Sept 17-23rd Whole Farm/Summer CSA Newsletter

There have been lots of changes this week as we wind down our summer season and transition into the winter season! We’ve been working hard in the flower field to gather what we can before the frost. We harvested one of the last bouquets of the season before we move into dried bouquets! Our barn space is quickly filling up with hanging flowers to be used in dried bouquets and wreaths for this upcoming fall and winter. As we start to wrap up our flower season, we are also saying goodbye to some favorite summer veggies like cucumbers, peppers, and beans as we prepare the greenhouses for our winter veggies like winter squash and pumpkins. Another new and exciting change on the farm has been the arrival of piglets! Five of our pigs gave birth last week and the farmers have been having fun sneaking in some piglet time during animal chores. Pumpkins are just right around the corner, so mark your calendars for Fall Fest starting September 27th! Our farm gets really busy during the fall season, so be sure to go our website and reserve a spot ahead of time to ensure you and your family can pick pumpkins, press some cider, and get a tour of the farm on a tractor! We are so excited for our fall season to begin here at the farm and we can’t wait to have you along for the ride. Make your reservations here: Fall Festival

We have two more weeks left in our summer season and our Winter CSA is now on sale. Our Winter CSA season run from Nov 6-January 29.

Full Share: Collard Greens, Golden Beets, Field Tomatoes, Artichokes, Fennel, Poblano Peppers, Jalapeños, Cipollini Onion, Tomatillos, Delicata Squash, Sage, Dragon Beans

Half Share: Golden Beets, Artichokes, Fennel, Poblano Peppers, Jalapeños, Cipollini Onion, Tomatillos, Delicata Squash, Dragon Beans

Recipes:

Stuffed Artichoke:

Ingredients 10 or so baby artichokes (with stems attached if available)

  • Lemon juice or white wine vinegar (approx. 1/2 cup)

  • ½ cup dry plain or panko breadcrumbs

  • 2 tbsp grated Pecorino Romano

  • 3 oil-packed anchovies, chopped into very small pieces to almost a paste

  • One bunch Italian parsley, finely chopped

  • 2 garlic cloves, peeled and minced

  • Olive oil

  • Salt

  • Pepper

  • ½ cup dry white wine

Instructions

Prepare a large bowl with water and about half-a-cup of lemon juice or white wine vinegar. The water should taste lightly acidic.

  1. Remove the thick outer leaves of the artichokes until you reveal the pale yellow leaves. 

  2. With a serrated knife, cut off the sharp tips of the artichokes (approx. ⅓ of the artichoke)

  3. Using a vegetable peeler, peel the thick fibrous layer off the stems and then trim the very end of the stem with a sharp knife.

  4. Using the same sharp knife, the cut the artichokes in half length-wise from the very top down through the stem.

  5. Remove any chokes that might exist with a serrated grapefruit spoon or a melon baller.

  6. Place the prepared artichokes, as you go, into the acidified water to prevent browning.

Assemble the artichokes:

  1. Preheat oven to 400℉.

  2. In a small bowl, combine the breadcrumbs, cheese, chopped anchovies, chopped parsley and minced garlic cloves. Season with salt and pepper. Then add a little olive oil to create a loose moist mixture.

  3. Lay the prepared in artichokes in a baking dish or a sauté pan. Overlap the head of one artichoke with the stem of another.

  4. Carefully spoon ½ tbsp of the filling onto each artichoke. Drizzle all the artichokes with olive oil.

  5. Pour the white wine around the artichokes and cover the dish with foil or a lid.

  6. Bake for about 45 minutes. Removing the foil or lid and let cool.

  7. Serve warm or at room temperature; spoon any remaining juices over the artichokes.

Delicata Squash is a new veggie in CSA this week, and here’s how to turn it into a delicious side dish this fall: Click Here!

Jacy Rothschiller