TODAY, Nov. 3^rd

Last Pick-Up!

Looking Forward to

Next Season

We hope to see you back again for the 2006 CSA season.

You can reserve your share by sending in the deposit form that was available at your CSA pick-up site. If we have not heard from you, we will send a form to you in the mail.

On the back of the form is a brief questionnaire; if you would like to add your input to the farm, please do and return it to us.

Dear CSA members:

This week marks a change in the work rhythm at the farm; the vegetable fields are winding down while the chores for the cows are winding up. The milking cows will continue to graze during the day for a few more weeks before the winter finally stops the growth of the pasture grass. Since the spring, the cows have been out on grass morning, noon and night, just coming into the barn for milking times.

The first week in November marks the beginning of the cows staying in the barn at night, where it is warm and full of hay to eat. As farmers, we follow the rhythm of the seasons, and we must begin feeding more hay in the barn and tending to the cows’ bedding. As the days become shorter, the chores in the barn become longer, and the seasons continue on.

All of us here on the farm hope that you have enjoyed your CSA season. The CSA is a partnership, so thank you, members, for supporting us and for your volunteer efforts. A special thanks goes to the site coordinators and the core group members for their extra commitment of time and help. Finally, we extend our sincere thanks and gratitude to Jodie Colon, who tirelessly and good-naturedly brings this newsletter to you week after week and year after year.

Personally, I think this CSA year was great. The vegetable fields did well in all kinds of weather, giving us bountiful harvests. CSA members are interested and involved in the connection between sustainable agriculture and our communities. Our farm apprentice program continues to inspire new farmers. We are now putting bio-diesel fuel into some of our tractors. Hawthorne Valley Farm is becoming ever-more sustainable, economically, socially and ecologically.

We look forward to harvesting fresh lettuce, turnips, and sweet peas for you next June!

-Farmer Katy

Apples

10/13 Cabbage, Apple and Celery Root Salad

10/13 2005 Thompson-Finch Farm Apple Varieties

Basil

8/25 Israeli Couscous Salad with Fennel and Goat Cheese

Beets

9/22 Medley of Brussel Sprouts, Beets and Turnips with Hazelnuts

9/22 Beet Ravioli

Carrots

9/22 Turnips and Carrots with Herb Butter

10/22 Lentils with Wine-Glazed Winter Vegetables

Cauliflower

9/1 Cauliflower and Squash in Anchovy Sauce

9/29 Pasta Shells with Cauliflower and Anchovy Sauce

9/29 Cauliflower Crostini

Celery Root/ Celeriac

10/13 Cabbage, Apple and Celery Root Salad

10/22 Lentils with Wine-Glazed Winter Vegetables

Cucumbers

9/8 Tabbouleh

9/8 Toasted Pita with Mint, Cucumber, & Tomato Salad

9/8 Sesame Cucumber Salad

Dandelion Greens

8/25 Katy’s Dandelion Greens

Eggplant

9/15 Stacked Eggplant

Fennel

8/25 Israeli Couscous Salad with Fennel and Goat Cheese

Kale

10/6 Kale with Tomatoes and Onions

10/6 Kale and Potato Soup

10/6 Farm-Style Braised Kale

Leeks

9/15 Luscious Leeks

9/15 Frizzled Leeks

10/27 Curried Pumpkin Soup

Parsley

9/8 Tabbouleh

Potatoes

9/15 Potato & Garlic Soup with Basil & Tomato

10/6 Kale and Potato Soup

Pumpkin

10/27 Curried Pumpkin Soup

Tomatoes

9/8 Tabbouleh

9/8 Toasted Pita with Mint, Cucumber, & Tomato Salad

9/15 Potato & Garlic Soup with Basil & Tomato

9/15 Stacked Eggplant

10/6 Kale with Tomatoes and Onions

Turnips

9/22 Medley of Brussel Sprouts, Beets and Turnips with Hazelnuts

Winter Squash

9/1 Tips for Winter Squash

9/1 Cauliflower and Squash in Anchovy Sauce

10/20 Squash Tart

10/20 Fast Squash Sauté

Zucchini/Summer Squash

8/25 Zucchini Pie

9/1 Zucchini-Carrot Fritters

9/1 Summer Frittata

Plus…

10/20 Just Food Tips: Storing the Harvest

10/27 Vegetable Freezing Tips