Frost at Fox Creek Farm - but of course, CSA harvests continue! Note important date change because of Columbus Day. Recipe for Roasted Fall Vegetables
Fox Creek Farm CSA Newsletter, week of October 7, 2019
IMPORTANT: Pick-up day changes due to Columbus Day (10/14):
Next week, the Monday, 10/14 CSA pick-up moves to Tuesday, 10/15 (same time, same place). The Tuesday deliveries move to Wednesday, 10/16, and the Thursday CSA pick-up remains unchanged.
The week after Columbus Day (10/21, 10/22 and 10/24), we resume our regular Monday/Tuesday/Thursday schedule.
In this newsletter:
Recipe: Roasted Fall Vegetables
This week's share & U-pick update
Well, the frost happened. Saturday morning our farm fields were white with frost. We knew it was coming, and hurried to bring in the last of the winter squash, onions, and peppers before this cold snap. We were hauling around a lot of produce on Friday!
The frost event doesn't bring an end to our CSA harvests. What remains in the fields is quite frost hardy: lettuce, carrots, kale, Swiss chard, spinach, beets, cabbages. So, as planned, there are three more weeks of regular CSA shares (that's including this week), with the last pick up on Thursday, October 24. The first winter storage share delivery is the week thereafter, and the last winter storage share goes out in the week of November 11.
We're looking at some very busy weeks. We took delivery of the two greenhouses that need to be erected before the snow flies. We need to finish the potato harvest. The produce barn needs a new coat of paint. We need to bring in the irrigation system. Dig the sweet potatoes, and clean up the fields. No rest for the wicked!
By now, you should have received our 2020 CSA membership letter. We've updated our website with the new membership forms, and the right links for online payments. And the farm is now also on Instagram.
Time to turn on the oven - warm up the kitchen a little bit, and serve roasted fall vegetables! Use some shallow pans to benefit the roasting process: think single layer. A deep pan crowds the vegetables, and results in steaming, rather than roasting. And it's the roasting process that brings out the sweet flavors of the fall crops!
About 2 pounds winter squash, peeled and seeded, cut in 1 1/2 inch pieces
2 medium red onions, peeled and quartered
4 cloves garlic, peeled
2 pounds potatoes, quartered (depending on size, of course)
Couple of carrots, peeled, halved lengthwise, cut to 1 1/2 inch pieces
3 Tablespoons olive oil
Salt and ground pepper
Preheat oven to 450 degrees F. Add all vegetables in a blow and add olive oil, salt and pepper. Toss to coat. Divide vegetables over two shallow baking sheets, and roast until tender and beginning to brown, about 40 - 45 minutes. Toss vegetables at the halfway point.
Serve hot or cold (about 6 servings)
In this week's share & U-pick update
This week's share: Red Maria or Kennebec potatoes, Carrots, Carnival winter squash (full share only), onions, garlic, and lettuce. We are rotating spinach, the last of the peppers and eggplant (saved from the frost), kale, and Swiss chard.
U-Pick update. The frost this weekend did a job to the U-pick. Most of the herbs are still looking pretty good, but the flowers and peppers took a beating. It's that time of year ...
Thank you for your support of our family farm!
We pride ourselves in providing our CSA members with an experience that exceeds your expectations. Please don't hesitate to contact us with any of your questions or concerns regarding the farm.