CSA Newsletter, September 25, 2011

Thank you so much for being part of our inaugural CSA this year! We loved growing food for you and hope you enjoyed it and it enhanced your health and well being. This week marks the end of the veggie CSA season. Please watch your email for a survey about how it went for you.

We will still have eggs through the winter, so please let us know if you are interested in continuing. Also, we hope to see you at the potluck at the farm, October 2, 2 PM. And, we have 2 more meat chickens left unclaimed if you want to reserve yours for October 10.

Those who volunteered this summer will be getting some extra produce on October 9. Sweet!

Your Share This Week

  • eggs or sprouts
  • parsnips (1.25 lbs)
  • leeks
  • little bit of brassica: cabbage or broccoli or brussels sprouts
  • kale
  • chard
  • heirloom tomato mix
  • winter squash

Recipe of the Week – Butter Fried Parsnips


  • 6 parsnips, peeled and quartered lengthwise
  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon seasoning salt
  • 1/2 cup butter, melted


  1. In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
  2. In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
  3. Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.

Farm News This Week

Wow, what an amazing season! We have fed 15 families veggies and eggs all summer and another 15 families with eggs. We hosted 2 youth groups and 2 groups of international peace and justice activists. We have been highlighted in a number of magazines and blogs. (Here’s the latest) Our children have become helpful and productive members of the farm. We have fun almost all the time that we are farming and we see the sunrise every day! Wow! Can’t wait to do it all again. Now, it’s time to hang the dry beans, cover the soil in a blanket of hay, and move the chickens through their last few rotations on pasture. Welcoming the frost and the change of seasons. Thanks to each and every one of you for being part of the story of local, family agriculture and connection to land. We love you!