Cook Field Pick-Up, Thursday November 19, 3:30-6pm
Produce this week…
- Asian greens
- butternut squash
- marinara sause (2 jars)
- salsa (2 jars)
- swiss chard
Tuesday, November 24, Institute for Food Farm, 2:00-5:00pm
The Fall CSA 2020 season of the Institute for Food is coming to an end, and, as you might have noticed by the lower temperatures, winter is officially arrived. The farm is cleaning the field from the last summer and fall vegetables, allowing the soil to rest while preparing new beds for the spring. The high tunnel (see above right photo) has been already prepared for more vegetables that will be ready for early spring, like cabbage, and some greens. Farm staff is also working on the final harvest for Thanksgiving week. You are all invited to come to the Institute for Food Farm for the last pickup on Tuesday, November 24, from 2pm to 5pm. We hope our farm products will inspire you once more to cook some nutritious and healthy dishes for Thanksgiving.
What to do with your produce this week…
Our intern Annie Klein shares an inviting risotto recipe with butternut squash:
Following her lead, here are some more ideas on how to cook butternut squash:
If, on the other hand, you have been accumulating vegetables in your fridge, or you would like to have some vegetables available in the next months, you can consider freezing or preserving them. Here are some ideas on how to store leeks and pickle your beets:
We hope you are enjoying the farm vegetables! We value your feedback so if you didn’t submit the CSA survey, please consider doing it! In 2021 we will try to implement your suggestions, starting with more recipes in the blog!