The Last Pickup

Here we are at the last CSA pickup. While it’s getting a little dark to staff the CSA tables this time of year we still love setting up and distributing produce to you all. We can’t thank you enough for joining our farm. Some changes will be coming to our CSA and market program next year and we will be in touch soon about how to be involved - don’t worry, you’ll still be able to get your R2R farm veggies! We are so grateful for your investment in our farm - we couldn’t have done it without you. And as farming gets more and more challenging we rely on people like you who are willing to support local and organic agriculture - it couldn’t be more important. We hope you’ve enjoyed the bounty from the farm (this season was a good one!) and we look forward to being in touch about our plans for 2020.

Also! If you haven’t signed up for the Winter Share (every other week December and January in Titusville NJ), spots are going quickly!

Sincerely you farmers,

Malaika, Breezy, Shay, Shane, Austin, Taylor, Tammy and Jade.

Scenes from the farm: winter storage carrots, winter lettuce, Shay and the big fennel, harvesting in the kale, fall beauty scenes, Duma napping in the fennel.

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 and Spinach Salad with Toasted Almond Dressing

GOURMET JANUARY 2003

INGREDIENTS

1 (2- to 2 1/4-lb) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (4 cups)

5 1/2 tablespoons extra-virgin olive oil

3/4 cup whole almonds with skins (3 1/2 oz), very coarsely chopped

2 teaspoons fresh lemon juice

1/2 lb spinach, coarse stems discarded (10 cups)

PREPARATION

Preheat oven to 450°F.

Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.

While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.

When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper. Add squash, spinach, and half of almonds to dressing and toss gently to coat.

Divide salad among 6 salad plates and sprinkle with remaining almonds.