squirrels before winter

Fall is the time of great reflection. We can finally take a little time to stop and look around. Think about what went well and what didn't, what we loved and what we didn't, what was fun and delicious and what wasn't. The beautiful thing about farming is we get to start over again next year and do it differently, try new things, get rid of things that didn't work.

sunset over the fields. 

Serious fall harvest time is beginning and it's such a nice feeling to know how much food is in the ground ready to be stored. Our primal hoarding instincts are being satisfied. We are not unlike squirrels scurrying around collecting nuts for the winter months. We're starting the challenge of figuring out how to store all of our winter bounty and keep what's in the fields growing as long as possible. Meanwhile we are still drowning in tomatoes and peppers and eggplant, the summer isn't letting go yet!

Since darkness is arriving so much earlier these days we have decided to end CSA Pickup at 6pm for the rest of the season. We hope this won't be too much of an inconvenience. If you truly can't make it by 6pm, send us an email 24 hours in advance and we can leave your share on the porch for you to pickup when you can get there.

Don't forget the CSA Work Day and Potluck is THIS Thursday. Potato digging starts at 3pm and potluck at 6pm. Bring layers! We'll be outside!

Your share this week!

chard

kale

collards greens

broccoli!! 

radish

hakurei turnip

peppers

eggplant

tomatoes

beets

carrots

potatoes

arugula

asian green

salad mix

spaghetti squash

delicata squash

Sweet and Savory Kale

"This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish."

Ingredients:

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

1 tablespoon Dijon mustard

4 teaspoons white sugar

1 tablespoon cider vinegar

1 1/2 cups chicken broth

4 cups stemmed, torn and rinsed kale

1/4 cup dried cranberries

salt and pepper to taste

1/4 cup sliced almonds

Directions:

1. Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted. 2. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

Baked Delicata Squash with Lime Butter

Ingredients:

2 delicata squash, halved and seeded

3 tablespoons butter, softened

1 tablespoon fresh lime juice

1 teaspoon chili powder, or to taste

1/2 teaspoon lime zest (optional)

salt and ground black pepper to taste

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep. 2. Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes. 3. Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.

Eggplant Croquettes

Ingredients:

2 medium eggplants, peeled and cubed

1 cup shredded sharp Cheddar cheese

1 cup Italian seasoned bread crumbs

2 eggs, beaten

2 tablespoons dried parsley

2 tablespoons chopped onion

1 clove garlic, minced

1 cup vegetable oil for frying

1 teaspoon salt

1/2 teaspoon ground black pepper

Directions:

1. Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash. 2. Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well. 3. Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.