Week 26/27

 

img_2456The final share is here!  This last share is a whopper that hopefully many folks will be able to use some of as part of Thanksgiving celebrations.

  • Butternut squash
  • Parsnip
  • Carrots
  • Turnip
  • Beets
  • Cippolini onion
  • Leeks
  • Garlic
  • Savoy Cabbage
  • Collards (or kale for some Thursday folks)
  • Lettuce (1 red and either 2 mini romaine for Monday, or 1 small red for Thursday)
  • Spinach

Cippolini onions are milder and sweeter than your average yellow onion and are great for roasting and caramelizing.  More info here.  The turnip in this week’s share is called “Wonnegold” and is from Adaptive Seeds.  It’s a lovely golden turnip with a bit of a radish-y flavor.

Savoy cabbage is new in the share this week.  You could make a slaw or kraut with the turnips.  Or cook it along with the collards or kale for a big mess of greens.  Spinach is another item we haven’t seen for a while.  It’s flavor is nice after some of the cold nights that we’ve had this fall, which bring out the sweetness in almost all the vegetables still in the field.

I’m glad that our carrots lasted until this final share.  We had just enough to keep them going in each share this fall.  It was nice to balance out the sad lack of carrots we had in the summer.  A lot of our crops seemed to be just the right amount actually.  We are pretty much giving out everything that’s left this week!

Thanks to everyone who’s been involved in the farm this year!  All the CSA members, all the Cully Farmers Market folks, our amazing crew – Josh, Martin, Matt Ives, Sam, Mark!  None of this is possible without all of you!  All the best this winter to all of you.  Keep in touch, and eat well.

-Matt