September 29th Whole Farm and Summer CSA
Full Share: Little Gems, Chard, Carrots, Leeks, Cauliflower, Parsnip, Potatoes, Parsley
Half Share: Little Gems, Chard, Carrots, Leeks, Cauliflower, Parsnip, Potatoes,
Dried Bouquet: Red Amaranth, Marigold, Larkspur, Red Orach, Aster, Strawflower
The last week of Summer CSA is upon us! We hope you have enjoyed your shares throughout this wonderful season and we look forward to welcoming our Whole Farm and Winter CSA members onto the farm as the colder weather starts to settle in. Speaking of Winter CSA… It’s not too late to sign up! Winter shares run from November 4th through January 27th and will provide you with winter storage crops such as potatoes, parsnip, and squash as well as all different kinds of greens and herbs! We have both half and full shares available, head to our website for more information and to sign up! There are no eggs for Whole Farm this week and it’s looking like we will transition to eggs every other week for the foreseeable future as egg production begins to slow down, more updates to come! New in Whole Farm this week is the addition of pumpkins to your share! Throughout October feel free to pick any 4 pumpkins that you’d like, and don’t forget about your cider as well. We’ll be pressing on Wednesday and Saturday this week so a big restock is on its way!
Our first weekend of fall festival was a success and it was so great to see so much of the community gathering at the farm to celebrate the changing of the seasons! Fall festival will run all through October; Fridays 1-5, Saturdays 9-5, and Sundays 9-4. On these days you will find tractor rides, a pumpkin patch, donuts, hot chocolate, fresh cider, and occasional popups from local businesses. Don’t forget we now have additional marketstand hours throughout the month of October as well, open 9-5 Tuesday - Saturday and 10 - 4 on Sundays!
With no hard frosts in the upcoming forecast, our production season in both vegetables and flowers is continuing to roll along nicely. The flower bouquet this week is a dried bouquet and will hold its color for weeks to come, and it’s looking like we’ll be able to share a few more fresh bouquets with Whole Farm members before the month comes to a close. We have a beautiful crop of parsnips this year and plenty of other root vegetables such as potatoes and carrots are beginning to emerge. After a frost, parsnips actually become sweeter, as the cold weather turns the starch inside parsnips into sugar. In medieval times, parsnips were used as a sweetener before sugar became widely available!
ROASTED POTATOES, PARSNIPS AND CARROTS
INGREDIENTS
2 1⁄2 lbs potatoes (I use Idaho or Russet)
6 parsnips
6 carrots
1 bulb of garlic
3 sprigs fresh rosemary
sea salt & freshly ground black pepper, to taste
2 tablespoons olive oil, approx
PREPARATION
Preheat oven to 400 degrees F.
Peel the veggies and halve any larger ones lengthways. I like to quarter my potatoes (sometimes more if they are large).
Break the garlic bulb into cloves, smash them slightly and take peels off. (Jamie leaves his unpeeled, but I prefer the garlic peeled.).
Pick the rosemary leaves off the stalks.
Put the potatoes and carrots into a large pan of salted boiling water on high heat and bring back to a boil. Boil for about 5 minutes, then add the parsnips and cook for another 4 minutes.
Drain the veggies in a colander and allow to steam dry.
Take the carrots and parsnips out and set aside.
"Fluff" the potatoes in the colander by shaking it around a little. It's important to do this if you want the yummy crispy bits and edges.
Put a large roasting pan over medium heat and add the olive oil. Add the garlic and rosemary leaves. Then put all the veggies into the pan with a good pinch of salt and pepper. Stir them around to get them well coated.
Spread the veggies evenly out into one layer. This is important, so they will roast, not steam.
Put them into the preheated oven and cook for about 45 minutes to an hour. This will depend on your oven. I like to stir them up at least once while cooking. Watch so they don't burn.