Well folks this is it. Your final Summer CSA box of 2019. To wrap this season up and to prepare ourselves for the next I wanted give you all a little quiz.

The only rule – No looking back at old newsletter posts or scrolling to the bottom for the answer. Just give it a solid guess. We are all winners when we eat Food Farm produce.

Okay now on to the guessing game. Below is a list of the different vegetables that have appeared in your CSA box throughout the summer.

Which vegetables have appeared the most and how many times did they appear in your CSA box? Rate the top 5!

The answer will be below so you are only cheating yourself if you scroll to the bottom now before attempting to play the game.

• Radishes – Beets – Head Lettuce – Broccoli – Turnips – Carrots – Swiss Chard – Napa Cabbage – Pac Choi – Greens Mix – Cilantro – Beans – Green Cabbage – Red Cabbage – Green Onion – Kale – Dill – Rutabaga – Zucchini – Potatoes – Lettuce Mix – Cauliflower – Tomatoes – Celery – Peppers – Garlic – Basil – Snap Peas – Rhubarb – Spinach – Cucumber – Onions – Thyme – Oregano – Winter Squash – Parsley – Leeks

Winter is coming and there is a hell of a lot of work left to do. Thankfully there is sunshine on the horizon this week. We could all you a good dose of vitamin D to boost our harvesting spirits.

Fun fact the month of September only saw 7 days with no rain for the twin ports region. Let’s hope October can at least get into the double digits.

So should I get on with it and just tell you the answer already? I did have to look back at the newsletter archives to obtain the stats. It was joyful to watch each box grow from week to week as more food becomes plentiful and ready to harvest.

Without further ado:

First place goes to the Food Farm mascot. The greatest vegetable on earth. The tastiest creature to come out of the ground: The Carrot

The carrot appeared a whopping 15 out of 18 times.

Second place goes to my favorite summer food. A cool refreshment after a scorching hot day. The Cucumber appeared in your CSA box 13 out of 18 times. You can thank Sam next time you see him for diligently caring for them all summer.

Third place belongs to an underdog. A sweet snappy snack to go with every meal. The Peppers, who I lumped together because it’s my quiz and I make the rules. Usually sweet but sometimes spicy, Peppers appeared 11 times this summer.

Fourth place you would have thought higher on the list, but they are late bloomers. Perfect sliced with mayo and bread. The Tomato appeared 10 times.

And last but certainly not least Fifth place goes to the leader in the winter months. The one with their own room in the root cellar. Eaten best as crispy hash browns, The Potato, appeared 9 times this summer.

Regardless of correct answers congratulations you’ve won! And we hope you continue to win for years to come! Thank you for supporting The Food Farm. Thank you for eating that giant list of vegetables. Thank you for finding creative things to do with greens mix.

From a farm crew off finding the joy,

Tiffany

In your box:

Brussels Sprouts, Northeaster Pole Beans, Carrots, Celery, Garlic, Greens Mix, Onions, Oregano, Peppers, French Fingerling Potatoes, Rutabaga, Spinach, Delicata and Acorn Squash, Tomatoes

Roasted Brussels Sprouts

• 3/4 lb brussels sprouts
• Olive oil
• Garlic-sliced very thin
• Parmesan cheese

Preheat oven to 400 degrees. Place Brussel sprouts on baking sheet. Drizzle with olive oil. Scatter sliced garlic across pan. Grate Parmesan cheese over Brussel sprouts. Bake 20 minutes or until sprouts are golden brown and crispy at edges.

Harvest Moon Kale Ceaser Salad

• 1/2 cup pecans
• 1/2 tbsp tamari
• 1/8 tsp cinnamon
• 1/8 tsp paprika
• 1 delicata squash
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 bunch kale (or greens mix!)
• 1 lemon
• 2 tbsp olive oil
• 1 large apple
• 2 tsp maple syrup
• 1 tbsp Dijon mustard

Preheat oven to 325. Place pecans on baking sheet and roast for 7 minutes. Place nuts in bowl. Toss nuts with tamari, cinnamon and paprika. Set aside.

Increase heat to 400. Slice delicata into half moons. Place on parchment paper covered pan and bake 20 minutes.

Meanwhile de-stem kale. Rip into bite sized pieces. Squeeze half lemon over kale and drizzle with olive oil and sprinkle with pinch of salt. Massage kale in hands until kale is tender. About 2 minutes.

Slice apples and toss in with other half of lemon juice.

Combine everything into serving bowl, drizzle with mustard and maple syrup and eat!