WFCSA - Week of October 17th

Full share: Arugula, kale, broccoli, hakurei turnips, cilantro, chives, 2 garlic, 5 tomatoes, fennel

Half share: arugula, kale, hakurei turnips, cilantro, chives, 1 garlic, 3 tomatoes

Happy Tuesday CSA!

Chilly mornings and this weekend’s forecast of snow make for a busy week at the farm as we work to harvest everything before the weather hits. By the end of this week all of our root veggies and field greens will be out of the ground and moving at various rates towards your boxes. Fall Festival will continue rain or shine! We’ll be open for hay rides and pumpkin patch Friday 1-5pm, Saturday 9-5 and Sunday 10-3.

Reminders

  • CSA boxes will be ready for pickup in the cold room on Tuesdays through October. We will hold boxes until the following Monday. Once Winter CSA starts in November, market style pickup will reopen on Wednesdays.

  • Monthly meat is ready for pickup in the front cooler, as are this month’s chickens (see note in last week’s newsletter).

  • Cider and pumpkins are ready for pickup! Full share gets 12 jugs of cider and 4 pumpkins and half share gets 6 jugs and 2 pumpkins. For cider, look for the jugs without a name on them and for pumpkins, grab whichever suit your fancy from out front. 

  • This is the last week for fresh flower bouquets. They are on the same shelving as CSA boxes, straight back in the cold room. We will have wreaths for you all starting in November!

Recipes

  • Fennel is making an appearance in this week’s box. A somewhat controversial figure, different prep methods can bring out or soften the licorice flavor that tends to polarize. Thinly sliced in a salad with your arugula, some parmesan cheese and a lemon vinaigrette is a quick and easy option, but if you’re looking for another option try this recipe for fennel roasted with balsamic and olive oil. Fennel roasts in around 40 minutes but turnips can go in 20 or so. Add your turnips halfway through and add the greens in the last few minutes for some added color! 

  • Chives are a great addition to a tomato sauce or soup when added right at the end to keep their flavor. Try this recipe for a super easy soup. And if you’re looking to make a bunch of sauce to can or freeze for the winter, we have saucing tomatoes available in the market stand for $2/lb. Or grab a 20lb box for $30! Garlic and fresh herbs for sale as well.

That’s all for this week. Enjoy these next few days of beautiful weather!

Sasha

Jacy Rothschiller