Winter 2022 CSA - Week of October 31st
Full share: Kale, mircos, leeks, 2# potatoes, chives, 2 tomatoes, 1# carrots
Half share: kale, leeks, 2# potatoes, 1 tomato, 1# carrots
Hello Winter CSAers!
To those of you who have been here before, welcome back and to any newcomers, welcome to your weekly CSA newsletter! My name is Sasha and I’m the market stand manager here at GVB. Every week you’ll be hearing from me with a little information about the week’s box, notes and updates from around the farm, and some yummy recipes for you all to try. I’ll be around today (and probably always) during market style pickup so please feel free to introduce yourself, ask any questions, or share any recipes you’ve been stockpiling in preparation for winter produce!
Today we start distributing our produce for the winter. This winter we only have pickup locations on Wednesdays at Rocky Creek Farm, Livingston at Park County Chiropractic from 2-6pm, and Big Sky at ByWOM from 3-8pm. Each location has a sign off sheet, please find your name and sign off when you pick up your box.
Wednesdays at Rocky Creek we set out a Marketstyle CSA pickup from 12-6pm. You select your produce from the given list and are able to exchange items from the week for other available items in the “exchange” box. After 6pm we box up the shares and store them in the back room Walk-in Cooler. You can pick up your box any day between 8am and 8pm from the cooler.
We pack your produce in the bag it is best stored. The produce in the paper bag is best kept in dry conditions in a cool area. The produce packed in the plastic bag is best stored in plastic in the refrigerator.
Cider is available for pick up for Whole Farm Members frozen in upright front freezer (should keep frozen now unless you’re making hard cider) . It is also available for sale.
Whole Farm members: your chicken are ready for pickup in the meat freezer.
Produce: This week’s box is relatively straightforward but that doesn’t mean there aren’t a million exciting things you can do with it! I think weather like this calls for cozy and filling dishes like potatoes au gratin and roasted carrots in a warm kale salad. Here are two potato recipes (one vegan one non) and a salad recipe that looks a lot like the ones I’ve been making lately. Balsamic vinegar is another great dressing base for this and while this recipe doesn’t include it, I’m a big believer in massaging one’s kale. BUT if you hate massaging your kale, a helpful trick is to make your dressing in a pan over low-medium heat and add it to your kale while hot. This will help break down some of the kale’s fibery toughness without any of the hand cramping.
As we near the end of tomato season, I recommend savoring it by going back to basics and eating some simple and delicious tomato based sandwiches this week (BLTs and Caprese are personal favorites).
That’s all for this week. Looking forward to meeting and seeing you all in the market stand this season!
Sasha