Fall CSA–Week Thirteen

Pick-Up: Thursday, November 29, 3:30-6:00pm Cook Field Parking Lot

Hope everyone enjoyed their Thanksgiving Harvest! Thanks for braving the cold and wet and coming out to the farm.

 

 

 

 

 

 

PRODUCE THIS WEEK

  • Butternut squash
  • Turnips
  • Potatoes
  • Lettuce
  • Spinach

Self Select

  • Garlic
  • Cabbage
  • Baby fennel
  • Spaghetti squash
  • Sweet potatoes

Last Pick-Up will be Thursday, December 6, same time, same place. Everything must go.   We will have more of the same things on the list for this week.

The farm is now winding down the harvest season.  I know that Charles, Ian and Stephanie are looking forward to moving inside and starting to plan for next season.

 

CSA End of Season Survey…

Keep an eye on your inbox.  We will be sending out an end of semester survey for feedback as we plan for next season.  We would appreciate you sharing this with family and friends who participated in the CSA, but are not on the primary email list.  Your recommendations, requests, comments are critical to the ongoing success of the CSA and the farm.

A brief note about our season…

This fall we had approximately 100 CSA subscribers. This includes 15 students, who participated in a pilot for a student CSA.  We also sold produce all fall through Ohio Valley Food Connection, an online farmers market that caters to restaurants, institutions, and individuals in the Ohio valley food shed; and we donated produce to La Soupe and the Oxford Choice Food Pantry.  In addition to your tables, this is where our produce ended up this season….

 

 

 

 

 

 

 

 

The more I read, the more strongly I have come to believe that locally grown fresh produce can play a pivotal role in creating resilient communities and sustainable food systems.  Paul Hawken’s new project, Drawdownprovides compelling data about the impact of eating a plant rich diet.  Here’s what the summary report says:

If 50 percent of the world’s population restricts their diet to a healthy 2,500 calories per day and reduces meat consumption overall, we estimate at least 26.7 gigatons of emissions could be avoided from dietary change alone. If avoided deforestation from land use change is included, an additional 39.3 gigatons of emissions could be avoided, making healthy, plant-rich diets one of the most impactful solutions at a total of 66 gigatons reduced.

 

Fall CSA–Week Twelve

Pick-Up: Thursday November 15, 3:30-6:00  Cook Field Parking Lot

Come cold, or rain, and even mud, we harvest….

Produce this week…

  • Chinese cabbage
  • Carrots
  • Leeks
  • Potatoes
  • Bunching Mix (kale, bok choy, mustard greens, Asian greens)

 

Self-select items

  • Cilantro
  • Arugula
  • Kohlrabi

 

Extra Thanksgiving Pick-Up

Monday, November 19, 3:00-5:00pm on the farm

Please come by the farm to pick up your Thanksgiving harvest–all the ingredients you need to make your Thanksgiving feast.

  • Potatoes
  • Sweet potatoes
  • Garlic
  • Cabbage

Tentative Produce for November 29 Pick Up

  • Lettuce
  • Cabbage
  • Squash
  • Carrots
  • Turnips
  • Baby fennel

 

 

Note we are adding one last additional pick up during the last week of classes on December 6.   Despite the freezing temperatures and winter weather, we have crops under cover that are thriving.  Our fall carrots and lettuce and bok choy are protected and looking great.  Our goal is to keep distributing as long as we have viable produce.

Fall CSA–Week Eleven

Pick-Up: Thursday 3:30-6:00pm, Cook Field Parking Lot

There will be more self select items this week  as our season begins to wind down.

Produce this Week

  • Spaghetti Squash
  • Kolhrabi
  • Swiss Chard
  • Kale

Self Select Items

  • Stir Fry Mix
  • Beets
  • Radish
  • Cutting Celery
  • Cilantro
  • Garlic

Tentative for next week

  • Potatoes
  • Carrots
  • Chinese Cabbage
  • Lettuce

Reminder we will have an extra share for Thanksgiving, Monday November 19 on the farm from 3:00-5:00pm.

  • Sweet potatoes
  • Butternut
  • Potatoes
  • Garlic

Recipe ideas

Last week I made roasted vegetables.  It was easy and the sweetness of the cooked squash and sweet potatoes paired with the radish and turnips was the perfect antidote to the earlier sunset after turning back the clock.

INGREDIENTS

  • 2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
  •  Oil (olive, coconut or grapeseed)
  •  Salt and pepper
  •  Fried eggs and/or plain yogurt
  •  Fresh herbs, torn or chopped

PREPARATION

  1. Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.
  2. Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.

Fall CSA–Week Ten

Pick-Up 3:30-6:00pm, Thursday, November 1, Cook Field Parking Lot

Produce this week:

 

 

 

 

  • Sweet potatoes
  • Asian mixed greens
  • Leeks
  • Radish
  • Carrots

Self-select items:

  • Carnival squash
  • Cutting celery
  • Cilantro

This is a good week for Asian inspired dishes—shred the radishes and carrots and stir fry with sliced leeks and greens.

Here is an easy stir fry sauce recipe:

INGREDIENTS

  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, chopped fine
  • 1 teaspoon sesame oil
  • 2 tablespoons rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup chicken broth, vegetable broth or even water
  • 1 tablespoon ariracha
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch

DIRECTIONS

  1. Combine all ingredients in a small bowl and mix well
  2. Stir fry about 4 cups any combination of diced vegetables and/or seafood, chicken or beef
  3. When just done, add 1/2 to 2/3 of sauce, mix and let thicken slightly – about a minute and serve

Tentative for next week

  • Kale
  • Chinese Cabbage
  • Spaghetti Squash
  • Parsley