We hope you enjoyed this season's CSA - it was a summer and fall to remember!
Welcome to the Wolfe's Neck Farm Teen Ag and CSA share newsletter, written by our Teen Ag Crew member Gabriella Gaspardi. This weekly newsletter provides information about what produce you can look forward to receiving in your CSA share, a recipe or two, and any bits of information we think you might find interesting.

This is our last week of our Farm's CSA. Thank you so much for your support of this program and joining us this season. We hope you enjoyed your fresh produce each week and welcome you to visit us at the Farm Stand throughout the year!
CSA Pickup Day Details
Tomorrow is CSA Pickup Day! Please feel free to keep your basket or return to the Farm Stand at your convenience.
CSA pickups will occur on Thursdays from 3:00-5:30 PM. If you need to pick up your share after 5:30 PM, it will be accessible in the refrigerator at the
Farm Stand . If you need to pick up early on a CSA day or if you are unable to pick up this week, please contact Richard at  teenag@wolfesneckfarm.org  at least 24 hours in advance.

This Week's Basket
The produce in this week's basket includes:
  • Butternut Squash
  • Tomatoes
  • Snap beans
  • Cilantro
  • Kale
  • Golden beets
A Look Back at the Season
By Gabriella Gaspardi

It has been a crazy and eventful season for the Teen Ag crew, starting with the addition of new land for our crops, to our remodel of the Farm Stand, and finally the continuation of building our transportable high tunnels.

Unfortunately CSA season has come to an end, and the time seems to have flown by. This season has been extremely educational for me as well, as I've been able to further understand all of the effort and planning that goes into maintaining a farm, be it agricultural-based or livestock-based. I have learned so much this year, and I have thoroughly enjoyed the company of all the Teen Ag crew and all the memories that I will leave with.

Although I am in college now, as are some other Teen Ag crew members, I will always be able to utilize all the skills that I have learned while working for Teen Ag. When I leave Wolfe's Neck Farm, I will always remember and understand the importance of supporting local farmers and the tremendous impact that something so simple has on the environment and community. During my time here I have realized that sustainable agriculture has captured my interest, and I will continue to study and take an interest towards the practice as I further my education. 

Upcoming Farm Events
Come on out to Wolfe's Neck Farm for a family  outing to remember. Enjoy the fall foliage and  take a hayride out to our pumpkin field!
Recipe: Butternut Squash and Kale "Torte" 
We grew lots of kale this season!
Ingredients (Serves 6):
  • 1 tbsp. olive oil
  • ½ small butternut squash
  • 1 medium Onion
  • 1 small bunch kale
  • Kosher salt and pepper
  • 6 oz of potatoes
  • 6 oz. thinly sliced provolone cheese 
  • 1 tomato
  • ¼ c. grated Parmesan
  1. Heat oven to 425°F. Oil a 9-inch spring-form pan. Arrange half the butternut squash in the bottom of the pan, in concentric circles. Top with half the onion, separating the rings. Top with half the kale, drizzle with half the oil and season with 1/4 tsp salt. Top with the potatoes and half the provolone cheese.
  2. Top with remaining kale, drizzle with the remaining oil and season with 1/4 tsp each salt and pepper. Top with the remaining onion, tomatoes and provolone. Arrange the remaining squash on top and sprinkle with the Parmesan.
  3. Cover with foil, place on baking sheet and bake for 20 minutes. Remove foil and bake until the vegetables are tender and the top is beginning to brown (8 to 10 minutes).
Recipe: Butternut Squash Beef Stew

Ingredients  (Serves 4):
  • 1 can tomato sauce
  • 2 tsp. ground ginger
  • 2 tsp. ground cumin
  • ½ tsp. ground cinnamon
  • kosher salt
  • Pepper
  • 1 large onion (or 3 small onions)
  • 2 lb. beef chuck
  • 2 tsp. all-purpose flour
  • ½ Butternut Squash
  • 1 can chickpeas
  • ½ c. roughly chopped fresh cilantro
  1. In a 5- to 6-quart slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, 1/2 cup water, and 1/2 teaspoon salt; stir in the onion.
  2. Season the beef with 1/2 teaspoon each salt and pepper, then sprinkle with the flour. Add the beef to the slow cooker and toss to coat.
  3. Scatter the butternut squash over the top and cook, covered, until the beef is tender, 7 to 8 hours on low or 4 to 5 hours on high.
  4. Gently fold the chickpeas into the stew and cook, covered, until heated through (3 minutes). Serve the stew and sprinkle with the cilantro.
Thank you for taking part in our CSA for the summer! We hope you will enjoy what our garden has to offer. Stay tuned for weekly updates from your Wolfe's Neck Farm Teen Ag Crew.