Cook Field Pick-Up, Thursday November 12, 3:30-6pm
Produce this week…
- kale mix
- spaghetti squash
- head lettuce (double share)
- bonus squash (double share)
Tentative produce list for November 19…
- asian greens
- butternut squash
- swiss chard
The work at the farm never stops, regardless of the season. All strawberries for next year have been planted, and in the next days farm-staff will also plant garlic. The field has been fertilized and beds have been raised to be ready for 2021 spring and early summer crops. In the following days farm-staff will do the final harvesting. You are welcome to stop by the farm and help with harvesting from Friday November 14 to Friday November 20. Come any time between 10am to 4pm to help for a while and you can take home whatever you can carry!
Tuesday, November 24, 2pm-5pm @ Institute for Food Farm
While next Thursday, November 19, it will be the last official fall CSA pick-up day at Cook Field, there will be one last CSA pick-up during the week of Thanksgiving at the Institute for Food Farm, on Tuesday November 24, from 2pm to 5pm. We hope to see you there for your last pick-up, and also because this could be an opportunity for you to visit the farm and explore the space that has been providing fresh, local and seasonal products during this fall CSA season.
Finally, we are hoping to see you again in 2021, and we would like to have some feedback about your CSA experience with the Institute for Food. It will help farm-staff to evaluate what to focus on next year, and maybe to explore new products or new ideas. We would really appreciate it if you would take 5 minutes or so to fill out the CSA survey that we shared in the email pick-up reminder you received this week.
What to do with your produce this week…
With such a variety of produce for this week, we thought to celebrate several of them by proposing recipes from different vegetables instead of focusing on a single one.
Let’s begin by honoring Annie Klein’s proposal for the week, an easy yet very tasteful creamy leek vegan soup.
This is a simple breakfast or lunch recipe using carlton, also known as komatsuna or Japanese mustard spinach.
The last recipe for this week is a roasted turnip recipe to try as an alternative to potatoes.