Fall Shares Week 6, 2020! Farm Store Stocked Fresh Every Thursday!

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Barn Will Be Locked Each Night

We are locking our barn every night due to the recent robberies. THE BARN WILL BE LOCKED EACH DAY AT 5:00PM, EXCEPT FOR THURSDAYS, DURING WHICH TIME IT WILL REMAIN UNLOCKED UNTIL 8:00PM TO PICK UP SHARES.

 

Week 6 of Fall Shares!

Not much news from the farm to share for this week. We harvested leeks today, so everything is officially out of our fields, and we are pretty well set to close down for the winter. Sure doesn’t feel like winter is approaching with the past couple of days, though! We hope everyone has been enjoying the sunshine and warm weather while it lasts!

Shares this week will include:
Acorn Squash is back in rotation this week. Carrots will be in shares once again. Chard and Kale from our greenhouse will start to go around to members this week. This is a crop that we plant for spring shares, but get to harvest a couple times in the fall. There is not a ton of either, so they will work their way around shares. Lettuce Heads from the greenhouse will be going out to all members again this week. Leeks and Sweet Potatoes are cycling back into shares this week. Turnips will be in shares this week. We had to carve the turnips up a little bit to remove pest damage, so they will look a little funny, but they are perfectly edible! Spinach ought to make it to all shares.

This weeks shares will go out: Thursday, 11/12

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 6:
Acorn Squash
Carrots
Chard?
Garlic
Kale?
Leeks
Lettuce Heads
Turnips
Sweet Potatoes
Spinach

Add-Ons:
Egg Share: 8 Week Share Only
Bread Share:
Roasted Potato

Anticipated Basket Week 7 (Subject to Change):
Beets
Butternut Squash
Chard?
Garlic
Kale?
Onions
Potatoes

 

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.

 

Roasted Acorn Squash & Turnip Soup

Source: CLICK HERE FOR RECIPE

Ingredients:

5 tablespoon unsalted butter

2 leeks, cleaned, halved lengthwise and roughly chopped

1 (1 ½ lb) acorn squash, halved lengthwise and seeded

1 pinch each, salt & white pepper, or as needed

1 carrot, roughly chopped

1 stalk celery, roughly chopped

2 clove garlic, peeled & smashed

1 teaspoon sugar

½ pound turnips, pelled & roughly chopped

6 cup chicken stock

1 bay leaf

1 pinch ground coriander

3 tablespoon brandy

¼ cup celery leaves, as garnish (optional)

Directions:

Heat the oven to 375 degrees F. Season the squash with salt and white pepper. Place ½ tablespoon butter into each cavity and place the squash halves on a parchment-lined baking sheet. Bake until tender and caramelized, about 1 hour. Remove from the oven and let it cool on the tray.

Melt the remaining butter in a medium soup pot set over medium heat. Add the leeks, celery, carrots and garlic. Sprinkle the mixture with sugar. Cover, and cook for 10 minutes, until softened. Add the turnips, stock, bay leaf and coriander then bring the mixture to a boil. Reduce the heat to low, season with salt and white pepper. Cover and cook another 20 minutes, until the turnips are very tender. Remove the bay leaf.

Scoop the flesh from the cooled squash halves straight into the soup pot. Using an immersion blender puree the mixture until very smooth, or use a standard blender working in batches if necessary. Return the soup to the soup pot (if using a standard blender) and add brandy. Bring the soup to a simmer and adjust the seasoning. Garnish withe celery leaves. Serve warm in individual bowls

 
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