Filbert Acres grows according to organic standards & specializes in quality pork, vegetables, strawberries, cut flowers & pumpkins. Our CSA shares feature our best, freshly harvested produce. Our USDA cuts of pork are special because our pigs have clean ground with fresh, delicious grass, locally sourced organic feed, and we finish the pigs on hazelnuts. We sell vacuum-wrapped cuts & often sell a hog or half hog.
We're open Saturdays 8 AM-2 PM, year-round
Kids are back in school, the air is crisp, evening falls quickly... it's time to find your sweaters and all your favorite fall vegetables! We were scheming your fall menu way back in May and planted rows and rows of tasty winter squash, potatoes, leeks, onions and garlic. And it's harvest time! We would love for you to sign up for our Fall CSA.
The fall share consists of six weeks of $35 value, for a total of $210. You can also do a half share by coming every other week for a box ($105). We'll be running the Fall CSA October 9th through November 13th, and will be offering a Fircrest pick-up point on Thursdays, 10am to 5pm, as well as the normal pick-up times from the farm on Thursday afternoons.
What will you find in your fall-flavored box each week?
3 lbs potatoes
6-8 lbs winter squash
2 lbs carrots and/or beets
1 bunch of greens (kale, chard, or collards)
2 lbs onions
1 lb leeks
2 bulbs garlic
2 other items-- including green beans, broccoli, cauliflower, brussels sprouts, cabbage, kohlrabi, arugula, cucumbers, and lettuce
We are especially excited about our winter squash offerings. We'll be featuring different squashes each week including acorn, carnival, delicata, Australian sweet potato, sweet meat, pink banana (awesome for pie!), spaghetti, butternut, speckled pup and winter luxury. We also have a couple of pumpkins grown just for their yummy seeds!
Here's to cozy and flavorful fall dinners-- let us know if you'd like to join for the fall CSA! And see you all tomorrow for the last Summer CSA day.
Are you concerned that this box is too large for you? Here are some thoughts:
- most of the items in the box store very well, many for a long time
- you could think about saving up potatoes from three weeks, for example, for Thanksgiving
- beets, potatoes, carrots, winter squash, onions, and garlic store well for a long time
- since we don't offer a winter share, it might be strategic to freeze/can some of the items of your share for winter
- blanch and freeze greens for soups, quiche, omelets, smoothies
- winter squash, big and small
- these make beautiful autumn decorations until you need them in the kitchen
- most people don't have trouble eating through acorn or delicata squash--they are small and easy to bake in halves, and serve in the skin with butter
- larger squashes, though intimidating to some, are a great opportunity for stocking up the freezer:
- bake large squash, halved and gutted, on a cookie sheet just like the smaller squash, but longer cooking time
- make a huge batch of your favorite squash soup, then eat, share and freeze
- freeze baked squash in ziplocks measured for your favorite recipes: pie, soup, cakes, etc
- puree baked squash for high-vitamin baby food
- winter squash make beautiful gifts--it says, "I love you enough to know you're out of your gourd"
We have some beautiful peppers, tasty tomatoes, awesome onions, purple green beans, gorgeous garlic, plush plums, and more. Some nice pork too! Open tomorrow 8:00 - 2:00
The special continues: chorizo-- $8.00/lb (normally $11.25/lb).
We also have sweet corn (long very sweet ears!), carrots, basil (bulk for pesto!), cucumbers, zuchinni, kale and chard, cauliflower, and garlic. Seedy concord grapes. And luscious plums.
NOW taking deposits for our October batch of hogs--$100 reserves a half; $200 reserves a whole. Stock up for winter! Our pork page explains how this works. Whole/half availability is limited--and decreasing.
Chorizo is an incredibly versatile sausage and ours is delicious and on sale-- $8.00/lb (normally $11.25/lb). Great with eggs in the morning, but think about soups, beans, tacos, burritos,pizza, sandwiches, casseroles, shishkabobs, empanadas, pasta and more. Ingredients? Filbert Acres Pork, Salt, Spices, Paprika, Garlic. NO JUNK. check out these ideas: http://tinyurl.com/mtydhrd
We also have sweet corn (long very sweet ears!), carrots, basil (bulk for pesto!), cucumbers, zuchinni, kale and chard, cauliflower, and garlic. Seedy concord grapes. We love to make kale basil pesto and put it in the freezer!
NOW taking deposits for our October batch of hogs--$100 reserves a half; $200 reserves a whole. Stock up for winter! Our pork page explains how this works.
We have pears, plums, tomatoes, basil, parsley, cilantro, cucumbers, zuchinni, and more. My grandpa was passionate about sweet corn. It was planted religiously every week in June, and my parents' June wedding in another state was an inadequate excuse--a cause for some grumbling when the corresponding week without corn arrived later that August. It was critical--of the ESSENCE--that the corn be fresh. How fresh? The liturgy I grew up hearing was this: "You start the water to boil and then go out to harvest. If you drop an ear on the way back to the house, you don't stop to pick it up." In that spirit, for the rest of today our sweet corn will be harvested on demand. Get a free ear if you say, "the water is on to boil!"
We have a fresh supply of pork including breakfast sausage and bacon this week. Also lots of yummy tomatoes! Up for a little kitchen project on a cool Saturday? If you buy 10lbs or more, pay just $2.50/lb. We also have basil. Our favorite method for preserving tomatoes is roasting them in the oven: slice (great job for kids!), toss in olive oil (and garlic powder?), roast on a cookie sheet at 400 for 40 minutes, cool and bag into ziplocks, freeze. Wonderful for wintertime sauces and soups (or now in your guacamole!) Unbeatable flavor!
Also taking deposits for our October batch of hogs: $100 to reserve your half; $200 to reserve your whole
Happily, we have a surplus of ripe, juicey tomatoes this year! Come by to try some of our favorite varieties (and take notes, so you can pre-order your favorite varieties as plants next year (order in January for plants in May)). Up for a little kitchen project on a cool Saturday? If you buy 10lbs or more, pay just $2.00/lb. We also have basil. Our favorite method for preserving tomatoes is roasting them in the oven: slice (great job for kids!), toss in olive oil (and garlic powder?), roast on a cookie sheet at 400 for 40 minutes, cool and bag into ziplocks, freeze. Wonderful for wintertime sauces and soups! Unbeatable flavor!
In addition to our pork, we have tomatoes, strawberries and rhubarb at the farm today. and Zucchini--lots of zucchini. We love to cut tomatoes in half, toss them in olive oil and roast them for 30-40 minutes in a hot oven. Then we slide those into ziplocks for the freezer so we can enjoy amazing flavors in soups and sauces all winter long. We like the part where we don't do canning.
Hey! Quit hogging the apples!
Now is your chance! We are finalizing our orders for half and whole hogs so you can stock up a freezer shelve or two (for a half) with local healthy meat. We have a sheet to explain the process and our costs and we're happy to answer questions by phone and email as well. Where else can you find pasture raised, hazelnut, winter squash, and apple finished pork? Who doesn't want to stock up on healthy meat for summer BBQs, autumn meals, and exceptional breakfasts? If you're in doubt, come by on Saturday (8:00 to 2:00) to try a chop or some bacon! But hurry, we need to hear from you by August 1st to guarantee you the freezer shelf of your dreams.