“The Birds.” What a crazy and amazing sight this week.
Hi all, Alli here.
And just like that, it’s time for your final share of the season and my favorite one (not because it’s the last, but because it’s for Thanksgiving…yum!). This is a reminder that Gardiner members will pick up tomorrow, Sunday, from 1-5pm. Garrison members will pick up Monday, from 4-7.
I think this is also the perfect time to share some news with you about next year! Those of you who have been long-time members know that the CSA generally gets new farmers every 2 to 3 years, and with this being the 2nd season for us, many of you have been asking what our plans are. Well, after several long (and very cold) winters in the Northeast, Alison has decided it’s time for her to move back to her homeland of Texas. While I know the Hudson Valley and Second Wind CSA have been special to her, she’ll be close to family and in a climate where she can grow veggies year round! While I’m pretty jealous about those things, I’m not ready to leave this beautiful farm just yet, so I’ll be sticking around for another year and bringing in some people to help out with the work. So at your final pick-up this season, Alison will be saying her goodbyes and I’ll be saying, “See you next season!” We are both so excited and looking forward to what the next year will bring!
And now about your veggies…..
The past few weeks have been nice for us, I’m not going to lie. We’ve been able to enjoy a fair amount of down time, which has been great for eating dinner at a reasonable hour and binging on Netflix. It’s been even more enjoyable due to this mild November weather we’ve been having! The many beautiful and sunny days have allowed us to finish up most of our farm tasks at a more leisurely rate than at any other point in the season.
Waylon thinks fall is pretty great, too.
While most plants get pulled out at this time, the one crop that goes into the ground is garlic! The big and beautiful cloves have already established themselves and are now covered in a blanket of compost to rest for the winter. Their green tops will push through the ground early next spring, a welcome sight after the dreary months of winter.
Softneck garlic, broken apart and ready for planting.
Garlic beds of all colors
By pulling out the last of our frost-tolerant roots this week, we’ve almost emptied out the fields. Almost. One of the great bonuses to this weather is that we still have so many greens growing for all of you! Everything grows at a snail’s pace this late in the season, but the combination of great weather and almost a month to recuperate means the greens are ready to add some freshness to your Thanksgiving share!
Cilantro, toughing it out in November!
With that, here’s what you’ll find in your final share:
Winter Squash (Long Island Cheese Pumpkin and/or Butternut)
Broccoli or Napa Cabbage
Watermelon Radishes (better for storage)
Radishes (better for eating fresh)
A colorful and hearty Thanksgiving share!
Here are some recipe ideas for you, whether you choose to eat your veggies for Thanksgiving or in the days leading up to it!
The other night, I tossed together some random greens, pasta, spices, coconut milk, and pureed pumpkin and stumbled into one of the most delicious meals I’ve ever made. So good, in fact, that I’ll be whipping up another batch of it as soon as I finish writing this. And here I was, thinking how brilliant sauce made out of pumpkin was, but it turns out that it’s totally a thing a lot of people know about and eat, and of course, Google revealed many delicious recipes for this tasty sauce! Try the one below if, like me, you somehow never knew about this amazingness.