{ Community Supported Agriculture Newsletter {

Dear Friends,

As another season draws to an end, let me express a sincere "thank you" to all CSA members. All of us participated in the fruits of this past year from our different vantage points. From where I sit let me reflect a bit on this relationship we all have been forging over the last years.

Rachel and I have been asked to present aspects of Hawthorne Valley Farm at the annual bio-dynamics conference in Switzerland this coming February. In preparation we've had the opportunity to look at the economic organism of Hawthorne Valley and its key elements: Diversification, Value Adding, Direct Marketing.

Let's analyze the marketing side in a little more detail. At present we are pretty much involved on all levels, from wholesaling our yogurt and most of the products we sell to the farm store, or retailing in our farmstore, at our farmstand (at the Greenmarket in Manhattan) or, since 1993, doing this thing we call CSA.

The CSA is the newest and in my view most modern way of entering into an economic relationship. It provides a partial answer to a question that Rudolf Steiner posed in 1918: " How can we cultivate the social element - a genuine interest in one another - so that this becomes a living fountain within us, imbues us ever further and deeper with an unceasing care for the social context?"

Through the CSA we are being encouraged to raise our consciousness in the economic transaction by developing personal relationships, basically adding a social element to the otherwise anonymous marketplace. You as a consumer can be very clear where all the products of your share come from and when I harvest on Wednesdays I can be very clear where the head of lettuce or the bunch of turnips will be within 24 hours. This is very unusual and much needed in our present day global economy.

Every dollar we spend sets a signal in the economic process and it is our task as modern consumers to be ever more clear and conscious of exactly what signal we are setting with our hard earned dollars.

For the next season do consider signing up early, before the end of the year. Not only will you inject the farm economy with energy at its slowest time, but also more importantly you will show us your continued human support - and it is these budding relationships that make it all worthwhile in the end.

Steffen Schneider

THE SEASON ENDS

NEXT WEEK…

LAST PICK-UP

November 6^th

Check with your local Core Committee or Site Manager to see if your CSA group is planning any end-of season meetings or events.

Anticipated Harvest

for November 6th

Broccoli (for some)
Beets (for some)
Carrots
Celeriac
Kale
Leeks
Lettuce (maybe)
Onions
Potatoes
Rutabaga
Turnips (for some)

This week, all the recipes come from www.justvegetables.com

Aromatic Cabbage

1 small Cabbage

2 medium Onions

3 Tbsp. Vegetable oil
1/2 tsp. Cumin seeds, whole
1/2 tsp. Fennel seeds, whole
4 tsp. Sesame seeds
1/2 tsp. Salt

Remove coarse outer leaves from cabbage, quarter and core. Cut into fine shred, either by hand or with food processor. Set aside. Peel onions; cut in half lengthwise. Cut crosswise into thin half rings; set aside. In large wok or large wide pot over medium heat, heat oil. When very hot, add the cumin and the fennel seeds. As soon as the seeds turn a shade darker, toss in the sesame seeds. Stir for a second before adding onions. Stir fry 2 or 3 minutes or 'til browned on the edges. Cover tightly and turn heat to low. Cook 2-3 minutes or until cabbage wilts. Uncover and cook over high heat, stir fry 5 minutes or until vegetables are very tender.

Leek, Potato and Celeriac Soup

¼ cup butter
4 leeks, cleaned, with roots & tops removed
3 medium potatoes, scrubbed and cut into 1/2" slices
1 celeriac knob, peeled and cut into 1" chunks
4 cups chicken or vegetable stock
Thyme, basil and/or marjoram (Fresh), to taste

Melt butter in stockpot. Slice leeks into 1/4-inch slices and add to stockpot. Sauté for 5 minutes, until golden. Add potatoes and celeriac and sauté for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup stock, cover and continue to cook until potatoes are tender, about 25 minutes. Remove from heat.

Pour vegetables and stock into a food processor or blender and puree. Return puree to stockpot and add remaining stock and herbs. Cover and simmer for 15 to 20 minutes. Serve hot.

Spiced Beets

6 medium beets, peeled and quartered
1 cup chicken stock or low sodium chicken broth

¼ cup cider vinegar
3 whole cloves
8 whole coriander seeds
8 whole black peppercorns
¼ teaspoon ground allspice
1 garlic clove
1 teaspoon Sugar
1 Tablespoon butter or margarine

In medium enameled or stainless steel saucepan, bring the beets, stock, vinegar, cloves, coriander seeds, peppercorns, allspice, garlic and sugar to a boil over moderate heat. Lower the heat and simmer, covered, for 35 minutes or until the beets are just tender. With a slotted spoon, transfer the beets to a serving dish. Boil the remaining liquid for 5 minutes or until reduced to 1/4 cup. Stir in butter if desired and pour the liquid over the beets. Serves 4.

Beets and Carrots with West Indian Spices

1 lb Beets (about 4 medium)
1 lb Carrots, peeled
2 tb Grated fresh gingerroot
1/2 c Brown sugar
1/2 c Orange juice
1/4 c Cider vinegar
Grated zest of 1 orange
1/2 tsp. Ground cinnamon
1/2 tsp. Mace

Wash the beets well and cut off the leaves, leaving an inch or so of
stem. Cover with cold water, bring to a boil and simmer, covered
until tender, about 40 minutes. Drain and cover with cool or
lukewarm water. When cool enough to handle, slip off the skins.

Cut the beets into slices or chunks.

Cut the carrots into the same size and shape as the beets (slices or chunks). Steam or boil in lightly salted water about 5 minutes or until tender but not soft. Drain.

Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in a saucepan and bring the mixture to a simmer. Cook until thickened. Simmer the cooked beets and carrots in this sauce for about 5 minutes.

Note: Alternatively, you may bake the beets in a foil-covered pan for about an hour. When cool, slip off the skins. Cut the beets into slices or chunks.