Extend the season
We’re looking forward to a bountiful winter share this year. If you aren’t familiar with Winter Share, it’s a little different from the summer season. Instead of a weekly pickup, we have four dates that you can choose to sign up for. You’ll get a 30 pound box with a selection of the following (varies from date to date):
Carrots, Beets, Potatoes, Kohlrabi, Rutabaga, Onions, Leeks, Celeriac, Daikon, Turnips, Watermelon Radish, Butternut Squash, Shallots, Garlic, Cabbage
Beginning this year, the Thanksgiving share has become a separate share. It is not included in the main summer share. For only $25.00, you get a generous share of our late season garden. It might include:
Brussels Sprouts Kale Lettuce
Onions Garlic Beets
Turnips Carrots Rutabaga
Pie Pumpkins Butternut Squash Radish
Leeks Buttercup Squash Potatoes
Forms with complete details are available at pick-up and on our website. Shares are steadily declining in number so don’t wait too long!
Garlic planting day will be in 2-3 weeks. Exact date coming soon.
Kale or Collards
Carving Pumpkins & Gourds
Fennel or Turnips
Mints, Oregano, Sage, Thyme, Dill, Bronze Fennel, Summer Savory, Marjoram, Parsley, Cilantro, Basil, Lemongrass
Bachelors Buttons, Amaranth, Sunflowers, Black-Eyed Susans, Cleome, Zinnia, Pincushion Flower, Dahlia
October 11: Fresh chicken
October 25: Last Wednesday CSA, last fresh chicken
October 28: Last Saturday CSA
Orecchitte with Caramelized Turnips & Kale
1 lb orecchiette
1/4 cup canola oil
2 medium turnips, peeled and cut into 1/4 inch dice
1 lb kale, stems and center ribs removed, chopped
2 garlic cloves, minced
1/2 tsp red pepper flakes
8 tbsp butter
2/3 cup Parmigiano-Reddiano cheese
Bring 6 qt salted water to a boil. Cook pasta until al dente, about 8 minutes. Drain and reserve 3/4 cup pasta water. Meanwhile, heat oil until hot but not smoking. Add turnips and
reduce to medium. Cook until tender and golden, about 6 minutes. Add kale and cook until very tender, about 8 minutes. Add garlic and red pepper flakes and cook 1 minute. Add pasta water, season, add butter and stir until melted.
Add pasta and toss until well coated. Stir in cheese and season to taste. recipe from Serious Eats
6 tbsp extra virgin olive oil
1 red onion, cut into 1/8 inch dice
1 1/2 lbs turnips, cut into 1/8 inch dice
2 cups hot chicken stock
2 tbsp unsalted butter
1/2 cup Parmigiano-Reggiano
1/2 cup parsley, finely chopped
Warm the chicken stock over medium low heat. Add oil to skillet and heat to medium. Toss in onion and cook until softened, about 10 minutes. Add turnips and cook 2 minutes. Ladle in some stock and cook until absorbed. Continue until all stock has beed added. Season, add butter and cheese and stir for a minute. Remove from heat and garnish with parsley.
recipe from Serious Eats/ Nick Kindelsperger
Roasted Fennel Pesto
1 cup chopped fennel bulb
1 cup extra virgin olive oil
1/2 cup blanched slivered almonds
3/4 cup fennel fronds
2 cloves garlic
Preheat oven to 400. On a rimmed baking sheet toss fennel with a little olive oil and roast,
stirring occasionally, until softened and lightly browned, about 12 mins. Meanwhile, scatter almonds on another sheet and toast 5 minutes. Let both cool a bit.
In a food processor or blender, pulse fennel, fronds, garlic and 1/2 cup olive oil until pureed. Add almonds and 1/4 cup oil, season with salt and pulse to combine. Add remaining oil and pulse.
from Serious Eats (Daniel Gritzer)
"Look at your feet. You
are standing in the sky.
When we think of the sky,
we tend to look up,
but the sky actually
begins at the earth."
- Diane Ackerman