Wednesday, October 29, 2014

CSA Share List for Week 21: 10/29 and 11/1

Farm News:
The good weather has allowed us to bring in all the sweet potatoes and we have them curing in the greenhouse. Being a semi-tropical plant, they like to sit in the dry heat for a few weeks before storage, which keeps them from rotting over the winter. We are happy to be giving them out to you this week!

Thanks to those of you we met who came all the way out from NYC and our other CSA sites for our Oktoberfest. As always, great to meet you and thanks for supporting our farm! The last day for the season that our Farm Market will be open is Friday (Oct 31), we’ll reopen next April 1, 2015. However as you know, CSA continues till Nov 19/22 depending on your pickup, and Winter Share signups are open for monthly pick ups Dec-May!

We’d like to extend an invitation to CSA members to join Farmers Eve and Chris, and the Greenpoint-Williamsburg CSA group, at the annual Harvest Dinner to be held Saturday Nov 8, from 6-8pm, at Lutheran Church of the Messiah, 129 Russell St, near the corner with Nassau and McGolrick Park. Please bring a dish to share and a beverage. We hope to meet some of you from nearby sites, such as Bushwick and Glendale especially, and others, in addition to the folks at Greenpoint-Williamsburg who plan and run this lovely event!

Share items for Oct 29 and Nov 1 (best guess)
Sweet potatoes 2 lbs
Arugula ¼ lb
Potatoes 2 lbs
Leeks, 2 or 3
Parsley, .10 lb
Cilantro, .10 lb
Winter squash mixed mostly butternut
Mesclun 1 bag
Possibly kale

Fruit share: sorry the “Margil” Heirloom apples didn’t come in time for shares last week, so they are in the shares this week.

WED: 1 bag Margil heirloom apples AND 2 lb mixed variety apples and 1.5 lb Yali pears

SAT: 1 bag Margil heirloom apples AND 2 lb mixed variety apples and 1.5 lb Bosc pears. The share will be mostly apples from here on out for the rest of the season, with some pears thrown in for diversity. But remember there are so many delicious ways you can use apples! Roasted apples, applesauce, apple fritters, and more.

Flower share: last week was the last week of the flower share. See you with flowers in the spring!

Egg share: ½ dozen pastured eggs

Cheese Share: Sheep’s milk cheese has been made in other parts of the world for centuries, perhaps as long as 12,000 years, but it is relatively new in the United States. Old Chatham Sheepherding Company was in the forefront of producing some of the first sheep’s milk cheese and yogurt in the US. Sheep’s milk, like goat milk, is more easily digested by humans than cow’s milk. The cheese share this week includes one piece each of the following:
Ewe’s Blue: Moist, semifirm and creamy rindless wheel in Roquefort style with plentiful blue-grey veining.
Kinderhook Creek: Soft ripened, creamy cheese made with 100% pasteurized sheep's milk.
Plain Sheep’s Milk Yogurt in a variety of flavors: made with active cultures.

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