Preserving the Bounty

With 56 tomato plants, we have more than enough. Please let us know, if you or anyone you know is interested in buying tomatoes for canning or freezing. We have donated extra tomatoes to the local food shelf and shared with the students and staff at the Northfield Montessori.

Can you believe that there are only two more weeks of the CSA?  This will bring us to week 18. Boy has that flown by! I look out into the garden and am in awe of how fortunate we have been, and the variety of produce that grew during this crazy growing season.With that said, your boxes will be full the next few weeks, as long as we don’t get a hard freeze.

As you may have noticed this week, we did include a few extra vegetables for your family to enjoy. If you are saving them for a later date, you may appreciate looking at Farm Flavor tips on preserving and storing extra garden produce.

Believe it or not we still are irrigating so that we may have one last boost of salad crops. Above Sam is checking to make sure that their handiwork is working.


Thank you to all who provide us feedback as to what you enjoy, and how you are using it. It does provide us with renewed energy and motivation.

This list is prepared before we harvest your share. Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they’re not on the list.

Remember food safety when preparing, always wash your produce before eating.

Lettuce Blend – Blend includes Prizehead, Red Oak Leaf, spinach and Simpson Elite.

Cucumbers – We hope you are enjoying this yummy vegetable. We are harvesting fewer and fewer each week.

Peppers – Green, orange and banana peppers. I like to cut them up to 1/4 inch pieces and freeze them for soups and other recipes this fall and winter.

Summer Squash – Zucchini – Nearing the end of this crop. 
Vermicelli “Spaghetti” Squash – I hope you were able to try this vegetable. We were really pleasantly surprised. Still trying to figure out how to prepare it? Here is another link to assist you.

Onions – In your boxes this week were yellow onions. We harvested and dried them and will continue to share with you throughout the remaining weeks.

Digging for potatoes is a lot like digging for gold – just simply exciting!

Potatoes – This week we have Norland – great for mashed or boiled potatoes, Yukon Golds – great for baking or cooked and Kennebec – great for baking. With Patriot Day this week, I thought this red, white and blue potato salad would be fun. This weekend I made homemade fries from these potatoes. The boys really loved the blue potatoes as fries. So much, that Sam asked if we could bring them into school to share with his friends.
Tomatoes – Tomatoes in your boxes this week to include Big Boys, Roma, Yellow Girl and cherry tomatoes. Ideas for tomatoes in case you want to purchase an additional 50# for $28 for canning – fun ideas

Herbs – Parsley, oregano, cilantro, and lemon thyme. Remember you can dry them or you can freeze.

Fresh Flowers – Ornamental Corn for you to put in arrangements of five. I generally tie them together with a piece of twine and hang on either side of the garage and shop.

Starting to pick gourds and pumpkins.

Recipe of the Week
Butternut Squash
My family loves this recipe, and the boys eat it like crazy. I also use the prepared squash in place of pumpkin in many recipes. Butternut squash will be in your boxes next week.
*Cut squash in 1/2 add enough water to cover pan (about 1/2 inch up on the side of the pan). Bake at 375 degrees for about 1 hour.
*Take out of oven. Scoop out seeds. The seeds can be kept and roasted.
*Using a large knife cut off skin and place in another bowl.

I have doubled the recipe in this picture:
1 stick of butter
3/4 cup brown sugar
Using a mixer, blend together until smooth. Serve.

1 stick of butter
3/4 cup brown sugar
Using a mixer, blend together until smooth. Serve.

Blend until smooth.

To save the extra, place in a cupcake tin and freeze. Place frozen portions in storage containers to be stored in your freezer. Enjoy!

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