Fall CSA Week #1, October 27th

Farm Notes

This is the first week of our inaugural four week Fall CSA. We are excited to try this out and hope you all are excited to continue getting fresh veggies! The Farm Stand will continue to be set up at the pick-up site on campus, for those that either were unable to sign-up or would just like to purchase extras.

If you were a part of the regular 2016 CSA Season, we want to hear from you! Please fill out this anonymous survey by clicking on this link.

We are still taking pre-orders for the Thanksgiving boxes. Anyone is invited to purchase a box, so tell your friends and family! We will have two different boxes available: a Winter Storage box and a Fall Greens box. Both boxes have some of the same items, but the winter storage box has more items such as potatoes, winter squash and root crops whereas the fall greens box is heavier on the kale, lettuce, collards, etc. Each box is $30 and quantities will be limited. If you would like a Thanksgiving box, you may sign up for one via the Farmigo website here.


Note from an Apprentice

This week’s note is from Jonah Reynolds.

I’m Jonah Reynolds, doing one of the final newsletters of the CSA season. One thing I’ve learned from the farm is WORK. It takes an incredible amount of labor to plant, grow, harvest and package all the delicious vegetables that are handed out weekly. I’m happy there is so much work to be done in farming, it helped me stay active and engaged all summer.

I look forward to a career in farming. Working for the UK CSA program inspired me to follow a path directly entwined with vegetable production. I have a job working as head gardener for the non-profit World Fellowship Center in New Hampshire when I graduate. I am also hoping to work over winter at New Hampshire Mushroom Company in Tamworth, NH. Thank you for an amazing summer and an unforgettable experience!
Jonah, third from the left, helped us plant potatoes earlier this season.

Jonah, third from the left, helped us plant potatoes earlier this season.

What’s In Your Share

For this week, you’ll receive:
+ Turnips (with the greens)
+ Jester Winter Squash
+ Lettuce Mix
+ Peppers

Farm Stand Extras

For Sale this week, we’ll have:
+ Turnips (with the greens)
+ Jester Winter Squash
+ Lettuce Mix
+ Peppers
+ Green Onions
+ Lettuce Heads
+ Kohlrabi
+ 2nds Sweet Potatoes
+ Larger Pumpkins


Turnip and Turnip Greens Soup

From Chez Panisse Vegetables by Alice Waters

1 yellow onion
1 clove garlic
1 Tbsp olive oil
1 Tbsp unsalted butter
2 bunches young turnips with greens
1 bay leaf
1/2 tsp chopped thyme leaves
1 small piece prosciutto or bacon
8 cups rich chicken stock
Salt and pepper
Reggiano Parmesan cheese

1. Peel and slice the onion and garlic thin. Put in a nonreactive pot with the olive oil and butter and 1 Tbsp water and stew, covered, until they are soft and translucent. Trim off the stems and greens from the turnips and reserve the greens. If the turnips are very young and tender, it is unnecessary to peel them. Trim off their roots, slice the turnips thin and add them to the pot. Stew them for a few minutes, until they begin to soften. Add the bay leaf, thyme, prosciutto or bacon, chicken stock, and salt and pepper. Cover and simmer over low heat for about 1/2 hour.

2. Wash the turnip greens and cut them into 1/2-inch wide strips and stir them into the soup. Simmer the soup for another 10 minutes or so, until the greens are soft and tender. Garnish the soup with a few curls of shaved parmesan.

Note: Vegetable stock can be substituted and prosciutto or bacon omitted for a meatless version.

Also, you may want to halve the recipe to match the turnip bunch size.


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