Dear Farm Members,
Please bring a bag to pickup, transfer veggies into that & leave the flattened box. Please also bring all old boxes back today – we want them! THANKS!
Week 24, the last week of the summer season! It’s been a wonderful and very successful year for the farm, largely due to the talent and diligence of the farm crew. It takes an almost unbelievable amount of work to pull off a CSA season here. So many carrots seeded, weeded, watered, pulled, washed, and delivered! I would like to most especially thank the core “nine:” Missy, Jake, Cory, Maia, Abby, Kali, Phoebe, Kevin, and Rachel. I am so grateful to get to work with these people. This is also a time of transition for the crew. Two of the nine will be heading on to other projects. Kevin is going in search of a farm with more animals and Rachel is headed for Amsterdam to be closer to her family. We will miss them.
The ending of each season leaves me feeling fulfilled and relieved, and also a bit melancholy and lost. My purpose has been so clear these last months, and now it’s time to slow down, recharge, and start the planning process so we can do it again!
In order for us to continue to improve the farm, we will be sending out an email with a simple online survey later this week. In order to help you reflect on your CSA experience this season, I have compiled a short list of some of our major crops, how many weeks we were able to offer them, and also a summary of the box dollar values over the season.
Value of the boxes: on average the boxes were worth $31 (using the farmer’s market and our local coop for pricing). You are paying $25.75 per box (Truckee/Tahoe folks pay an additional $3 for delivery), so you received $5.25 per box or $126 total worth of free produce – not counting the free choice items. Individual box values ranged from $22 to $45, with only 3 boxes valued below $25.75.
Now here’s a list of all the crops that we gave out in your boxes for 5 or more weeks, followed by the number of weeks: Tomatoes 16, lettuce 22, sweet corn 13, carrots 19, melons 8, green beans 6, beets 9, broccoli 6, Chard 5, cilantro 6, cucumbers 11, eggplant 6, zucchini/summer squash 13, winter squash/pumpkins 5, sweet peppers 9, potatoes 8, garlic 11, kale 5, parsley 5, onions 9 (this doesn’t include the 4 weeks of scallions, and 4 weeks of leeks!), and cabbage 6.
Crops that we gave out less than 5 times are as follows: cauliflower, celery, bok choy, collard greens, dill, edamame, escarole, fennel, leeks, Napa cabbage, peas, hot peppers (not counting free choice), radicchio, radishes, scallions, spinach, tatsoi, and turnips.
Overall, I was especially pleased with the tomatoes, potatoes, corn, lettuce, winter squash, garlic, sweet peppers, and carrots. I wished we had fall broccoli a little earlier, and a little more chard and kale in the fall as well. Everything else seems like it was average or better than average this year — a very impressive harvest.
I hope the food treated you well. Thank you all for supporting our farm, we are thriving thanks to you!
In your box this week:
Butternut squash – a few people may get acorn squash
Purple or orange carrots
Radicchio – this is the beautiful, very deep red thing that looks like lettuce. Some are more of a tight head and some are more open. All are a little more bitter than escarole. So yummy mixed with the lettuce in salads.
Serves 6 to 8 To make a vegetarian version of this soup, substitute vegetable broth for the chicken broth.
INGREDIENTS 2 tablespoons unsalted butter 2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices1 medium onion, roughly chopped (about 1 cup) 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons) 1 1/2 teaspoons dry mustard powder pinch cayenne pepper Table salt 3–4 cups water 1/4 teaspoon baking soda 2 cups low-sodium chicken broth (see note) 2 ounces baby spinach (2 loosely packed cups) 3 ounces sharp cheddar cheese, shredded (3/4 cup) 1 1/2 ounces Parmesan cheese, grated fine (about 3/4 cup), plus extra for serving Ground black pepper
INSTRUCTIONS 1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover,and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
2. Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.