CSA Week 16- A Seasonal Celebration
It seems fitting that I sit here, on the morning of the final CSA pick up (perhaps one of most significant pick ups of the year), with a serious case of writers block. How does one sum up the past months- full of ups and downs, trials and tribulations- in a brief yet meaningful way? It’s difficult to comprehend the shear amount of work it took to provide you, our somewhat modest group of 25 CSA members, a box of organically-grown goodness for the last 4 months. Our bodies can tell the stories better than our minds, with all of the subtle aches abound paired with a full and wholesome-feeling gut, telling us that our hard work was not in vain. In a world filled with quick fixes and instant gratifications, it is immensely gratifying to exercise the lost arts of patience and adaptability within the realm of the natural world. While our profession is just one in million of important jobs to carry out in this life, I feel great honor that ours can be so intimately tied with people we care about all while fostering a rekindled respect and admiration for this land that we call home.
We hope that you’re experience with us this year has been an enjoyable one! This season was my second time running a full CSA program by myself and while there have the inevitable hiccups that come along with running any small business, I feel confident that our crew has done the best we could to provide a quality and consistent product. Now that we are sinking our teeth into our own property and simplifying our operation, I’m uncontrollably excited for next year! We hope that some (or all!) of you will join our 2020 CSA program where you can expect even more variety and enjoyable pick up experience- we’ve got some exciting ideas! I’ll be in touch via email when next year’s CSA registration is open, and in the meantime make sure to stop by our local co-op to get a taste of some High Pine carrots and spuds through the winter!
Until next time,
What’s in Your Share?
Bag of carrots
Our storage carrots have sort of become our prized possession in our field in Mancos. They received perhaps the most attention all season and it seems like all the hard work pulling thistle has paid off! Enjoy a bag of loose orange and purple varieties that will hopefully last for a while (don’t forget to roast ‘em!)
Head of broccoli
This heads have just been so abundant and beautiful lately, I guess that we’re ending the CSA season with three solid weeks of broccoli- oh well I guess worst could happen! Cut into florets along with your cauliflower and roast for an extremely easy (and tasty!) weeknight meal.
Our cauliflower has not been as successful this year as we were hoping… after a fluke year last season we were overly confident that our crop would be the bomb, however with the persistent hot and sunny days it seems the our plants have just been too stressed to really take off- can’t win them all I suppose. Anyways, I hope you enjoy what we could come up with this week (see broccoli recipe above)!
These plants have been survivors of multiple nips of frost and continue to pump out tender and delicious beans! Try blistered with garlic.
Our onions still have a little time left in the field to size up into an acceptable storage crop, however that doesn’t mean that you can’t enjoy the simple pleasures of caramelized onions right now!
I’m happy to report that our big harvest party for Potatoes for the People last week in Turtle Lake was a raging success and we now have over 5,000 pounds of delicious potatoes in the root cellar that will be donated to local pantries through the winter months! Our personal crop did great as well and you can enjoy a box of red, Yukon and Russets, preferably roasted with herbs…
The most hardy of the leafy greens, our spinach has only got sweeter with the recent frosts and we were excited to squeeze in one last pickin’ in for y’all this week! Start your day like your local farmers with some fried eggs on a bed of spinach (throw some garlic in there for good measure as well).
I’ll admit that there are certain crops that I just haven’t mastered yet (I’ve been primarily a greens grower for the last four years…) and winter squash is one of them. During the height of planting season back in June, our winter squash starts stayed a week or two too long in the greenhouse and were planted last minute in the hopes of getting at least some harvestable crop. Well we got pretty much exactly that and we’re happy to share some baby acorn and butternut squashes with you. They may still be a little green, however we roasted some up last night and can vouch that they are still dang delicious!