2020 CSA Share ~ Week #19 Final Standard Season Share!

October 13, 2020



The That’s My Farmer Benefit dinner held at Party Downtown Restaurant last night was a huge success! While we usually host the annual sit down dinner with 60 guests attending, this year’s “take out” version enabled us to serve 119 dinners! Thanks to the attendees ticket sales, and very generous donations from the community, we were able to raise over $6,000 for the Low Income Fund. We are excited to share these funds with families in need. Many thanks to Mark and Tiffany of Party Downtown, who created a spectacular 4 course meal, to the farmers who donated all of the food, to all who attended or donated, and many thanks to the amazing That’s My Farmer team who dedicated so many hours creating this event this year.

Poster Board created by Linda Ague and Katharine Hunt featuring some of the CSA farms in the That’s My Farmer collective!


This Wednesday, October 14th, will be the last day of our Farm Stand for the season. Shannon and Porter will be there from 2pm to 6pm to bid you farewell, and Sara from Wild Child Flower Company will have some final bouquets. Those of you who have been receiving your share at the Farm Stand, are continuing on with the Late Shares, will move to your alternate location starting Friday, October 23rd.

The “That’s My Farmer Benefit” dinner held last night, in partnership with Party Downtown Restaurant, was a huge success. A wonderful meal with 4 courses was served as a “take out” version of the usual sit down dinner. With the immense generosity of the attendees and community donations, we raised over $6,000 for the Low Income Fund, and it couldn’t be more important in these times we’re experiencing. Thanks to all who had a hand in creating this event, and participating in the bounty.


Just a reminder that we will be offering Jack-O-Lanterns to CSA members who can make it to the farm on Saturday, October 17th, from 11am to 2 pm. Shannon & Chris will be available to direct you, as you head down the hill from the barn areas…there will be signage. We truly wish we could deliver pumpkins to you all, but it’s too much to ask of our delivery drivers. We hope you can make it out!

Your amazing crew…Jordan, Bri, Sarah, Idan & Kevin…processing mountains of leeks for your share this week!

To those of you who will receive your last share of the season this week, we would like to say a huge THANK YOU!!. This has been an unprecedented year in almost every way and we appreciate you sharing it with us. We experienced a record membership, and filled up earlier than we have in many years. We hope that you all felt nourished by our farm and food. We adapted on a daily basis throughout the whole season, and you were right there with us…we are so grateful to have such wonderful members, and such a supportive community such as you are.

We wish you many blessings through the rest of the year, and we hope that life will return to some semblence of normalcy in the not too distant future.  In any case, we’ll be right here for you! We are reserving shares for 2021 with a $25 deposit, and would love to know we’ll be feeding you in the New Year.


  • Apples
  • Carrots
  • Fennel
  • Purple Top Turnips
  • Parsnips
  • Leeks
  • Potatoes
  • Onions
  • Lettuce
  • Carnival Winter Squash
  • Pie Pumpkin


Roasted Squash & Parsnip Soup

Chorizo, Parsnip & Olive Bites

Winter Vegetable Red Curry

Potato & Turnip Cakes

Caramelized Fennel & Onions

Apple Crostata with Cheddar Crust

Look what we found while bagging carrots yesterday….Shannon was so happy to have her wedding ring back, and it’s still a mystery how it ended up in the carrot bin!

PARSNIPS are one of the fall veggies I especially look forward to. They add a special sweetness to any root bake, or soup/stew, and are fun to roasts as a snack. Parsnips will store well for several weeks unwashed in a plastic bag in your refrigerator. When ready to use, scrub under running water (no need to peel). Parsnips have a naturally sweet flavor that is brought out by roasting.

Parsnips taste wonderful in curries with ginger or try them in soups and stew with squash. Try adding sage, leeks, onions, or greens to your dish to accent the sugars. Grate raw into salads or mix with potatoes for pancakes or hash browns.

For a delicious snack, try parsnips cut into sticks and then fried like French fries in olive oil until golden. Add a pinch of salt or soy sauce for flavor on size. Or you can bake the sticks at 350 degrees on a cookie sheet until tender-firm.

Parsnips are delicious cut into chunks and baked with other root vegetables, or basted around a roast. Boil or steam, then top with butter or mash like potatoes.

PURPLE TOP TURNIPS are another fall favorite. They do have their own flavor, but will also take on the flavor of whatever they’re being cooked with.

To store turnips, place them in a plastic bag in the crisper bin of your fridge.  Due to high water content, turnips may deteriorate quickly, but most should keep for a week.

We hope you all have a wonderful week ahead!

Linda and all of your Winter Green Farmers