Greetings!

It's WEEK 4 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!

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

Acorn Squash - This Week's Winter Squash

The acorn squash is a variety of the squash species Cucurbita pepo, which also includes pumpkins and zucchini. It’s a winter squash, meaning that you typically eat it in the winter when the fruit is fully mature. The acorn squash generally has an acorn-like shape and is typically dark green.

Calories

A serving of acorn squash contains a total of 115 calories. Carbohydrates contribute 107 calories, fat accounts for 2 calories and proteins provide the remaining 6 calories. A serving of acorn squash provides less than 5.8 percent of the daily value (DV) for calories, based on a daily diet of 2,000 calories.

Carbohydrates

A serving of acorn squash contains a total of 29.9 grams of carbohydrates, or about 10 percent of the DV for total carbohydrates. This includes 9 grams of dietary fiber, which is about 36 percent of the DV for dietary fiber. A serving of acorn squash doesn’t contain any simple sugar.

Fat and Protein

A serving of acorn squash contains 0.3 total grams of fat, which is less than 1 percent of the DV for total fat. Acorn squash contains 0.1 grams of saturated fats, which provides less than 1 percent of the DV for saturated fats. Acorn squash doesn’t contain any trans fat or cholesterol. A serving of acorn squash also has 2.3 grams of protein, which is about 5 percent of the DV for protein.

Vitamins and Minerals

A serving of acorn squash contains 37 percent of the DV for vitamin C, 23 percent of the DV for thiamin and 20 percent of the DV for vitamin B6. It also contains 18 percent of the DV for vitamin A, 10 percent of the DV for folate and 10 percent of the DV for pantothenic acid. A serving of acorn squash contains 26 percent of the DV for potassium, 25 percent of the DV for manganese and 22 percent of the DV for magnesium.

Week 4 of our Fall - Winter Ingredients

Leeks

White Potato

Acorn Squash

Cauliflower

Apples

Broccoli Rabe

Sweet Potato

Select a Spice*

*so exclusions apply

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.

No surprises here: The classic combination of bitter greens and sweet sausage is as warming and comforting as the Italian grandmothers who have been making it for generations

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INGREDIENTS

3 pounds broccoli rabe (about 3 medium bunches), trimmed

1 1/2 pounds sweet Italian sausage links, cut into 1-inch pieces

5 tablespoons extra-virgin olive oil

5 garlic cloves, chopped

PREPARATION

Cut broccoli rabe into 3-inch-long pieces. Cook in a large pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, until tender, about 5 minutes. Drain, then rinse under cold water to stop cooking. Squeeze out excess water from handfuls of broccoli rabe.

Meanwhile, preheat broiler.

Broil sausage in a 4-sided sheet pan 3 to 4 inches from heat, turning occasionally, until cooked through, about 5 minutes. Keep warm, covered.

While sausage broils, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook garlic, stirring, until fragrant but not browned, about 1 minute.

Separate broccoli rabe, then sauté in garlic oil until coated with oil and heated through, about 4 minutes. Stir in sausage.

Cook' note:

Broccoli rabe can be cooked 1 day ahead and chilled.