Everyone loves pumpkins!
Hi all, Alli here.
Harvesting lots of parsnips isn’t easy…especially when it starts snowing!
The tomatoes finally made their way into the compost. I had no idea cows liked tomato leaves so much, but honestly, these are some happy cows!
Actually, Alison and I feel that we have so much to be thankful for this year. We are so thankful to Jay and Polly for allowing us to farm on their incredible piece of land and for providing so much of the infrastructure and knowledge that made it possible for us to run Second Wind. We love that Bryn and Wes chose us to succeed them and were there to help us whenever we needed. We are so grateful to each and every one of our incredible CSA members and market customers for supporting us this season. We appreciate your patience with us and your excitement for organic, no-till, local vegetables as we spent our first season learning the ropes at Four Winds and gaining a ton of knowledge and experience. We truly love the interactions we have with all of you, whether you’re telling us about some amazing recipe you whipped up with the vegetables or simply updating us on how your day went. We thank all of you who filled out our survey or gave us opinions throughout the season, as feedback from you is what helps to make the CSA better for you and everyone else. And that is just what we plan to do for next season!
Okay, before I start getting all emotional and weepy over here, I’m just going to give you the share list for this week!
The dino kale and blueberry bushes in fall
And here are a few recipe ideas:
Of course pumpkin is delicious as part of a root roast or turned into soup, but these pumpkins were made for pie! I chose this website mostly because it has detailed info on preparing your pumpkin for use in pie, but feel free to use the pumpkin puree in your favorite pie recipe.
http://www.foodnetwork.com/recipes/alton-brown/pumpkin-pie-recipe.html
I’ve had butternut squash and pear soups a few times, and they are definitely high up on my list of favorite fall dishes! Try the recipe below or google search for tons of variations.
http://ediblehudsonvalley.com/recipes/soup/roasted-butternut-squash-and-pear-soup-vegan/
These two somewhat unusual roots are becoming more common these days, so why not try a delicious dish combining the two?! (Sorry about the measurements on this one!)
http://www.bbcgoodfood.com/recipes/3061/parsnip-and-celeriac-bake
You’ll be getting lots of carrots and can probably put them to several uses, but here’s a tasty one:
http://www.foodnetwork.com/recipes/food-network-kitchens/glazed-carrots-and-turnips-recipe.html
And of course, feel free to post any of your favorite Thanksgiving recipes in the comments!
We’ll see Garrison members on MONDAY from 4-7 and Gardiner members on TUESDAY from 2:30-7. Please let us know if you can’t make it for any reason, and bring reusable bags–you have some heavy things to carry!
Happy Thanksgiving week everyone! Thank you for an absolutely incredible season!!
We planted all of your garlic for next season before the ground froze–we can’t wait to watch it grow!
