Savoy Cabbage
Collard Greens
Mesclun Salad Mix
Seminole Pumpkins
Cateto Polenta
Mix Roots
Parsley
Celery
This is it! The final CSA week of 2022 has arrived. It has been an abundant season with lots of diversity and as always a few failed crops. Most of the damage this year was from deer pressure. The poor okra plants never got past a juvenile phase, our fall beets got ravaged, and the beans got set back a few times. This is by far the most abundant fall season we have had in our 11 years of growing here. We are still loaded with crops to take us into the winter season, so lots of veggies for the colder months. Today we had a great group of CSA members out on the farm for our annual garlic planting. All the garlic is in the ground awaiting a great 2023 season. In 6-8 weeks the sprouts will emerge and hang out until early Spring when they begin to grow strong. So officially we begin to wind down this season and move into the next. For us this means harvesting loads of crops to put into storage, turning our attention to our high tunnel plantings and beginning winter infrastructure and cleanup projects. All the while we continue markets with as much winter diversity as we can; because we want all of you well fed especially through the winter months. So don’t despair vegetables are still in abundance.
This week’s share includes a bag of this year’s cateto corn crop. It is great used as a polenta and is ground integral (no sifting). It is a delicious beautiful orange corn with superb flavor. We have also included some awesome greens, both our collard greens and savoy cabbages are huge and tasty this year. Both crops can be rich and sweet when slow cooked. Each share will get a few stalks of celery, a crop we have always struggled to grow and are happy to say looks and tastes great this fall. It has a great crunchy texture and is much more flavorful than store bought celery. Make sure to use the leaves, especially good in soups or as an aromatic base to dishes. Last but not least you will get a fabulous Seminole pumpkin. They pumpkins store very well in a cool, dark environment. They make fabulous pumpkin pie, so feel free to hold onto it for thanksgiving festivities, if you can. Or make one of the recipes below. Enjoy the share….Autumn and Brian
Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds
Berbere butter Braised Carrots with Polenta
Reginetti with Savoy Cabbage and Pancetta
Polenta, Gorgonzola, and Savoy Cabbage Torte
Stewed Pinto Beans and Collard Greens