Fall is upon us here at the farm, keeping us busy tidying up for winter, getting crops out of the ground, cover cropping, protecting plants from threats of frost, putting up firewood and closing up the greenhouses and high tunnel to grow great greens into the colder months. So we've slacked on getting newsletters written and posted, and for that we apologize to our members for who rely on the newsletters to identify some of the greens and other crops in their shares. We will be going to an every other week newsletter with a brief email with the week's shares in between from here through the end of the year.
Last week everyone received 2 lbs of potatoes. These potatoes were from beds that didn't get as much water as they needed and were taken over by weeds. While the remaining beds are much more abundant, (and look much better) we wanted to share that it was a true labor of spud love to get those potatoes for you. For perspective we filled 3 totes the same size as CSA share totes per bed and the other field are lifting 1/2 an apple crate per bed. So worry not there will be plenty of potatoes as the weeks go on, and we will probably open up the remaining less productive beds for gleaning within the next week or two.
This season although very dry and challenging is yielding her rewards. We have a greenhouse full of curing winter squashes, and will be lifting sweet potatoes this week weather permitting, all while plugging away at the potatoes. There are beets, carrots, rutabaga, cabbages, and turnips bulking up out there as well. Daikons and watermelon radishes, and this week sent the first of the brussel sprouts. We are starting to run out of storage space though!
Brussel sprouts. Many people who swear they hate them have only ever eaten them boiled or cooked from being frozen. People who love them, have had them fresh, and roast or sautee them (they are also great on pizza!) I even heard that Wegman's sells a brussel sprout salad of shredded sprouts. So these versatile mini cabbages will be showing up in shares over the next few weeks; packed with nutrients (one of the most nutrient dense in the brassica family, even more than king kale, we hope you find a way to enjoy them this fall. They happen to be our two daughter's fall favorite; the first stalk we bring in to cook is like a mini veggie christmas to them, and we're lucky to get any before they do. We like to roast them with olive oil and garlic, or sautee them, and to be honest I don't think I've ever eaten them boiled. If you have a favorite brussel sprout recipe, please share with the class via the comments section or our facebook page.
We took a break from sending some of the storage crops like onions, garlic, potatoes and winter squash to share some of the field greens this week. We had a mild frost Saturday night, but luckily none of our less cold hardy crops were affected. The winter squash is actually still growing and flowering. It looks like we'll have at least another good frost free week to give peppers and eggplant time to grow, and hopefully have enough for both small and regular shares next week.
Our online store has taken the back burner this fall as well. We still have pantry items listed such as honey and pesto, but haven't kept on top of other items. If you know you'd like extra of something, please shoot us an email within 48 hrs of your delivery day and we can pack extras for you. We will have plenty of Napa cabbage, daikon radishes leeks and hot peppers for kimchees, and most greens and herbs we can pick extra of upon request. Potatoes, pie pumpkins and even horseradish will be available in bulk weights as well. The tomatoes are slowing down with the cooler nights and shorter day lengths but may still be available in limited quantities for special orders.
Again a reminder if you are interested in a fall share (from the first week of November through the week of Dec 11) please email us to get signed up. There are still about a dozen shares left available for the fall 7 week share. Please be advised that we will likely be switching back to Thursday deliveries for the Syracuse area for this time frame.
This week's share contents:
Small Shares: Lettuce, braising mix, brussel sprouts, swiss chard, summer squash OR green OR slicing tomatoes, hot peppers, and paste tomatoes.
Regular shares: Lettuce, braising mix, brussel sprouts, mizuna, celery, fennel, hot peppers, paste tomatoes, and sungold cherry tomatoes.
Last week everyone received 2 lbs of potatoes. These potatoes were from beds that didn't get as much water as they needed and were taken over by weeds. While the remaining beds are much more abundant, (and look much better) we wanted to share that it was a true labor of spud love to get those potatoes for you. For perspective we filled 3 totes the same size as CSA share totes per bed and the other field are lifting 1/2 an apple crate per bed. So worry not there will be plenty of potatoes as the weeks go on, and we will probably open up the remaining less productive beds for gleaning within the next week or two.
This season although very dry and challenging is yielding her rewards. We have a greenhouse full of curing winter squashes, and will be lifting sweet potatoes this week weather permitting, all while plugging away at the potatoes. There are beets, carrots, rutabaga, cabbages, and turnips bulking up out there as well. Daikons and watermelon radishes, and this week sent the first of the brussel sprouts. We are starting to run out of storage space though!
Brussel sprouts. Many people who swear they hate them have only ever eaten them boiled or cooked from being frozen. People who love them, have had them fresh, and roast or sautee them (they are also great on pizza!) I even heard that Wegman's sells a brussel sprout salad of shredded sprouts. So these versatile mini cabbages will be showing up in shares over the next few weeks; packed with nutrients (one of the most nutrient dense in the brassica family, even more than king kale, we hope you find a way to enjoy them this fall. They happen to be our two daughter's fall favorite; the first stalk we bring in to cook is like a mini veggie christmas to them, and we're lucky to get any before they do. We like to roast them with olive oil and garlic, or sautee them, and to be honest I don't think I've ever eaten them boiled. If you have a favorite brussel sprout recipe, please share with the class via the comments section or our facebook page.
We took a break from sending some of the storage crops like onions, garlic, potatoes and winter squash to share some of the field greens this week. We had a mild frost Saturday night, but luckily none of our less cold hardy crops were affected. The winter squash is actually still growing and flowering. It looks like we'll have at least another good frost free week to give peppers and eggplant time to grow, and hopefully have enough for both small and regular shares next week.
Our online store has taken the back burner this fall as well. We still have pantry items listed such as honey and pesto, but haven't kept on top of other items. If you know you'd like extra of something, please shoot us an email within 48 hrs of your delivery day and we can pack extras for you. We will have plenty of Napa cabbage, daikon radishes leeks and hot peppers for kimchees, and most greens and herbs we can pick extra of upon request. Potatoes, pie pumpkins and even horseradish will be available in bulk weights as well. The tomatoes are slowing down with the cooler nights and shorter day lengths but may still be available in limited quantities for special orders.
Again a reminder if you are interested in a fall share (from the first week of November through the week of Dec 11) please email us to get signed up. There are still about a dozen shares left available for the fall 7 week share. Please be advised that we will likely be switching back to Thursday deliveries for the Syracuse area for this time frame.
This week's share contents:
Small Shares: Lettuce, braising mix, brussel sprouts, swiss chard, summer squash OR green OR slicing tomatoes, hot peppers, and paste tomatoes.
Regular shares: Lettuce, braising mix, brussel sprouts, mizuna, celery, fennel, hot peppers, paste tomatoes, and sungold cherry tomatoes.
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