• Farm News - Fall has arrived. Consider reserving a share for 2019!
• Recipes: Shredded Kale Salad, and Acorn Squash Stuffed with Sausage and Apple
• U-pick, and this week's share 

Farm News

Welcome, Fall. The Indian Summer came and went – from temperatures in the lower 80-ies last week to a frost warning for our area yesterday. That’s the Northeastern weather for you. We’re glad almost all our frost sensitive crops have found a way to your kitchens. Being part of this CSA is also about trying to eat what’s in season!

Between the harvests and deliveries, we found time to get all the potatoes and sweet potatoes out of the ground. Almost all fields are now seeded with cover crops, to protect our soils for the upcoming winter weather. Over the next week or so we’ll be planting garlic, the first crop for next year. We’re crossing our fingers for some favorable weather to bring the tractor back in the field for that.

Renew your share! By now you should have received our CSA membership renewal letter. If you liked being part of our CSA this season, we really hope you consider reserving your share for next year.

Until November 15, we offer the 2019 CSA shares at 2018 pricing. After that date, we’ll have to increase our pricing by 3.5% to cover for increased operating costs. Acting early can save you up to $ 29 for a full share (2018 pricing vs. 2019 plus the $ 12.50 early full payment discount).
Signing up early enables us to spend less time on marketing, and more time on planning further improvements of our farming practices this winter. And of course, your CSA member contribution to the farm helps us cover for early season labor, seed, and input expenses.

Renewing your share is easy. Either return the membership form to us by mail or visit our website to sign-up online.

Enjoy this week’s share,

Your farmers,

Raymond and Sara

Recipe: Shredded Kale Salad

Mary Roberts brought our attention to this kale salad recipe.

Ingredients:
1 medium bunch destemmed kale, finely chopped (8 to 9 cups/300 to 340 g chopped)
2 garlic cloves
1/4 cup (60 mL) fresh lemon juice
3 to 4 tablespoons (45 to 60 mL) extra-virgin olive oil, to taste
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper (just eyeball it)
1/4 to 1/2 cup (35 to 70 g) dried sweetened cranberries, for garnish
Parmesan, about ½ cup
 
Directions:
Remove the stems from the kale and discard. Finely chop the kale leaves (the smaller, the better). Wash the kale and spin dry. Place dried kale into a large bowl.

For the dressing: In a food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale.

Sprinkle the Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30 to 60 minutes to soften, or you can simply enjoy it right away (this salad does not keep very well to the next day. Best enjoyed right away).

Recipe: Acorn Squash Stuffed with Sausage and Apple

This elegant recipe shows a way around the peeling of the acorn squash!

Ingredients
1 acorn squash, halved and seeded
1 tablespoon butter, melted
1 clove garlic, minced
 ¹⁄₄  teaspoon ground sage
1 lb pork sausage(regular seasoning)
¹⁄₂  cup onion, finely chopped
1 celery rib, finely chopped
4 ounces mushrooms, chopped
2 apples, cored and chopped
1 cup fine breadcrumbs
¹⁄₂ teaspoon sage
salt and pepper
1 egg, beaten
2 tablespoons fresh parsley
 
Directions: Combine the melted butter, garlic and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste. Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender but still holds its shape.
 
Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom. Sauté for about 4 minutes. Stir in apple and sauté 2 minutes longer.
 
Combine the pork, vegetables, and breadcrumbs in a large bowl. Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
Stir in the egg and parsley. Fill the squash halves with stuffing-they should be slightly mounded.
Return to oven and bake, covered, for 20 more minutes, until the egg is set.
 
Garnish as desired with parsley and shredded cheese.