We Made It!

We made it!  We have arrived at the last week of the 2019 CSA!  After that first hard freeze took out all our lettuce I wasn’t sure we were going to get here.  Then we got a week of record breaking cold with early morning temperatures in the teens.  It felt like January in November!  But here we are.  Even though the CSA is ending, you can still find us at the Cooper Young Community Farmers Market on Saturdays.

We love being CSA farmers.  And we know that is takes a special kind of person to be a CSA member.  You have be willing to eat with the seasons and roll with the punches.  That means eating some things that aren’t your favorites and finding new ways to prepare things when they are in abundance.  It means trying some unconventional vegetables, and accepting crop failures when they happen.  And you have to trust that your farmers are going to do their best to provide a diversity of high quality produce every week.  We are so grateful that we get to do this work.  It is a very different way of eating.  I don’t always love it every day, but I cannot imagine doing anything else. We can’t thank you enough for going on this journey with us.  I hope you have enjoyed it.

We still have multi-year CSA shares available as part of our Building the Future campaign to fund our new washing and packing facility.  Multi-year CSA are available for purchase now and there is more information available here.  2020 CSA shares will be available in January.  Returning members will be given a two week advance sign-up period before we open the 2020 CSA to new members.

I have been diving into the daikons!  We’ve been eating a lot of them here at the farm.  The beef pot pie with daikon and sweet potato was so yummy I am planning on making it for Thanksgiving. (Here is a link to the Beef Pot Pie recipe)  Randy is especially fond of his kimchi-style fermented daikon pickles.  When cooked, the taste and texture of the daikon is very much like a mild turnip.

On Saturday I got some lovely grouper from Paradise Seafood and it inspired me to make a fennel frond and carrot top pesto. (A link to the carrot top and fennel pesto) It was fabulous!  I have been eating it on toast and fighting the urge to just eat it with a spoon.  I realize I should have put this recipe in the newsletter last week … but I only just made it up.  You can make this with just the carrot tops, or add parsley, cilantro, or other herbs.

Small Shares

• Spinach
• Beet Greens
• Carrots
• Kohlrabi
• Daikon Radish
• Sweet Potato

Full Shares

• Spinach
• Beet Greens
• Carrots
• Savoy Cabbage
• Daikon Radish
• Sweet Potato