Welcome to the first month of the Winter CSA Season! Thank you for choosing local and organic.
Things have been busy busy busy this fall! The farm crew has been working hard filling up the root cellar with all the produce that will feed the CSA members through the winter and be sold to local restaurants and grocery stores. Our final full crew work day culminated in a party where we honored Dave our farm manager, who has been working at the Food Farm for 30 years! Thank you for being a great leader Dave!
I took the liberty of wearing my Halloween costume to the party, because I felt it was appropriate to what we do at the farm. Can you tell which vegetable I am? If you’re confused, just look at the skirt and ignore the rest. You’ll be getting this vegetable in next month’s CSA box!
In your share this month:
Beets – Brussels Sprouts – Red Cabbage – Carrots – Celery – Fresh Herbs – Onion – Red Potatoes – Yellow Potatoes – Delicata Squash – Kabocha Squash
On our last full crew work day last Friday, we moved the chickens into their winter home. The girls would get too cold out in the field during the deep winter, so they are moved to an indoor barn area to keep warm. You may wonder how we move 100 chickens from a wide open field to another area of the farm. In the evening all the chickens go into their coop for protection (the metal structure pictured above). Little do the chickens know that their house is actually a trailer on wheels that can be pulled by tractor to a new location. Once the the coop is moved close to the chickens’ winter home, we get them into the building by forming a long line of farm crew, family members and volunteers, and we commence the biannual chicken hugging. Janaki hands each person two chickens which are held in a “bear” hug and walked to the barn where they are loving deposited into their winter coop. As we move them, Farmer John serenades them with a special song he wrote for the occasion!
Balsamic-Roasted Brussels Sprouts
- 2 Tbsp extra-virgin olive oil
- 1.5 Tbsp balsamic vinegar
- .5 Tbsp. (or more) honey
- 1 tsp. Diamond Crystal or .5 and a pinch tsp. Morton kosher salt
- 2 medium garlic cloves, finely grated
- Freshly cracked black pepper
- 1lb. brussels sprouts, trimmed, halved, quartered if large
- Flaky sea salt (as garnish)
- Place a rimmed baking sheet on middle rack in oven; preheat oven to 425°. Stir together olive oil, balsamic vinegar, honey, salt, and garlic in a medium bowl; season with freshly cracked black pepper. Taste mixture and add more honey if needed. Add Brussels sprouts along with any loose leaves; toss to coat.
- Carefully remove baking sheet from oven. Using tongs, arrange brussels sprouts cut side down on baking sheet. Roast until deeply browned underneath and tender, 25–30 minutes. Sprinkle with flaky sea salt.
Based off recipe from Bon Appétit.
Stuffed Delicata Squash with Quinoa, Cranberry and Pistaschio.
- Delicata squash, sliced in half lengthwise and seeds removed (recipe for 3, but make as many or few as you like or have, adjust the stuffing quantity accordingly)
- 1 tablespoon pure maple syrup or olive oil
- 2 teaspoons thyme, fresh or dried (try substituting with rosemary from your CSA box!)
- 1 cup dried quinoa, rinsed well
- 1 3/4 cup water
- 1/2 – 3/4 cup dried cranberries
- 1/2 – 3/4 cup pistachios
- 1 shallot, finely diced (try substituting with onion from your box!)
- salt & pepper to taste
- Preheat oven to 375 degrees F. Line a baking sheet with parchment or silicon mat.
- Prep and roast the squash: Wash and dry squash. Slice each squash in half lengthwise, remove seeds. The seeds should come out easily by scraping the inside of the squash with a spoon. Lightly brush the inside of each squash with a little oil or maple syrup. Sprinkle with a bit of salt and herbs. Place on baking sheet cut side up. Bake in oven for 35 – 40 minutes, or until squash is tender and pierces easily with a fork.
- Quinoa Stuffing: In a medium pot, add quinoa and water, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove lid, fluff a fork and let set 10 minutes. Add pistachios, cranberries, shallots, salt, pepper. Toss well to combine.
- Assemble: Scoop quinoa into squash halves, place back in the oven for 10 minutes to warm if needed, and serve.
Recipe from The Simple Veganista
Pictures from Harvesting
In preparation for this Winter season.
For the farm crew,