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The home stretch

Posted 11/6/2012 10:32am by Dave.

Hello again, Tuesday folks, after just five short days without us! After weathering the hurricane and a schedule change we are moving on today to our next complexity – Election Day – and afterwards we will be back on our normal routine.  Alas that’s only lasting for about a week – in two weeks it will be Thanksgiving, time for a busy and bountiful box for Summer and Winter shareholders as well as turkey deliveries, and then our Winter schedule begins and we will be welcoming new members and saying goodbye to some of our summer friends as well.  And with the end of Daylight Savings Time, distribution will be unusually dark today too, so no matter how you look at it things definitely have a different feel to them at this time of year.  At the farm our tasks have gradually changed too, following the trend we have been on since mid-summer.  Our day is now almost completely devoted to harvesting; except for a little bit of greenhouse work seeding, planting, and weeding are rare tasks. The farm’s whole effort is bent on bringing in all that we can before the nights get cold enough to spoil our efforts.  With beets, bok choy, and broccoli, cabbages, carrots, and celeriac, we need to prioritize – what can survive at 30 degrees? At 25? At 20?  The turkeys are growing, the pigs are getting fat, the air smells like snow and woodsmoke.  Welcome to November and the final three weeks of our Summer CSA! - Dave   

CSA Boxes:  We appreciate all of you who have been diligent in returning boxes every week. We are asking that everyone simply take the plastic liner out of their box (or bring their own bags) for the last distribution of the summer season (November 16) and leave the box. We like to take stock of how many boxes we have at that point, before moving into the winter season. If, by any chance, you have a box to return from a previous week, please do so right away. Thanks!

Thanksgiving Turkeys and Winter CSA Shares:  Going fast – order online to reserve your spot!


In your box: Broccoli, Sweet Potatoes, Leeks, Butternut Squash, Mesclun Mix, Carrots, and Spinach and Garlic (Fulls) or Arugula (Mediums)

Produce Notes 

Broccoli is coming in all sizes today as we cleared out the patch in anticipation of last night’s freeze.  We are trying to even out portion sizes, but some of you may get one big head and some may get three or four small florets.

Full Shares are getting spinach today while medium shares are getting arugula.  Both work well sautéed in all sorts of dishes and will cook down to much smaller than their fresh size – and both will also work to add to your mesclun mix as an additional green (especially the smaller leaves of each).

Butternut Squash have not yet officially appeared in your boxes yet this year, as we have been using up smaller and more perishable squashes, but they are probably familiar to all you already.  Some of our squashes have ring- or bullseye- shaped scars on them; they may look ugly but as long as your squash is hard this is just a cosmetic injury and the squash inside should be delicious and unharmed.






Egg, Arugula, and Herb Tartine


Serves 1 for breakfast or lunch

2 thick slices of good bread
2 big handfuls fresh baby arugula
1 sprig tender rosemary
Several chive stalks
1 tablespoon butter
1 egg 
Salt and pepper

Toast the bread and scrape on a little butter. Roughly chop the herbs and arugula as the rest of the butter heats in a small heavy sauté pan. Sauté the herbs and greens for just about a minute or until slightly wilted. Add the egg and quickly cook over medium heat until barely scrambled around the greens. Remove from the heat. Season with salt and pepper, pile on the toasted bread, and eat immediately.


Steamed Broccoli & Squash Dish



1 pound broccoli, cut into spears

1 medium yellow summer squash, halved lengthwise and cut into 1/4-inch slices

2 tablespoons olive oil

1 garlic clove, minced

1/2 teaspoon dried oregano


Combine the broccoli and squash in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; reduce heat. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, combine the remaining ingredients. Remove vegetables from steamer; drizzle with oil mixture and toss to coat.


Spinach, Potato, Leek Frittata


1 teaspoon butter

2 cups thinly sliced leek (about 2 large)

10-ounces of fresh spinach

1/3 cup milk

2 tablespoons finely chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon black pepper

4 large eggs

4 large egg whites

2 cups cooked, peeled potato (about 3/4 pound)

Cooking spray

1 1/2 tablespoons dry breadcrumbs

1/2 cup (2 ounces) shredded provolone cheese



Preheat oven to 350°.

Melt butter in a Dutch oven over medium heat. Add leek; sauté 4 minutes. Add spinach; sauté 2 minutes or until spinach wilts. Place mixture in a colander, pressing until barely moist.

Combine milk, basil, salt, pepper, eggs, and egg whites; stir well with a whisk. Add leek mixture and potato. Pour into a

10-inch round ceramic baking dish or pie plate coated with cooking spray. Sprinkle with breadcrumbs and top with cheese. Bake at 350° for 25 minutes or until center is set.

Preheat broiler.

Broil frittata 4 minutes or until golden brown. Cut into wedges.