2nd to last Pickup

As we come to the end of CSA season, it is time to give thanks. Thanks to our CSA members, without you we couldn’t buy seeds in the spring or pay our employees during planting season. While your financial support is crucial to our farm season, it’s your willingness to invest in our success no matter the risk that keeps us going through the tough parts of farming (and there are many). We hope you have enjoyed this season as much as we have - the weather has been truly a gift. (I’m typing this outside in the sunshine!) We’ve worked hard, had some failures and many successes through the season and we can’t thank you enough for believing and investing in our farm. We hope to see this winter and next season (details to be coming soon!)

Our market at Gravity Hill will be open through November and current CSA members will receive a 10% discount on their purchases.

The share:

head lettuce

salad mix

scallions

fennel

arugula

specialty greens

broccoli raab

kale

sweet peppers

hot peppers

radishes (regular, watermelon and purple daikon)

hakurei turnip

radicchio

kohlrabi

shishito peppers

onion

garlic

beets

potatoes

kale (toscano and curly)

napa cabbage

green cabbage

tatsoi

tomatoes (late harvest from the high tunnel!)

swiss chard

butternut squash

spinach

Roasted Butternut Squash, Fennel, and Farro Salad

Ingredients send grocery list

3 teaspoons Olive Oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup buttnernut squash, cut into 1/2 inch cubes

1/2 cup farro

1/2 teaspoon dried thyme

1 cup water

1 teaspoon dijon mustard

1 teaspoon white wine vinegar

1/8 teaspoon dried sage

1/4 cup dried cranberries

1/2 bulb fennel, cut into quarters and sliced into 1/4 inch slices

Preheat oven to 400 degrees. Toss butternut squash and fennel, each in separate bowls, with 1/2 teaspoon of the olive oil, season with salt and pepper. Roast on separate parchment lined baking sheets; 30 minutes for squash and 40 minutes for fennel, or until browned. Place in large bowl.

Heat 1 teaspoon of olive oil over medium heat in small pot. Add farro and thyme, stirring occasionally until almost translucent, about 5 minutes. Add water and bring to boil. Reduct to low simmer, cover, and continue to cook until liquid is absorbed, about twenty minutes.

While farro is cooking, whisk together remaining olive oil, dijon mustard, white wine vinegar, and sage. Set aside.

Combine cooked farro, squash, fennel, and cranberries. Toss with vinaigrette, serve warm or at room temperature.