November 5, 2019 | Volume 10 | FALL Week 2

Week 2 Fall Share:
(** see note, below )
Greens: Kale OR Pac choi OR Yukina Savoy
Onion: red & yellow
Roasting Root Bag: 3-4# mix of rutabaga, turnip, radish, & celeriac  
Acorn & Butternut
Sweet Potatoes


Winter's breath blew through the farm this past week and put an end to the growing season. Enjoy the last of this year's greens in your box this week.

Hogs: ( FAQ )
This week: We're sending hogs to the meat processor on
Thursday, November 7. We have one hog available for reserve with this batch. Contact Janet ASAP if you are interested.

January Processing: There are still a few Berkshire hogs available to reserve. These are scheduled to go to the processor in January. Order Form

On-Farm Store Hours:  
Thursdays (only on CSA pick up days) : 4-6pm
Fridays: 9am-3pm
Saturday 9am-Noon
** NOTE: Pack list is subject to change due to weather or harvest conditions .
Farm Update: Winter Already?
by Janet Gamble

The crew scrambled to get as much as possible harvested out of the field last week. We were down to a skeleton crew, harvesting root crops and other tender crops such as cauliflower, kale, yakina savoy, and pac choi as the weather bore down with plummeting temperatures and, of course, the early snow storm.

It seemed surreal, with green leaves on trees adorned with snow instead of the brilliant colors of fall.
Forces gathered all hands on deck harvesting, washing, and putting our crop safely into the walk-in coolers. We were one less crew member than usual, down to our 2 full-time employees, Danielle and Tom. Then Robyn who works once a week came in an extra half day, and of course Steve and I.

We’ve hired on a couple part-time hemp shuckers and had one volunteer who gave us time in the field helping to harvest and pull tomato stakes, taking full advantage of a strong body to help Tom. Mike was a godsend in the final hours before the cold took out the rest of the crops remaining in the field.
It always amazes me how our crew comes together with such camaraderie in times like these. It really makes me feel such gratitude towards their willingness to work so hard and get so much done under the worst of conditions. They are the best. And then there are our other worker-shares and friends of the farm and our CSA members who jump in to give their services in times of need or just support us by buying our products. This is community at play—so many who give us support in all ways here and afar. You are all acknowledged and all greatly appreciated and keep us in existence. 

This is my early Thanksgiving thanks that couldn’t wait.
What is that Vegetable?
Celeriac, celery root, knob celery, and turnip-rooted celery--these are all names for the same gnarly-looking, hairy vegetable. Botanically, it's the same plant as celery. One variety is grown for its stalks, the other for its root.

Celeriac's flavor is similar to the more familiar stalk celery but is often described as being nuttier. The texture is softer and less crisp.

Celeriac can be used interchangeably in recipes calling for celery. Peel away the thick outer covering. Dice the flesh for cooking, or julienne it for raw use in salads.

Cauliflower & Butternut Gratin
¼ c. plain dry bread crumbs, divided
1 head cauliflower (about 2¼ LB), separated into florets
1 medium butternut squash (about 1¼ LB) peeled, seeded, and diced
¼ t. black pepper
1-15 oz jar Alfredo sauce or 2 c. homemade Alfredo sauce
4 oz. Gruyere cheese, grated (about 1 c.)

Prepare Alfredo sauce according to recipe if not using jarred sauce.

Heat oven to 350°F. Coat a shallow 2-qt broiler-safe baking dish with nonstick spray. Sprinkle bottom with 2 T. crumbs.

Add half the cauliflower and squash, sprinkle with ⅛ t. pepper and spoon 1 c. sauce over top. Sprinkle with ½ c. cheese. Repeat layers once, omitting bread crumbs. Cover with nonstick foil.

Bake 60 to 70 minutes until vegetables are just tender when pierced. Uncover; sprinkle with remaining bread crumbs; broil 5 minutes until golden.

Yield: 6 servings
Recipe adapted from:
Roasted Pork Loin & Root Vegetables
5 garlic cloves, divided 
3-3½ LB pork loin
1 T. plus 2 t. Italian seasoning, divided 
Freshly ground black pepper
1 t. Dijon mustard
½ t. paprika
2 T. olive oil, plus more for drizzling
6 small potatoes, halved
3 carrots, peeled and thickly sliced
1 celeriac root, peeled and cut into large dice
1 rutabaga, peeled and cut into large dice
1 turnip, peeled and cut into large dice
2 T. apple cider vinegar
1 T. chopped flat-leaf parsley
1 t. fresh thyme (heaping ¼ t. dried)

Preheat oven to 400°, line a large baking sheet with parchment paper or foil drizzled with a little olive oil. Cut 3 garlic cloves in half length-wise. Place pork loin on work surface with fat side up, poke 6 slits throughout the loin, about 1” deep. Insert one garlic clove half into each slit.

Rub: Press remaining 2 garlic cloves through a garlic press. In a small bowl combine garlic, 1 T. Italian seasoning, 1 t. salt, black pepper to taste, Dijon mustard, paprika and 2 T. olive oil. Mix well to form a paste. Coat pork loin liberally with rub mixture; set aside.

In a large bowl, toss potatoes and root vegetables with vinegar, 2 t. Italian seasoning, salt and pepper, to taste, and a generous drizzle of olive oil. Place vegetables on prepared baking sheet in a single layer.

Place pork loin on top of vegetables with fat side up. Roast 60 minutes, or until internal temperature of roast registers 145-160°. (Insert a quick-read thermometer into the center of the loin)

Cover vegetables to keep them warm while loin rests on a platter or cutting board for 10-15 minutes. Toss vegetables with chopped parsley and fresh thyme. Thickly slice pork loin, serve on a platter together with vegetables , drizzled with extra olive oil, if desired.

Yield: 6 servings
Recipe adapted from:
Roasted Cabbage Steaks
1 head of cabbage
2 T. olive oil
salt and pepper to taste
1 T. butter, melted
fresh parsley or thyme

Preheat oven to 400°F.

Slice cabbage into ½" thick rounds. Brush each side with olive oil.
Place in a single layer on an oiled baking sheet. Roast 20-25 minutes. Flip and roast another 15-20 minutes or until cabbage is tender. Drizzle with butter and serve.

Yield: 8 servings
Recipe adapted from:
Spicy Peanut Soup with Sweet Potatoes
Many thanks to CSA member Samantha P. for sharing another of her favorite recipes!

2 T. olive oil
½ onion, diced
1 jalapeño pepper, minced
2 cloves garlic, minced
3 large sweet potatoes, peeled and cubed
1 14-oz can fire-roasted tomatoes
1 14-oz can light coconut milk
2 c. water
1 t. salt
1 t. curry and/or turmeric powder
½ c. chopped peanuts
¼ c. peanut butter
1–2 c. kale, stems removed, chopped (may substitute other sturdy greens)
fresh cilantro, optional, for garnish

Heat oil in a large soup pot over medium heat; add onion, garlic, and jalapeño. Sauté until soft and fragrant. Add sweet potatoes, cook and stir until slightly browned. 

Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.

Add peanut butter and kale. Simmer until thick and creamy. Serve topped with more peanuts and a sprinkle of cilantro, if desired.

Yield: 5-6 servings
Recipe adapted from
Turtle Creek Gardens, LLC | 262-441-0520 |
Janet Gamble, Farm Manager:
Christi Ehler, Newsletter Editor: