This week you can choose from red potatoes, yellow potatoes, fingerling potatoes, red beets, golden beets, baby arugula, mesclun mix, baby lettuce, baby kale, baby bok choi, pea shoots, spinach, microgreens, garlic, green tomatoes, husk cherries, red and green cabbage, napa cabbage, carrots, broccoli, green curly kale, red and yellow onions, spaghetti squash, butternut squash, acorn squash, delicata squash, sweet peppers, jalapenos, brussels sprouts, and leeks!
CSA Details (Including how to pickup in Ludlow)
You can pick up your summer share at the farm on Thursdays and Fridays from 8 am to 7 pm, from the Rutland Farmers’ Market on Saturdays from 9 am to 2pm, and Tygart Mountain Sports in Ludlow between 2pm and 5pm by filling out this form by 8am on Friday: https://docs.google.com/forms/d/e/1FAIpQLSe3w7FWNKDd_KAj5-QLleXE_LjBNSn2GzUEW26VfYNdajZwhQ/viewform?c=0&w=1 If you come after 5pm your bag will be right outside the door to the store.
Now is a great time to sign up for the fall share! https://www.eveningsongcsa.com/csa-fall-share . Also, if you aren’t on a payment plan, and you haven’t finished paying for your summer share, now is a great time to do so. Let me know if you need to know your balance. It’s easiest for us if you can finish paying before the fall share starts.
Send me an email if you want any of the items below in bulk for preserving. These are wholesale prices we make available to CSA members and their friends a family.
garlic for $10 per pound
red or golden beets for $2 per pound
frozen elderberries are $60 for 10 pound bag
husk cherries for $6 per pound
red or green cabbage for $1.50 per pound
napa cabbage for $1 per pound
red or yellow potatoes for $1.75 per pound
fingerlings for $2.25 per pound
butternut or acorn squash for $1.20 per pound
delicata or spaghetti squash for $1.80 per pound
This week we started cracking garlic heads for planting, probably next week. I have been asked in the past what my favorite vegetable to grow is. Hands down, my favorite to plant, take care of, harvest, eat, and sell is garlic. I love garlic so much, I cannot imagine eating without copious amounts of it in most food. It’s such a nice crop to plant, because it reminds me of tucking flower bulbs into the ground when I was a kid, which was likely my first exposure to gardening. My earliest memories of planting something were these papery tulip bulbs that my mom laid out for me in a tiny 8 square foot garden in the corner of our New Jersey yard. I remember being blown away that I could tuck this weird thing in the ground, and not only would it know how to come back out of the ground, but it would change shape, and produce a beautiful flower. This is still how I feel about garlic. It’s tough for me to put something so delicious in the ground, but I love visualizing these little cloves sprouting their strong green sprout and sending up a strong stalk to photosynthesize and produce a great bulb under ground.
For those of you who grow garlic, we plant our garlic 12 inches apart in each direction and keep it mulched through the season to manage weeds. Before the winter we throw row cover over the planting as well to give it a little extra protection.
We also finished harvesting, washing, and storing this winter’s potatoes. Still to come for the bulk harvesting are carrots, cabbage, napa, rutabaga, Gilfeather, leeks, and bruseels sprouts. It has been so nice to have a much more manageable fall… we scaled back the volumes of all our winter storage vegetables, and the work load is way sweeter.
On Thursday of this week, Ryan is presenting on high tunnel production of winter greens for a workshop hosted at our farm by the USDA and NOFA. You have heard me say it before, but I find Ryan to be a very clever farmer, so I think he will have a fair bit to offer the workshop here. There is a voluntary food safety program for small farms that was designed to help farms even smaller than us get interested in developing food safety plans. A small part of that program is attending continued education opportunities, and this is a workshop that other farmers can attend as part of that program offered by the USDA.
There are only 2 more weeks of the outdoor Rutland Farmers’ Market before it moves inside for the winter. We love being outdoors for market, but as the weather changes, making it more unpleasant to stand outside all day, we are starting to feel excited to move indoors for the season. Even though we have had a couple nights of a patchy frost, tonight should be our first hard frost of the season… Much later than the last week of August we were told to plan for when we moved here 8 years ago.
I love the lengthening summer weather personally, but I always shudder inside knowing that it is associated with the catastrophic climate change we are living through. Especially in light of this week’s UN release of the alarming reality that we only have 12 years as a civilization to get our priorities in order to hopefully survive the climate crisis. Reading the science on this crisis always have me thinking about what role our farm can play in the necessary shifts our culture needs to make. And then I am reminded that this is exactly why I farm. Climate action is what called me towards doing this work. We need to make small and medium farms, and regional production the new norm, as it always was before the industrial revolution. We know that the largest 100 corporations in the world are responsible for 70% of greenhouse gas emissions, but one of the ways we can shift that narrative is to start relying on smaller businesses to produce those goods and services in a more sustainable way. By being part of a CSA, you are inherently part of the solution. Here’s to the global community finding the political will to put profits aside and try to save the only planet we can live on. These are my thoughts and hopes as I grow this food each week.
Have a great week!
-ESF Team: Kara, Ryan, Sam, Peter, Taylor, Mikayla, and Morgan
Acorn Squash Soup
3 acorn squash, cut in half, seeds scooped out
1 head garlic (2 cloves crushed, the rest whole)
2 red or yellow onions
1 inch ginger root, grated
1/4 tsp salt
1/2 tsp tumeric
1 tsp cumin
1 tsp coriander
1/2 tsp paprika
1 can coconut milk
1/4 cup olive oil
water as needed
Remove 2 garlic cloves from the head, keep the rest of the head intact. On a baking sheet, place the acorn squash halves face down, with the garlic under one of the squashes. Bake at 400 until you can pierce the squash with a fork. Meanwhile, saute the garlic, onions, ginger, salt, tumeric, cumin, coriander, and paprika in the olive oil in a pot. Turn off when the onions are translucent. When the suqash is cooked, scoop the flesh out into the pot. Peel the roasted garlic, and add to the pot. Add the coconut milk and a splash of water. Blend the entire soup. Add water or more coconut milk to create your desired consistency. Enjoy!