We've had a couple of people ask how much longer the summer CSA goes. The last Friday is the Friday before the week of Thanksgiving. It will be a double share. The last Tuesday is the Tuesday of Thanksgiving week. It will be a normal share. The "summer" CSA goes for 26 weeks - that's half a year.
The winter CSA will start Wednesday, December 1st. The farm website has many details about the winter CSA. Read all about it. The winter share is going to be EXTREMELY FLEXIBLE this year. Go ahead and give it a whirl.
We have enough potatoes for three more weeks of distribution, and, I believe that there are 6 more weeks of the summer CSA. So, we are holding the potatoes for the last three weeks of distribution. That's because once mid-November hits there isn't as much free-flowing bounty coming out of the fields. Broccoli now, potatoes later.
Veggies: broccoli (very bootilicious right now), spinach, arugula, pac choi, head lettuce, beets, carrots, delicata squash (amazingly yummy. We bake it whole then cut it in half, scoop out the seeds, add butter and salt, voila, a delicious and nutritious side to any meal. We even eat them for breakfast), hot peppers - these won't last forever - a hard frost will get them soon, Chinese cabbage ("regular" cabbage is coming in November - it still needs to size up), chard (won't last forever, a hard frost will get it, too), collards, kale, escarole, broccoli raab, parsley.
u-pick: believe it or not the raspberries are ultra delicious right now. The cold has concentrated their sweetness. Cilantro - booming! Go pick some before a hard frost finished it off, likewise for the hot peppers. There are still some tomatillos out there - we're going to mow that field soon to put in a cover crop, so get them now. The beans are done, as are the edemame. The chickens have been enjoying the old edemame patch. The dill is still pretty good. A hard frost will get it. The flowers are winding down, we will be mowing them soon. Kale and collards are still pulling strong. They taste great with some frosts under their belts.
Here is an interesting recipe from a member. Remember, we have u-pick mint between the greenhouses.
This is the recipe that I am using the mint and spinach in.
It originated on the Affairs of Living website. Check it out for recipes for food-allergy people.
Shamrock Shake 1 avocado (peeled) 1 cup spinach 1 cup nondairy milk 2 TBSP fresh mint leaves 1 1/2 cup ice 1/2 to 3/4 tsp peppermint extract 20-25 drops stevia (or honey or agave to taste) Blend all together in blender til smooth and creamy. Enjoy.