Gosh, I just don't know what to say. Barring a bit of soul-crushing drought, we've had a great growing year, and we hope you've had a great eating year!
We almost never thought this day would come, the last week of our first large-scale CSA season, and we're really going to miss distributions every week. We've really enjoyed getting to know some of you better, and others for the first time. It's a bit of a risk joining a start up farm, and we appreciate your investment. We hope you feel paid back. When we calculated out what each week's share is worth, at retail prices, it varies in value between $30-$60 every week! That's a major savings, and not only that, it has been picked fresh each day, and we hope you've enjoyed a chance to try unusual new vegetables as well. We hope to see many of your faces back next year at our 2013 CSA pickups!
Anyways, a few words about our winter/thanksgiving share. To simplify things, we are working it out as follows.
For $30, we'll pack you two boxes of fresh greens (lettuce, asian greens, spinach, salad mix, kale, chard, mustard) and roots (rutabagas, potatoes, turnips, carrots, sunchokes) and winter squash to make your Thanksgiving feast AWESOME! We'll be distributing this share the Thursday before Thanksgiving (Nov 15th) at the same time from 5-8 at the westy. You can also pick up your boxed shares at any time at our cooler at the farm after the 15th, so if you'd prefer to have it closer to thanksgiving, that's fine too. In order to do this, we need at least 10 folks to sign up, otherwise it's just not worth the time. Please sign up! How much of a bummer will it be to have to go grocery shopping for vegetables when healthy, fresh and affordable produce is just a bushel box away? Ok, that's all I'm going to say on that. If you'd like to sign up for the winter/thanksgiving share, please EMAIL us to let us know, and you can pay either at this last week's pickup, or when you pick up your boxes. You can ALSO order a box for a friend not in the CSA! This is a great early Christmas present. Hope to hear from you all!
A word on sunchokes: they didn't seem so popular at the pickup, so here's some ideas -- Kara and I love grating these into a slaw with turnips, carrots, etc and tossing it with a vinagrette for a quick fall salad. Also: slice them thinly into a baking pan, toss them with lots of cheese, top with breadcrumbs and herbs and bake until bubbly for a "sunchoke gratin." You can also put them into blended soups like squash or potato for extra creaminess. The possibilities are endless!
One final reminder that if you haven't gotten your payment in, it is due! Thanks!
Here's what's in your shares this week.
Rutabagas (grate me into a slaw)
Purple Top Turnips
Bok Choy (this is our favorite bok choy ever. very simple to eat. toss whole leaves in hot oil and garlic, splash in sesame oil, soy sauce and rice vinegar, and eat when wilted. oh wow so good.)
Tokyo Bekana (asian green, basically a hybrid of napa cabbage and bok choy. delicious!)
Scallions (found a bed of these we'd forgotten about in the back field. Yay!)
See you soon!
Aaron and Kara