Thank you for signing up for our Fall CSA. We hope you enjoy the next four weeks of the best that fall has to offer. This is the time of year to crank up that oven and enjoy baked squash, root roasts, pies, muffins, etc.
Even though the rains have more or less settled in, we keep getting periodic sunny reprieves. It makes the harvest much more pleasant. We are pleased that Isaac, Jonathon, and Lauren-all long time crew members- are going to stay around for the winter and are willing to join us in the mud slogging. Trine, a first year crew, has been hardy enough to stick it out through October. It is nice to have many hands to harvest and tidy up after a long season.
This is the last week that the Farmers Market is open Thursday and Friday. The new schedule is now Saturday and Sunday only from 10-3. That coupled with the main CSA season being over, we might just start to feel relaxed and take 2 days off a week instead of just one! I just came across a whole slew of fall recipes that I am eager to put on the website; lots of things involving squash, kale, and potatoes. I have included a few in this newsletter.
What’s in the box:
Carrots-both orange and red (I find the red ones are better for cooking and the orange ones best for raw eating.)
Baby red cabbage
Yellow Finn potatoes
California late garlic
Butternut squash (the tan one)
Buttercup squash (the green one)
(The squash should all be pretty sweet by now. Helpful hint: if you ever bake a squash and it is kind of bland, use it in the Cinderella pumpkin muffin recipe.)
Don’t forget that you can always search the recipe section of our website by main ingredient. Utilize the cloud tag at the bottom right corner of the page.
If you have any recipes to share, please send them to me. I’d be happy to post them.
The majority of what you will get each week will store for many weeks, if not months.