Did you know??
Our CSA season continues for 20 Weeks. Watch your newsletter for details on renewing for next season. CSA Membership renewals begin- October 15th. Current members get the first opportunity to renew for 2023.
Our farm is a “CSA Farm” meaning that all of our sales come directly from CSA Members. We do not attend farmer’s markets or sell to restaurants. Our members support the production costs to run our farm and in return our CSA members are our main priority. Without members, our farm would cease to exist. Our early renewal initiative is required for us to make necessary purchases for the upcoming season and aids us in our crop planning.
Early CSA Renewal is coming …..October 15th – more details in the coming weeks
CSA EXTENSION SHARE – We will once again offer an Extension Share for current CSA members. These shares are limited to 40 members. This CSA Extension continues for 4 more weeks directly after the regular season. Deliveries will be for 3 weeks in November, break for Thanksgiving week, and return for the final delivery during the first week of December. More details to follow in the coming weeks with sign up available by the Gratitude Gathering October 15th.
Do you plan to attend our Gratitude Gathering? Please let us know – same registration form as Something Saturday – scroll to button below.
This week in your CSA Share:
- Butternut Squash**
- Swiss Chard **
- Kale
- Green Cabbage
- Tomato
- Eggplant – mix-Japanese & globe**
- Beans – Italian Flat Beans (Pole Beans)**
- Jalapeno
- Leeks**
- Basil
Each item in the list is a direct link to the Vegetable Directory that has more details about storage and recipes. On each page you will also find a link to a Pinterest Board for that vegetable. **Featured in this week’s custom KP Holistic Chef recipes or past weeks with links below.
Butternut Squash – so versatile – roasted, steamed, pureed – can be used for soups, stews, baked goods; pureed can be substituted for pumpkin in pie or baking; stores well for several months under proper conditions- best at 50 degrees in a dark cool place; can be peeled, cut and frozen
Cabbage – many ways to eat cabbage – soup, stew, slaw, kraut, or one our our simple favorites cabbage steaks – simply sliced into 1″ round, oil, salt, pepper, garlic powder and roasted in the oven until tender and the edges are crispy – see cabbage in the vegetable directory
Italian Flat Beans – great braised, stews, soups, sautéed; These beans are great for soup. Beans can be cleaned, trimmed, blanched and frozen.
Swiss Chard – sturdy greens; leaves as wraps; sliced into thin ribbons and added to salads or sautés, casseroles, lasagna; pesto; pilaf; on pizza; can be used in place of spinach in recipes; yes – you can eat the stems; steamed, sautéed, added to soups and stir-fries
Tomato – The field tomatoes are over but the cold frame hoophouse tomatoes are still happy. They are not as abundant this time of year but as long as we have some ripening they will go home to you. They will continue to ripen on your counter; ripe when tender to the touch; excellent eaten raw or cooked. If you must refrigerate allow to adjust to room temp before eating for best flavor. Over-ripe tomatoes are great for cooking; add them with other veggies to simmer
Leeks – the allium family, relative of garlic and onion; tips for cutting, cleaning, and using – Roast, Grill, Sauté and recipe suggestions, mild onion flavor; use the white solid stalk with some of the light green; pairs great with tomato – Leek & Tomato Tart; Vegan Leek & Tomato Tart To store: Cut off the green tops (save those greens and put them in your veggie freezer bag to make veggie stock). Loosely wrap unwashed leek bottoms in a plastic bag and store them in the crisper drawer of your refrigerator where they will keep for 2 weeks. To prep: Cut the leek about 1 inch above the white part, where the leaves begin changing from dark to light green. Save the unused greens; they’ll give great flavor to your next vegetable stock. Slit the leek lengthwise and soak it in water. Fan the leaves under running water to dislodge dirt, then pat dry. chop the white part of the allium finely. To use: Use leeks in salads, casseroles and soups or wherever you’d use onions. They can be braised, boiled, grilled, or steamed. To freeze: Cut the white parts of the leek into slices and flash freeze in Ziploc bags.
Eggplant – store wrapped in a towel (not plastic) in your crisper drawer; not necessary to peel Japanese eggplant; great roasted, braised, or grilled; not a fan? try eggplant meatballs or a bonus recipes below or Braised Eggplant from July 26th
Basil – protect from cold (will turn black) can store in fridge but insulate for cold -wrap in towel or place in plastic container; can be chopped with a bit of olive oil just to hold together and frozen for later use – ice cube tray or cookie scoop
Weekly Recipes: KP Holistic Chef – Katie Peterson has created 2 custom recipes to compliment your CSA share. You will receive printed copies of the weekly recipes. The recipes are always listed on her website too www.kpholistichef.com @KPholisticchef
Don’t forget that you can look back to previous recipes as many veggies appear more than once!
It is soup season!! The butternut soup was one that we all sampled at the farm Soups & Stews.
Something Saturdays:
There are only 2 more opportunities this season!!
There are still dates available to earn your T-shirt!! Any working event counts toward your t-shirt. T-Shirts will be distributed at our final event of the season – Gratitude Gathering 10/15
Available Dates remaining: 10/1, 10/8
EVENT SCHEDULE: Only 1 remaining event for the season – CSA renewal, T-shirt distribution, and more details to follow in the coming weeks.
End of Season Gratitude Gathering: Saturday 10/15 – 1pm – 4pm
Join us at the farm and spend some time with your fellow community of CSA members, bring a dish to pass that features and ingredient (if you can) from your CSA share. We will have the fire going to keep you warm. We will provide non-alcoholic beverages, plates, napkins, utensils. Feel free to BYOB – lets make it a party!!
Social Media :
FACEBOOK & INSTAGRAM tag us in your photos: @egfcsa @KPholisticchef
We have a new Facebook Page. We will continue to post on both pages for a while as we transition to using just one. Please like and follow our new page
We have also added a new private Facebook Group. We are up to 23 members!! We would like this to be a place where we can all share general cooking and preservation tips, CSA related ideas, recipes, and photos of our culinary creations made with our CSA veggies. It is set up so you can post anonymously if preferred. You can request to be added at the link below.
MEET THE FARM CREW:
This season’s produce is brought to you by this crew. We are a small family farm and grow 4-7 acres of over 40 varieties of vegetables. This bunch works hard to get your veggies to you every week.
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