THIS IS THE LAST DELIVERY FOR THE HEIGHT OF THE SEASON SHARE.
THE LAST DELIVERY FOR FULL SEASON SHARES IS THE WEEK OF OCTOBER 15.
READ BELOW FOR DETAILS ON THE FALL SHARES AND STORAGE SHARES.
Though the fields are emptying out at a pretty swift clip, there’s still tons of food waiting to be enjoyed by us all. The recent rains have brought an end to some of our summer favorites. The cukes are pretty much done. Ditto basil and corn. The tomatoes are going downhill fast. Surprisingly, the beans are hanging on (an understatement really, as you will see when you unpack your box!)
Yellow and purple carrots
Beets or chard
Sweet red pepper
Kale or celery
Rosemary or chives
Rose finn apple potatoes
Baby butter lettuce
Sungolds-large shares only.
SPECIAL VEGGIE NOTES:
Potatoes-will be unwashed from now on. They store longer that way. If unwashed, they do not need to be refrigerated. Keep in cool, dark place.
Green Beans: Once I counted up how many boxes of beans the crew harvested (18, if you were curious) I promptly went in and googled “green bean recipes.” I came upon a great feature on the Southern Living Magazine website. Jackpot! Every recipe sounds fabulous and looks relatively easy. Check it out! It was raining during the entire bean harvest so eat them sooner than later. Beans don’t like to get wet for storage and tend to mold, so eat ‘em up! And please forgive the mud. Sometimes it just can’t be helped.
Delicata squash: This yellow striped squash is my favorite. The flesh is sweet and creamy. It can be prepared in many ways but one of the easiest is to slice it in half lengthwise, scoop out seeds & pulp, and bake cut side down in a shallow casserole dish with about a ½ inch of water. Bake at 350-ish for about 30 minutes or until the skin is fork tender. The skin is so thin, you can actually eat it, unlike most squash whose rinds are tough and inedible. I usually add butter and maybe a little fresh parmesan, but that is more out of habit than necessity. Check out the recipe section of our website for more ideas.
Purple and yellow carrots: Aren’t they beautiful? Both varieties have a sturdier texture and heartier flavor than the orange carrots you have been getting. (This is a euphemistic way of saying they are not as sweet and crisp as the orange ones!) Don’t get me wrong, they taste great. Market customers really love them. While are good raw, they really shine as a cooked carrot. This week,, with the rain and cool nights, is perfect for vegetable root roasts, soups, or any number of dishes where carrots are a welcomed addition.
Cipollini onions: These flattened onions are a wonderful Italian type. They are the go-to onions for caramelizing as they really sweeten up when you cook them. Try them in a French onion soup or carmelized with delicata squash chunks.
After feeling somewhat frantic for the latter part of the season, things are feeling a little calmer around here. We tackled some major fall projects within the past two weeks. All of the onions and shallots are out of the field, and about half of them have been clipped, cleaned and bagged. Winter squash is pile high in bins in one of the barns. All the dry beans are sheltered in our greenhouse waiting threshing. Once Jim has a little time and a good audio book, he’ll be out there for hours, happy as can be. Over half of the potatoes are in and a good chunk of the cover crop has been spread and watered in by last night’s rain. Though I am never ready to say goodbye to the summer sun, I think we all needed a little rain. In the next few weeks we’ll plant the garlic, harvest the rest of the potatoes, and finish cover cropping.
While the rest of the crew was out harvesting in the rain yesterday, I got the cushy job of seeding and potting up plants in the greenhouse. (We are still seeding more lettuce and herbs for fall CSA shares and winter market and we are constantly trying to see just how far we can push the season.) I usually listen to whatever NPR talk show is on while in the greenhouse. Gotta stay informed, right? Serendipitously, I heard a great piece on the awesomeness of winter squash. Here is a link if you care to listen or read the transcript. It was a very informative piece describing many of the health benefits of squash and included several recipe suggestions. Remember than while each type of squash is unique in taste and texture, they can be used interchangeably in most recipes.
FALL SHARES AND STORAGE SHARES STILL AVAILABLE: We still have some early and late fall CSA shares available. We only do a limited number of these, so sign up soon. Due to a smaller crew in fall, shorter work days, and overall efficiency we only deliver on Saturdays and Sundays, either at the Olympia Farmers Market, Proctor Farmers Market, or at the farm. Since pretty much everything in the shares lasts a long time, we only offer one size. Crops we hope to include are: carrots, beets, parsnips, rutabaga, leeks, onions, celeriac, shallots, potatoes, kale, chard, lettuce, parsley, dill, cilantro, and winter squash.
The early fall share is $110 and begins Oct 25th (a week after the main season ends) and runs for 4 weeks.
The late fall share is $110 and starts Nov 22nd and runs for another 4 weeks.
Storage shares: A one time delivery, occurring on the last deliver day of the main season (the week of Oct 15th.) We can bring it to your current pick-up site. This share cost $70 and will consist of: 10 lbs yellow onions, 2 lbs red onions, 2 lbs cippolini onions, 2 lbs shallots, 1 lb garlic, 5 lbs each of 2 types of potatoes, & 15 lbs assorted winter squash.
To sign up for any of these shares, log into your account and add the share. If you have any trouble, let me know. You can pay online or mail a check.