Week of November 3rd, Last Week of CSA!

We can’t believe that this is the last week of CSA!  As we wrap up another amazing season, we would like to thank each and every one of you for joining us this year. We appreciate you being a part of our FarmShare program and supporting our farm with all the amazing produce has to offer.  It was a pleasure getting to know everyone, hearing about your creative culinary skills and home gardening adventures, and being able to share our passion of farming with you. We hope that all of our members enjoyed these last couple months as much as we did we look forward to seeing you around the farm market during the winter. Have a great holiday season and see you again next year for a brand new season!

Keep in mind all returning member are eligible for a discount on early sign-ups for our 2020 CSA season!

ATTENTION ALL MEMBERS!  Please be sure to bring your box AND a cooler, cardboard box, or bag with you to pickup, as we will not be handing out wooden boxes for the last week.  All members will be allowed a grace period of 1 week to return their box to the farm. Please note that a $25 charge will be applied to members that do not return their box to the farm by November 16th.

What’s in this week’s share?

Veggies:

Potatoes – Red and Yellow

Onion

Parsnip

Peppers

Pie Pumpkin

Winter Squash

Specialty Squash

Fruit:

Honeycrisp Apple Cider

Fall Apples

Our Favorite Recipes!

Apple and Parsnip Slow-Cooker Soup

Ingredients

• 2 medium tart apples, chopped
• 2 cups chopped parsnips
• 1 cup thinly sliced fresh carrots
• 1/2 cup chopped onion
• 2 cans (14-1/2 ounces each ) vegetable broth
• 2 cups water
• 2 teaspoons cider vinegar
• 1-1/2 teaspoons minced fresh rosemary, plus more for topping
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Fresh cracked pepper, optional

Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, until parsnips are tender, 3 hours. If desired, top with additional minced rosemary and cracked pepper.

Winter Squash Soup

Ingredients

• 2 tablespoon butter
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2.5 pounds winter squash, peeled, deseeded and cut into chunks
• 1 tablespoon honey
• 5 cups chicken stock
• Salt and Pepper , to taste
• Parsley (Fresh), chopped to serve (optional)

Preheat the oven to 375° F. Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking dish with 1/2 teaspoon of the salt. Lay the squash flesh side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425°F.

Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining 1/4 teaspoon salt, and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved chorizo. Cook for another minute, stirring to combine, and remove from heat. Taste, and adjust the salt and pepper if needed.

Turn the cooked squash over in the baking dish so it is flesh side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.

See you on the farm or on the road!

Cheers,

The FarmShare Team