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WINTER CSA SHARE PICK UP DATES
SATURDAY, NOVEMBER 19TH: 12 - 4pm
SATURDAY, DECEMBER 3RD: 12 - 4pm
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IMPORTANT LOGISTICS
Your share was purchased with the pick up dates & times provided and the stipulation that you (or a designated friend, neighbor or family member) will make the pick up.
1. Come to the CSA barn to gather your vegetables. Winter shares work just like summer shares, with one exception: instead of choosing your favorite items, you get to take home
all the items we harvest for you.
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Important: bring bags and/or boxes to carry your bounty away! We will not provide bags or boxes at share pickups.
3. It will probably take you 20-30 minutes to pack up your winter share, so be sure to arrive at the farm with enough time to weigh your veggies, talk to your farmers and fellow shareholders and enjoy the beauty of the season. We have plenty of vegetables for all of the shares. If it works with your schedule, you don't have to arrive as soon as we open; your pick-up will be more enjoyable later on (no waiting for scales or veggies)! 4. Winter share root crops are unwashed so they'll keep better, so make sure you bring containers you don't mind getting dirty. Recycled plastic bags are great for weighing washed as well as unwashed vegetables.
5. Bring cash, credit card, or checkbook too - for pre-orders and additional products for sale, including local cheese, bread, fruit and TRILLfoods sweets.
| Currently, many of our fields are growing cover crop. |
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WHAT'S IN THE SHARE
Arugula, brussel sprouts, green wave mustard greens, storage kohlrabi, lettuce, leeks, watermelong radish, spinach, tatsoi, scallions, beets, savoy cabbage, carrots, garlic, parsnips, sweet potatoes, shallots, purple top turnips, potatoes & butternut squash.
BRING YOUR OWN BAGS AND/OR BOXES!
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PRODUCE INFO AND STORAGE TIPS
Click Here for Produce Info and Recipes from our website.
Click Here for Vegetable Storage Tips, a great resource from Wolf Pine Farm.
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WHAT'S IN THE BARN
In addition to items pre-ordered for pick-up & payment at this second share, we will also be selling the following items, while supplies last:
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GET YOUR TRILLS - POP-UP AT PICK-UP
For the 4th year, longtime Farm Friends Jackie and Laurie of Trillfoods bring you their irresistible and beautifully crafted "sweets worth savoring" -- like Sparkly Chocolate Earthquakes, Coconut Macaroons, Verrry Raspberry Squares and honey-edged BEEZcotti wafers -- to our November 19th pickup. All Trills feature local ingredients. Buy a bag for home or for a gift, or select your favorite Big Trill from the cookie jar. You can also pre-order Platters, Gift Boxes or their signature Chocolate Leaf Tortes (mocha, pink peppercorn or rum) for a future pickup.
BONUS: Trill contributes 20% of your purchase directly to the farm!
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WINTER LEARNING GARDEN CORPS
Youth ages 13-18 will be able to participate in work in our Learning Garden and will learn about all stages of the food system, from garden design to planting and harvesting. We will also be preparing a series of farm-fresh meals with produce grown on the farm. This program may be considered volunteer work, and can fulfill community service requirements for school and various other organizations. Sessions have already started but space is still available.
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Serves 2
INGREDIENTS
2 fist sized kohlrabi, peeled 1 apple, julienned2 3' diameter sweet potatoes, washed1 small bunch arugula, loosely chopped1 small onion, sliced thin6-7 carrots, washed & sliced¼ C shaved parmesan¼ C sunflower or pumpkin seeds *We sell Pepitas in the barn!*
1 T sriracha
1 lime, juiced1 t honey 1 T olive oil1 T coconut oilButter to serve
INSTRUCTIONS
Start by washing your sweet potatoes and piercing the skin 2-3 times with a fork. Place them in the middle rack of the oven at 425 & bake while you prepare the remaining parts of the dish
Grab your kohlrabi, remove the skin & julienne the white flesh, place in a large bowl. Next, julienne your apple & add it as well as the arugula into the bowl. Add the lime juice, sriracha, honey and olive oil & set aside to marinate until the potatoes are almost ready.
When there's only 5-6 minutes left for the potatoes to bake, place your onions & carrots in a large pan over medium-high heat along with the coconut oil & cook until the onion is translucent.
To serve, cut the potatoes in half carefully, add a dollop of butter to each side & "bury" them with the slaw. Sprinkle parmesan & sunflower/pumpkin seeds.
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Seasonal Staff:
Janelle Plummer, Assistant Grower
Naomi Shea, Greenhouse Production Supervisor
Dan Roberts, Equipment Supervisor
240 Beaver Street Waltham, MA 02452
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