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Summer/Fall Week #25

Posted 11/18/2014 11:37am by Debra Brubaker .


Green Cabbage, Sweet Potatoes, Butternut Squash, Carrots, Salanova Lettuce Heads,  Mesclun Mix (Fulls), Onions, Frozen Red Raspberries, Tatsoi/Bok Choy


Today we say farewell to our 25 week members. If you are unsure as to whether you are signed up for 25 or 29 weeks, please check the sign-in sheet at distribution or ask and we’ll let you know.

Thanks for sharing in the harvest with us and we hope to see you in the winter, spring or summer!

Turkeys will be delivered on Tuesday 11/25.

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.

Winter/Spring 2015 Season Signup open.  You can reserve your greens shares (egg shares are sold out) 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). 


Here we are at week 25. It doesn’t seem all that long ago that we were handing out basil and parsley starts, but many vegetables have come through our packing shed since those early weeks. Every year at this point, I feel a sense of gratitude (and often amazement) that we have made it through. I’m grateful for resilent plants who do everything in their power to thrive and in doing so produce great quantity and quality of food for us to eat and share. Just yesterday I harvested a large handful of parsley from this poor little 6 pack of parsley that remained in our greenhouse all summer long- never receiving deeper soil, only consisent water from my dear diligent mother. I am grateful for a great team to work with- Jackie, Allison, Will, my parents, Hannah, Chandler, Owen, as well as a group of 5 Amish Women who carry out all the activities of this farm- it’s a lot of work and sometimes stressful, but we all still seem to enjoy our days work. Also I’m grateful for a community of customers who value what we do and how we do it, and are willing to buy in for a whole season- not always knowing what the season will hold. We are truly blessed to have an extended farm community that includes all of you. It sounds like it’s time for a Thanksgiving Feast! For all you 25 weekers- we wish you a wonderful Holiday season and hope to cross paths again soon. To the rest of you, we look forward to seeing you next week! ~Deb

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: Eggs & Tatsoi in a Sweet Potato Nest


1 large sweet potato or 2 medium.
¼ cup onion divided
1 knob of ginger
handful of rosemaryminced
olive oil
2 bunches tatsoi
6 large eggs
2 ounces chevre
1 ounce of swiss cheese grated
fresh thyme

Instructions: Grate sweet potato(es), onion and ginger together. Place in a dish towel and squeeze liquid out. Add two tablespoons of whole wheat flour and minced rosemary and mix ingredients together. Heat Cast Iron or other pan and add 4 tbs oil. When the oil is hot sprinkle the sweet potato mixture all around until it covers the bottom in a layer. (and leave it alone). In a separate smaller pan - non stick, heat up 1 tbs of oil. Large dice onions, and the stems of the tatsoi. Separately chop the tatsoi leaves. Sauté the onions and stems until they start to turn translucent. Add the tatsoi leaves to the pan and let cook down - the leaves will wilt down like most greens. You may need to add a little oil to the sweet potatoes as they cook. When the potatoes seem like they've formed a crust on the bottom, using a plate, flip the potatoes over and slide it back into the pan on the other side. Pile the greens mixture on top of the sweet potatoes and using your fingers, or a spoon make little wells for eggs. Dollop chevre around the pan. Crack eggs and place them with the yolk in the center of the wells. With the oven on low broil, place the cast iron pan into the oven. The yolks will start to firm and the translucent whites will become opaque, you'll have to watch to make sure that you get it out of the oven on time. Sprinkle the top with grated swiss cheese and herbs (thyme, parsley, etc.)