September Frost Watch
CSA Pick-Up September 15-19
As the leaves begin to change colors and the days and nights cool down, we keep our eyes on the nighttime lows in the forecast and work to transition the garden into fall. We’re pulling cold-sensitive herbs to make pesto, covering many crops with remay, and bagging up the cured onions and garlic to move into storage for the winter. We love this time of year for the bounty it brings, and for how the weeds slow their growth and let us focus on all the prep work for fall and winter.
We have a fun event coming up that we’re prepping for as well: Pizza Night! We are renting the Woodbelly Pizza mobile oven and will be baking wood-fired pizza here on the farm on Friday, September 26th. The night is a fundraiser for the Vermont Farm Share Program, a program where we partner with NOFA-VT to offer subsidized CSA shares to our limited-income neighbors and community members.
Our farm mission is to increase local food accessibility to low-income Vermonters, and this program is a big way we are able to do that. The most humbling this about the program, though, is that it’s not just the farm that increases food accessibility, it’s the entire community. We rely on your support to make this possible, and because of the donations we received last year, we were able to offer 8 subsidized CSA shares, which is twice the number from our 2013 season. Our goal is to double this number again for 2015, and to be able to offer subsidized shares for the Winter CSA. We are very excited for the Pizza night (when Edge and I met in Alaska, he was known for his amazing wood-fired pizzas!), and we hope to see you here next Friday, September 26th from 5:00-8:00 pm. There is a $15 suggested donation, and all profits will go directly to the Farm Share Program and subsidized CSAs. We are also looking for 3 volunteers to help with the night. Volunteers will help with pizza prep and distribution. Please contact us if you are interested!
We hope you all have a great weekend!
This week on the menu: kale/collards, turnips/radish, cabbage, potatoes, onions, carrots, herbs
Who says you need tomatoes to make pizza? We love seasonal pizza, and in preparation for our pizza night on the 26th, thought we’d encourage you to try some unusual toppings!
1 pizza crust
2 cloves garlic, diced
1/2 bunch kale, chopped
4 radishes, thinly sliced and salted
1- potatoes, thinly sliced in rounds
1 onion, chopped
optional: pesto or red sauce
Preheat oven to 450 F
For white pizza, brush olive oil on pizza crust, or spread pesto or red sauce. Massage olive oil into kale, and layer kale, radishes, potatoes, and garlic onto the pizza. Sprinkle mozzarella cheese over toppings, and bake for 15 minutes, or until potatoes are browned and cheese is bubbling. Sprinkle fresh oregano and serve hot.
For extra cheesy pizza, layer cheese on the bottom and top of the veggies. For thicker potato slices, pre-cook until tender and finish cooking on pizza.