With next week marking the end of the 2010 CSA season, we’ve e-mailed surveys off to our members in an effort to get some feedback on how the CSA went for everyone this year. Please take a few minutes to read through and respond to the survey questions. Remember that this is YOUR CSA…your comments and suggestions help us determine what’s going well and what areas we need to work on. It’s also a very useful tool, especially in terms of what veggies people liked and disliked and what new veggies people would like to see, as we gear up for all the off-season planning and seed ordering that we need to do to get ready for 2011. Thanks in advance for taking the time and effort to respond!
They’re really falling now, so once again, a reminder: Summit Springs Farm needs your leaves!! Don’t take them to the dump…bring them to us! We’ll use them to mulch all sorts of things both this fall (next season’s garlic, spring parsnips, greenhouse greens, berries) and next season (tomatoes, peppers, eggplant, etc.)
Your CSA share for week #17 includes the following:
2 lbs of potatoes (mostly Russets)
3 lb bag of winter squash (acorn and sweet dumpling)
Bag of carrots (1 lb) and parsnips (1 lb)
2 lb bag of beets
2 lb bag of rutabagas
1 head of cabbage
1 bunch of leeks -OR- 1 lb bag of onions
.6 lb bag of tongue of fire beans
1 pint of husk cherries -OR- 1/4 lb bag of tat soi (Asian spinach)
2 bulbs of garlic
1 lb of mixed beefsteak and heirloom tomatoes
1 bunch of cilantro -OR- dill
Bread shareholders received a loaf of John’s Daily bread this week. There are all kinds of wonderful things for sale at pick-up this week including eggs, flowers, pizza dough, pancake mix, carrot walnut muffins, peanut butter chocolate chip cookies, zucchini relish, and more! Enjoy!!
Lots of roots, eh? We want to give you CSAers a big send-off, so we’re really passing along some serious quantities of roots for your last couple of pick-ups. However, we don’t want you to feel overwhelmed, either! Keep in mind that potatoes, carrots, beets, parsnips, and other root crops will keep in the refrigerator for months. We keep all of the above in plastic grocery bags in our fridge, and they do just fine. Cabbage, too, will keep for far longer than other greens. We keep ours in bags in the crisper drawer. Your garlic and onions will keep for a long while at room temperature, right on the kitchen counter or in a hanging basket. With a solid supply of these hearty and long-lasting veggies, you can keep eating local, organic veggies well into the fall!
We grow tat soi mainly as a component of our salad mix. But it is also known as Asian spinach, and once it gets a little bigger, it’s a wonderful green to sautee or include in stir fries. It has a similar flavor to regular spinach but is a little more spicy. This is the first time we’ve ever grown rutabagas, and we’re pleased with the results. I’d never even eaten one until last Thanksgiving when a friend who shared the feast with us brought along mashed rutabaga to add to the bounty. Delicious! The flavor and texture is reminiscient of turnips, but rutabaga are sweeter and less bitter. As noted, they are new to us, too, so if you have any tried and true rutabaga recipes please share them with us and the rest of the CSA!
A final note: Many thanks to everyone who decided to take hens! Our older flock is now entirely gone, off to new homes here and there with nary a drop of blood spilled. It’s a huge relief to us to not have to schedule a day of chicken processing. Thanks again and here’s hoping those old gals will keep on producing for you!