Fall Shares Week 2! Summer Share Credit Due

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Fall Shares Week 2!

Information for the summer share credit will be below the harvest list.

Good evening fall members! Nolan and I were just watching the stars and remarking on how beautiful the end of September and beginning of October have been this year. I’ve always heard that the first frost will come around the full moon, so if that is any indicator, we have at least until the 20th. I must say that I hope it gets bitter cold this winter, though. The freezing temps are helpful in fighting pests and plant diseases trying to over winter in the soil. We had a pretty mild winter last year, and pests were relentless all summer long. But until then, I’d much prefer to finish off the season in the 60’s than fight the cold to shut everything down for the winter.

Shares this week are looking like they will be pretty full. Spinach is growing in the field, but it is taking a long time to size up for harvest. I am hoping within the next week or two it will be ready. I think with all of the rain this summer we lost a lot of nutrients in the soil. We bought in more organic fertilizer to make up for any deficiencies, but they will need a good spreading of compost in the spring. We kept track of where cherries, snacking peppers, and broccoli left off last week and will resume in those spots this week. Speaking of, Broccoli ought to make it to considerably more shares this week. The heads are not as big as I would have liked (see the above mention nutrient leeching), but we will make sure that shares get a fair weight through the season. This is going to be last week for Cherry Tomatoes. The house has effectively stopped producing, but we anticipate getting to the rest of baskets this week. After we harvest, we will start tearing the plants out of the greenhouse to replace them with fall, winter, and spring veggies. Daikon Radish is going into shares. These are mini daikons and are delicious sliced in a salad. They can also be pickled or fermented if you look up a recipe. I’m a big fan. It is also the last week for Eggplant. The plants have stopped producing. We’ll take off the fruit we can and pass it out. They will be small, but something. Garlic is in shares all season. Kale will be in shares. Once again a result of leeching (I suspect), but the leaves have stopped growing very much. We will be topping entire plants to pass out to shares. Leeks will be smaller, but we are passing out by weight and everyone should get a fair share. Though they are on the smaller side, there are a lot of them. Lettuce will be small because it is a miniature variety! It’s one way to get around the effects of the rain. The variety is “Little Gem,” and is known for its buttery leaves and sweet flavor. Peppers are definitely making it to all shares this week. We will see about next week. Russet Potatoes are going out to shares in the rotation this week. Acorn Squash will be the winter squash this week. It will be a variety of colors and shapes! Winter squash will go out four to five times this fall and all different varieties.

This weeks shares will go out: Tuesday 10/12
Pick up is in the barn anytime after 3:30pm

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:
Broccoli?
Cherry Tomatoes?
Daikon Radish
Eggplant (Fairy tale, Italian, or Japanese)
Garlic
Kale
Leeks
Lettuce
Peppers (Bell, Frying, Snack size?, & Jalapeno)
Potatoes
Winter Squash

Egg Share: 15 Week Share + 8 Week Share
Bread Share: Maple Oat

Anticipated Basket Week 3 (subject to change):
Broccoli
Garlic
Chard
Lettuce Heads
Onions
Peppers?
Sweet Potatoes

 

Summer Shares Store Credit for Missed First Week

We have been figuring out the credit due to summer members for the week missed in the beginning of the season. We decided on using the first week of shares as our value due to summer members and their varying sizes. The credit can ONLY BE USED FOR VEGGIES IN OUR STORE. Since this is a credit due for the vegetables missed in week 1, you may only use it on vegetables from our store. We ask that summer members add their own credit up based on their share size and add-ons, as well as keep track of what you have spent. We have pen and paper in the store to write down what you are still owed after your transaction. Members may also use this credit through the spring next year.

Large Family Shares – $43.75 credit
Family Shares – $37.50 credit
Small Family Share – $25 credit
Half Share – $18.75

Specialty Greens Shares – $5
Herb Share – $3

Every Week Egg Share and Bread Share members were told in the beginning of the season to grab a loaf or carton from the store to make up for the missed week. If you have not done so, you are still welcome to until the end of this season.

 

Recipe of The Week

Herb-Roasted Parmesan Acorn Squash

Ingredients

1 large acorn squash (or 2 small)
⅓ cup shredded parmesan cheese + more for garnishing
2–3 Tbsp. fresh herbs or 1 tsp. dried (we suggest: thyme, sage, rosemary, or oregano)
1 Tbsp. ghee or butter, melted
½ tsp. garlic powder
¼ tsp. salt + more to taste
⅛ tsp. black pepper

Directions

Preheat oven to 400℉.
Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick slices.
In a large bowl, combine all of the ingredients and toss to combine.
Transfer to a large sheet pan. Using your hands, gently press parmesan cheese onto the squash for maximum coverage.
Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly browned. Garnish with additional parmesan cheese and herbs, if desired.
 

Fitzwilliam Farmers Market Every 3rd Saturday of the Month!

We had a great time at Fitzwilliam’s first farmer’s market! We plan to be there every month for the remainder of the season. At the moment, dates are:

Saturday, August 21st
Saturday September 18th
Saturday, October 16th

 

Cut, Split, and Dried Cord Wood for Sale!

We have lots of cordwood available for the winter time. If you are interested, please contact Tom at elephantrockfarm@icloud.com

 

Pork Ribs, Shoulders, Loins, Sausage, Bacon, and More!

Our meat freezer in the store is chock full of pork products from the pigs next door. We spent the whole summer of 2020 taking our unmarketable veggies over to feed the pigs, and now our customers can bring it home. We have lots of pork ribs, country ribs, loin chops, ham steaks, ground pork, and more!

 
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