7th Week of the Fall CSA: Week of December 1st

CSA Pickup at the barn is back to normal: Wednesday and Thursday

Remember a few days ago, before it snowed? photo by Adam Ford

This Week’s Availability

This week we will have leeks, kohlrabi, red beets, yellow beets, rainbow mix of daikon radishes (red, purple, and white), watermelon radishes, shallots, red and yellow onions (Juniper Hill), carrots, garlic, green cabbage, red cabbage, red and yellow potatoes (Atlas Farm), fingerling potatoes (Clearfield Farm), celeriac, red and green napa cabbage, rainbow chard, baby bok choi, green curly kale, lacinato kale, brussels crowns, romaine lettuce, mini-lettuce heads, baby lettuce, spinach, mesclun mix, baby kale, claytonia*, frozen cherry tomatoes**, and frozen heirloom/beefsteak tomatoes**!

*Claytonia is a fun cold-hardy green we are growing for the first time this fall. It has little leaves with tender stems, and a mild sweet flavor free from any bitterness or acidity. It’s a nice green to serve on it’s own as a salad, to mix with other salad greens, to use in sandwiches or wraps, or to use as an attractive garnish over a dish. Lots of folks gave it a try last week…we hope you liked it!

**During the summer we vacuum seal surplus tomatoes. The cherry tomato bags are a pint’s worth, and they are 1 item each. The larger tomatoes are 2 1/4 pounds of a mixture of heirlooms and beefsteak tomatoes in each bag, and they are 2 items per bag. These taste wonderful… a reminder of summer… but they are only good cooked. We use the cherry tomatoes blistered in pasta dishes and we use the tomatoes stewed or in sauces.

Fill out the delivery form by noon on Tuesdays.

You do not need to fill out the form if you plan to come to the barn on Wednesdays or Thursdays to pick out your items yourself.

The leaves of the brussels sprouts getting frosty. This week we’ll be harvesting brussels sprouts through the snow! Photo by Adam Ford

Frost on a red napa leaf, photo by Adam Ford

Bulk vegetables available for processing

If you are interested in getting a bulk amount of anything, send us an email. Thanks!

Spinach: $8 for a 1-pound bag, $22 for a 3-pound bag, and $35 for a 5-pound bag

Red and Green Napa: $1 per pound

Daikon radish (red, purple, or white): $1 per pound

Watermelon radish: $2 per pound

Carrots: $2 per pound

Green Curly Kale: $14 for 5 bunches, $24 for 10 bunches

Garlic: $12 per pound

Uncovering and re-covering the greens in the tunnel, over and over. photo by Adam Ford

CSA Balance Due

Payment for your fall CSA share is due unless you need a different payment plan. (And please reach out to us if you need a different payment plan, we are happy to do that.) You can mail a check to Evening Song Farm, 48 Nice Road, Cuttingsville, VT 05738, leave cash or check in the box at the barn, use this link to pay online, or call or email us to pay with EBT or F2F coupons.

This variety of romaine lettuce is new to us this year, since seed for our go-to winter romaine variety was not available this year. They look really good! Photo by Adam Ford

Salanova lettuce are beautiful, compact heads. Photo by Adam Ford

Farm News

We’re trying to lean into taking some extra time off this weekend, between Thanksgiving and our kiddo having his 5th birthday…. so for farm news this week, enjoy the pictures below!

Have a great week,

-ESF Team: Kara, Ryan, Molly, Taylor, Cindy, Morgan, Katie, and Elana

PS- We learned that some folks had aphids in their brussels sprouts: Sorry! Although they are a “great organic certifier,” they are also gross to have in your food. If you received any unusable aphid-y brussels sprouts, feel free to make up that item. (And make a note of that on your form so we have a sense of how common it was.) If you like to make use of every bit of food, you can soak them in a slightly salty water and most of them float off that way. (That’s what I do, but we realize that’s an uncommon choice!)

Did you make some great turkey broth this week? Use it in this week’s recipe above!

Cindy made this nifty vegetable display box to keep vegetables from freezing on cold pickup days. Photo by Adam Ford

In the winter we enclose the wash station with a piece of old greenhouse plastic and fire up the wood stove to stay warm. Photo by Adam Ford

This week, before the snow came, we managed to pour the first half of the concrete retaining walls. Instead of a large truck delivery, we mixed concrete with a small cement mixer. We needed to keep the walls bundled up with straw bales to keep them from freezing before the concrete cures. Photo by Adam Ford

Cindy replaced a broken motor for the roll-up sides on one of our tunnels. photo by Adam Ford

The propagation greenhouse is empty of seedlings, awaiting some winter repairs. Photo by Adam Ford

Molly made this nifty sign so that we can keep the cooler stocked with veggies! Photo by Adam Ford.

It’s hard to believe that barely over a week ago it was almost 60 degrees and we poured concrete. Photo by Adam Ford

Good ol’ Bella. Photo by Adam Ford

Some of our high tunnel roll-up sides are rolled up the old-fashioned way. Rolling the sides up even in the fall keeps the tunnels well-ventilated, which prevents diseases from taking hold in the winter greens. photo by Adam Ford

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8th Week of the Fall CSA: Week of December 8th

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6th Week of the Fall CSA: Week of November 23rd