Week 16; October 1, 2015

What's in the box?  

Medium Share

Medium Share

small share

small share

  • Winter Squash
  • Garlic
  • Red onions
  • Yukon Gold potatoes
  • bell peppers
  • carrots
  • radishes
  • brussel sprout tops
  • eggplant
  • cauliflower (medium and large)
  • arugula (medium and large)
  • broccoli (large)

Notes on the box.  

Winter Squash this week is a mix.  You will get delicata and either acorn (dark green with deep ribs), autumn crown (squat beige pumpkin type), pie pumpkin (looks like a small pumpkin), or spaghetti squash (oblong and bright yellow).  We didn't grow enough of any one of these squash for all boxes to get the same variety.  Winter Squash do not need to be stored in your fridge.  They store best at room temperature.

Remove the tops from the carrots and radishes before storing them.  They will keep longer with tops removed.

Potatoes should be stored in a dark dry area, but not in the fridge.   Same with Garlic and Onions.  

Brussel Sprout Tops can be used as you would kale, collards, spinach, or chard.  They are more tender than kale and cook more quickly and have a nice brussel sprout flavor.  Hopefully the sprouts size up in time for the last CSA box.  Or the Winter shares!  

Cheese Shares.  

We have a creamy Feta and the gouda type cheese again (that still hasn't been named).  The creamy Feta is perfect for making a feta dip or dressing to  serve with roasted veggies, to put on a burger, or to use as a spread.  

Feta Dip

1/2 to 1 cup Plain Greek Yogurt, 1/2 cup Feta Cheese, 1 small clove crushed garlic, fresh herbs (Rosemary, Oregano, and/or parsley work well),  2 Tbsp lemon juice, salt and fresh ground pepper to taste.  Put all ingredients in a bowl and whip together until well blended. Great on Pita chips, or with carrot, red peppers, cauliflower, and radish crudite.  


Cauliflower Cake

Cheesy Hasselback Potato

Farmer Ben's Shredded Winter Squash Fritters

  • 2-3 cups shredded winter squash (you can use delicata, acorn, buttercup and none of these need to be peeled.  Just scoop out the seeds and shred on a box grater or your food processor)
  • 1/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/2 Tablespoons minced fresh sage (or other fresh herb, optional)
  • oil for frying

Mix shredded squash, flour, eggs, and herbs together.  Heat enough oil to cover the bottom of a skillet.  Drop squash mixture by the spoonful into hot oil.  You may need to gently spread fritters out if your batter is very thick.  Fry until browned on each side (2-3 min per side).  Transfer fritters to plate lined with paper towels or pieces of paper bag to absorb excess oil.  Serve hot.  

On the Farm.

We had a really wonderful time at the Harvest Party!  So happy to see familiar faces and to meet long time members that we had never met and to meet new members, as well.  So many kids!  It was a blast.  If anyone has pictures from the party that they would like to share for the blog, sent them our way.  If you weren't able to make it to the party but are traveling through the area, please feel free to give us a call and come out to see the farm.  

We still have some Winter Shares left.  That's 4 additional weeks added to the end of the season.  Click here to sign up, but let us know if you have any trouble and we will be happy to add the Winter Share to your account.  


We put postcards about our friend Nancy's Fall/ Winter Herbal CSA share.  Her farm is called Red Clover Herbal Apothocary.  The CSA is  a one time delivery and if you sign up for one, we will deliver it to your dropsite with your CSA box.  She does a really wonderful job. Please consider a share with her!  Or you can find her at the Mid-Town Market on Saturdays.  

Winter Share week 2; November 6, 2014

What's in the box?  


Thanks to Chris and Cheyenne for the photo and the recipe this week!


Vitamin Green







Brussel Sprouts

Winter Squash assortment

Salad Turnips

Dino Kale 


[yumprint-recipe id='58'][yumprint-recipe id='57']Beet Caviar from 101 cookbooks 

Squash Toasts With Ricotta and Cider Vinegar from Smitten Kitchen

Spinach and Egg Pizzettes from Smitten Kitchen

Turkey Meatball Vegetable Soup (recipe calls for Arugula, but feel free to substitute Turnip Greens or Vitamin Greens)

 On the farm...

It's officially getting cold.  And it was raining during harvest.  But we didn't get any snow, yet!  We are scrambling to get things out of the fields before the ground freezes.  There's just Josh and Dana working on the farm right now, and they are really working hard to get the boxes to you!  We were grateful to have the help of a visitor and aspiring farmer, Ashley, on Wednesday.  Many hands make work light, and in the cold rain, the extra hands are even more appreciated.  Thanks Ashley!  

We have been reading through the Summer Share Surveys and are so pleased with the feedback.  We were really happy to hear that almost everyone really enjoyed the Vitamin Green and the Pak Choi!  We got some lovely compliments and the complaints were few and far between and mainly had to do with CSA not fitting in with people's lifestyle, which we understand.  We know that our most experienced home chefs and committed members sign up for Winter Shares, so we want to thank you for being that!  

We hope you are enjoying the sweetness of the greens and roots after they have been through some cold temperatures.  We will see what's left in the field for greens after this cold weather is with us for a solid week.  Hopefully everything is still in good shape, but even tastier!  Sorry we don't have pictures this week.  We've had some technical difficulties.  Please feel free to share any photos of you and meals you've made, if you like!  We love to include that on the blog!