It’s the final Tuesday pick-up for September, and there are only 2 more pick-ups after this one. Hard to believe! The later crops are racing to grow, grow, grow in time for the CSA…we hope to be able to distribute French Breakfast and Daikon radishes, turnips, parsnips, Napa cabbage, bok choy, broccoli raab, and more before the CSA ends. If not, our market customers will see the veggies above in the next month, plus cabbage, carrots, potatoes, beets, assorted greens, winter squash and other fall-ish crops. Rachael will be leaving us in a couple of weeks, and once she does, we’ll be finished with Portland’s Saturday farmers’ market in Deering Oaks Park. I still plan to set up in Monument Square every Wednesday, however, for as long as the veggies and eggs hold out. Last season, we attended the Wednesday market right up until the week before Thanksgiving. Also, a winter farmers’ market will be happening in Portland every Saturday morning beginning on November 27th at the Irish Heritage Center (formerly St. Dominic’s) at State St. and Gray St. We may try to go to that every so often, if possible, with eggs. I need to ask the organizers about that possibility and will post an update here as soon as I have more information. The Bridgton Farmers’ Market will be moving inside, too, as of October 16th. Many of the markets regular vendors will be moving inside of the Bridgton Community Center (right at the back of the parking lot where the market takes place) and selling their wares each and every Saturday from 9am-1pm until the end of December. We’ll be there, too, again until the veggies and the eggs run out. If you have any questions about our marketing schedule in the months to come, please get in touch!
And life keeps marching on… While still missing and remembering Bear and Bosco, the next era of catdom at the farm has begun. Our Connecticut farming friend, Nicole, came for a visit last week and brought along a furry co-pilot that she picked up from her sister’s farm near Northampton, Mass. It seems the cat wandered onto the farm there earlier this season, made himself at home, and made friends with the farmers. I don’t quite remember exactly why they didn’t want to keep him, but Nicole thought of us, and now here he is. We’re calling him Luther, and he’s very mellow, quiet, and friendly. He is also, as we quickly discovered once we let him outside, a swift and efficient hunter. This cat went to work with a PURPOSE. Sonya has already given him his first nickname: The Professional. (We’re great ones for nicknames…Bear and Bosco each had at least 10 aliases…Lydia, too.) Welcome, Luther! We already appreciate your efforts!
We still have chickens to give away, so come on over and get them if you want them! Please spread the word, too…we would much rather give these old but still productive hens away than have to kill them.
Your CSA share this week includes the following:
2 lbs of potatoes (mostly All Blue)
3 lb bag of winter squash (delicotta and sweet dumpling)
2 lb bag of carrots
1 bunch of beets
1 bunch of leeks
.75 lb bag of tongue of fire beans
This week’s crazy choice: 1 pint of husk cherries -OR- 1/2 pint of raspberries -OR- 1 quart of Brussels sprouts -OR- 1 quart of tomatilloes
1 bell pepper
1 bulb of garlic
Mixed beefsteak and heirloom tomatoes (up to 4 lbs)
1 bunch of basil
Bread shareholders received a loaf of Seeded Rye bread this week. There are all kinds of great things for sale at pick-up this week including eggs, flowers, pizza dough, pancake mix, oatmeal applesauce muffins, peanut butter cookies, zucchini relish, and more! Eat up!
Tongue of what?! Yes, tongue of fire shelling beans. They are fresh and delicious…try them in soups or, as I did for the last potluck, a pot of chili. I threw them straight into my chili uncooked, knowing that a long simmer with everything else would do the trick. I’m guessing just 10 minutes or so of boiling would be enough to cook them completely. The winter squash is here! Sonya is absolutely nuts about the sweet dumplings, the squatter, more acorn squash- shaped selection in your bag this week. They are incredibly sweet. When we eat them, I don’t even bother with butter anymore…just a little salt and pepper. The quickest way to cook both varieties of squash is to cut them in half and place them, cut sides down, on a baking sheet with a little bit of water. Bake them at 350-375 degrees for a half hour or so. The cooking time will vary depending on the size of the squash, so check for doneness often with a fork.