It’s our last week together for 2020!

Hello friends,

It’s our final share week of 2020! Wow. This season has flown by incredibly fast. Thank you so much for sharing the harvest with us, for your support of our farm, and for your kindness and cooperation during this wild season. Despite everything happening in the world, we have had an abundant growing season and we are deeply grateful and humbled by this earth, land, and community.

Don’t forget to sign up this week for next season’s share. It’s just $50 down to reserve your spot and we do anticipate selling out again in 2021. Either sign up online, or bring in your filled out sign-up sheet and a check this week when you come for your veggies.

Also, for all of you that have been asking, we are happy to announce that we have some bulk shares left, please sign up as soon as possible so we have time to prepare your fall/winter stockpile of garlic, sweet potatoes, onions, carrots, potatoes, winter squash, cabbage, leeks, parsnips, beets, rutabaga, radish, cauliflower, kale, broccoli, fennel, chard, and more! Fill out this sign-up sheet, and bring it, along with your check for the full amount to the barn when you come for your CSA share this week.

Aaand, we will have vegetables for sale a la carte for folks that don’t want to commit to the whole bulk share but do want to squirrel away select items to enjoy through the winter. In our home we have been able to keep sweet potatoes, butternut squash, onions, garlic, and potatoes, easily through February just in our kitchen cabinets or countertop. If you have the space for them, roots keep perfectly in the fridge, and blanched frozen greens are a great addition to winter meals.

One of the hallmark days that heralds the end of the season is the planting of our garlic. We’ve been saving seed of this hardneck variety – especially suited for the New England climate – for about 30 years, and this year we planted 100,000 cloves over 2.5 acres. Garlic is one of our most important crops. We grow a lot of it so that we can generously supply you, our sharemembers, sell wholesale to local food businesses, save seed for ourselves to plant, as well as supply seed garlic to other local organic farms. The planting happened earlier than usual this year, so we get to share some photos with you. We gather all-hands-on-deck for a large crew to get this massive job done in one joyful day. This year we had beautiful blue skies, a cool misty morning and a sunny afternoon to put the garlic in the ground. These garlic cloves will spend the winter tucked into the soil and shoot up in early spring to become the bulbs we harvest for you next summer.

Thank you for your support through another season!

with love,
your farmer,
Ray

above: freshly planted field of garlic!

This Week’s Share:

mixed salad greens
braising greens
head lettuce
winter squash

mix and match options:
broccoli, cauliflower, beets, watermelon and red radishes, purple top turnips, sweet potatoes, fennel, carrots, kohlrabi, daikon, hakurei, and leeks

Pick Your Own:

flowers
herbs
spinach

above: hakurei turnips… yum!

Ideas & Recipes:

Cauliflower Tacos

Kohlrabi Demystified

Tatsoi Salad with Sesame Ginger Dressing

Butternut Squash Recipes

above: farmer ray, farm-dog pippen, and fall tatsoi!