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The gift of a few sentences

We just received this wonderful little note from one of our CSA Members, who is new to the program this year.  This just completely brightened our day.   We love hearing from our members, whether it’s constructive criticism or positive feedback.  In any case, this has certainly made our week!

Hi John and Aliza,
  We picked up our first CSA box yesterday, and I wanted to let you know how happy we are.  It is
a great selection, and so fresh and beautiful.  I was so pleased to see the green garlic…such a treat!!

  My Mom and I have a garden where she lives, south of Palestine.  I know produce this lovely does
not come easily.

Looking forward to next week,



After the Rain

We took a walk through the fields this afternoon, only to be amazed at how gorgeous and green everything looks after all of the nice rain we’ve had this weekend!  A little sunlight this week and we’ll see some major growth spurts all around.  Lots of picking ahead…


Red Russian Kale

Orach - a.k.a. Mountain Spinach or Giant Lambsquarters

Heirloom Mizuna

Red Oak

Curly Kale

Speckled Lettuce



Wednesday’s CSA Box | No. 6

We have some terrific recipes this week to accompany some of the goods you received in your box!  But, please note: if you didn’t receive what is most obviously a sugar pumpkin, then your fall squash this week is spaghetti squash…a variety we haven’t yet included in the shares and that may take you by surprise.  I love this recipe for Roasted Spaghetti Squash with Parmesan and Herbs, but if you’re a total newcomer to spaghetti squash, you may prefer to approach it this way instead: plain and simple.

Since we’re nearing the umpteenth week of sweet potatoes, and we’ve tried roasting them, mashing them, and baking them into a luscious pie, it seemed that biscuits were in order.  Sweet potato biscuits are not only easy to prepare, but they’re so versatile: they go as well with breakfast goods as they do with dinner — pork loin, pot roast — and they also pair nicely with a farmstead cheese plate and fruit chutney.

Finally – everyone received yellow squash and sweet peppers once more, some of the few remaining crops we’re carrying over from summer.  Squash Pickles with Sweet Peppers seems a fitting outlet for the two, which to my tastebuds sound good as a compliment to homemade chicken liver mousse with warm pita bread.  I’m getting hungry just thinking about it!


Wednesday’s CSA Box | No. 4

We ought to call this week’s box the bulk box, since so many of the veggies you’re getting are seriously substantial!  Remember to scroll your mouse over each image below to find a relevant recipe for each veggie you received this week.  In addition to the pasta dish with roasted pumpkin (link below), if you’ve had a sweet tooth lately (as we have) then this Chocolate Pumpkin Tart might be calling your name.

Speaking of sweets, CSA Member Andy shared his favorite Sweet Potato Pie recipe with us (link below).  He swears it comes out perfect every time, and is a cinch to make.  And since we’ve all had our fair share of sweet potatoes lately (baked, roasted, steamed, and mashed), maybe it’s okay if we devote them to a dessert this week?

Purple potatoes are back!  Admittedly, they looked a little funny on our plates the other evening—mashed with fresh scallions and lots of butter—but there’s no denying how delicious they are, and good for you!  Anthocyanins give the purple potatoes their color, the same antioxidants also color blueberries, blackberries, currants, and cranberries.  As a result, purple potatoes contain 4 times as many antioxidants as Russet potatoes.  These antioxidants strengthen your immune system, help reduce blood pressure, and can help prevent certain heart diseases and cancers!  Besides the recipe we link you to below, this Sour Cream Potato Salad with Scallions is another delicious option for putting those potatoes to good use.  Enjoy!


Saturday’s CSA Box | No. 3

Scroll your mouse over the images below to find a recipe link for each veggie you received this week!  The recipe for peperonata from Andrew Carmellini is a must-try, and a great outlet for any sweet peppers you’ve still got laying around!  We’ve shared it with members for two years in a row and constantly hear good things when folks take the time to make it.  And in addition to the link above for Rigatoni with Roasted Pumpkin and Goat Cheese, here’s another option for getting the most of your pumpkin by making a simple Sugar Pumpkin Puree.