Fall CSA Newsletter

Please be advised that the best way to walk down to the CSA and Farm Stand tents in the dark is on the Farm Road as we have lighting on both of the barns now to illuminate the farm road. Avoid walking across uneven terrain of the fields, use the farm road! 

Harvest List

Parsley
 Cilantro

 

 

Hi members,

 

     With only 2 weeks left in the season, we are gearing up with preparations for our End of Season Sale, Sunday 11/24 from 10-2 (10-11 is a special members-only hour!) The sale will take place in our greenhouse and we will have bulk storage produce such as potatoes, onions, radishes, turnips, beets, carrots, etc. as well as local apples, cranberries, maple syrup, and our very own Brookwood hot sauce! This is a great opportunity to say goodbye to the farmers till next season and stock up on produce for the long winter ahead.

 

     The drought continues (I can't believe we are still irrigating crops in November!) and it has been strange to be farming in t-shirts this late into the season. The crew continues to chip away at field cleanup and harvesting and I believe farm cleanup projects will continue into December this year due to the late Thanksgiving date. This upcoming week we plan to mulch the recently planted garlic with a thick layer of leaves to protect it from winter frosts. 

 

Best, 

Hannah

Shoutout! 

Volunteers Needed!

Last call for Harvest Boxes!

Fruit Share:

Recipe of the week:

Jim's Red Flannel Hash

Red flannel hash is a traditional New England dish with diced beets, potatoes and onions.  The vegetables can be changed, of course, based on what you have handy.  If you want to serve this with eggs (a classic!), you can cook them separately or right in the pan. This recipe does not call for meat, but should you happen to have some corned beef handy…

 

1 ½ cups beets, diced

1 ½ cups potatoes, diced (white and/or sweet--peeled if the skins seem tough) 

1 medium yellow or sweet onion-thin slices

2-4 garlic cloves

1-2 Tbsp of EVOO or butter (or combination)

Salt and pepper

 

1. Bring a pan of water to a boil and add raw beets and potatoes and simmer for about 10-15 minutes to soften.  Strain and rinse the beets/potatoes to cool water to stop cooking process.  Pat dry.

 

2. While these are cooling, heat your EVOO/butter in a skillet or pan low-medium heat. Add onions once hot and cook for about 10 minutes. Stir every few minutes.

 

3. Add your dried cooled beets/potatoes to the skillet and cook for another 10 minutes until your vegetables have desired level of softness.  (If you want, you could add a few carrots or peppers here.)

 

4. Add garlic for last 1 minute, stir in and than take off heat. Add salt and pepper to taste.

 

5. Pairs well with Fried Eggs.

 

 

Root vegetables will last for several weeks in your refrigerator.  If you would like to freeze them, it is probably best to blanch them to help maintain color and freshness.  Clean your veggies and dice them; plunge them into boiling water and allow them to cook for 3-5 minutes (test for doneness using a fork).  Then plunge them into ice cold water to stop the cooking process.  When you are ready, you can divide them up into recipe sized portions and freeze.  Blanched vegetables make a great addition to soups and stews.

 

If you are interested in more tips, recipes and ideas to help avoid food waste, check out foodwastefeast.com!

 

Pick-up policy reminder:

Veggies: We can accomodate three day switch requests for the whole season this year. That means that you can change your pick-up day in the same week you signed up for. For instance: You are an odd week Saturday pick up but will be away for your typical day. You may request to change your Saturday odd week pick up to a Tuesday or Thursday odd week pick up for one particular week (up to three times). You may only switch days of your pick-up week, you may not switch pick-up weeks (odd/even). You’ll need to request this change the week before you want to use it. To make a day switch request: Up to the week before you want to switch pick-up days by 5 PM on Friday the week before the pickup you would like to change. Email csa@brookwoodcommunityfarm.org and include your name, your usual pick-up day, and your requested pick-up day. For example, Jane Smith, Tuesday, July 2nd is my pick-up day, and I would like to pick up on Saturday, July 6th instead.

 

Eggs: You may pick up your egg share up to three weeks after your missed pick-up day without notice. This means you may double up on previously missed pick-ups of up to three weeks.

 

Fruit: You may pick up your fruit share up to 7 days after your missed pick-up day without notice. This means you may double up on previously missed pick-ups of up to one week.

 

Mushrooms: You may pick up your mushroom share up to 7 days after your missed pick-up day without notice. This means you may double up on previously missed pick-ups of up to one week.

 

Flowers: Once the flower share starts you may pick your flowers in any increment you would like. But please keep an eye on the weekly newsletter as that will have advice on the abundance of blooms and other good information! You can pick one bouquet per visit or multiples of your share amount per visit.