*Lacinato kale is ready to harvest under these hoops, 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, romaine lettuce, mini-lettuce heads, baby lettuce, spinach, mesclun mix, baby kale, claytonia, frozen cherry tomatoes*, and frozen heirloom/beefsteak tomatoes!

CSA Bag Delivery Order Form

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.

CSA pickup and delivery days and times

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

*High tunnel through the trees, 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.

Farm News

This week we moved almost all our harvest indoors, with the exception of peeling back the row covered hoops to harvest lacinato kale bunches. Everything else is coming from inside the three tunnels, or coming out from the storage in the root cellar. Storage crops are an interesting project to manage because they get handled so much more frequently than summer crops. As we gradually fill our root cellar over the course of the fall, we often need to do a lot of rearranging in order for all the different vegetables to be accessible. Right now, there’s probably about 12,000 pounds of vegetables stored there: sometime I imagine what it would look like to make the whole medley into an enormous pot of soup. (It would be a lot of soup.)

This coming week we will finally finish pouring the retaining walls for the solar equipment shed. The walls are so short (1 foot in some places, 2 feet in others), so we’re mixing and pouring concrete from a borrowed cement mixer. We learned quite a bit doing it ourselves, but it also reminds me how much more work it is to do something in which we haven’t already developed expertise! Doing the concrete work for this building seemed at first like a reasonably straightforward project. And while we’re happy with how it came out, it’s also remarkable to think how many hours we spent wrangling boards to try to make them straight, level, or plum when a professional crew could be in and out in a fraction of the time. Sometimes I can feel a sense of impatience when it takes a long time to do something that seems like it should be quick and easy, but I also really do like getting to learn how to do different things that I hadn’t learned before. I appreciate this time of the year, where such intense management of our production fields wanes, for the opportunity to do do other types of work. It’s also enormously rewarding to watch our kid, Sky, spend hours by the concrete mixer, smoothing the concrete over and over with a handheld trowel.

Also this week we continue to slog away at the invisible work of getting our CSA systems set up on a new software platform. We hope that’s ready to rock by the end of the month so we can start having you all sign up for the winter/spring CSA season!

Have a great week,

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

This Week's Recipe: Spinach Feta Watermelon Radish Quiche