This week we have baby lettuce, baby kale, spinach, baby arugula, baby bok choi, pea shoots, mesclun mix, green curly kale, rainbow chard, parsley, new red potatoes, new yellow potatoes, garlic, onions, red and green cabbage, fennel, tomatoes, cherry tomatoes, sweet peppers, jalapeno peppers, husk cherries, leeks, acorn squash, butternut squash, spaghetti squash, and carrots!
Bulk Buying Opportunities!
If you are interested in any items when I list them, send me an email and I will get them packed up for you to pick up when you pick up your share. Bulk availability comes and goes, so if you are planning on doing preserving, don’t wait: they get spoken for quickly. This week we have:
jalapenos: $6 per pound or $20 for 4 pounds
rainbow chard: $25 for 10 bunches or $40 for 20 bunches *we use this like spinach, freeze in small batches for winter quiches, omelettes, pasta dishes, etc*
roma tomatoes: $30 for 10 pounds
elderberries: $60 for 10 pound bag of frozen berries (available fresh, not frozen upon request, and this is the last we will have fresh ones)
garlic: $12 per pound we have both seed and table garlic available
sweet red, bull’s horn peppers: $35 for 10 pounds
You can pick up your share at the farm on Thursdays and Fridays from 8 am to 7 pm. (Veggies will be displayed in the cooler to pick out.) Walk into the barn, check off your name on the right, and turn left to find all your veggies in the cooler. You can pick up your share from the Rutland Farmers' Market on Saturdays from 9 am to 2 pm. You can pick up your share at the Ludlow Farmers’ Market on the Okemo Mountain School Lawn between 4 pm and 6:30 pm. Please do not come before 4 pm: The market has challenging neighbors and the entire market’s permit will be revoked if products leave the market before 4 pm. Important note: For the rest of the summer season, the Ludlow Market ends at 6:30 pm due to the dwindling day light. Sorry for that inconvenience!
Fall crops are starting to be ready! Fall red and green cabbages, new carrots, other varieties of butternut and spaghetti squash, and fennel! Are you new to fennel? Fennel is a fantastic aromatic veggie that can be most simply incorporated into cooking the way you start a dish by sauteing garlic and onions in some olive oil… just add thinly sliced fennel to that start of a dish, and it adds a sausage-y flavor. Fresh, fennel tastes a bit like licorice, but as a licorice hater, I assure you when it is cooked (whether roasted, grilled, sauteed, fried, whatever) it tastes like sausage instead. (Fennel seeds are often toasted and added to Italian sausage.) In fact, once I served a big, warm, thick pot of creamy potato fennel soup to some folks who “hated eating vegetarian” and they complimented me on my sausage soup.
The team is diligently working away at the third high tunnel. They are nearly done adding all the cross braces and wind braces. (We add a few extra braces to the standard design because we really, really, really don’t want one of these collapsing during a winter storm. It would pretty much stink to have one collapse from inadequate bracing.) They back filled the insulated baseboards with gravel, and maybe as early as next week we will start constructing the end walls. Thanks for everyone’s thoughts on the third tunnel’s name…. We will reveal the official name once the plastic is on and we can hang up a new name sign on the door.
We continue to remove summer plants form the high tunnels, there are still about 8 total beds to plant to winter greens under cover.
Many folks have asked how many more weeks we have for the summer share. Including this week, there are 5 more weeks for the summer share. The fall share starts the following week (November 1st), so if you are thinking about signing up for the fall share, it’s a fine time to try do that. We do limit the number of fall shares we take on, but we prioritize current CSA members.
We have been enjoying this lovely warm-ish weather even though it has cooled down a bit. This time of year it gets harder to work on rainy days, because they tend to be cold rainy days, and we can only stay so dry with rain gear when we work outside in it for hours. So we certainly relish the warm, sunny fall days.
I haven’t shared any climate change observations from the farm in awhile, so instead, if you haven’t already seen this beautiful speech that Greta shared at the UN this week, here you go… She gives me hope: https://www.theguardian.com/environment/2019/sep/23/greta-thunberg-speech-un-2019-address
Hope everyone has a lovely week!
-ESF Team: Kara, Ryan, Taylor, the Sams, Cindy, Dan, and Grace
Creamy Fennel Potato Soup
4 TBSP olive oil
3 fennel bulbs, finely chopped
2 onions, finely chopped
1 leek finely chopped, including greens
1 pound potatoes, finely chopped
4 cups broth
2 TBSP lemon juice
1 TBSP maple syrup
1 cup cream (or milk, or almond milk, or whatever your preferred milk is)
1/2 tsp red pepper flakes
1 tsp dried tarragon
1 tsp dried oregano
1 TBSP dried sage
1 tsp salt
Saute fennel, onions, leeks, and potatoes in the olive oil in a large pot until lightly softened. Add the brother and bring to a boil. Reduce heat to simmer and add lemon juice, maple syrup, red pepper flakes, tarragon, oregano, sage, and salt. Blend until smooth, add the cream, and mix well. Enjoy!