Week 23 – Hurricane Sandy is no match for the power of Organic!

We have heard from many of you, and we hope that you all fared well through the storm.  The farm was relatively unaffected, with only a tree limb down here and there.  So no complaints!  We did postpone the Tuesday distribution ahead of time, so the new schedule is: Garrison – pickup on Wednesday as normal, Gardiner – pick-up is Friday from 2:30 to 7 pm.  We have emailed you all, but to reiterate: please let us know if this schedule doesn’t work and we will work something out.

And now, here we are at the last week of the regular distribution season!  (not including the Thanksgiving share in a few weeks.)  What a great season it’s been – Mother Nature gave us a fantastic growing season and we were pleased to be able to offer bonus weeks at the beginning and the end of the season.  We are already planning next year, and are excited to continue to be your farm for 2013.  Details will be on the website soon.

In the mean time, enjoy this week’s share!  And for those picking up tomorrow, no costumes are necessary for these treats (although we certainly won’t turn you away)!

  • Arugula
  • Beets
  • Parsnips
  • Carrots
  • Head Lettuce
  • Cabbage
  • Kale
  • Celeriac
  • Winter Squash
  • Onions
  • Garlic
  • Dill


  • 1 cup shredded beet
  • 1-2 cup shredded carrot
  • 1 cup shredded cabbage

Steam separately until barely tender (about 5 minutes).  Let cool to room temperature.  Arrange on plates and dress with your favorite dressing (or use this delicious tahini dressing: 1/2 cup tahini, 1/2 cup oil, 1/4 cup lemon juice, 1/4 cup soy sauce, and water).


  • 2 cups parsnips
  • 1 tbsp maple syrup
  • 1/2 tsp butter
  • 2 tbsp walnuts (chopped and toasted) – optional

Dice parsnips to 1/2 inch and place on oiled baking pan with salt sprinkled on top.  Bake at 400 degrees until soft – about 30 minutes.

Combine maple syrup and melted butter and pour over cooked parsnips.  Top with walnuts and serve.


  • 2 cups cabbage
  • 1/2 cup carrots
  • 1/3 cup green onions
  • 1/2 cup milk
  • 1 egg
  • 3 tbsp cheese (shredded)

Saute cabbage, carrots, and green onions until crisp with oil in frying pan.  Transfer to baking dish.

Combine milk, egg, and shredded cheese.  Pour over vegetables.  Garnish with chopped parsley and parmesan cheese.  Bake at 350 degrees for 30-35 minutes.

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