Standard Share:
1 bunch kale
1 lb onions
2 lbs potatoes
¼ lb salad mix
1 bunch beets
2 lbs carrots
½ lb leeks
Family Share:
1 bunch kale
1 bunch chard
2 lb onions
3 lbs potatoes
1/2 lb salad mix
1 bunch beets
2 lbs carrots
½ lb leeks
Farm News:
This
is the last week for this year’s CSA! The Winter CSA starts in 2 weeks, on
October 21st. We have 10 Winter CSA Shares left, so grab ‘em while
you still can! You can sign up at http://www.formstack.com/forms/?1361296-RjgvORr9oy.
Every
day is a little cooler, and winter doesn’t seem so far away! We are glad for
our cozy little house and have been wearing long underwear under our workpants
in the mornings. Nothing says “Winter is coming!” like the piles and piles of
50 lb bags full of storage produce – potatoes, onions, shallots. All the hardy
greens and the remaining root vegetables are still slowly growing, and won’t be
harvested for storage until the end of this month. We want the cabbages,
kohlrabi, carrots, beets and turnips to be as big as possible!
Enjoy, and many thanks!
Christa,
Mike, Lizzy and Nicky
Recipes:
Julia Child’s Potato
Leek Soup
3-4 cups of diced peeled
potatoes
3 cups thinly sliced leeks,
including the tender greens
2 quarts water
1 Tablespoon salt
6 tablespoons heavy cream
or 3 tablespoons softened butter
3 tablespoons minced chives
or parsley
Simmer vegetables, salt,
and water together, partially covered for 40-50 minutes in a 3-4 quart
saucepan. Mash the vegetables into the soup with a fork or pass through a food
mill. Julia does not like the texture of soup pureed in a blender, your call.
Adjust salt and pepper. You can stop at this point. When ready to serve, bring
soup back to simmering. Then off the heat, stir in the cream or butter and top
with chopped chives or parsley. It does not get much better than that! Makes 2
quarts of soup for 6-8 servings.
Roasted Beet Salad with
Feta
2 lbs beets
3 T olive oil Sea salt
1/2 C crumbled feta cheese
2 t lemon zest
1 T maple syrup
Cover the beets in olive oil
(about 2 T of the 3) and sea salt and then wrap each of them in foil. Roast in
the oven at 400 for approximately one hour, or until they can be easily pierced
with a fork.
Allow the beets to cool. Chop
the beets into bite-sized pieces, and toss them with the feta, lemon zest, 1 T
olive oil, and maple syrup.
Adapted from
http://www.wearenotmartha.com/2010/07/roasted-beet-salad-with-feta-and-mint/
Ridiculously Good Roasted
Carrots
1 ½ pounds carrots, peeled,
halved crosswise, and cut lengthwise if necessary to create even pieces
2 tablespoons unsalted
butter, melted
Table salt and ground black
pepper
Heat oven to 425° F. In a
bowl, toss together carrots, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Line a rimmed baking sheet
with parchment paper. Arrange carrots in an even layer on top of parchment,
then tightly cover the whole pan with aluminum foil.
Bake for 15 minutes. Take pan
out of oven, remove foil, and return pan to oven for another 30-35 minutes, or
until the carrots are lightly browned. Stir twice during cooking time.
Season with more salt and
pepper if desired, and then serve.
