Hi Friends!
This is the final week of CSA for Biweekly A members. Weekly members will end next week. We’ll be sending out our Season’s End Farmer Letter soon, but please accept our deep gratitude for joining our CSA this season. This unique model of CSA is an outlier in the food industry that’s all about profits and efficiency at the cost of truly good food and care for our earth. Thank you for choosing to vote with your food dollar at every meal and support the work of small family farms like ours, making our world a better place one veggie at a time!
Not ready for it to end? Sign up for a Thanksgiving/early Winter CSA box!
Thanksgiving boxes are separate from our regular season and are available for purchase now. They include everything but the turkey! Add-on apple shares and home delivery option. Open at all Long Island & Queens pick-up locations. This Thanksgiving box is full of veggies that will store well for a month or more if you want produce through December! Learn more here.
What about next season? Enrollment for 2027 CSA will open on January 1st!
We have a delicious fall harvest for this week’s share! I’m roasting up the butternut squash right now and the kitchen smells amazing!
Bon appetit!
Maggie & Matt
What’s in season this week?
Parsley
A bright note to balance out the heartier vegetables in this week’s share. Try it tossed in the Farro & Root Veg recipe below. Storage: treat it like flowers, with stems in a glass of water in the refrigerator, loosely covered; it will keep well over a week.
Toscano Kale
Deep blue-green and more tender than curly kale, Toscano stands up well to both raw and cooked preparations. Massage with olive oil and lemon for a raw salad, or sauté with garlic and red onions for a quick side. It is also wonderful stirred into a soup of leeks and celery root during the last few minutes. Storage: refrigerate in an airtight container and use within a week for the best texture.
Red Beets (Bagged)
Sweet, earthy, and so healthy! Roast whole (or halved if big!) in foil until a knife slides in easily, then slip off the skins and toss with olive oil, a splash of balsamic vinegar, and fresh parsley. They are also lovely grated raw into slaws with cabbage and carrots. Storage: refrigerate in an airtight container, where they will keep for several weeks.
Green Cabbage
A dense, crisp head, and one of the most useful vegetables in the cold months. Shred it for a bright slaw, sauté it in butter until sweet and tender, or braise slowly for a simple autumn side. It keeps beautifully, so there is no rush to use it all at once. Rich in vitamin C and fiber. Storage: refrigerate whole in an airtight container, where it will keep for weeks; once cut, wrap tightly and use within the week.
Leeks
Elegant, mild, and subtly sweet. Slice the white and light-green parts into rounds and rinse thoroughly, as grit likes to hide between the layers. Then melt them slowly in butter until silken, and let them lend their gentle depth to a potato soup, a savory tart, or a simple pasta. Braised whole in white wine and dressed with a mustardy vinaigrette, they are the star of the dish! Storage: refrigerate unwashed in an airtight container and use within two weeks.
Carrots (1.5 lb Bag)
Touched by frost in the field, these are even sweeter! Eat raw with hummus, roast alongside butternut squash and rutabaga for an easy sheet-pan dinner, or simmer into a soup. Storage: refrigerate in an airtight container for up to two weeks.
Celery Root
Knobby and unassuming, celery root is one of the great secrets of the fall kitchen. Trim away the rough skin with a sharp knife to reveal the pale, fragrant flesh, which tastes like a cross between celery and parsley with a hint of sweetness. Roast it in cubes until caramelized, purée it into a velvety soup, mash it with potatoes, or shred it raw into a classic French rémoulade with mustard and lemon. Storage: refrigerate in an airtight container, where it will keep for several weeks.
Red Onions
Mild and beautiful, useful in nearly everything this week. Slice thin for salads, pickle in red wine vinegar for a bright pink condiment, or roast in wedges alongside squash and roots until sweet and jammy. Red onions carry quercetin, a notable antioxidant, along with their gorgeous color. Storage: keep in a cool, dry, dark spot with good air circulation.
Rutabaga
Rutabaga is sweet, slightly peppery, and gently earthy, a cross between a turnip and a carrot. Beloved in Europe! Peel away the thick skin and roast in cubes with olive oil until caramelized, mash it with butter and a little cream, or simmer into a hearty soup. Also delicious as fries! Storage: refrigerate in an airtight container, where it will keep for several weeks.
Butternut Squash
The classic winter squash! Halve, scoop out the seeds, and roast cut-side down at 400°F until tender, then scoop and serve with butter, or cube and roast with sage until caramelized. It makes a lovely velvety soup, especially together with the leeks. Storage: keeps well at room temperature in a cool, dry spot for a month or more.
FRUIT SHARE
Goldrush Apples (Fruit Share)
A true connoisseur’s apple, and one of the best for storage. Goldrush is crisp and juicy, with a bright, spicy-sweet flavor that deepens over time in the fridge.
For PAID fruit share members only.
Storage: In the refrigerator.
Recipes from our Farmhouse Kitchen
Farro Salad with Roasted Leeks & Root Vegetables
Celeriac, Leek & Rosemary Gratin
Rutabaga Fries
Butternut Squash Risotto
Classic Celeriac Remoulade
Braised Leeks with Mustard Vinaigrette
Apple Cider Braised Cabbage
