Sunday, October 5, 2014

October 5 Newsletter

Hello Everyone,

It has been a good year. Every Sunday I walk through the garden and come up with the "what to expect in your bin" list. It amazed me this year that each week there were always options as what to put in the bin. The survey results indicated that most of you enjoyed the variety that you received each week.

The survey revealed that the majority of the group  
thought the quantity was just right (70%),  others thought it was too much (22%) and not enough (8%). One area that is important to everyone is the quality of the produce and the group was very satisfied with the quality of the items they received in their bins this year.  Distribution is a challenge and there were a few participants who would like to see a different location and time of 
pick up offered next season. Another area that I will be evaluating hard next season are herbs. There were many responses from members about a desire for fewer herbs and others would like to see more herbs. Thank you to everyone that took the time to complete the survey.  

This week you will receive a total for your Beyond the Bin purchases and can adjust the total if you add in anything this week. Your email also included a price list for apples which includes 
many varieties and quantities.

As you are starting planning for the upcoming holidays you may want to consider ordering a Thanksgiving Bin or apple gift boxes.

Please email your interest in a Thanksgiving bin ( $ 40.00/pick up at the farm the weekend before Thanksgiving).

Here is a link to our mail order gift boxes:

I am offering an early sign up bonus for next year.  The rate will be the same as this season for those who sign up this fall, and requires a $ 50.00 deposit. If you sign up by November 30th you will be provided with a complimentary 1/2 bushel of Wunsch Farms Honey Crisp apples.

Thank you again for making this a great season!

What to expect to find in your bin this week:


Asian pears
Cherry tomatoes
Alicia Craig Onions
Red peppers
Fingerling potatoes
Winter squash
Sage, Rosemary & Thyme

Beyond the Bin offerings:

Apples (a variety/price list will be emailed to you)

Red raspberries

Here are a couple of recipe ideas.

Roasted Garlic

Trim roots off a large to medium head of garlic and cut a flat “hat” off the top, down just far enough to cut the very top off the individual cloves.  Place garlic, open top up in a shallow dish.  
Season the top with a pinch of salt and a few whole dried rosemary leaves, then drizzle with a teaspoon of olive oil.  Roast in a 375 -400 degree oven until the garlic bubbles and caramelizes to a golden brown color, usually this takes 25 minutes.

Lemony Salt-Roasted Fingerling Potatoes


2 large sage leaves, chopped
1 teaspoon chopped rosemary
1 teaspoon thyme leaves
1 teaspoon finely grated lemon zest
1 tablespoon kosher salt
4 pounds fingerling potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter, melted
Freshly ground pepper

Preheat the oven to 425°. In a mini food processor, pulse the sage, rosemary and thyme until finely chopped. Add the lemon zest and pulse to blend. Add the salt and pulse until finely ground. Transfer the herb salt to a small bowl.
In a large bowl, toss the potatoes with the oil and butter and season with pepper. Spread the potatoes in a single layer on 2 large 
rimmed baking sheets and roast for 25 minutes. Season the potatoes generously with the herb salt, toss well and continue baking for 5 minutes, or until the potatoes are tender and golden. Transfer to a bowl and serve hot or warm.

Food and Wine  Nov. 2006