Saturday, October 3, 2015

Week 18 Newsletter 2015

Hello Everyone,

Do you remember the first week of the CSA season with the spectacular chive blossoms? The purple chives are rallying with another bloom in October. Oh, what a wonderful growing season it has been this year!

This week your are invited to come to the farm and fill your last bin with the items below plus extra produce. We will be meeting in the Peak Season CSA garden. The easiest way to get to the garden is to head north on Center Rd (M37) and go about 12 miles, then turn left on Kroupa Rd. In 1/2 mile you will come to a stop sign, turn right on Peninsula Drive, drive another 1/2 mile,  then turn left on Phelps Rd. Drive about a quarter of a mile and you will see the hoophouse on the left hand side of the road. You will also notice 2 long rows of posts where the tomatoes are located.

* Reminder* - the Peak Season CSA address will take you to my house rather than to the garden. Be sure to pack the directions to the garden along with you for this adventure.

Also, confirm with me by email if you are planning to come to the farm  this week by Tuesday evening. I will be in the garden to assist with the bin assembly between 4:30 - 6:30 pm on Wednesday. There will be plastic produce bags and brown paper bags available in the hoophouse. Of course, your own cardboard box/ tote bag would be ideal for this pick-up.

For those members who are unable to come to the farm I will put bins together in large brown paper bags and my son/daughter will be delivering the bags to the regular locations and times on Wednesday.

* Big Reminder*  -  Please return all black plastic bins this Wednesday.

What to expect to find in your bin this week:


Ahhh, the first batch of tomato sauce






Fingerling Potatoes

Winter squash

Here are a couple of recipes that include items from the last bin of the season.

Roasted Carrots With Parsley and Thyme

MARTHA ROSE SHULMAN  Time About 1 hour  Yield Serves 6


2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
3 tablespoons extra virgin olive oil
 freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
½ teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley


Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

Greek Tomato Salad

  DAVID TANIS  Time 20 minutes  Yield 4 to 6 servings

The Greek approach to a good tomato salad, whether it has cucumbers and lettuce or not (this one doesn’t), is all about keeping it simple. Sweet, ripe summer tomatoes, salt and olive oil are all you need. The flourishes here — green pepper, red onion, chopped mint and pinch of oregano — are optional, but they add brightness. Good Greek feta cheese takes it over the top.


3 to 4 pounds ripe tomatoes, preferably heirloom
1 small red onion, sliced thinly crosswise
1 or 2 small sweet peppers, such as bell or corno di toro, sliced into thin rings
 Flaky sea salt, such as Maldon
4 ounces Greek feta cheese
2 tablespoons roughly chopped mint
½ teaspoon dried oregano
 Fruity extra-virgin olive oil, for drizzling


Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.
Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.
Break feta into rough chunks and scatter over salad. Sprinkle mint and oregano over top, drizzle generously with olive oil and serve.