November 19 Whole Farm and Winter CSA

Full: Spinach, Kale, Celery Root, Parsnip, Long Pie Pumpkin, Yellow Onions, Spicy Micro-greens

Half: Spinach, Kale, Celery Root, Long Pie Pumpkin, Yellow Onions

Hey there everyone! We hope you’re enjoying the transitions that Fall brings to us - maybe you’re finding more restful moments, catching the long sunsets before earlier nights, or getting warm and creative at meal time with some nutritious and delicious farm-fresh produce. Here on the farm the feeling of transition is palpable, but thanks to the nice temps we’re still able to accomplish some field work that our fields and ourselves will thank us for come Spring. Our cut flowers are also finding their transformation from hanging in the barn loft, summer breezes drying them to preserve, into beautifully handcrafted wreaths to adorn your home. As always, all the animals stay well-tended while gracefully embracing the change of season themselves. Hardier veg still grows as the team harvests and preps the produce for your shares. Looking ahead to snowier times soon to come, Matt has been prepping ski trails- yay!
Looking forward to seeing you at the Marketstand! Hours this week, 11/19, are the usual 12 p.m. to 6 p.m., however, next week CSA pickup/ Marketstand Day will be moved to Tuesday, 11/25, from 12 p.m. to 6 p.m. in order for everyone to prep for the holiday.

A big highlight this week is the Long Pie pumpkin. Unique in shape, it looks as it sounds and the flavor it carries is just the flavor you want for your pumpkin treats. Be it a classic pumpkin pie, bread, muffins, or cookies - this is that pumpkin taste you want and need. My favorite place for it is in pumpkin cheesecake: https://natashaskitchen.com/pumpkin-cheesecake-recipe/ If you haven’t made your own pumpkin puree before, do not be intimated, it’s simple!
Put those yellow onions to work as the unsung hero of scalloped potatoes. With plenty of room to put your own twist on it - from herbs to cheeses, don’t forget the onions that will impart that sweet, melt in your mouth flavor. https://www.loveandlemons.com/scalloped-potatoes/
Cooked, that celery root would love to find its way into anywhere you want celery flavor with potato-like texture. Chicken soup? Veggie stock? Yes and yes. Or, make it the star of a side dish and try this recipe: https://www.healthyseasonalrecipes.com/simple-sauteed-celery-root/
Parsnips are a special this time of year and can bend to many flavors and textures (roasted whole, cubed, or pureed). Try this soup that you can add your kale into as well: https://dishingupthedirt.com/farm-fresh/carrots/sausage-kale-white-bean-soup-parsnips-carrots/ Alternatively, simply roasted with oil and herbs, or, roasted or boiled and then mashed and whipped with butter, will prove a delight.
Have fun with it - no matter how simple or complex the recipe - and enjoy!