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Summer/Fall Week #19

Posted 10/7/2014 10:44am by Hannah.



Potatoes, Onions, Carrots, Cauliflower, Hakurei Turnips, Peppers, Tomatoes, Yelo Beans, Baby Chard, Romaine Lettuce, Kale//Collard Braising Mix, Hot Peppers, Herbs


Potatoes, Onions, Carrots, Cauliflower-full, Broccoli- med, Hakurei Turnips, Peppers, Tomatoes, Spinach, Mesclun Mix, Romaine Lettuce, Kale/Chard/Collards, Hot Peppers, Herbs



Farm Breakfast Nov 1st (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.

Live Music 6-9 PM (Eric Ian Farmer and Eric Burkhart). BYOB Family-friendly event.


Blue Rooster Orders: If you are interested in grass-fed beef or lamb or free-range pork, you can place an order with our partner farm at BlueRoosterFarm.com and we'll deliver it with your CSA share.
Fresh Chicken Days: For those interested in fresh (vs. frozen) chicken, we will be delivering fresh chicken to Harrisburg on October 13 and November 3 and State College October 14 and November 4. We will ask you to reserve your fresh chicken ahead of time.



As I am typing this, I am sitting in our farm office with my wool longjohns on under my clothes, stopping occasionally to observe the wind instigating a dance of turning leaves. If you haven’t had a chance to take a look at the photos we’ve been taking of our fall crops, check out our facebook page. If you are not on facebook, you can see a public version of the album at http://goo.gl/l6WDGQ

We are having a great fall so far. Even though the cool weather put an early end to some summer crops, it seems to be serving our greens and brassicas well.

While most folks are excited about the winter greens-only share, we’ve had a few questions. Just to clarify, there is no regular produce share. The share will include a variety of salad greens and cooking greens – the crops hardest to find locally at that time of year. We will continue our egg share. In addition, everyone will have the opportunity to pre-order what they want of what we have for root vegetables, other storage crops and specialty items. It might take some getting used to but it’s only for 7 distributions, so we ask you to give it a try.

Then, we’ll be back to regular shares the beginning of May for your choice of 29 or 33 weeks (through Mid-December). Please do feel free to contact us with any questions. Hannah

Thanks so much!

Did you know we have hundreds of recipes on our website and they can all be searched by ingredient? Simply visit www.VillageAcresFarm.com/recipe and search away. We are in the process of adding this year’s newsletter recipes but we’ve got tons to choose from. If you come across a recipe you particularly like, please send it and we’ll add it.

RECIPE: Autumn Root Vegetable Gratin modified from Food52

� 1 1/2 cups whole milk
� 2 cloves garlic
� Pinch freshly grated nutmeg
� 2 tablespoons extra virgin olive oil
� 2 pounds variety of root vegetables (potatoes, parsnips, carrots, celeriac, sweet potatoes, etc.)
� Optional: your choice of kale or collards.
� Salt and pepper
� 1/4 teaspoon chopped fresh thyme leaves
� 1/4 teaspoon finely chopped fresh rosemary
ï�­ 1 cup grated Gruyère (or your favorite cheese)
� 1 cup grated Pecorino (or other similar cheese)

Heat the oven to 400° F. Put the milk in a small heavy saucepan and peel and smash one of the garlic cloves. Add it to the milk and then heat the milk over low heat until it just starts to bubble at the edges. Remove from the heat, add the nutmeg and let steep while you continue with the recipe. Peel the second garlic clove, cut it in half and rub the cut side around the inside of a 6-cup baking dish no more than 2 inches deep. Rub 1 tablespoon of the oil all over the inside of the dish. Peel (or not) the root vegetables and cut them into very thin slices (1/8-inch thick). Layer the vegetables into the baking dish, alternating between types and fanning them into concentric, overlapping circles (and shredded greens if desired). Season generously with salt and pepper and sprinkle a third of the cheese and a third of the chopped herbs over the slices. Repeat twice, making the top layer as neat and tidy as you can. Remove the garlic clove from the hot milk and pour the milk evenly over the vegetables. Drizzle the remaining olive oil over the top of the gratin and bake for about 50 minutes, until the top is browned and bubbly and the vegetables yield easily when you poke them with a sharp knife. Let cool for 5 minutes.