Finale CSA of 2025

It is the final week of the CSA!  Every year is different, every year is challenging, and every year is uniquely rewarding.  We want to thank all our CSA members for making it possible for us to do what we love.  I hope you have enjoyed your vegetables.  One of the things that made this year a particular pleasure was working with such a wonderful crew!  We are so grateful to all the employees that have worked with us this season, in the heat, in the mud and rain, and through all sorts of other trials.   Randy and I know that what we do wouldn’t be possible without our community, that includes customers, employees, our family, other farmers who support and advise us, and the people we rely on for local goods and services.   Thank you for being part of our community.

But wait, you say, I still need to EAT.   Don’t worry, we will continue selling at the Cooper Young Community Farmers Market on Saturdays through the end of the year and likely into January.  We are also offering pre-orders of select items for the Saturday before Thanksgiving.  You can head to the website and order carrots, sweet potatoes, butternut squash, greens, broccoli and cabbage.

Katherine’s Vegan Collards

The collards Katherine brought to the farm party were so delicious!  You can use any kind of greens for this recipe.  She used a mix of collard and cauliflower greens.   Like many good cooks, she goes by instinct and experience so we don’t have a lot of exact measurements for you.

Ingredients:

• Three bunches of whatever greens strike your fancy
• vegetable broth (or water)
• salt
• crushed red pepper
• Tabasco or Crystal hot sauce
• liquid smoke
• garlic
• one large onion
• apple cider vinegar
• brown sugar
• olive oil

In a large pot, saute onions and garlic in olive oil with salt and a dash of liquid smoke.  Slowly add the chopped greens to the pan, adding more oil as necessary to coat the leaves.   Add broth or water to cover.  Add hot sauce, salt, and crushed red pepper.  Cover the pot and bring to a simmer.  Once the collards are soft, add about a quarter cup of apple cider vinegar and 1-2 tablespoons of brown sugar.  Continue cooking uncovered until the liquid has reduced by one quarter.  They should cook for at least an hour and be very tender.  Adjust salt, smokiness, heat, sweet and sour to taste.

Small Share

• Carrots
• Collards
• Sweet Potato (Englert Farms)
• Sweet/Bell Peppers
• Radishes

Full Share

• Savoy Cabbage
• Orange Carrots
• Purple Carrots
• Curly Kale
• Butternut Squash
• Sweet Potatoes (Englert Farms)
• Radishes