2018 CSA ~ Week 19/Final Standard Season Share! Late Shares continue on…..
19 WEEK SEASON COMES TO AN END!
This is week 19 of your CSA Share and the final share for the Standard Season. If you are continuing on with our Late Season shares, you should have received the Late Season delivery information in your mailbox. If you’re unsure if you’re participating, just give us a call to find out. We do have a few Late Season shares still available, so let us know if you would like to continue on until the week before Thanksgiving (5 weeks longer).
Saturday, October 13th, Noon to 3pm
Come join in with us as we celebrate the end of the Standard Season. We’ll begin with a potluck lunch at 12:30pm (please bring a dish to share if you plan to participate), and begin hayride tours at 1pm. Elizabeth Lutz will be with us sharing her amazing faceprinting creations. We’ll be pressing cider and there will be some fun crafts for the kids. We hope you will plan to be there!
WHAT’S IN YOUR SHARE THIS WEEK:
- Apples ~ Gala
- Pie Pumpkin
- Winter Squash ~ Acorn
- Spinach or Lettuce
Creamy Curried Celeriac Root Soup
Potato, Turnip & Spinach Baeckeoffe
The Great Pumpkin Pie ~ while this recipe calls for canned pumpkin, you can certainly substitute 2 cups of fresh pumpkin puree from your pie pumpkin
Is it really the middle of October and the last week of the regular season deliveries! The time has certainly flown by and we look back on what was, for the most part, a wonderful season. Despite a few obstacles, our crops flourished, and although we didn’t have the bumper crops of years past, we were happy with the outcome of almost all of the harvests. For those of you who have signed up for the extended season, you still have much to look forward to!
We would like to take the time thank you all for choosing to take part in our Community Farm. Your belief and faith in us gives us the encouragement and strength to arise everyday and head out to the fields to do this glorious work. We appreciate your compliments and enthusiasm when all goes well, and your patience and tolerance when difficulties arise. We take pride in doing the best we can for you and hope you appreciate those efforts with every bite you take of the fruits of our labor.
The glorious rain has finally graced the farm and everything is looking so fresh and vital. While harvesting in the rain isn’t the crew’s favorite thing to do, the parched land is soaking it up and the veggies are relishing in the moisture. The morning view of the valley filled with low lying fog is so ethereal and peaceful.
We’ve been busy this past week……we had the perfect day last Wednesday to harvest our burdock crop for our wholesale market, as well as carrots. Beautiful crystal clear skies….the roots we harvested are long and strong, and we’re excited to have much of that crop in before the rain settles in in earnest. Our cooler is now filled with roots! The smell upon entering is robust and delicious, and we’re excited to share these crops with our distributors and wholesale clients.
With this last week of the 19 week CSA, we’ll also be saying goodbye to a few of our crew members soon. Matthew Roderick has already left the farm….we had hoped to share a farmer profile about him with you, but he left too quickly! He came to the farm from his own homestead on Hawaii, outside of Hilo. His place received some damage from the hurricanes that blew through there this year, and he had to go home to make repairs and put things back in order. We hope he will choose to join us in the future.
Celeriac! This week’s feature veggie is a hidden gem. Though not popular in modern America, Celeriac is quite common in Europe (especially France and Germany), where it was first domesticated from the wild celery plant in the 16thcentury. Celeriac has long been an important storage vegetable (even in 18thcentury America) and an essential ingredient in various soups and stews. One French customer at the Eugene Saturday Market was heard to declare that.. “soup without celeriac is a waste of time.” Try it in the recipe on the front side of the box note and also check out our online website archive for other recipes. Not only does Celeriac have a rich flavor and appealing texture, but celeriac is also a great source of vitamin C, phosphorous and potassium.
Celeriac will store for up to a month in your refrigerator in a plastic bag or container. When ready to use, slice off the green stalks at the root crown. Soak the root in warm water to loosen the earth between the roots and scrub well with a brush. Peel the skin off the roots before preparing (top & peeled portions are a tasty addition o soup stocks).
Try Celeriac raw grated into salads or in any recipe that calls for celery. It can also be boiled or steamed. Peel, slice and boil for 5-10 minutes or boil whole for 20-30 minutes. Mash and top with butter (tastes incredible with mashed potatoes).
Receiving a Pie Pumpkin definitely signals the coming of the end of the growing season. You can make a pie with it or use it as you would any other type of squash. Or carve and decorate it for Halloween…..just about the right size for little fingers!
For those of you who are receiving your last share this week, thank you for your support this year. We’ve enjoyed growing your food and we hope you could feel the love and care that went into each delicious, nourishing bite. We look forward to feeding you next year!
Linda and all of your Winter Green Farmers