{ Community Supported Agriculture Newsletter {

Dear CSA members:

This glorious Autumn has blessed Hawthorne Valley Farm with its radiant colors and clear light. As we approach the end of our harvest season, I wanted, as CSA Coordinator, to offer a few words of thanks.

The food you have received has come by the hands of the many farm workers who offered their hard work with good humor and diligence throughout the year. You have heard their voices in this newsletter and we hope you have come to know us a bit better as we go through our days on this very beautiful land. Once we have completed the harvesting and loaded the truck, there is still more work to do. Many thanks to Lee Coulter, who drove the truck and unloaded the precious bounty each week and made it lighthearted and fun!

Also, a special round of thanks to Tina Thea, Jeanie Hawthorne, and Cherryl Jarrett for acting as the site coordinators to help with the distribution of food. To the pre- order mavins at each site, Tina, Jeanie and Joanne Gridell, all I can say is - we have definitely solved the old ordering problem this year! The orders were received in a timely manner, checks collected and accounted for and Jeanie wins the award for the most precise hand written and arithmetically correct accounting! You all made my work flow much more easily. Thanks to all the core groups for carrying your share of the organizing. That is what makes CSA all the more interesting as a community effort. And also to you the members - for volunteering to do your part.

A final note of thanks to Jodie Colon, who has faithfully put together this newsletter for the past 5 seasons. Communication is so important in an effort like this and your willingness to make the time in a busy schedule each week is much appreciated.

We have a few more weeks to go and then it will be time to look forward to next June. You will be receiving a mailing in the next two weeks with your new application for next season, and an incentive to join early.... please look for it. Until then... enjoy the bounty!

Rachel Schneider
CSA Coordinator

Anticipated Harvest

for October 30^th

Beets (for some )
Cabbage
Carrots
Celeriac
Leeks
Onions
Turnips (for some )

If you missed the Harvest Festival, it’s still not too late to visit Hawthorne Valley Farm in time toCelebrate Autumn.

Whether it’s for a day trip or an entire weekend, take time to explore the farm and enjoy the beautiful autumn colors in Columbia County, the Hudson Valley and the nearby Berkshires.

For directions, call Hawthorne Valley Farm at 518-672-4465 or visit www.hawthornevalleyfarm.org.

For accommodations or other info call Columbia County Tourism at 800-724-1846 or visit their website at www.columbicountyny.org

Since canned pumpkin is readily available, most recipes for pies, breads, and soups don’t tell you how to turn a fresh pumpkin into cooked puree. This column contains some tips and recipes adapted from www.hgtv.com and culinary expert Colleen Miner:

Pumpkin Puree

Slice pumpkins in half from top to bottom and remove the seeds and pulp. Bake pumpkin halves cut side down in a 350-degree oven for about 90 minutes, or until tender. Scoop out the flesh and puree with a hand mixer, blender, or food processor. Use as directed in your favorite recipe.

Roasted Pumpkin Seeds Rinse the pulp from the seeds and soak the seeds in a solution of two cups water and one teaspoon salt for about 30 minutes. Pat the seeds dry with a towel and spread them on a baking sheet. Sprinkle with salt and other desired seasonings such as garlic powder or chili powder. Roast in a 350-degree oven for about 10 to 15 minutes.

Baked Pumpkins and Fruit

1 baking or sugar pumpkin, about five to eight pounds

2 apples, cored, peeled and cubed

2 pears, cored, peeled and cubed)

1 cup dried cherries

1/2 cup brown sugar

4 Tablespoons butter

1/2 cup apple juice or cider

ice cream

Cut the pumpkin in half from top to bottom and remove the seeds and stringy pulp. Divide fruit between the two pumpkin halves, and top each with 1/4 cup of brown sugar and two tablespoons of butter. Pour 1/4 cup of apple juice into each pumpkin half. Bake at 350 degrees for about 90 minutes. Scoop the pumpkin flesh and fruit into bowls, top with ice cream and serve.

Curried Pumpkin Soup

1 leek, chopped

1 potato, boiled and cubed

1 tsp. olive oil
1-1/2 cups pumpkin, cooked and pureed

4 cups milk

1 Tbs. curry powder

1 tsp. salt

1 tsp. pepper

Sauté leek and potato cubes in olive oil. Place mixture in a large pot and add remaining ingredients. Cook over medium-high heat for about 20 minutes. Purée soup in a blender, or use a hand mixer, then serve.

Glazed Celeriac

For more celeriac recipes, see last week’s newsletter.

2 medium-sized celeriac

2 Tablespoons lemon juice

2 Tablespoon butter

1 teaspoon sugar

Salt and pepper to taste

1 teaspoon dried herbs

(try oregano, marjoram, rosemary, thyme, or tarragon)

¼ cup heavy cream

1 Tbsp. chopped fresh parsley

Optional: 1 large carrot, cut into matchstick pieces

Peel the celeriac and cut into matchsticks. Boil in water with 2 Tbsp. lemon juice and some salt added, for 3 to 4 minutes. Drain. Melt the butter in a heavy skillet over medium heat. Stir in the celeriac, sugar, and carrots, if using and toss to coat. Cover and cook over low heat until tender, about 10 minutes. Season well with salt, pepper and herbs. Pour in the cream, raise the heat to medium and cook, tossing, for 2 to 3 minutes more until the sauce coats the vegetables. Serve very hot, garnished with the parsley. Makes 6 servings.

From Vegetables on the Side

by Sallie Y. Williams

Pasta with Leeks, Cheese, and Walnuts

Use this topping over al dente linguine or other cooked pasta.

Sauté sliced leeks in a generous amount of olive until tender. Season with salt, pepper and fresh rosemary. Add a cup of chicken broth or pasta water and the juice from one lemon. Heat through.

Drain pasta and divide among plates. Ladle the leeks and their liquid over the top of each plate of pasta, top with crumbled goat cheese and coarsely chopped walnuts. Serve.