Farm Happenings

This is our second week of the fall CSA! It sure feels like fall now, with the overcast skies, rain, and chill. Just a reminder that we will continue to have a farm stand on Thursdays (Campus only) at the same time as distribution (4-6PM). Farm pick up is on Fridays anytime from 8am-4pm. Please contact us for a late pick up (Friday or Monday).

Farm Stand this week:

• Beets – $3/lb
• Butternut squash – $4/each
• Cabbage, Savoy – $4/each
• Cabbage, Napa – $4/each
• Carrots – $5 (2lb)
• Chard bunch – $4/bunch
• Delicata squash – $2/each
• Honey – $14/jar
• Kale – $4/bunch
• Kohlrabi – $1/each (depending on size)
• Lettuce heads- $4/each (Romaine)
• Peppers – $1-2/each
• Potatoes – $6/bag
• Potatoes, sweet – $4/lb
• Popcorn – $1/ear
• Powders (Onion and Hot Pepper only this week) – $6/each
• Radishes, watermelon – $4/lb
• Turnips – $3/lb

CSA Share this week:

• Kale OR Swiss Chard
• Broccoli
• Carrots
• Watermelon Radishes
• Petite Onions
• Snap Peas OR Pepper

Tips & Recipes:

The watermelon radishes are large and in charge but absolutely delightful. Their bright pink interior is a sight to behold. Crunchy with a bit of that radish bite, they can be eaten fresh or roasted. Try this simple recipe; mix in carrots, turnips, or other root veggies for some variety.

The onions this week are petite in size and are best refrigerated as these smaller onions have not been cured with their protective skins. Most of our yellow onions get cured while red and white onions are kept under refrigeration as fresh onions.

Chard and kale are both versatile leafy greens. The leaves can be lightly macerated with olive oil and salt and added to salads; they can be baked in the oven as chips (works better with kale!); they can be torn into strips and added to soups and stews; or they can be stir fried with other veggies. Have some potatoes and tomatoes left over from last week? Try either this potato frittata with either chard or kale, or chard frico with parmesan for a cheesy treat.