Final Summer CSA, Week 18

I went to my cousin’s wedding this past weekend. It was cold (outdoor ceremony) but lovely, and the dinner and dancing warmed everyone up after. This wedding had been on the calendar for a long time. My cousin’s now wife knew where, when, and what she wanted for her wedding and after almost 2 years of planning and waiting it finally happened. I think the family was ready for a party.

My time on Friday and a part of Saturday was spent doing all the things that young women seem to do before weddings. It takes a lot of time, but since it’s rare, it’s fun. Also, if weddings were a sport, I really think I’d get a medal for most improved. Farming has soaked into me and buried in the skin under my fingernails. It took time for that to
happen, and it takes time to soak it out (or cover it up).

My cousin and his wife take the cake on the planning and waiting though. Spending 20 minutes painting one’s nails isn’t really that much of a time commitment.

A couple of weeks ago we picked the outside tomatoes for the last time before a frost. As I img_20181005_112702067loaded a full bucket into the trailer I reminisced to Sam about when these very tomato plants were so little and we gingerly rearranged them in the greenhouse and tiptoed between them. And now they’re done – just like that. I think the same sort of thing when I harvest broccoli or cauliflower. All sorts of time got spent seeding and tending to tiny little plants, and then after some time, I chop their tops off. It’s why we grew them and waited.

Here it is the last Summer Share harvest. And, what’s this? Brussels Sprouts! They are slow growing and slow picking and so worth it as a fun last surprise of sorts in your share. Like getting to the bottom of an ice cream cone to find it’s filled with an inch of chocolate.

Lunches out at the farm are starting to take on a different feel as someone will take additional time to prepare and start to cook the root crops we grow. Gone are the days of a quick tomato mayonnaise sandwich, and here are the days of trying to leave the oven door shut, willing the potatoes beets and carrots to roast faster. If you were in the Winter CSA last year you might remember me going on (and on) about how many hash-browns I was eating. Even they, with shredded potatoes, take a while to cook just right. And don’t even think about rushing them! It just takes the time it takes.

Now we’re at the end of the CSA season, and I hope that the bounty of fresh food has been a good thing for you and your household. Thank you for taking the time to use our vegetables. Every meal you make with this produce is throwing a small wrench in the machine of instant gratification and convenience. I know it takes time, and that sometimes you feel bad because you didn’t use it all or that in cooking something new it didn’t turn out. But I believe it’s worth the time, and worth the effort: meal after meal, season after season.

I don’t like the expression “good things come to those who wait”. That expression only make sense to tell to children. However, I do hope that whatever you have waited for or invested your time in this season that you have found it to be fruitful. If you find yourself still waiting and still trying for something, I hope you continue to have determination and strength.

Thank you for partaking in the season’s bounty with us.

For the farm crew,


In your share this week:

  • Brussels Sprouts (some smallish, but still good!)20181008_151431
  • Carrots
  • Kale
  • Yellow onions
  • Peppers
  • Russets
  • Rutabaga
  • Spinach (will need to be washed)
  • Kabocha squash
  • Tomatoes
  • Turnips

Kale BLT Salad

  • ½ preserved lemon, chopped
  • ⅓ cup crème fraîche
  • ⅓ cup mayonnaise
  • 1 tablespoon white wine vinegar
  • Kosher salt, freshly ground pepper
  • 1 tablespoon vegetable oil
  • 12 ounces slab bacon, sliced ¾ inch thick
  • 8 cups chopped kale
  • 1 pint grape tomatoes, halved
  • Process preserved lemon, crème fraîche, mayonnaise, and vinegar in a food processor until smooth; season dressing with salt and pepper. Cover and chill until ready to use.

  • Heat oil in a large skillet over medium-high and cook bacon, turning halfway through, until brown and crisp, 8–10 minutes per side. Transfer to paper towels and let cool slightly. Slice crosswise to yield 12 pieces.

  • Toss kale and dressing in a large bowl until coated; let sit 5 minutes.

  • Add tomatoes and gently toss to coat. Divide salad among plates and top each with 3 pieces of bacon.

  • Do Ahead: Dressing can be made 1 day ahead. Keep chilled.

Summer CSA Week 17

Summer is on her way out, leaving with a kiss on the sumac at the edge of a field. In this area the end of summer feels like a too-quickly-over visit with a good friend -and winter can feel like a bleak and monotonous norm. But summer has a round-trip ticket, and personally, I love winter. I think everyone enjoys the in-between: this final display of sweet smelling surrender from leaves that have been drinking in the summer light like a milkshake through a straw.

This time of year is the time for apple cider, and jumping in leaf piles and harvest parties. It is also the time of year for acquaintances to ask me questions like, “I suppose you must be just about done with things out at the farm?” I have gotten this question every year I’ve worked out here -and every year I explain how many (so many) storage crops we grow and how tall the stacks of pallet boxes get stacked in the cooler and root cellar.

We are standing at the edge of the season, and there is so much work to be done in just a few short weeks. I do love the Summer CSA harvest, and the people it brings out to the farm. But I’ve gotten so that I also enjoy the 3-4 week long carousel ride made up of trailers full of produce and washer equipment and, well those two things I guess.

I hope you all enjoy these last tastes of summer, and some of fall. I know I will -and I’ll be eating a lot of leeks too.

For the farm crew,


P.S. If you signed up to get pumpkins, they will be at your site, enjoy!

P.P.S. Return your share boxes -thanks!

In your share today:20181001_134602

  • Beans
  • Broccoli
  • Greens Mix
  • Green Cabbage
  • Carrots
  • Cucumbers
  • Garlic
  • Greens mix
  • Leeks
  • Yellow Onions
  • Green peppers
  • French Fingerling potatoes
  • Sunshine and Delicata Squash
  • Tomatoes


Leek toasts with blue cheese

(This toast idea seems great, but I’m mostly including this recipe as a way to make use of a lot of leeks at once -try it on or in all your meals this week.)

  • 1 1/2 pounds leeks (about 3 big leeks), lengthwise and white and pale green parts sliced 1/4-inch thick (about 3 generous cups of slices)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil, plus extra for brushing toasts
  • Coarse salt
  • Freshly ground black pepper
  • 6 medium-sized or 12 baguette-sized 1/2-inch slices of bread of your choice (I used a light sourdough)
  • 2 ounces blue cheese, crumbled (a soft or crumbly goat cheese would also work)
  • Few drops of lemon juice (optional)

Fill a large bowl with cold water. Add leeks and use your hands to pump them up and down in the water a bit, separating the rings and letting the dirt and grit fall to the bottom. Transfer to a dish or plate for a minute; no need to dry them.

Meanwhile, heat a large, heavy skillet over medium. Once hot, add butter and olive oil and once they’re fully melted and a bit sizzly, add the leek slices, still wet. Sprinkle with 1/2 teaspoon coarse salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally. Adjust seasoning to taste.

While leeks cook, brush bread slices with olive oil and sprinkle with coarse salt. Run under broiler until lightly toasted. You may either spread the cheese you’re using on now, while the toasts are hot, or sprinkle it on at the end. Divide leeks among toasts. Sprinkle with cheese, if you haven’t spread it underneath. Add a few drops of lemon juice, if desired. Eat at once or gently rewarm a bit later.

Pureed Winter Squash Soup With Ginger

  • 1 tablespoon canola or rice bran oil
  • 1 medium onion, chopped
  • 1 carrot, diced
  • 2 pounds peeled winter squash
  • 2 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 6 ½ cups water, chicken stock or vegetable stock
  •  cup rice
  •  Salt and freshly ground pepper
  • ½ teaspoon ginger juice (made by grating a teaspoon of fresh ginger, wrapping in cheesecloth and squeezing the cheesecloth)
  •  Pinch of freshly grated nutmeg
  • ½ lime
  • 4 to 6 tablespoons plain yogurt

Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute

Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender

Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock

Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg