Winter CSA week 4

The First Flurries of Snow

CSA Pick-Up November 10

**Worcester CSA pick-up will be here at the farm this Monday, since the Town Hall is booked.**

The first snow flurries came down this week, and with it the garden got tucked in even more: remay and plastic over the carrots and spinach, remay over the cabbages, and one of the hoop-houses moved over more spinach and arugula.  The closer we get to winter, the whiter the garden looks, but for now that white is floating row cover and plastic, not snow (thankfully!).

We are excited to tell you that we received a grant from the Hunger Mountain Coop Community Fund to continue work on our Farm Store!  The grant will cover bringing electricity to the Farm Store and part of a walk-in cooler.  We are very excited and thankful to the Coop for this grant!  When the Farm Store is complete, it will serve the greater Worcester/Calais community as a place to buy local, affordable vegetables, along with other local products like bread and cheese.

Meat update:  we are out of ground lamb, but still have plenty of sausage and stew meat.  We also have plenty of pasture-raised chicken.  We’ll bring meat to the pick-up, but if you have a specific order, please email or call us, and we’ll be happy to bring it to you.  For a full list of meat and prices, visit our Farm Fresh Meat page

This week on the menu: Rutabagas/Beets, Spinach/Lettuce, Onions, Potatoes, Cabbage/Brussels, Turnips

Roasted Roots

It’s the time of year when roots belong roasting in your oven, filling your whole house with yummy-scented warmth.  The greatest thing about roasted roots is how versatile they are–don’t like turnips?  put rutabaga in instead.  Can’t find any rosemary?  Sprinkle in some thyme.  This is generally how we do it:
Cut up the roots into equal sized chunks
Cut onions into wedges
throw in some whole cloves of garlic
Toss the roots in olive oil, add herbs, and sprinkle with salt and pepper
Spread out evenly onto a baking sheet, and cook at 425 for approximately 45 minutes, or until the roots are crispy on the outside and soft on the inside.  For a sweet glaze, drizzle maple syrup on in the last 15 minutes of roasting.


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