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 7 of Fall Shares!

Brrrr! There is quite the difference between this week and last! We are entering the second to last week of CSA shares, and will be cutting the greens in shares. With the cold weather, we are not able to wash them without subjecting the farmers to colder temps than we are comfortable with, along with that it is unlikely that they will thaw out by the time we would need to harvest for shares. Luckily we have a heater in our barn that we can run to stay warm while packing baskets!

Delivery CSA Members Will All Receive Bags This Week!

This weeks shares will go out: Thursday, 11/19

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 7:
Beets
Butternut Squash
Celeriac
Leeks
Potatoes
Garlic

Add-Ons:
Egg Share: 8 Week Share + Week Share
Bread Share:
Honey Multigrain

Anticipated Basket Week 8 (Subject to Change):
Assorted Squash (Acorn, Butternut, or Pumpkin)
Carrots
Garlic
Onions
Pie Pumpkins
Shallots
Sweet 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.

Celeriac, Leek, & Potato Soup

Source: CLICK HERE FOR RECIPE

Ingredients:

3 slices bacon, chopped into 1/2″ pieces

12 oz celeriac (about 2 cups), peeled and diced (see note)

2 large leeks (2 cups) diced and soaked in cold water to remove sand

3 large yellow potatoes (1 lb 4 oz), peeled and diced

1 large carrot, peeled and diced

3 cloves garlic

3 sprigs of thyme

1 teaspoon salt

1/2 cup white wine (optional, see note)

1 quart chicken stock or vegetable broth

1/2 cup low fat Greek yogurt or sour cream

salt and pepper to taste

Pinch of Cayenne Pepper (optional)

Garnish

Bacon bits

scallions

Low fat Greek yogurt

Directions:

In a large dutch oven or soup pot fry the bacon bits over medium heat until crisp. Remove the bacon bits to drain on a paper towel. Set aside to use as a garnish.

Pour excess bacon fat from the pot, leave about 2-3 tablespoons in the pan. Add the leeks, celeriac, potatoes, carrot, garlic, thyme leaves and 1 teaspoon of the salt. Cook over medium heat until the vegetables begin to soften. Add the optional white wine to deglaze the pan. Add chicken stock, cover and cook until all the vegetables are tender (about 30 minutes).

Puree the soup with an immersion blender or in a food processor or blender. If the soup is too thick add a little water or chicken stock to correct the texture. Add the yogurt or sour cream off the heat. Adjust the seasoning to taste

Serve garnished with bacon bits, scallions, yogurt or whatever strikes your fancy