Attention Members: To show our gratitude for your support this season, we are offering a makeup CSA pick-up. If you missed any of your veggie pick-ups this season, you can come next week to our Leftover Sale on Tuesday, November 26th, from 12 PM—3 PM and collect up to $30 worth of produce of your choosing while supplies last. We hope this opportunity provides you with a little extra fresh, delicious produce to enjoy. We appreciate your continued involvement in our community supported agriculture program. |
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Harvest List Choose 8: - Sweet potato (Atlas Farm, S. Deerfield MA) - Potato (Atlas Farm, S. Deerfield MA) - Carrots - Daikon radish - Arugula - Onion - Beets - Broccoli - Cilantro - Popcorn |
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Field Notes from Farm Manager Hannah Dear Members, It's always bittersweet to write the final newsletter of the year. Throughout the season farmers yearn for rest and quieter times, yet now being faced with the prospect of winter, I feel nostalgic for the freshness of spring and bounty of summer we enjoyed together. I keep telling folks that 2024 was my "goldilocks" season since I began managing the farm. 2022 was too hot and dry, 2023 was way too wet, and 2024 (our current drought excluded) was just right and led to conducive growing conditions and a bountiful 26 weeks of CSA, Farmstand, Farmer's Market, and produce donations. We also expanded our educational programming and community events to reach a greater audience this year and continued to fine-tune our operations and systems for overall sustainability of the organization. This year was a huge success in my eyes, and now we can collectively let out a big exhale, reflect, and look ahead to what the future holds. Thank you so much for standing by us on this journey and your continued support. Brookwood Community Farm would not be the same without each and every member. Come say bye to us at our End of Season Sale on Sunday 11/24 from 10-2, and have a great winter! Best, Hannah |
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- Carrot love
- Farmers with harvest bins
- Farmer Deven with harvest bins
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Volunteers Needed! We are looking for some volunteers to help pack Harvest Boxes and get the greenhouse ready for our big sale! Sign up using the link below: |
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Fruit Share: 1 lb MA Cranberries (Early Black and Howe varieties) + 2 lbs Apples and Pears |
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Recipe of the week: NYT Roasted Radishes |
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Most people eat radishes raw, tossing them into a salad, which is fine, of course. But radishes are transformed when they are roasted. They lose their bite and become juicy and sweet. Their texture changes so they are meaty, not crunchy. This simple recipe is from the New York Times. If you still have your radish greens, toss them in about half way through and they will crisp up! 1 bunch of radishes (about ¾ lb)--tails removed and cut in half lengthwise; greens trimmed 1-1½ TB extra virgin olive oil Salt and pepper Honey (optional) - Preheat oven to 400.
- Wash and dry your radishes well.
- Toss the radish bulbs with 1 TB of oil. Season with salt and pepper. Arrange on a baking sheet, cut side down.
- Roast 15-20 minutes, until the radishes are translucent and the cut side is a little golden. If you have greens, toss them with the remaining oil and add to the baking sheet after about 8 minutes or so.
- Drizzle with honey.
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Use Them Up Challenge! Radishes I will be the first to admit that I didn't know much about radishes until this year. The radishes have been beautiful--and plentiful! And the different varieties are lovely! But what can we do with them? Of course, you can toss them into salad. But you are probably only using one or two at a time. So, a bolder plan is needed! Here goes: - Roast them!
- Add them to a stir fry!
- Make quick pickles and use them to really perk up sandwiches. Let thinly sliced radishes stand in 2 TB rice vinegar, 1 TB fish sauce, 1 TB soy sauce and 1 ½ tsp sugar for about 5 minutes. You can add carrots, onions and hot peppers if you like. Use them to really perk up sandwiches!
- Radishes go beautifully with butter. Slather a baguette with butter; layer on the radishes. Add some herbs, maybe some arugula and enjoy!
- Stew them with butter! Bring radishes to a boil in about a cup of water and 6 TB of butter. Let simmer for about 5 minutes; sprinkle with herbs and serve with the buttery cooking liquid.
- Make a beautiful Japanese soup (donabe) (pictured above)-the recipe was in our week 6 newsletter.
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Bonus Recipe! Mimi's Cranberry Sauce People have strong feelings about cranberry sauce. There's Camp Canned and those people insist that canned cranberry sauce is the best. No, they are mistaken and obviously have never had this sauce. This is actually my mother's secret recipe and trust me, there is no comparison! I have a friend who puts it on ice cream! It is a sauce, not a jelly and it is incredibly simple and delicious. Enjoy! 1 cup water 1 cup sugar About 12 ounces of cranberries 1. Rinse and pick over your cranberries--you’ll see little stems, don’t worry too much about them but you may find some bigger pieces of wood. 2. Bring water and sugar to a boil. Add cranberries and cook for about 5-10 minutes. When the berries start popping, help them along by pressing them against the side of the pot. A pink foam will begin to form; that’s fine. Keep cooking and squashing until the berries all fall apart. 3. Put this mixture into a blender. Take the little plastic thing out of the lid to let the steam escape. Cover with a towel to prevent spatters and blend for a minute or two. Blend it until it’s the consistency you like--it will never be smooth because of the seeds, but you can get it much smoother than the whole berry canned stuff. 4. Put into a bowl and put in the refrigerator to cool. A little skin may form; that’s okay, just mix it in. 5.This makes quite a bit. It freezes well. |
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11 Blue Hill River Road
Canton, MA 02021, The United States of America |
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