What’s in the box?

green top beets
bagged spinach
parsley
radishes
salad mix/ braising mix
cauliflower
romanesco
peppers
red onions
carrots
winter squash (either Butternut or Black Futsu squash)

Notes on the box.

Some members got Butternut Squash and some got Black Futsu. It was a terrible year for Butternut, so we apologize that not all members got it this year. The Black Futsu is really delicious, though. The skin is edible and it’s also a nice squash for stuffing. You can use it in any recipe that calls for acorn squash, but it tastes better and is an heirloom variety. Yum!
Romanesco might be new to some. It’s quite beautiful and you can use it as you would cauliflower. Our favorite way to cook it is… roasting! Cut it into floretes and drizzle with olive oil and a sprinkle of salt and then roast until tender and browned on the edges.

Cosmic Wheel Creamery Season Extension Shares.

Moonglow aged a year and a half! and Garlic Dill Quark. The Moonglow is nice shredded on roasted veggies (cauliflower or romanesco) or stuffed peppers or squash. The Garlic Dill Quark is great served with roasted beets in a salad or roasted carrots. Or on toast with sliced radishes.

Recipes.

Whole Roasted Romanesco - If you are looking for something very dramatic to put on the table, this would do it!
Roamesco Pasta with Apples and Curry
Butternut Squash with Curry and Spinach
Vegetarian Stuffed Peppers with Lentils
Peppers Stuffed with Ground Beef

On the Farm.

Last week we had a really fun time with our neighbors at Steady Hand Farm who invited us to do a cheese making demo for their annual Lucy Laney Kids on the Farm Day. Students got to rotate between several stations on the farm to learn about different aspects in agriculture and food including cheese making, cider pressing, cooking, bread baking, bee keeping, vegetable growing, sheep and goats, and wildlife of the area. It’s always a great time and we are so happy to get to participate. Thanks to Steady Hand and to the students and teachers of Lucy Laney and all who donated to get the kids out to the farm!

Thanks to all who have signed up for the season extension! Enjoy turning on the stove and spending some cozy time in the kitchen.

Lucy Laney!

Cider pressing

Farm kids helped out with Lucy Laney day and then pressed extra apple cider to enjoy.

Looking for a nice daytrip for the fall? May I suggest a walk down a ton of stairs to a waterfall and then the river in Osceola followed by dinner at Watershed? They have a lovely cheese board that includes our cheese. Also try the house made chips with quark dip. Yum!

STRIKING

Is there a more amazing looking vegetable??

cold and wet

Thank you to our crew who makes it happen in any type of weather!

What’s in the box?

salad turnips
radishes
cilantro
peppers
cabbage
Brussels sprouts tops
arugula (spinach in small shares)
leeks
garlic
delicata squash
carrots
spicy salad/braising mix
carrots
white pumpkin (decorative)

Notes on the box.

Garlic and Delicata squash and white pumpkin do not need to be refrigerated. Everything else should be stored in the fridge. The skin of the Delicata squash is thin and edible. No need to peel it or to roast it and scoop the flesh out as you would with pumpkin. The White pumpkin is decorative. We haven’t tried eating one yet, but I think it’s similar to a regular jack-o-lantern which is edible, but not the tastiest pumpkin.
Brussels sprouts tops are really tasty! Harvesting them will help more of the sprouts on the stalks size up and we get to eat the yummy greens. Use as you would kale or another hearty green.
If you have too many peppers in your crisper drawer, I like to dice them up and freeze them raw. They are good for stir fries and things. You can put them straight from the freezer bag into the cooking pan, no need to thaw.

Cosmic Wheel Creamery Cheese Share.

Squeak perfect cheese curds! and my favorite Circle of the Sun. Have you tried adding your cheese curds into a bowl of chili or vegetable soup? It’s a very tasty addition!

Recipes.

Roasted Squash with Chile Lime Vinaigrette - recipe calls for acorn squash, but delicata can be prepared the same way.
Delicata, Pomegranate, and Arugula Salad
Beef and Cabbage Stir Fry
Cabbage Hashbrowns!
Chicken Leek Pie

On the farm.

It’s the last delivery of the main season! We are so grateful to all of you for committing to local food and farmers. There are lots of places that you can get local food and also “local” food. But buying direct from the farmer is a great way to ensure you are getting local food! We thank everyone who was able to make it out to the farm this season and hope to meet more of you in the future.
We have big plans for this winter that include making a “How to CSA” booklet with tips to get the most out of your CSA to include in the first delivery next season. If you have suggestions and advice for your fellow CSA members, we would be happy to share them! We will be reaching out to members as we seek ways to improve what we do and we always welcome your input!
Thanks to all of you who are signing up for season extension shares! Sign-up is still open and will continue to be open through next week. If you have any friends who are thinking about trying out a CSA but don’t want to commit to the whole season, let them know about the season extension. They can try it out for a month.
If you scheduled a vacation hold but want to do a season extension, there is an overlap which will mean a double box. But if you like, we can schedule it for the last delivery. Many of the season extension veggies will store well. We will also be having greens including tender greens like spinach.
For our Eat Like a Farmer and Eat Like a Vegetarian Farmer Shares, this season we separated the season extension so be sure to sign up for one if you want to keep the veggies coming for as long as possible!
Let us know if you have any questions or need help adding the season extension. We would be happy to add it for you.

Kids had a day off of school and spent it looking for reptiles and amphibians

fellow farm kid Walter came over. Found a red belly and a BIG salamander

hoop houses got their new outfits on

getting dressed up!

the view from tall ladder

all dressed up!

fully styled

meat delivery! 100% grass fed beef!

What’s in the box?

green top beets
salad turnips with greens
bell peppers/ sweet peppers
Brussels Sprout tops (looks a bit like collards, but tastes like sprouts!)
red onions
bagged spinach
green beans
broccoli
Brussels Sprouts
cilantro
pie pumpkin

Notes on the box.

The greens from the turnips and beets are edible. Remove them from the roots and store in a plastic bag in the crisper.
Brussels sprouts tops are really tasty! Harvesting them will help more of the sprouts on the stalks size up and we get to eat the yummy greens. Use as you would kale or another hearty green.
If you have too many peppers in your crisper drawer, I like to dice them up and freeze them raw. They are good for stir fries and things. You can put them straight from the freezer bag into the cooking pan, no need to thaw.
Pie pumpkin! So pretty… You can eat it now or keep it for decoration until you are ready to eat it. It doesn’t need to be refrigerated.

Cosmic Wheel Creamery Cheese Shares.

Ricotta and Antares.
When I have fresh ricotta my go-to snack is toast with ricotta, a drizzle of good olive oil, salt and pepper. Josh likes his ricotta sweet with honey and maybe some toasted nuts. Here’s a link to a recipe for Lemon Ricotta Pancakes. If you’d like to save it for later, you can put it in the freezer. It’s still good for cooking with if you have to freeze it, though it’s not as good for fresh eating or putting into salads.

Recipes.

How to roast a Pumpkin
Beet and Ricotta Salad
Beet Pasta with Ricotta - I would wilt beet greens to serve on the side of this pink pasta.
Fried Green Meatless Balls - a recipe to use up all your greens and your cilantro!
Roasted Broccoli, Brussels Sprouts, or Green Beans
preheat oven to 375. Prep your veggies by cutting broccoli into florets (you can also peel and chop the stalk), trimming the little stem off the sprouts and cutting larger ones in half, breaking the stem end off the green beans (optional). Spread the prepped veggies on a baking sheet. Drizzle with olive oil and sprinkle of salt. Roast in the oven for about 30 min giving veggies a stir once or twice while cooking. They are done when they have some browned bits and are tender to the fork. Feel free to sprinkle with your favorite spices or add lemon juice/zest before roasting. Also good with parmesan sprinkled on there or of course garlic. Or just let the natural flavor of the veggies shine. Roasting veggies is a great alternative to steaming.
Braised Turnips and Greens
Miso Glazed Turnips - I would wilt the greens and mix them in with the turnips in this recipe. You can add radishes here also!

On the farm.

Next week is the last main season delivery!
Thanks to all of you who are signing up for season extension shares! Sign-up is still open and will continue to be open through next week. If you have any friends who are thinking about trying out a CSA but don’t want to commit to the whole season, let them know about the season extension. They can try it out for a month.
If you scheduled a vacation hold but want to do a season extension, there is an overlap which will mean a double box. But if you like, we can schedule it for the last delivery. Many of the season extension veggies will store well. We will also be having greens including tender greens like spinach.
For our Eat Like a Farmer and Eat Like a Vegetarian Farmer Shares, this season we separated the season extension so be sure to sign up for one if you want to keep the veggies coming for as long as possible!
Let us know if you have any questions or need help adding the season extension. We would be happy to add it for you.
Enjoy these few picture of some of our lovely crew members making cilantro bunches.

Elston!

John!

Andrew’s hat!

Josh!