffin tin, freeze until solid, then transfer to a freezer bag. This way you can have handy pre-measured amounts for muffins or soups.

And/or you can make this amazing vegetarian chili that uses pureed squash. Delicata and pumpkin work best, but I’m sure any type will do. You can use your pinto beans as well!

 

Jim and I want to wish you a warm, cozy and restful winter filled with great food and pleasant company.

All the best-Jen & Jim

 

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