Welcome back to our regularly scheduled Fall CSA season! This marks the third to last share, with another week of cold (possibly snowy!) weather ahead.
Project season continues on the farm with an almost complete high tunnel (waiting on the plastic, in case it does snow.) We are excited about extending the season even more with its completion! We still have a diversity of veggies available and are happy to offer those for your tables this week!
For your holiday gifting season, we have a new batch of sheepskins (from our lovingly tended flock of finnsheep) available in our online shop! Throw them over a chair, bench, bed for instantly cozier vibes. We sleep both on top and underneath sheepskins when its really cold and it's honestly perfect.
Veggies this week:
Parsnips! Grown by our friends at Wild Hare Organic Farm, these were dug after it was cold and frosty, resulting in a super sweet parsnip! We stopped growing parsnips since we could never quite stay on top of the weed pressure, but happy to offer these. Delicious roasted or use instead of carrots for a deliciously different parsnip cake or muffin?
Celeriac! Or celery root. Gnarly looking roots with a creamy, celery like flavor. We love a mash using 2/3 potatoes 1/3 celeriac. Or try them grated in a fritter or latka!
Carrots! Our fall carrots are kinda cosmetically challenged this year (still trying to figure out why) but very sweet! I only really like to eat raw carrots in the fall or winter after they have been exposed to frosty temps and have converted a lot of their starches into sugars. These are great for snacking, especially if you like dips.
Its Chicory Salad Season again! My favorite salad mix of the year! Many types mixed together, so colorful and bittersweet. Still new to chicories? Serve with something sweet or fatty to cut the bitterness, like candied nuts, cheese, dried fruit, or slices of apple. We almost always will serve with a vinaigrette with a little pickled shallot/garlic and anchovy.
