Final Week of Regular Season
Thank you to those that have already renewed for 2023. I will have your bonus pages this week at delivery and a link to download your digital copy of the entire 2022 CSA Member Recipe Book will be emailed to you this week.
CSA Membership Renewal
Did you know?? Our farm runs on CSA Membership. We deliver 94 CSA Shares weekly and provide membership to 105 households including biweekly members. Early renewal is necessary for us to purchase supplies for the upcoming season and helps us with our crop planning. We start our first seeds in March long before the first CSA Share is delivered in June. If you are unable to pay in full, we understand. We are all feeling the financial pinch.
If possible, consider one of our payment plan options so we can add you to our crop plan. You can renew with a deposit of $200. Bi-Weekly renewal remaining balance is due May 1st. For weekly shares you can pay the remaining balance with installments of $100 that start in May.
Many of you know that our available labor on the farm is changing now that our kids are moving on with their own life adventures. It is possible that we may need to hire outside help for next season. This will incur a significantly increased expense and depending on our renewal rate we may need to make decisions on reducing our membership maximum or increasing it. If you do plan to renew, please let us know.
How to Renew:
Our CSA Membership page has all of the details for the 2023 CSA. Including our delivery locations & times, 2023 Weekly & Bi-weekly Membership forms, Bi-weekly delivery schedule (Weeks A & B), and payment options.
2022 CSA EXTENSION SHARE – 10 remaining
CSA EXTENSION SHARE – Offered for current members only. Currently, 10 shares are available. This CSA Extension continues for 4 more weeks directly after the regular season. Deliveries will be for 3 weeks in November, a break for Thanksgiving week, and a return for the final delivery week which ends on Friday, December 2.
What is in a CSA Extension Share? Broccoli, Cabbage, Butternut Squash, Garlic, Kale, Potato, Leeks, Arugula, Bok Choy, Lettuce, Swiss Chard, Celeriac, Rutabaga, Parsley, Mustard Greens, Onion, Radish, and our limited supply of famous garlic powder. $150 – BUY NOW with a credit card ($5 processing fee)
T-Shirts – $20
I will have them with me at delivery this week. You can purchase one with cash or check. The sizes available are S,M,L, XL,XXL
Let us know if you would like one. ORDER FORM
This week in your CSA Share:
- Red Norland Potato**
- Rutabaga
- Broccoli **
- Curly Kale
- Mustard Greens (Greenwave & Mizuna)
- Green Cabbage
- Onion
- Garlic**
- Radish – Daikon & Watermelon
- Green Giant (baby bok choy)
Each item in the list is a direct link to the Vegetable Directory which 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.
Rutabaga-Rutabaga is a close relative of the turnip, though sweeter and more tan. They have yellow flesh, with a slight purple tinge near the top. It can be used as a substitute for turnips. To store: Keep unwashed rutabagas in a plastic bag in the fridge for a month or longer. To prep: Peeling the skin is optional. To cook: Rutabaga can be grated raw into a salad. Or steam 1-inch chunks for 35 minutes until tender. Mash and serve with butter and pepper. This vegetable really shines when it is roasted in olive oil at 400 F. You can also boil rutabaga in 1-inch chunks for 25 minutes until tender, and add to casseroles or stuffing mixtures, or mash cooked rutabaga with carrots and potatoes. To freeze: Freeze by cutting into cubes and blanch in boiling water for 3 minutes. Cool, drain and pack into freezer containers or freezer bags.
Cabbage – To store: Place dry, unwashed cabbage heads in the refrigerator, preferably in the vegetable bin. The outer leaves may eventually get floppy or yellowish, but they can be removed and discarded to reveal fresh inner leaves. Store for up to 3 months! To use: Eat raw in salads, steamed, braised or fried, stuffed cabbage leaves. Turn raw cabbage into coleslaw or sauerkraut. Roast cabbage steaks/slices at 400 F drizzled with olive oil and salt. Or try stir-frying shredded cabbage in olive oil until wilted with a little bit of minced garlic. Roasted Cabbage Steaks are delish!!
Broccoli- please soak in cool salted water before cooking to dislodge/remove any inhabitants. Hey-it’s organic and no pesticides. Excellent broccoli soup – use stems too! If eating peel outer skin of stem for tender inside. Broccoli soup is one of the easiest – especially with an immersion blender. Use the stems – peel outer thick skin to reveal tender inside.
Green Giant (Baby Bok Choy) – Raw in salads, sandwiches, smoothies, or cooked or in soup. Green Giant Pesto from Week#3 Recipes – smaller batch
2022 SEASON – WEEKLY REVIEW #1 – #20
We sincerely hope that your enjoyed your veggies this season. Did you try something new? Did you find a new recipe? Congratulations on your healthy eating!! Your body thanks you.
Weekly Recipes: KP Holistic Chef – Katie Peterson has created 2 custom recipes to compliment your CSA share. The recipes are always listed on her website www.kpholistichef.com @KPholisticchef
Don’t forget that you can look back to previous recipes as many veggies appear more than once!
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 25 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.
