Fall CSA Share (and open tomorrow too)

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"