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Summer/Fall Week #16

Posted 9/16/2014 1:06pm by Hannah.

bok choy


Fri: Red Beets, Celeriac, Eggplant, Bell Peppers, Peppers, Broccoli, Cauliflower, Tomatoes, Bok Choy, Kale, Garlic, Hot Peppers, Herbs 

Tues: Red Beets, Celeriac, Eggplant, Bell Peppers, Yummy/Jimmy/Carmen Sweet Peppers, Broccoli, Cauliflower, Tomatoes, Bok Choy, Kale, Garlic, Hot Peppers, Herbs 


Farm Breakfast Oct 4th (8-11am): Stop by for a farm-sourced nutrient-dense (and delicious) farm breakfast (1st Sat of every month, Apr.-Nov.). Proceeds benefit our Community Fund.


A highlight on Hope & her flowers

Today marks that last day of flower bouquet shares. Hope has tirelessly and beautifully crafted her bouquets, having seeded annuals as early as January each year, for our members to enjoy each summer. Now, Hope’s hands have decided enough is enough!
We will likely have bouquets available from time to time next summer and Hope says she is open to training someone, but for now we celebrate all the time and attention she has given to bringing beauty into the homes of our CSA members. We often hear from flower share members how much the bouquets mean to them which is all the more reason to thank Hope for all she does here on the farm – always doing it in her thorough, thoughtful, “Hope-ful” way!
Thank you Hope/mom/grammy!

For those interested in a Thanksgiving turkey:
We will soon be opening the reservation system for turkeys. Please remember that we always sell out of turkeys, so reserve yours early. We will have the standard broad-breasted and a few heritage breed. For those that haven’t ordered before, the taste is beyond comparison because of their being pastured. You’ll be asked to reserve a small, medium or large and will pay by the pound at CSA the week of Thanksgiving.

Always fresh. Never frozen!
Hannah (well, not me, the turkeys…)

Bok Choy is in the same family as cabbage and is excellent is stir-fry or soup. Celeriac is a bulbous root with the flavor of celery and is excellent in soup or mashed with potatoes.

Rich Broccoli Cream Soup
from tasteofhome.com

4 celery ribs, chopped 
1 large onion, chopped 
3 tablespoons butter 
2 bunches broccoli, trimmed & coarsely chopped 
1-1/2 cups chicken broth 
2 teaspoons garlic salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1/4 cup cold water
1 pint heavy whipping cream

In a large saucepan, sauté celery and onion in butter until tender.
Add the broccoli, broth, garlic salt and pepper; bring to a boil.
Reduce heat; cover and simmer for 45 minutes or until broccoli is tender.
In a small bowl, combine cornstarch and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in cream; cook 10 minutes longer or until heated through. Yield: 6-8 servings.