Greetings!

It's week 3 of our Fall/Winter CSA! .

Please pick up on Tuesday's from 1-6 at Woodbury Floral Designs,

15 Hollow Rd. Woodbury.

You can either park across the street or on the side of the building.

IF you can not pick up- please call us at 203.266.9149 to make other arrangements. All baskets not picked up will be donated to the Woodbury Food Bank.

If you have not done so yet, please install our app AND request to be a part of our private Facebook group.

APP This will be used to alert our members of any important information, and will also connect with our You Tube channel, Recipes, and a special CSA member login area that you will get a password for.

I-phone users- get the app here

Android Users- download it here

Facebook group, it's a quick way to share information, recipes, farm news and more! Click here and ask to be added!

Some things we have found that will aid in your CSA experience:

An open mind! Just because you don't like a veggie prepared one way, doesn't mean it won't be a family favorite a different way!

Over the summer, Amanda decided to share the mission of a company called Beautycounter and to get safer beauty products into the hands of everyone. The decision was not as obvious at first. After dealing with infertility and IVF for a year, the main concentration was making sure I was putting good things into my body. That was an easy step- being a farmer's wife I was already conscious about ingredients, practices and labeling tricks that try to trip us up at the stores. What about what I was putting ON my body? If you dig a little further into that question, you will find there's formaldehyde in shampoos, parabens in cleansers, PEG compounds in sunscreens, and the list goes on and on and on. What can these harmful ingredients do? Some are known carcinogens, some are endocrine disruptors, others are linked to asthma- get the picture? I would love to share more with you about what Beautycounter is doing to avoid using these harmful ingredients and introduce you you to a safer alternative. Come join us for a glass of wine, an open house, and product sampling to learn more! 2 dates for your convenience- Monday October 22nd at 6:30 or Saturday October 27th at 4:00. NO RSVP necessary. Bring a friend and get a gift from me!

We are very excited to be finally make this announcement. After over 30 years of hard work, to get to the point in our farming lives we are planning on closing this week on 46 acres of farmland and a barn. Yes, we have been farming and continue to farm on leased land here in Woodbury. This purchase will allow us to have our own "home-base", and an area to host our CSA members in Farm to Tables, events, and upcoming things to be announced! We are very excited and hopeful that our members will spread the word about our CSA and how much it helps our community in so many ways. Farms in this area are in a tough competition of trying to find land that isn't millions of dollars. Farmland is slipping away to houses, our goal is to purchase and save farmland; locally! You vegetables in your basket are just a small part of what you are doing by being or becoming a CSA member. If you know of folks that love vegetables, or cooking in general, please let them hear about us.

We are grateful to all our members; however; know that this CSA needs to grow in order to really become financially purposeful to farming. Our goal is to double our member count in 2019. We need to in order to stay proudly farming.

Agricultural Education & Awareness Supporters- The Farm

Our little girl is now in Kindergarten! Help us help the Mitchell Elementary School PTO by collecting Labonne's receipts and Box Tops for them! It's an easy way to help the school raise money- we have an envelope on the front counter if you would like to help out.

Thanks in Advance, Mike & Amanda

Meet butternut squash's "mini-me": the Honeynut squash. Though tiny in size, this adorable squash is packed with nutrients and flavor.

What is Honeynut squash?

The Honeynut squash is the result of a collaboration between Michael Mazourek, an associate professor in Plant Breeding and Genetics at Cornell University, and Dan Barber, chef and co-owner of the iconic Blue Hill at Stone Barns in Pocantico Hills, New York—remember him from Volume 1 of Chef’s Table? This collaboration, which started out as a friendly challenge, resulted in a smaller version of the butternut squash with a more tempting flavor.

But what does it taste like?

Since this squash was bred specifically for its flavor, it has to be good, right? We think so! The Honeynut squash is much more flavorful than its larger cousin. It’s often described as sweet and nutty. Besides being packed with more flavor than traditional butternut squash, the tiny Honeynut squash has more nutrients; it’s estimated that a single serving has twice the beta-carotene of an equal amount of butternut squash. The Honeynut is also a good source of vitamin A.

Read More

Week 3 of our Fall - Winter Ingredients

Our Robust Maple Syrup

Sugar Pumpkin

Honeynut Squash

Red Onion

Poblano Pepper

Fuji Apples

Minzua

Fennel

French Breakfast Radish

Hold UP now...

Don't start thinking what you "don't eat"; we know not everyone maybe used to some of these items... BUT! your adventuresses right? Check out some simple but tasty recipes we've posted just for you!

Always available on our app - or website. Check out our blog "The Farm Beet"

It's on the footer of every page of our website if you get lost ;-)

Here's a taste of the recipes and a link for your convenience.

This butternut squash showcases the flavors of autumn. Cinnamon and nutmeg compliment the deep flavors of the squash beautifully. The caramelized sugar crust adds just the right amount of texture. This custard is comfort food at its finest. After a long day out in the brisk fall air, this hits the spot. Perfectly.

Butternut Squash Custard

Yields 6 servings

Preheat oven to 400 degrees F.

Cut the butternut squash in half, length-wise. Remove the seeds and lightly oil the cut side of the squash. Place the two halves on a baking pan, cut-side down. Bake in the oven for 45 minutes, or until the squash is roasted. Remove the squash from the oven and allow to cool on a cooling rack until you are able to handle it.

Scrape out the flesh put it in a food processor or blender. Blend the squash until it becomes a smooth puree (no lumps!).

Preheat the oven to 350 degrees F.

In a large mixing bowl, whisk together the squash puree, cream, eggs, maple syrup, cinnamon, and nutmeg until it is smooth. Divide the batter evenly among the 6 ramekins. Place the ramekins in a water bath, where the water reaches half way up the ramekin. Bake in the oven for 30 minutes, or until the custard is fully set.

The next step is optional, but I think it tastes fantastic. Sprinkle a tablespoon of sugar onto each custard and switch the oven to broil. Broil until the sugar fully caramelizes. Watch the custards closely so the sugar does not burn!

Serve hot, at room temperature, or chilled.

1 large bunch of mizuna

2-3 radishes, very thinly sliced

2-3 tablespoons extra virgin olive oil

1 tablespoons fresh lemon juice + additional to taste

flakey sea salt

2 Tablespoons sunflower seeds, lightly toasted on the stovetop for  a few minutes

a few thin slices of fresh Parmesan cheese (optional)

a few pinches of micro greens (optional)

Preparation

In a large bowl toss the mizuna with the radishes and drizzle in the olive oil and lemon juice. Toss well. Sprinkle the salad with a few healthy pinches of flakey sea salt, the toasted sunflower seeds, shaved parmesan (if using) and micor greens (if using). Serve immediately.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary