Fall Shares Week 2 2020! Harvest List, Recipes, and News from the Farm

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Tomatoes of all different shapes, sizes, and colors from the field! Summer, 2019

Week 2 of Fall Shares!

Has anyone else been admiring the tenacity of the foliage this year? We’ve had heavy rain and high winds, and still the trees are looking beautiful all around the farm. It’s a real treat to farm in the fall.

Shares this week are looking good for another round of hefty baskets! We ripped out all of our cherry tomatoes in our biggest greenhouse yesterday, and are seeding more spinach in our greenhouse for an extended fall harvest. There’s nothing like working under the plastic during a cold rainy day. Our smaller greenhouse is humming happily along with some fall and inter veggies in it. Once the tomato house was taken care of, we started weeding the fall crops.

Shares this week will include:

Acorn Squash as the winter squash rotation this week. We also have delicata, kabocha, and pie pumpkins that will be going our throughout the season. On Monday we pulled up some beautiful Carrots, that will be in baskets. This week it will be a rainbow mix, and the rest of the fall will be standard orange carrots. They have gotten super sweet from the early frosts! Chard is still producing in the field, and will be in shares. The leaves are on the smaller side, so chard will not be bunched this week, but everyone will get a good amount of it. Leeks are in rotation this week! They are looking big ad beautiful in the field! There is a nice bed of Lettuce Mix that should produce enough for multiple salads per share. Radishes are back in shares to top those salads. Sweet Potatoes from Picadilly Farm are going into shares! Picadilly does a great job with their sweets, and we are looking forward to a fall full of them!

This weeks shares will go out: Thursday. 10/15

Some veggies may come with limited pest damage. We are committed to operating as a 100% Spray and Pesticide Free farm, and one of the results of that is occasional pest problems. Typically the extent of the damage is small holes nibbled by insects, and we will never pass out vegetables that have lost their nutritional integrity due to pest damage. We hope you will understand!

A ? signifies a crop that we pass out over a couple of weeks. This could be because it is just starting to come in and is not yet producing enough to pass out to everyone in the same week, or because the crop produces smaller amounts over an extended period of time (like in the case with broccoli). We make sure that everyone receives an equal share, even if it is passed out over a few weeks. If we do not pass out a crop to every basket on a share day, we make note where we left off and resume in that spot the following week.

What to Expect Week 2:
Acorn Squash
Carrots
Chard
Leeks
Lettuce Mix
Radishes
Sweet Potatoes
Tomatoes?

Add-Ons:
Egg Share: 8 Week Share + 4 Week Share
Bread Share:
Onion, Pepper, and Parmesan

Anticipated Basket Week 3 (Subject to Change):
Celeriac
Delicata Squash
Kale
Onions
Potatoes
Radishes
Spinach
Tomatoes?

 

Farm Store Now Stocked Daily!

ATTENTION! MASKS AND GLOVES WILL BE REQUIRED IN OUR BARN AND STORE DURING THE FOLLOWING TIMES:
Monday 7:30am-6:00pm
Wednesday 7:30am-6:00pm
Friday 7:30am-6:00pm

We have decided to implement this schedule to protect our CSA members from transmission of COVID-19. Outside of these hours masks and gloves are not required, but they are encouraged.

With the beginning of summer shares, we will now be stocking the store daily for all of your fresh veggie needs!

The farm store operates on the honor system, which means cash or check only. Returning shoppers will notice a few changes in the farm store. We put up a dividing wall between the CSA tables and the store, and made a produce shelf for non refrigerated items. The cash box has moved locations to the banister along the stairs to the right of the fridge.

 

Regarding Pickups In The Barn

Pickup will operate as normal in our barn, save for a few exceptions due to COVID-19. With increased traffic during share days, as well as open produce being washed and packed in our barn,

MASKS AND GLOVES WILL BE REQUIRED IN OUR BARN DURING THE FOLLOWING TIME:
Thursdays 7:30am-6:00pm

We have made this decision to reduce any possibility of transmission in our barn. Masks and gloves will be provided to store visitors during these hours. Outside of those hours we still encourage the use of masks and gloves available, but it is not required.

For CSA members looking to avoid a crowd in the barn, we recommend picking up your share after 5:00pm. At that point the bulk of the crew will be sent home, delivery baskets and drivers will be cleared out of the barn, and the initial rush for pickups will have slowed.

Every share day until 4:30 we will have a staff member in the barn that can assist members get their basket that do not want to enter the barn. The farmers will be wearing appropriate PPE the entire time they are in the barn on share days, and will be happy to bring your basket out of the barn for you.

 

Baked Leek and Sweet Potato Gratin

Click Here for Link to Recipe!

Ingredients

3 medium leeks, white and light green parts chopped (6 cups)

1 1/2 Tbs. olive oil, divided

3 cloves garlic, minced (1 Tbs.)

3 Tbs. chopped fresh rosemary, divided

2 medium sweet potatoes (2 lb.), peeled and cut into 1/8-inch-thick slices

1/3 cup low-sodium vegetable broth

3 Tbs. Italian seasoned dry breadcrumbs

Instructions

1. Preheat oven to 450°F. Coat 10-inch round pan with cooking spray.
2. Heat 1 Tbs. oil in nonstick skillet over medium-high heat. Add leeks, garlic, and 1 1/2 Tbs. rosemary; sauté 8 minutes, or until softened. Season with salt and pepper, if desired.
3. Arrange one-third sweet potato slices over bottom of prepared pan, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes.
4. Stir together breadcrumbs, remaining 1 1/2 tsp. oil, and remaining 1 1/2 Tbs. rosemary, in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp. Let gratin cool slightly before cutting into 8 wedges and serving.
 
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