CSA Newsletter Week 14

Into September
CSA Pick-up August 31 & September 3

I didn’t think it was possible to be ready for fall’s crisp breath to slide in to our days, but this morning we heard honking and stepped outside to see a flock of geese rise from our neighbor’s field, circle low over the trees, and head southward. It took so long to shed last winter’s grip that I’ve clung to the heat and sun with a force I’ve not felt perhaps since I was a camper not wanting to leave summer camp.  Those geese brought the small token of fall I needed to soften and prepare for the transition, and as their honking tolled out along the hillside, I sighed into the liminal shift of summer to fall.

With that said, summer often reaches in and tangles itself in September, this first week no exception with clear sun and temperatures in the 80s.  There’s so much happening on the farm to prepare the fields for fall: hoop house construction over fall carrots, spinach transplanting, turnip and radish thinning, cleaning up the onion beds and readying them for a cover crop.  Out of the fields we are beginning work on our farm store building, beginning with some site work and then moving on to wiring, plumbing, and insulating.  We are so excited to close this space in and make it a more productive farm space for food storage, processing, pick-up, and more.  As we move ahead into September, please excuse the mess of construction as we work.

In other news, we are excited to announce the date for our Second Annual Farm Pizza Night on Friday, September 18th from 5:00-9:00.  Last year we raised over $800 for the NOFA-VT Farm Share Program, which lets us subsidize shares for those who otherwise wouldn’t be able to afford a CSA.  Please join us again for a night of wood-fired farm fresh pizza!

It’s not too late to get the special discounted rate of $280 on the Fall Harvest Share.  Sign up online and bring payment to the CSA pick-up, or put a check in the mail on Monday.  The discount is our way of saying thanks for your early support, which plays a vital role in helping us grow a sustainable, community-based farm.

We look forward to seeing you all this week!

In Good Heart,
Katie and Edge

This week’s harvest:
Brussels sprouts tops (these can be used like collards or cabbage)

**along with the tomatoes in the share, we will have extra on hand to sell at a discounted rate of $2.75/lb for regular slicers and $3.50/lb for heirlooms (price good for CSA members only–general public price $4.50/lb)

recipes: roasted tomatoes for the freezer (or the table!); brussels sprouts leaves

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