2017 November CSA Newsletter – Week #3

Notes from the Farm

Temperatures got down to 18 degrees on Friday/Saturday, which gave a frost burn to some greens, or put an abrupt end to other greens growing outside, while sweetening up some of the hardier roots, such as carrots.  The sweetness increases in the carrots as a result of starches converting to sugars.  This conversion is a survival tactic for the carrots, as it prevents the water in their cells from freezing.  We think these frost-sweetened carrots are the best of the season, along with those we harvest in March that spend the winter in the soil, and are pulled out once the snow clears.  Enjoy them now, or save them for the later, as the bit of soil on the carrots will help them store in your refrigerator for months.  Along with these delicious carrots we'll have a mix winter squash, potatoes, onions, garlic, turnips, broccoli and greens.
Thank you for taking part in our November CSA, and have a great Thanksgiving!


Farmer Steve and our Farmers: Adam, Alyssa, Kayla, Sara, TW and Tyler
  • Registration for our 2018 CSA is open!  CSA registration forms will be available at the farm or you can download, fill them out and bring them to the farm or mail them on. You can also sign up online at our website.  Note that there is a discounted rate for paying by check/cash and a special discounted rate if you pay in full by December 1st, and if you pay in full before the end this year's CSA, we'll also give you free jar of our Green Tomato Salsa!  We are offering you this to thank you for the commitment you have made to your community farm, and because it is extremely helpful to us when you sign up early for the CSA.  When you sign up early for our CSA it allows us to focus on the farm in the spring having already completed a heavy load of marketing, paperwork and administrative tasks over the winter months.  With that in mind, in the weeks ahead please consider making a deposit, full payment or payment of any amount towards next year's CSA.

In This Week's Distribution

Our Harvest:  Winter Squash, Purple Viking Potatoes, Cippolini Onions, Garlic, Broccoli, Carrots, Kale, Radishes, Kohlrabi or Turnips, Lettuce

Recipes and Cooking Ideas

Whiskey Glazed Carrots
  • 2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
  • 1 stick Butter
  • ½ cups Jack Daniels Or Other Whiskey
  • ¾ cups (to 1 Cup) Brown Sugar
  • ½ teaspoons (to 1 Teaspoon) Salt
  • Freshly Ground Pepper, to taste
  1. Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches., cooking for 60-90 seconds each batch. Remove from skillet.
  2. Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.
  3. Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.
  4. Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.
Salt Crusted Baked Purple Potato with Ginger and Basil Yogurt
4 8-ounce potatoes (Purple Vikings or other purple-skinned potato), scrubbed clean
1 Tbl Himalaya Pink Salt (chunky crystals)
1 Tbl Fleur de Sel (chunky crystals)
1 Tbl Murray River Salt (chunky crystals)
1 Tbl Kilauea Black Sea Salt (chunky crystals)
2 Tbls butter, melted
2 each 5.3 ounce (150 grams) containers of plain Greek yogurt
2 tsp honey
1 tsp naturally pressed organic Ginger Juice by The Ginger People
2 tsp finely chopped Grated Ginger by The Ginger People
2 Tbls finely chopped fresh basil (try parsley or sage if basil is out of season)
fresh thyme leaves (purple flowerettes if available)
fresh purple basil, finely chopped
Himalayan Pink Salt (fine crystals)
Freshly ground black pepper
Combine the chunky salts into a bowl. Drench the potatoes in the melted butter then roll them into the salt until covered. Wrap each potato individually in aluminum foil and place in a preheated oven. Bake for 1 hour and 15 minutes or until a toothpick pierces the center easily. Pull back the foil and finish in the oven for another 15 minutes to crisp the salt crust.
Combine the packages of yogurt, honey, ginger juice, grated ginger and basil. Adjust sweetness or heat by adding honey or ginger juice, respectively, as desired.
Remove the foil from the potatoes. Cut a slit in the top and push both sides inward to push the potato up and open. Fluff up the meat with a fork. Top with Ginger and Basil Yogurt and garnish with fresh thyme, basil leaves and their flowerettes if available. Finish with fine pink sea salt and freshly cracked pepper.
Serve - and be sure to eat the skin, too!

Saturday, November 18th is the day to visit  the farm before it gets too cold. We will be selling our veggies for your holiday meals, have two workshops for you to experience, and Farmer Alyssa will be selling her hand-sewn crafts. Overall, it's a great way to celebrate fall on the farm. We look forward to seeing you here.
Putting Your Flower Garden Bed to Bed -  RSVP HERE
Pre-Thanksgiving Produce Sale (with Crafts for sale as well)
World of Coffee Workshop RSVP HERE

One of the main reasons the farm has accomplished so much in its shorthistory is due to the generous contribution of time by our wonderful volunteers.  We would not be able to achieve all that we do without you.  If you've put in one or 20 hours at the farm - recently or not so recently - you are welcome to join us for a Volunteer Appreciation Party.   On Saturday, December 9th from 12:30-2:30 we will be celebrating you!  Please meet us at Beecher Road School-South (40 Beecher Rd, Woodbridge, CT) in the (South) Assembly Room.  This is also a great time to stop by and chat if you have program suggestions for the coming year or are interested in getting involved at the farm. There will be food and some very grateful farm staff to greet you. If you like, you are also welcome to bring a potluck dish to share and celebrate the fall harvest.  Please RSVP by November 6th to Becca at [email protected].