Final Week of Fall Shares 2020! Pickup Tuesday, 11/24

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Thank You 2020 CSA Members!

Thank you to all of our CSA members from this past year. We are entering our final week of the season, which brings an end to our 2020 CSA Shares. The CSA is the driving force behind our farm, and without each of our members, we would not have the farm that we do. Thank you to everyone who participated in our CSA, and in turn, helped keep local agriculture alive in the Monadnock Region.

This season had its challenges, as they all do, but it was also full of successes. It was the first season under new ownership, and the transition has been going better than we could have expected, all three seasons of our CSA significantly out-valued the market price of each share, and we have seen steady improvement of our cover cropping program to help hold our soil in place through the winter. We are proud of the season we had and the shares we were able to pack each week for the past 9 months, but have already begun the process of making improvements for our 2021 season. Please be on the lookout for a survey going out to CSA members in the coming weeks.

Shares Will Be Available in Barn or Pickup Location Tuesday, 11/24

 

Week 8 of Fall Shares!

We have reached the end of our 2020 shares!As I’ve mentioned before, this time of year is always a little bittersweet. Finishing out the year, we will miss the pace and regularity of having a weekly harvest to complete. That pace change can also be a welcome sight, as we look forward to short rest before getting started again in our greenhouses. The work continues on, but in a different form. Planning for 2021 and implementing changes and improvements takes up the bulk of my time in the winter. we have a number of crops still growing in our high tunnels that need weeding, and will eventually be harvested, and we are looking into some winter veggies options, so please keep your ears open.

For the moment though, we will take a week off from the newsletter, before resuming again in December.

All CSA Members Will Receive Bags This Week!

This weeks shares will go out: Thursday, 11/24

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.

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

Add-Ons:
Egg Share: 8 Week Share Only
Bread Share:
Cornmeal Pumpkin

 

Homemade Pumpkin Pie

We know that many of our members’ Thanksgiving will be a little different this year, so why not keep it regular with a pumpkin pie! I made this pie the other week, and it was delicious. Less creamy than a store bought pie, with a hearty pumpkin flavor.

Source: CLICK HERE FOR RECIPE

Ingredients:

2 large eggs plus the yolk of a third egg

1/2 cup packed dark brown sugar

1/3 cup white sugar

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon ground cardamom

1/2 teaspoon lemon zest

2 cups pumpkin pulp purée from a sugar pumpkin (see Recipe Note) OR 1 15-ounce can of pumpkin purée (can also use puréed cooked butternut squash)

1 1/2 cup heavy cream or one 12 oz. can of evaporated milk

1 good pie crust, chilled or frozen

Directions:

1 Preheat your oven to 425°F.

2 Make the filling: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.

Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.

3 Pour into pie shell and bake: Pour the filling into an uncooked chilled or frozen pie shell. Bake at a high temperature of 425°F for 15 minutes.

Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more. The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly.

(About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)

4 Cool on a rack: Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.

Serve with whipped cream.

 
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