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CSA Pick-up 11/7
*WORCESTER pick-up will be on MONDAY at the Town Hall from 4:30-6:30.
The Worcester Town Hall will be open only for voting all day on Tuesday, and so pick-up will be on Monday for everyone this week. For members in Worcester, if Monday does not work for you, please email us to make other arrangements.
After election day is over, we invite you to join us for Rural Vermont’s Annual Meeting. For two years, we have been board members of Rural Vermont, and as our term draws to a close, we will be joining farmers, eaters, and activists at the Annual Meeting on Thursday, November 10 at the Unitarian Church in Montpelier.
Rural Vermont is a community of family farmers, neighbors and citizens committed to supporting and cultivating a vital and healthy rural economy and community. We believe family farms and the local food that they provide are at the heart of thriving communities and environmental sustainability.
The annual meeting will host a pot-luck (always delicious in a crowd of farmers and foodies), as well as a lively and dynamic discussion about the power and potential of regenerative agriculture. We hope to see you there!
And now onto the coming harvest…pea shoots really will be in this week’s share (we jumped the gun on putting them on the harvest list last week, as they weren’t quite ready to cut).
- Beets / Carrots / Potatoes / Watermelon Radishes : choose 2
- Onions / Shallots / Garlic : choose 1
- Hakurei Turnips (salad turnips) : 1 bunch
- Pea Shoots : 1/2 lb
- Braising Kale : 1/3 lb
- Winter squash: Acorn or Red Kuri : choose 1
Red Kuri Squash Soup (if you still have fennel left over from last week, you can use it in this recipe)
Stuffed Squash Acorn squash is my favorite type for making stuffed squash. You can use a variety of different stuffing ingredients, making this a versatile dish.
Braising kale: this kale is larger than baby and smaller than full-size, and it is tender. You can braise it with meats, sauté it on the stovetop, chop and steam it, wilt it on top of hot dishes like stir-fryes, or chop and massage it with olive oil for a raw kale salad.
Pea Shoots: best eaten raw! Add to salad for a fresh, spring-like taste, or make green smoothies with them. To make a green smoothie, I pack pea shoots, banana, and choice of mixed fruit in a blender with a splash of water or orange juice. To sweeten, add a spoonful of honey or maple syrup. Generally, my ratio of pea shoots to fruit is 1:1. Feel free to play around, starting with smaller amounts and adding as you go to find the ratio that you like best.
We hope you have a delicious week!
In Good Heart,
Kate and Edge