The Last of the Fall

Here we are once again at the last CSA Summer/Fall Pickup of the year. It always seems like it comes so fast, although I never think that it will in the middle of the summer heat. We've had a wonderful season and we are incredibly pleased with the quantity and quality of produce we were able to grow this season. Our crew was unmatched in enthusiasm, curiosity and stamina. They were hard working, positive and supportive of each other even through the toughest moments of the season. I feel lucky to count them as my colleagues and fellow farmers. Our community of CSA members, farmer's market customers, chefs, and volunteers have grown and I am continually humbled and amazed by the support we have received by our community. Every CSA Pickup, Farmer's Market and restaurant delivery renews my commitment and energy after seeing and talking to those that we feed each week from our farm. We are busy filling the root cellar and cleaning up the last of the fields and are looking forward to a bit of a break in the colder months. We hope you'll join us for the winter and for next season. Watch for updates about the farm in the next few months, we have some exciting things in the works. 

Thank you thank you thank you for your support, enthusiasm and commitment to our farm and what we do. We look forward to serving you again and again. 

Scenes from the farm: Sunrise over the farm, dahlias and fall colors, a perfect basket of broccoli, sunset over the farm.

In the share:

arugula

specialty greens

spinach

head lettuce

kale

swiss chard

collard greens

cabbage

napa cabbage

purple top turnips

beets

carrots

radishes

watermelon radishes

fennel

radicchio

celery root

winter squash

onions

garlic

cilantro

dill

parsley

rosemary

sweet peppers

broccoli

PARSLEY, FENNEL, AND CELERY ROOT SALAD 

GOURMET NOVEMBER 2001

INGREDIENTS

    • 1 large fennel bulb with fronds (sometimes called anise; 1 1/4 lb)
    • 4 1/2 cups small fresh flat-leaf parsley sprigs (from 3 large bunches)
    • 1 1/2 cups small curly parsley sprigs (from 2 large bunches)
    • 1 medium celery root (1 lb), peeled with a sharp knife and cut into 1/8-inch-thick matchsticks
    • 2 1/2 to 3 tablespoons fresh lemon juice
    • 2 tablespoons minced shallot
    • 3/4 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/3 cup olive oil

PREPARATION

    1. Tear enough fennel fronds into small sprigs to measure 1 1/2 cups. Trim fennel stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Toss sliced fennel with fronds, parsley, and celery root in a large bowl.
    2. Whisk together lemon juice (to taste), shallot, sugar, salt, pepper, and oil in a small bowl. Toss salad with dressing.

 

Malaika SpencerComment