This week you can choose from red potatoes, yellow potatoes, fingerling potatoes, red beets, golden beets, arugula, baby bok choi, garlic, husk cherries, red and green cabbage, red and green napa cabbage, carrots, green curly kale, red and yellow onions, spaghetti squash, acorn squash, salad turnips, cilantro, celeriac, and leeks!
CSA Details (Including how to pickup in Ludlow)
You can pick up your summer share at the farm on Fridays from 8 am to 7 pm, from the indoor winter Rutland Farmers’ Market on Saturdays from 10 am to 2pm, (at 251 West Street), and Tygart Mountain Sports in Ludlow between 2pm and 6pm 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 6pm your bag will be right outside the door to the store.
Happy Thanksgiving everyone! Every year I love imagining all the tables these veggies may appear on. Send along any foodie pictures you are really excited about and I will show them off in next week’s newsletter!
This year for Thanksgiving we are hosting my family for the week. It’s such a delight to have all the cousins in one place, as my older brother’s family is way out in Chicago. It’s a real joy to get to share our farm food with my city nieces. They are enjoying watching me milk the goats, and learning about all the ingredients in the food. Tonight we ate a shepherd’s pie loaded with carrots, onions, pork, sage, basil, corn, potatoes, garlic, and rutabaga from the farm. It’s fun to watch a kids’ eyes as they hear all about where food comes from. (And side note, have you mashed rutabaga into your mashed potatoes yet? Do it.)
This week is low on salad green offerings, so if you haven’t yet embraced the delightfulness of Napa cabbage, try it this week. I have been serving the simplest of salads to my family this week, and they all can’t get enough. All I do is finely chop a Napa cabbage, shred about 3-4 carrots, and toss it with an Italian vinagrette (olive oil, lemon juice, apple cider vinegar, maple syrup, salt, pepper, garlic, red onion, dried basil, dried oregano, dried parsley, red pepper flakes.) Not only is this great as a fresh tasting side dish, but it also holds well in the fridge. We used the leftovers as a layer in our sandwiches for lunch today. Napa is also great as chopped “lettuce” on tacos, wraps, burritos, egg sandwiches, etc. Most of our salad green varieties will be back in action either next week or the week after, and we will have most of them through the winter, but Napa may only be available until the end of December, so enjoy it while it’s here.
We are trying to take as much “staycation” time as we can with my family in town this week. So that means the farm work we are doing is the bare minimum: harvesting, washing, packing for orders, CSA, and market, adding more row cover to the tunnel to prepare for the lower temperatures midweek, harvesting the end of the outdoor kale for bunching. Next week we will jump back in to some of the essential maintenance projects that winter time usually allows for us.
This is more snow and colder temperatures than we usually get this time of year, which is the main reason we are low on greens varieties this week. We have one more cutting deep under row cover under the snow. They are plenty cold hardy, so if it does warm up enough to get under the row cover we can get them. If not, we have to wait for the winter greens to be big enough in the tunnels, which will be before we realize. Fall harvested greens are always a bit of a gamble.
This year we are very in touch with the gratitude we have for all our blessings in our life, especially our two little new family members. We feel lucky to get to raise little kiddos on a farm with all the veggies of our dreams. We hope you all have a relaxing a nourishing holiday, thank you for being a part of this farm!
Have a great week!
-ESF Team: Kara, Ryan, Morgan, Peter, Sam, and Taylor
Apple and Candied Pecan Arugula Salad
1 bag arugula
1 apple, peeled and chopped into small cubes
1 cup pecans
2 TBSP butter
2 TBSP maple syrup
1/2 small red onion, thinly sliced
1/4 cup dried cranberries
1 cup olive oil
1/2 cup lemon juice
1/4 cup maple syrup
salt and pepper
Melt butter in a sauce pan and add the 2 TBSP maple syrup. Stir in the pecans on low, and keep stirring as they cook for 1 minute. Remove from heat and let cool. Meanwhile put arugula in a bowl with apple, onions, and dried cranberries. In a jar, mix together the olive oil, lemon juice, maple syrup, salt and pepper. (This will make much more dresing than you need for this salad, so save leftover dressing for future salads.) When the nuts have cooled put them on the salad, lightly dress with the salad dressing and serve. Enjoy!