Fall Harvest Week 9

CSA Pick-up Nov 30 & Dec 1

We’ve safely arrived home from New Jersey, bellies still full from Thanksgiving (the extra turkey and pie on the way home helped on that front).  Now snow flurries outside and we settle back into home.  The break was nice, and the settling back in is, too.  Traveling at Thanksgiving gives us the necessary break from work and the joyful reunion with family.  Settling back in at home illuminates the contentedness of being rooted to a place.  Both help us find balance.

Though Thanksgiving has passed now, we want to thank you all for joining us in this eating venture.  The food we choose to eat plays both a basic and vital role in shaping not just our health, but also our days, our mode of being, our ability to put energy into what gives us joy.  We love the work we do of transforming seeds into vegetables that find their place on your plates.  There’s no CSA without the community, and as much as our work cultivates the food you eat, your membership cultivates the farm we’re growing.

As we head into December, we are offering an early sign-up discount for Summer 2016 CSA Shares.  When you sign up and pay in full by December 31, you’ll get the discounted price of $395 (regular price is $450).  Your early sign-up supports our seed purchases, winter crop planning, and overall farm maintenance through the winter months.  You can sign up for a share on our website.  We greatly appreciate your early support!

And now it’s into the kitchen to cook all that good food.
We hope you had a restful Thanksgiving!

In Good Heart,
Katie and Edge

Beet and Curry Kraut; We’ll have more flavors, plus classic sauerkraut this week.

This Week’s Harvest:
Brussels Sprouts

**BONUS OPTION: Grass-fed Lamb Sausage from Osprey Hill Farm, $8/lb, each package is around 1 lb.

It’s a roasted roots kind of week!  Check out this Ultimate Guide to Roasting Vegetables from Bon Appetite
This is generally how we do it:
Cut up the roots into equal sized chunks, and throw in some whole cloves of garlic.
Toss the roots in olive oil, add herbs (we use sage, thyme, and/or rosemary), 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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