{ Community Supported Agriculture Newsletter {

TODAY,

October 27th

LAST DAY

to place

PRE-ORDERS!

Looking Forward to

November 3rd

Anticipated Harvest

§ Carrots

§ Garlic

§ Kale

§ Leeks

§ Lettuce

§ Potatoes

§ Winter Squash

SEASON ENDS

NEXT THURSDAY,

November 3rd

LAST PICK-UP!

End-of-Season Special:

Extra carrots and/or potatoes are available for pre-order.

Dear CSA members:

Only 4 more months until we begin starting the seedlings for the 2006 CSA! At the end of February, we will begin with the red and yellow onion seeds, the leek seeds and the first spring lettuce seeds. The tiny seeds will be sown into the warm potting soil in the greenhouse, and the first germination in early March will remind us that spring is coming.

Leeks win the prize for the vegetable that takes the longest time to mature, from seeding in late February to harvesting in October. I have never counted the rings on a leek, as one can with a tree, to see how old and wise the leek plant is. Perhaps the leek plant is wise in the way a fool can be wise, as the leek seems to engender many a silly joke.

What is a plumber’s favorite vegetable? Yes, it is a leek.

How about a roofer’s favorite vegetable? (Another leek.)

While we’re at it, what vegetable would you take to see your home town sports team? A rutabaga.

And why did the tomato blush? Because it saw the salad dressing.

As you can see, we have a farm team that appreciates a good third-grader joke. Sometimes we tell silly jokes while we are seeding in the greenhouse in the spring time and sometimes we are more serious, almost meditative, as we appreciate the immense strength that is within one tiny seed.

Before the seeding begins for next year, we will be cleaning up all kinds of equipment and wrapping up the last odds and ends, getting ready to do it all again next spring. If you would like to continue having the CSA be part of the rhythm of your year, send us the $25 deposit along with your deposit form. On the back of the deposit form is a CSA member questionnaire, with an opportunity for you to add your input, comments or suggestions to what is essentially your farm. The CSA is a team effort, with farmers and members working together to support local, sustainable agriculture.

-Farmer Katy

Lentils with Wine-Glazed Winter Vegetables

3 cups water
1-1/2 cups dried lentils
1 teaspoon salt, divided
1 bay leaf
1-1/2 teaspoons olive oil
2 cups chopped onion
1 ½ cups chopped peeled

celeriac

1 cup diced parsnip
1 cup diced carrot
1 tablespoon minced fresh

or 1 tsp dried tarragon

1 tablespoon tomato paste
1 garlic clove, minced
2/3 cup dry red wine
2 teaspoons Dijon mustard
1 tablespoon butter
1/4 teaspoon black pepper

Combine water, lentils, 1/2 teaspoon salt, and bay leaf in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes. Remove lentils from heat, and set aside. Heat olive oil in a medium cast-iron or nonstick skillet over medium-high heat. Add the onion, celeriac, parsnip, carrot, and 1-1/2 teaspoons tarragon, and sauté 10 minutes or until browned. Stir in 1/2 teaspoon salt, tomato paste, and garlic; cook mixture 1 minute. Stir in wine, scraping pan to loosen browned bits. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in mustard. Add lentil mixture, and cook 2 minutes. Remove from heat; discard bay leaf, and stir in butter, 1-1/2 teaspoons tarragon, and pepper. Serves 4.

From Cooking Light 03/01/00

Looks Like Freezing Weather Ahead…

Vegetable Freezing Tips

1. Wash veggies; prepare as for cooking (peel, trim, seed, etc.).

2. Cut into uniform pieces (chop, shred, slice, etc.).

3. Blanch in boiling water.

4. Quickly cool in ice water. Drain and dry thoroughly.

5. Pack tightly in bags or containers, pressing out as much air as possible.

6. Label and freeze for up to 12 months.

Adapted from Just Food Tip Sheets www.JustFood.org

For more information about Just Food, visit www.justfood.org.

Kale with Tomatoes and Onions

Try this recipe with chard, braising mix, &/or turnip or beet greens

2 lbs. Kale or cooking greens

1 Tbsp. oil

1 medium onion, cut into ½ inch squares

3 medium tomatoes, peeled, seeded, and chopped

2 to 3 cloves garlic, finely chopped

several pinches red pepper flakes

salt & vinegar

Croutons (optional)

Wash, trim and roughly chop kale. Steam over boiling water for about 5 minutes, or until tender. Set aside. Heat oil in a wide skillet, add onions, cook over medium high heat for about 2 minutes. Add tomatoes, garlic, and chilies. Salt lightly, cook another minute, then add kale. Mix everything together and continue cooking until kale is thoroughly warmed. Taste for salt, season with a splash of vinegar. Serve with croutons, if desired.

Makes 4 servings. From The Savory Way by Deborah Madison

Curried Pumpkin Soup

1 leek, chopped

1 potato, boiled and cubed

1 tsp. olive oil
1 ½ cups cooked, pureed pumpkin

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.