CSA Pick-up December 21 & 22
We’ve arrived at the last pick-up of the Fall Harvest CSA season. As we close the 2015 growing season here at Good Heart, it’s hard to believe we’re turning into winter again. After last winter’s snow and cold that stretched long into spring, we celebrated each warm sunny day of summer, and I admit that part of me couldn’t bear to think of the winter at all . Now that the Solstice is upon us, we are again hoping for snow. The reflection that comes at this time of year helps us slow down and be present to all we’ve done in the past year.
It’s been a big building year for us: from expanding the growing space to the construction on the farm store to the new greenhouse still going up, the balance between building and growing has been both challenging and rewarding. Through it all, we have felt the encouragement of so many of you, and we are thankful for the community that’s grown around the farm. I know I’ve said it before, but it bears repeating so much: this CSA is possible because of you. Thank you for letting us grow food for you, for letting us help feed your families, for being part of the localization of food and the food economy.
We can tell you first hand that where you spend your food dollars matters. It matters deeply. Every time you buy local food, every year you sign up for a CSA, we as farmers see it and feel it. It allows us to continue growing a farm that can give back to the community, be it through donations to the food shelf or on-farm workshops or volunteer days to help get your hands in the soil, or simply by being able to feed you vegetables and herbs grown with close care and attention.
So thank you. Thank you for being Good Heart CSA Members, and thank you for a wonderful summer and fall season. We do hope we’ll see you next year! There’s still time to save $55 on a 2016 Veggie&Herb CSA share. When you sign up and pay in full by 12/31, you’ll get a 2016 share for only $395. You cansign up for one yourself, gift one to a friend, or donate a share to the food bank.
We wish you all a Happy Solstice!
In Good Heart,
Katie and Edge
|THANK YOU for a WONDERFUL SEASON! With gratitude, Edge, Katie & Waylon
This Week’s Harvest:
I’m a huge fan of carrot soup, and it never gets boring to me. My go-to is a saute of onions and garlic, chopped carrots and a few cubed potatoes. From there I decide if I want herbed soup (and add thyme, sage, or dill) or if I want a curried soup (and hence add curry powder) before adding water and simmering until the roots are tender enough to puree. If I go the herbed route, celeriac is a wonderful addition as well. But sometimes it’s good to change things up a bit, and so I found this Smitten Kitchen recipe for Carrot Soup with Miso and Sesame, and am excited to give it a try! It seems like just the thing to warm up a January night.