- Delicata squash
- Stir-fry mix
- Onions (red and yellow)
- Pears- Red Bartlett
*We will be sending off the Late Season delivery mailing this week, so if you are participating, keep an eye out for it…if you have not reserved your Late Season share as yet, but would like to, call/email Linda and she will take care of that for you!
*We are still offering gleaning to members for tomatoes…there are a lot of good tomatoes out there, so feel free to come during farm hours and fill your baskets and then your pantry!! Your fellow CSA member Wesley Voth was out in the tomatoes while I was in the field taking photos yesterday and he said he was “in heaven!” It’s a great opportunity to get a large quantity of tomatoes for canning!
Vegetable Handling and Preparation Tips…
PARSNIPS: Parsnips will store well for several weeks unwashed in a plastic bag in your refrigerator. When ready to use, scrub under running water (no need to peel). Parsnips have a naturally sweet flavor that is brought out by roasting.
Parsnips taste wonderful in curries with ginger or try them in soups and stew with squash. Try adding sage, leeks, onions, or greens to your dish to accent the sugars. Grate raw into salads or mix with potatoes for pancakes or hash browns. For a delicious snack, try parsnips cut into sticks and then fried like French fries in olive oil until golden. Add a pinch of salt or soy sauce for flavor. Or you can bake the sticks at 350 degrees on a cookie sheet until tender-firm.
Parsnips are delicious cut into chunks and baked with other root vegetables, or basted around a roast. Boil or steam, then top with butter or mash like potatoes.
STIR-FRY MIX: The mix you got in your box this week is a tender group of kale and mustard greens. You can store the bag in your refrigerator for up to a week. When you are ready to eat your mix, wash in cold water and spin or pat dry with a paper towel. You can eat the mix raw as a salad or lightly stir-fry and eat over rice or noodles. Enjoy!
Simple Roasted Delicata Squash from Chez Pim
Creamy Potato and Parsnip Gratin from Just Vegetable Recipes
15 Basic Stir Fry Sauce Recipe from Food and Family
Shaved Fennel Salad Recipe from 101cookbooks
Views From the Field…
When I first got to the farm yesterday most of the crew was up by the barns already processing the early morning harvest and I thought I was early! After a summer of working together on the farm, the crew members are super fast and efficient workers and the harvest runs smooth without a hitch! The parsnips were being sent down the barrel washer to be rinsed of soil and then bagged together with the carrots. Some people were buffing and counting out the Delicata squash, getting ready for the box packing room today…
I was told that some of the crew was down in the onions and on my way to the onion patch I was able to watch the big beet harvest, which is a crop we grew for wholesale this year.
The beets looked amazing, so vibrant, and the smell! This harvest smelled fantastic. An intoxicating sweet earthy aroma wafted off the root harvester as it popped up the beets and sent them up a conveyor to where the greens were cut off. Keith was driving the tractor pulling the root harvester, and Jack was following with a tractor carrying a wooden tote, catching the beets as they came off the machine.
Jimmy is riding on the root harvester, steering it, making sure that it stays aligned with the row of beets…
It was pretty fun to watch but I finally made it to the onion patch to capture the crew harvesting and cleaning the onions in the field…
We also passed by the peppers, and Genevieve had a sweet red pepper snack…
The farm is beautiful in all seasons, but there really is something about the early days of fall that feels special. The mornings are crisp, but the sun is still warm enough to shed layers in the afternoon. Maybe it’s the thought that these sunny days are fleeting that makes them special, or the impending end of such a successful growing season. To look out at the fields and think about all the food that was grown on the land, all the families that were nourished from this place is a gift. I hope that you all can make it out to your farm for the fall harvest celebration (Saturday, October 17th) or come on out to glean tomatoes this week, it really is a beautiful place…Thank you for being a part of it all!
Enjoy your vegetables this week and take care!