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Summer/Fall Week #23

Posted 11/4/2014 12:13pm by Hannah.

IN THE SHARE THIS WEEK: 

Acorn Squash, Carrots, Tatsoi, Napa Cabbage, Leeks, Celeriac, Lettuce Heads, Spinach

Tatsoi is also called spinach mustard. The plant has dark green spoon-shaped leaves which form a thick rosette. It has a soft creamy texture and has a subtle yet distinctive flavor.


 

REMINDERS: 

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.

Thanksgiving Turkey Preorder:  We still have turkeys available for preorder, but don’t wait to the last minute as we normally sell out.  Visit our website for more information and  to preorder (http://www.villageacresfarm.com/store/thanksgiving-turkey-preorder).

Winter/Spring 2015 Season Signup openYou can reserve your greens and egg shares for the winter (January-April) season online (http://www.villageacresfarm.com/csa).  There is no “produce” share option for this season, but root vegetables  and other seasonal produce will be available for preorder through our website prior to each winter distribution. If you don’t want a greens or egg share, but still want the option to be on our mailing list for the season to be notified of items for preorder please join our “Extras” email mailing list (http://www.villageacresfarm.com/mailinglist). 


FARM NOTES:

Chandler informed me several weeks ago that I need to stop starting every farm note with an update on the weather, but I just can’t seem to help myself. What spectacular weather! Even when it momentarily started sleeting Saturday night during our music event here on the farm, it was enjoyable because it was just a taste of changing weather. We haven’t yet been thrust into anything too dramatic weatherwise. Even the predicted frosts haven’t materialized. Nearly every day has been sunny, no matter how chilly.

This morning, while voting, we ran into one of our local CSA members. While talking to her she referred to Village Acres as “my farm”. Once saying it, she almost backtracked. She was, afterall, talking to the farmer. Well, we loved it! Each one of you is a member in this farm. You make what we do possible and it’s the sort of relationship that gives us the sense of community that is so important to us. We do hope those of you who never made it out to the farm this year will come and visit sometime. At a minimum, if you are on Facebook, like our page and check out images from this and prior seasons. We so value being in community with you!


Hannah


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:  

Lynnae’s crustless (gluten-free) squash quiche

6 eggs
1/2 cup milk
2 generous handfuls of spinach or tatsoi
1/2 roasted squash (1 squash if small), cut into 1/2 inch cubes
4 Tbsp soft cheese + 1 Tbsp herbes de provence
Salt & pepper to taste


Preheat oven to 350 degrees. Break one egg into a small bowl; mix to break the yolk, then pour into the bottom of a 9-inch pie pan. Layer first the spinach ribbons, then the cubed squash, then the cheese and spices. Mix the remaining 5 eggs and milk in a separate bowl and pour over the quiche ingredients. Bake in the oven for 35 minutes; remove and serve while still warm, or let cool, cover with plastic wrap, and store in the refrigerator.

This is great cold or warm in the morning – however you like it!