Week 30 November 1st/2nd

Every time you look outside the window today chances are that you will see a handful of leaves falling from one tree or another.   Today is chilly and feels nostalgic in the way that Autumn days often do.

As the CSA season begins to wrap up we find ourselves looking back.  The first and most obvious thoughts are of how quickly the season has passed.  How is it that the better part of a year flies by in an instant?  Then there is the overall impression of the growing season this year.  It began awfully cold and wet and then heated up beyond anyone’s wishes.  It was a good (not amazing, but good) year for tomatoes and even corn did fairly well.  On the flip side, few of us got our fill of peas, carrots, beets or pears this year.  So it goes when you rely heavily on locally grown, seasonal produce.  Each year has its ups and downs and no single season is exactly like any other.

We don’t want to get ahead of ourselves and make any sweeping declarations about the growing season (because after all, It’s not over yet!) but some observations can be safely made.  For today we’ll stick with just this small one… CSAs bring communities together in countless, small ways that make that community better.  Cheers!


Don’t forget to sign up for a winter share if you haven’t already. Get em while they last!

This share will be delivered every other Tuesday from December 6th through March 27th (excluding the week of Christmas). There will be 8 deliveries in all.  This share will include eggs, cheese, potatoes, beets, turnips, lettuce, greens, microgreens, garlic, onions, mushrooms, squash, apples, cider, bread, cabbage, honey, leeks, oats, lifits, flour, and popcorn. There is no vegan share available.

Because our winter boxes will be delivered every other week, while there might be the same number of items as there are now, the quantities will be larger.  Here are two examples of winter boxes below.

Example #1
3# russet potatoes
loaf of whole wheat bread
5# granny smith apples
2 dozen eggs
1# Buttercup cheese
hydroponic lettuce trio (3 heads)
2# loose, purple top turnips
beet bunch

Example #2
1# shitake mushrooms
1.75# spelt flour
loaf of whole wheat bread
1 dozen eggs
winter squash
1/2# chevre
2 hydroponic bibb lettuce heads
large leek bunch  (6)




~ half gallon apple cider, Kistaco Farm

~ 6 ounces chevre cheese, River View Dairy

~ 1/3# Vates kale, Nu Way Farm, CF

~ 3# Russet potatoes, Clarion River Organics, OG

~ leeks or celeriac or hakurei turnips, Blue Goose Farm,

Golden Harvest Farm or Clarion River Organics

~ 3# Granny Smith apples, Dawson’s Orchards

~ 1# purple or red turnips, Clarion River Organics, OG


~ half gallon apple cider, Kistaco Farm

~ 6 ounces chevre cheese, River View Dairy

~ 1/3# Vates kale, Nu Way Farm, CF

~ 1lb hot peppers, Weeping Willow Farm, CF

~ 1/3# Romaine lettuce, Nu Way Farm, CF

~ 3# Granny Smith apples, Dawson’s Orchards

~ 2# Russet potatoes, Weeping Willow Farm, CF

OG- Certified Organic                                         CNG- Certified Natural Grown                                                     CF- Chemical Free


Granny-Smith and Goat Cheese Sandwich

Makes 2 sandwiches

  • 2 Kaiser Rolls
  • 4 ounces goat cheese
  • 1 Granny Smith Apple
  • 1 tablespoon honey
  • 3 tablespoons your favorite white wine
  • 1/2 cup mixed salad greens, shredded
  • 1/4 cup Sliced Almond or Crumbled Candied Pecans
  1. Place the goat cheese (roll, log, container, or portion on a small plate) in the microwave and heat in increments of 5 seconds to soften enough to spread, but not melted.
  2. Laterally, through the transverse plane, half the kaiser rolls using a bread knife, chef’s knife, cleaver, or samurai sword (I’m not to be held liable for any incidental or accidental incisions, lacerations, or abrasions).
  3. Using approximately 1 oz per roll half, cover all four open planes of the kaiser rolls in goat cheese.
  4. Cut the Granny Smith apple in such a way to produce a number of slices, ideally 2-4 centimeters in thickness, adequate to cover the area of the kaiser roll twice.
  5. Mix the honey and white wine in a small ramekin and place in the microwave for approximately 5-10 seconds. Honey should mix easily with the wine.
  6. In a bowl, toss the mixed salad greens with the honey wine mixture until the greens are saturated.
  7. Assemble the sandwich in this order- bottom half of kaiser roll with goat cheese, sprinkle of the almond or candied pecan, apple slices, mixed greens, apple slices, mixed greens, sprinkle of the almond or candied pecan, top half of kaiser roll with goat cheese.
  8. Apply pressure to prevent runaway ingredients. Arrange on a dish with leftover apple slices.
  9. Pour a glass of your favorite wine and enjoy the fruits (literally) of your effort.


Hot Mulled Cider with Dark Rum

8 cups pure apple juice or fresh apple cider
2 (2-inch) cinnamon sticks
1 orange, peels and juice
4 whole cloves
3 star anise, optional (I omitted)
dark rum, optional

Combine all the ingredients in a saucepan, cover and bring to a slow boil.  Reduce heat and simmer over low heat for 5 to 10 minutes. Pour into mugs, along with a splash of dark rum if desired, and serve.



Adapted from About.com

2 pounds Russet potatoes
1 1/2 cups flour
1 teaspoon salt
1 large egg, lightly beaten

  1. Preheat your oven to 400°F. Prick the potatoes all over with a fork, and bake them on a baking sheet for 45 minutes to one hour, or until they are fork-tender. For best results, turn the potatoes over halfway through the baking time. Let the potatoes cool slightly.
  2. Peel the potatoes, and then pass them through a potato ricer, food mill or grate them over the large holes of a box grater into a large bowl. Add the lightly beaten egg and the salt to the potatoes and mix well with a wooden spoon.
  3. Add the flour to the potatoes a little at a time, using only as much as you need so that the dough will not stick to your hands. When the flour has been incorporated, bring the dough together with your fingertips.
  4. Dump the dough and any remaining floury bits onto a slightly floured surface. Knead the dough as you would bread dough. Press down and away with the heel of your hand, fold the dough over, make a quarter turn, and repeat the process. Knead for about three or four minutes.
  5. Form the dough into a ball and then divide it into 6 smaller balls. On a lightly floured surface, roll out one of the six pieces using your fingertips into a long rope about 3/4 inch thick. Cut the dough into 1 inch pieces.
  6. You can cook the gnocchi as it is now, but traditional gnocchi has ridges. To create the ridges, press each piece of dough against the tines of a fork. With your finger, gently roll the pressed dough back off the fork. This takes a little practice. If you find the dough sticking to the fork, dip the fork in flour before you press the dough against it.
  7. Place the gnocchi in a single layer on a lightly floured or parchment-lined dish. If you’d like to freeze them for later use, do so on this tray and once they are frozen, drop them into a freezer bag. This ensures that you won’t have one enormous gnocchi mass when you are ready to cook them.
  8. To cook the gnocchi, place them into a pot of boiling and well-salted water. After a few minutes the gnocchi will float to the top. Continue to cook for one minute then remove and set aside.

Amish Turnips

Adapted from Phoenix CSA

Note: you can substitute the turnips with rutabaga

2 medium to large turnips
2 cup bread crumbs
2 tablespoon sugar
Salt to taste
2 egg, beaten
2 cup milk
2 tablespoon butter

Scrub turnips and cut into chunks.  Put the chunks in a large saucepan and cover with water.  Add 1 teaspoon of the salt. Bring to a boil; reduce heat, cover, and simmer for about 25 to 30 minutes or until tender. Drain and let dry in a colander or in the pan with the top ajar.
Mix with all remaining ingredients and only half of the bread crumbs. Place in greased casserole. Cover with the rest of the crumbs and bake 45 minutes at 350 degrees.
Turnip haters like this dish.


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