CSA Newsletter – Week 18 – October 15, 2014

by jennifer on October 15, 2014


This week is the last delivery for the main season!

Thank you so much for joining our CSA this summer. And what an abundant summer it was! I could get used to this. Though it was a little wet in May during some prime planting times, the rest of the summer and fall more than made up for it. Harvests were abundant, pests were negligible, and disease was not really an issue. Farming is gamble, to put it mildly. We are at the mercy of so many factors beyond our control. We hedge our bets by growing a wide variety of crops, multiple successions of most of them, and try not to put all our eggs in one basket insofar as sales outlets. The CSA aspect of our business is a very important one on a practical and personal level. Your early pre-season payment buys our seed & fertilizer and pays our early spring workers. We don’t usually get much income from Farmers Markets or store/restaurant sales until June-or later. You help get this whole ball rolling. On a personal level, your commitment for the season makes us feel respected and trusted. The fact that you give money months before seeing a single (long awaited) carrot or pea is a testament to true Community Supported Agriculture. So thank you!

I’d like to give a shout out to our farm crew this year. They have been a capable, diligent, caring and enjoyable bunch to work with. They are (in order of seniority) Rita, Isaac, Lauren, Trine, Ian, Alex, Madeline, Carla, Maryclair, Matt, Molly, Joanna, Teresa, Cylas, Donovan, Kurt, and Katie. These folks transplanted, weeded, watered, harvested, washed, worked in the greenhouse, packed boxes, sold at markets, and took part in all sorts of random farm tasks. Jim and I appreciate all their hard work. We are pleased that most of them are coming back next year.


While we steadily whittle away at our fall farm chores, the local wildlife seems to be gearing up as well. The Canada Geese are flying over in droves all of a sudden. They actually woke me up from a deep sleep at 5:30 the other morning with all their honking. Discussing the day’s travel plans, I suppose. The crows are hanging around in impressive numbers, trying to eat as much cover crop seed as they can before it sprouts. The deer, which aren’t usually a problem for us (knock on wood) are coming down from the hills, whether to escape hunters or eat all of your lettuce, I am not really sure. Yes, the deer ate the middle out of several hundred heads of lettuce over the course of a few nights. Arrrgh! Yet another example of the gambling nature of farming.

FALL SHARES: The Early Fall share starts the weekend of October 25th. The Early Fall Share is full, but the Late Fall Share still has a few more slots. You can sign up here.

Later this fall, we will send out an email with a link to sign up for the 2015 CSA.

BOX RETURN: If you have boxes that are still in decent shape, you can bring them to the Olympia Farmers Market Thurs-Sun or the Tacoma Proctor Farmers Market on Saturdays.

We have farm t-shirts and re-usable shopping bags for sale via our website. Check it out! They make great gifts.

If are not joining us for the fall shares, you can still find our yummy produce in addition to other local, seasonal foods in a variety of places:
The Olympia Farmers Market
Thurs-Sun through October,
Sat and Sun in Nov/Dec,
Sat only in Jan, Feb, Mar.
Proctor Farmers Market
Every Saturday through until Dec 20th
Olympia Food Co-ops

celeriac celeriac

Golden & red beets
Red and yellow onions
Cipollini onions
Acorn squash
Yukon gold potatoes

Celeriac: This is the ugly, knarly, knobby thing with celery-like greens. You are probably asking yourself or significant other, “Do I eat the top or the bottom? Cooked or raw? Peel it? Bury it in the back of the fridge?” Well…celeriac is related to celery. It was bred for a large bulbous bottom while celery was bred for nice tender stalks. It has a texture like potato or rutabaga and a flavor of mild celery. Peel it with a sharp knife and cube it or grate it before you cook it. It is a wonderful addition to soups and stews where you want a nice subtle celery flavor, but when summer celery is all but a distant memory. Add some to mashed potatoes. I grated some up the other night and added it to a meatloaf.
Pie pumpkin: there are several great recipes on the website for your pumpkin. And be sure to roast your pumpkin seeds! It is super easy. Just toss with a bit of tamari or salt and roast in the oven at 400 or so. Check on them and stir every 10 minutes until they are done. Pumpkin seeds are very high in iron, by the way.
Acorn squash: I’d let this one sit around another week or two before you eat it. It tends to take a little longer to sweeten up.

Thanks again for joining us this season!

Your Farmers,
Jim and Jen

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