January 28 Whole Farm and Winter CSA - Last Week!!

Whole Share: Beets, chard, lettuce, spicy mix, squash, garlic, rosemary.

Half Share: Beets, chard or lettuce, spicy mix, squash, garlic.


This is the final week of Winter CSA and the last week of the Whole Farm CSA year. Thank you for being a part of our CSA program! We are expanding the Whole Farm CSA this year so there are still a few spots available. Tell your friends! The next seasonal veggie CSA will be online in the coming weeks for summer csa 2026, early June to early October.

Where to find us this winter: As always, come visit us at the market stand on Wednesdays, noon to 6pm; Alex is our man at the Saturday winter farmers market 9am to noon, and we will no longer have a Sunday market for the remainder of the winter, mostly due to a lack of snow and Rocky Creek Nordic skiing!

Tomorrow (Thursday the 29th of January) is sheep shearing day! Anyone is welcome to come watch or help out. We’ll be out there from around 10:00 to 1:00. Farm work attire for sheep handling, hoof trimming, Vaccination administration, and fleece skirting.

Other coming GVB at RCF news includes our summer 2026 farm camp. The website is updated with information and camp will be live on Sunday, February 15th at 7 am. Whole Farm CSA members will get an early entry code.

This week you may have as many squash as you would like. The squash that look like miniature pumpkins are called Black Futzu Squash. Use them in this glazed squash dish, or substitute in any other variety: Delicata, Jester, and Carnival all would work well!

Glazed Black Futzu (or other) squash recipe:

  • 2-4 squash

  • 1.5T maple syrup

  • 1T dijon mustard

  • 1.5T apple cider vinegar

  • 1 t salt


Pre heat oven to 400 degrees. Cut squash into thin wedges (along natural sections if using Black Futzu) and toss with olive oil. Spread out on a cookie sheet and bake for 20 min. Remove from oven and place squash into a large bowl. Toss wedges once more with a bit of oil if needed and bake for another 15-20 minutes. As the wedges are done and fragrant, remove and toss with maple syrup, dijon mustard, apple cider vinegar and salt.

Put back in the oven and cook for another few minutes until the glaze starts to set.


Jacy Rothschiller