What’s in the Box – October 17, 2017

red kale

Carrots, Red Kale, Yellow Potatoes, Bok Choi , Leeks, Parsley

FRUIT SHARE – 1 mixed bag of Jonagold & Mutsu Apples

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Winter Share 2017

We need to have at least 35 of us absolutely committed in order to go ahead. So – if you want to receive a winter share, please fill out the form. We’ll  need to receive 35 yeses by October 25th. Feel free to share the link on social media and with friends who are not yet CSA members!

https://tinyurl.com/WinterCSAsurvey

Here’s the info:

ORGANIC VEGETABLE WINTER SHARE – $115 – Bigger boxes this year!Each box will contain 15+ lbs of the following crops grown on our farm and sourced from other local, organic family farms. (Actual crops depend on availability): Potatoes, Watermelon Radish, Purple Top Turnips, Parsnips, Rutabaga, Carrots, Beets, Leeks, Winter Squash and Cabbage.  If we have a warm December, the first box may include greens from the fields.  Exact contents to be determined.4 deliveries 
Apple share NON-ORGANIC BRIERMERE FARM APPLE SHARE – $30  (must sign for veggies as well)4 pounds of apples per delivery.  
Delivery 1 – December 12 Delivery 2 – January 9 Delivery 3 – February 6 Delivery 4 – March 6 Deliveries will be on Tuesdays

 So if you are interested, don’t delay – fill out this survey: https://tinyurl.com/WinterCSAsurvey by October 25. Sooner preferred :)
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Fool-Proof Fruit Pie Recipe

Basic Fruit Pies By Patricia Welch – member Forest Hills Tuv CSA When I got my Ph.D. my favorite gift from a favorite aunt was an antique rolling pin and an antique cookie jar.  “Life,” she said, as she handed … Continue reading

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romanesco

Broccoli – I get asked about broccoli all season long.  When are we getting broccoli?  Now, NOW is the season!  I’ll be steaming this up with a touch of butter and salt.  The kids love broccoli like it’s candy.  I don’t argue.  Serve it up every night while you can!

Romanesco Broccoli/Cauliflower – It’s not a broccoli, but it’s not a cauliflower either.  It’s actually a flower bud that looks like it came from outer space!  Its pattern is a natural representation of the Fibonacci or golden spiral, a logarithmic spiral where every quarter turn is farther from the origin by a factor of phi, the golden ratio.  Cool dinner party conversation starter, right?

Japanese Salad Turnips – A member favorite back again this week. I like to roast these up when the weather turns cooler… Don’t forget to eat the greens.  Store the tops and roots separately to keep them fresh.

Long Green Peppers – Field clean-out!  We harvested every single pepper that was left in the field, so this is the very end of the peppers for the season.  Throw them in a ziplock in your freezer if you can’t eat them now.  They’ll be perfect to add flavor to stir-fries in the winter.

Mustard Mix – These delicious peppery greens have been growing like CRAZY in this heat!  At this size, I like to wilt them, but they’re also fine for raw salads as long as you tear up the leaves into bite-size pieces!

Toscano Kale – This is a great kale variety for soups.  A pot of Tuscan White Bean & Kale soup is on the menu this week!

Scallions – Scallion pancakes are also on the menu this week!  These green onions are the last planting of the season.

Red Batavian Lettuce – These are so beautiful and flavorful.  Batavian is one of my favorite lettuce varieties.

FRUIT SHARE 1 mixed bag of Jonagold & Cortland Apples and Bosc Pears

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What’s in the Box – October 3, 2017

radishes

Red Radishes –  We’re so accustomed to eating radishes early in the season, but they grow well in the cooler temps and we thought we’d bring them back one more time in the fall.  This time of year I love to roast them in the oven.  400F for 15 minutes or so.  Toss with olive oil & salt.

Arugula – A larger size this week, so it’s bunched.  When it’s this size, it’s nice wilted.  Try the recipe with eggs below.  A favorite!

Green Cabbage – Green cabbage forms such a tight head that it really doesn’t need to be washed inside.  Just peel back enough leaves until it’s clean.  We munch on wedges as a snack before dinner.  Super simple sautéed cabbage (recipe below) is also a staple.

Cauliflower – We’re moving into the second planting of cauliflower.  Do you know why the heads stay white?  The leaves form a cover over the heads to shade them from the sun!

Butternut Squash – EAT THIS RIGHT AWAY!  We’re having some issues with squash storage this season, so don’t keep this on your counter.  Eat it tonight!

Collards OR Napa Cabbage – These items are in rotation this week.  Collards are best cooked or used as a wrap! and the Napa Cabbage can be enjoyed either raw in salad or cooked too!

Farmer’s Choice Item – It’s a surprise!

FRUIT SHARE

1 mixed bag of Empire Apples & Bosc Pears

 

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What’s in the Box – September 26, 2017

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Arugula–  The picture above was taken this morning from Field 3 as we prepared to harvest arugula with our mechanical harvester.  The arugula leaves are very tender, so be sure to wash them gently and eat right away! Bok Choi … Continue reading

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What’s in the Box – September 19, 2017

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Nicola or Purple Potatoes – The varieties will rotate depending on what you received last week.  Both varieties are waxy and great roasted or for potato salads. Butternut Squash – These butternuts are wonderful in soup or roasted in chunks.  … Continue reading

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What’s in the Box – September 12, 2017

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Acorn Squash, Leeks, Cherry OR Red Tomatoes, Romaine Lettuce, Cilantro, Zucchini, Green Long Peppers FRUIT SHARE – 1 mixed bag of Gala Apples & Bartlett Pears  

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What’s in the Box – September 5, 2017

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Red Tomatoes, Zucchini, Purple Potatoes, Swiss chard, Green Beans, Scallions, Eggplant FRUIT SHARE – 1 mixed bag of Nectarines/Peaches

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What’s in the Box – August 29, 2017

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Do your Sungold tomatoes make it home from pickup? These are such treats!  We are lucky to have them again in the box this week! Red Tomatoes, Sungold Cherry Tomatoes &. Blush Cocktail Tomatoes, Zucchini, Nicola Potatoes, Onions, Peppers, Red … Continue reading

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