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CSA Recipes

Posted 10/5/2017 11:01am by Amy Philson.

This is the final week of Peak-of-the-Season Shares.  Thank you for trying us out with a short-season share.  Even though your weekly CSA share is coming to an end, you may still order from the Webstore through the end of the current season in November.  When you place Webstore orders, payment is due at pickup.  I will still send you reminders that the Webstore is open and it's pickup day.  If you do not wish to order and do not want these emails, please let me know and I will turn them off for you.

We have several farm updates for you this week:

Hazy Hollow Farm

It finally got cool enough on September 30 that I thought we could trim the sheep and goat hooves without heat stressing them.  That went well, thanks to the Lakeland sheep table we bought last fall.  It works really well as the animals remain much calmer than working with them on the ground.

Now if it would only rain.  The pastures are really short and dry.  I don't want to start haying yet, but if we have to, we will.

Also, I bought a few Guineas because I was told they eat deer ticks.  Maybe, but they sure follow the sheep and goats around and clean up there.  They're pretty, and pretty loud, but no worse than the donkeys.

Springfield Acres and Silver Wheel Farm

I (Lori from Silver Wheel Farm) baked some Apple Cider Rye loaves, using Patty's cider of course (Springfield Acres). Photo is Patty with bread, cider and her apples that were going to the cider press the next day.

Happy Apple Lady washing up the cider apples on a beautiful day

Grateful Life Farm

I am very grateful that this heat wave has passed and it is finally starting to feel like fall.  Our final batch of broilers, the robust whites, came through the heat without any issues.  Each scorching afternoon when I arrived to move their pen to fresh grass, they were as active and excited as ever.  We had planned to process these birds October 1st, but they have grown a little slower than we hoped, and we will wait one more week.  Our fall vegetable crops also look well.  I was very concerned about the lettuce going to seed, but the damp, cool nights, shorter day length, and my frequent watering seems to have averted bolting.  We will finally have lettuce for the market this weekend and through the rest of the season, some red butter, green butter, and green oakleaf!       

As this season slows down, I am finding myself with more time and energy to work on plans for next year.  We are applying for several grants, for a high tunnel, to extend our vegetable production season, and also for a forestry management plan, to improve our wooded areas through selective timbering and controlling invasive species in the understory.  We have also decided that we will be adding forest-finished pork to our product lineup for next year!  As this project develops, I'll be publishing a blog post on our website with many more details.

Bushel and a Peck Farm

This is one of our busiest weeks of the year.  Friday through Sunday we will have two booths at Applefest in Franklin, selling our maple products at one booth and coffees and teas at another.  Also on Friday, we have a booth at Clarion's Autumn Leaf Festival.  Both of these festivals were new to us last year, and they were on different weekends.  But this year they fall on the same weekend, so we are splitting our forces to attend both. 
 
The week is full of last-minute prepping.  Maple syrup is made in the late winter/early spring, but we store it in 5-50 gallon containers to save space.  Throughout the year, we reheat and bottle the syrup as needed, as well as use it to make our value-added products.  While we have steadily been building up our inventory for this weekend, we have fallen behind where we need to be so we are in a mad scramble to get everything done.
 
We are also debuting a new product this weekend that we have been perfecting:  Cinnamon-infused Maple Syrup.  People tell us it reminds them of a Cinnabon.  This adds to our line of specialty syrups, which includes Bourbon Barrel Aged Maple Syrup and Vanilla Bean Infused Maple Syrup.
 
We enjoy markets and festivals, meeting people and sharing our love for maple syrup, but we will all be glad for a (very short) rest next week.  Maybe I can sleep in for an extra hour next Tuesday.  Maybe.
 
If you're in Franklin or Clarion this weekend, stop by and say "hi!" 

CSA Shares

Full Share

  • 1/2 lb. broccoli rabe from NuWay Farm
  • 1 bunch carrots from NuWay Farm
  • 1 broccoli from Detweiler Farm
  • 2 lb. potatoes from Detweiler Farm
  • 2 delicata squash from Detweiler Farm
  • 1 garlic from Grateful Life Farm
  • 1 lettuce from Harmony Grove Farm
  • 3 Choice from NuWay Farm, Miller Farm Products, Detweiler Farm, Mullett Farm, Silver Wheel Farm, Springfield Acres, and Grateful Life Farm

Small Share

  • 1/3 lb. broccoli rabe from NuWay Farm
  • 1 bunch carrots from NuWay Farm
  • 1 broccoli from Detweiler Farm
  • 1 lb. potatoes from Detweiler Farm
  • 1 lettuce from Harmony Grove Farm
  • 2 Choice from NuWay Farm, Miller Farm Products, Detweiler Farm, Mullett Farm, Silver Wheel Farm, Springfield Acres, and Grateful Life Farm

Mini Share

  • 1/4 lb. broccoli rabe from NuWay Farm
  • 1 broccoli from Detweiler Farm
  • 1 lb. potatoes from Detweiler Farm
  • 1 Choice from NuWay Farm, Miller Farm Products, Detweiler Farm, Mullett Farm, Silver Wheel Farm, Springfield Acres, and Grateful Life Farm

 

 

Recipes

Spicy Potato Wedges (scale the recipe up or down for the amount of potatoes you have)

One Pan Italian Sausage and Veggies (switch out veggies according to your family's preferences and what is in season)

Broccoli Rice Casserole

Broccoli Apple Salad

Italian-Style Garlicky Broccoli Rabe (this blog gives a great description of broccoli rabe and how to prepare it)

Lemony Roasted Potatoes and Broccoli Rabe

Delicata Squash and Sausage Gratin

 

Until next week...

Amy