Fall CSA – 5th (and final) Distribution

The pea tendrils are much bigger now, but Bob Durling got a great shot of them at the last pick-up.

Wow – last distribution of the fall share.  Can you believe it?  Thanks to everyone on Thursday who was flexible about picking up in the greenhouse.  You helped us make it work and we really appreciate it!  What cold weather!  Believe it or not, we are still managing to pick from the fields.  Your spinach, lettuce, kale, leeks and brussels this week are all coming out of the field! We use extra layers of row cover to keep them from dying during deep freezes like the ones we had last week.  They still freeze, but these crops can handle freezing and thawing if they are growing in cool weather, and it even makes them taste better!!

We uncovered the spinach this morning and although there was some frost damage, we were able to get a pretty good yield out of these beds.  Looks like Kevin is getting a good stretch in!

We are so grateful to all of you for joining us and enjoying the fall bounty of a small, sustainable New England farm.  Although the weather this season was not perfect, we know that by choosing to farm in New England (and because of Climate Change) each year’s will bring new challenges.

We are proud to still offer abundant, high quality produce in spite of a challenging season.

Our Winter Share is full. If you signed up you will receive an email on a few days with details about pick up.  If you didn’t get a chance to sign up, we will email you in January with information about sign-ups for next year.  The Spring share sells out fast, so when you get the email I suggest signing up ASAP!

But, back to this share. You might still have sweet potatoes, potatoes and onions left (it was our intention) or you might have used them all up (good for you!).  This share is very green, so get ready for some great salads, a coleslaw and maybe a few sautés.

What’s in the share:

Lettuce (mini heads), roughly 3/4 pound

Spinach, roughly  1/3 pound

Kale, roughly 1/2 pound, these are “kale tops” or the tops of the kale plants.  We harvest kale like this when we know the plants aren’t going to survive much longer.  Just use the kale as you would any bunch of kale.  We suggest using the stems and all, just chop them finely, because they are so sweet at this time of year.

Pea Tendrils, roughly 1/5 pound – great for salads or very lightly stir-fried.

Arugula or mild baby mustard greens choice: roughly 1/3 pound (use first, slight frost damage on some leaves, but it still has fabulous flavor raw in salad or slightly steamed)

Cabbage, one medium head, savoy or napa

Leeks and celeriac, one pound mixed

Carrots, Storage Radish, Turnips, Rutabaga and Kohlrabi: 4 pounds mix and match

Butternut and Carnival Squash, roughly 4 pounds

Brussels Sprouts, one pint

You’ll also be able to take some popcorn instead of some squash, cabbage or root vegetables if you choose. Or you can just purchase extra if you don’t want to give anything up!

Eat lots of salads. The lettuce  and arugula/mustard greens should be used first. Spinach chopped and pea tendrils make great salads.  Try a Vinegar Based Cole Slaw instead of a mayo based slaw for a lighter feel.

Also, don’t forget about pesto. This Kale Pesto looks good, but you can use just about any greens (except the lettuce) to make a pesto. Or Pea tendril pistachio pesto.  Remember that pesto freezes really well (I suggested leaving the cheese out if freezing and add it in after  . . . or skip it!).

Winter is a great time for Kale Chips or easy Sauteed Kale, but you might want to go for something more warming, like Kale and White Bean Soup (with potato, carrots and tomato) or something fancier like a Phyllo Pie with Kale, Butternut and Goat Cheese.

Brussels Sprouts are pretty trendy, and delicious, but if you aren’t into them, or have bad childhood memories may I make a suggestion?  Choose a recipe that requires cutting the brussels.  A roasted, whole brussels sprout can have a creamy texture, which might not appeal to some.  By cutting the brussels you allow them to be crispier, which I think is more generally appealing.  Try this recipe.

As for the winter squash – we are still fans of cutting them in half, roasting them at 400 degrees until they can be stabbed easily with a fork and then scooping out and eating, usually just with salt, but butter or maple syrup or brown sugar or whatever is your thing is good too.  But if you want to take it up a notch, it’s great to try stuffing them! Try this recipe from a CSA member for stuffed Acorn Squash (you can use carnival). Here is another great How-To on Stuffing Winter Squash.

Again, thanks so much for joining us for the Fall Share – we really hope you enjoyed it, and if we won’t see you for the Winter Share, you can visit us a Weston Nurseries once a month for the Hopkinton Winter Farmer’s Market, starting December 15thfrom 9am-1pm.

And of course, we hope to see you next year!  We’ll send an email around the first of January with sign-up information!


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