Last Tuesday as we finished up the broccoli harvest a dark cloud stalled over the field and it started to rain. As we rushed to climb into the harvest truck the rain turned into hail. It hurt as it bounced off our heads. The hail/rain lasted for about five minutes then the sun came out. Standing in the barn door watching the hail fall we lamented about the beautiful head lettuce, turnips, and assortment of leafy greens still out in the field. We were sure they would be shredded after that kind of hail. But there was no time to dwell on it as Tuesday is our biggest harvest & CSA packing day and we had 330 shares to get ready. We hustled to get the shares packed and by 5 pm we didn't feel like checking on the status of the greens. That could wait until morning.

Wednesday morning we headed out to harvest after the frost thawed and found that our lettuce and greens were all still beautiful. Nothing was shredded or damaged. All summer long we have experienced tiny spot storms, it will rain in one field and just across the farm will remain dry. The tiny band of hail must have just fallen on part of the farm that thankfully had nothing left to damage. Whew.

We did have our first hard frost last week and the tomatoes, peppers, and eggplant are no more. We had a great season with those crops but it is still bittersweet to see them go until next summer. We thank our lucky stars that we have the lettuce and greens to harvest for a few more weeks and the kale for the last five weeks of the CSA season! ~Jody

ROXBURY FARM CSA PORK & BEEF AVAILABLE FOR ORDER

We now have our own pork and limited stock of beef available to purchase by the cut on our website. Click HERE to see what we have in stock. Place your order and we will send it with your CSA share. We will send you an invoice once we will your order, you can pay online or send a check with the invoice that will come with your order.

Click HERE to find out more about purchasing quarters, halves, or wholes of pork. Or HERE to purchase a pork share.

ORDER YOUR WINTER SHARE TODAY!

Eat from the farm all winter long. Deliveries are once a month in December (week of Dec. 10), January (week of Jan. 7), and February (week of Feb. 4).

Click HERE for more details and to reserve your share today!

Cows are back in the barn for the winter

Frog that hangs out in our garden pond outside the farm office

COMING IN NEXT WEEK (may change depending on weather and crop conditions) head lettuce, diakon, carrots, winter squash, popcorn, collards, onions, red cabbage or broccoli, red bok choi

IMPORTANT DATES

Pork Share 1: NEXT WEEK Week of Oct. 29 - Nov. 1

Pork Share 2: Week of Nov. 12 -15

Chicken Share 5: Week of Nov. 19-22

Last week of egg shares: Week of 12-15

Last week of regular season CSA shares: Week of Nov. 19-22

First Winter Share: Week of Dec. 10-13

If you can't pick up your pork, chicken, or eggs please let us know and we will send it another week.

Hail storm last Tuesday

This week's full share: Head lettuce, spinach or arugula, sweet potatoes, Peter Wilcox potatoes, onions, red cabbage or broccoli, salad turnips, cilantro, parsley, and toscano kale



This week's small share: Head lettuce, spinach or arugula, sweet potatoes, Peter Wilcox potatoes, onion, toscano kale, and parsley

FRUIT SHARE: Jonagold apples



COOKING TIPS AND RECIPES

Coconut Chickpea Curry with Turnips & Spinach



• 1 Tablespoon ghee or coconut oil
• 1 large onion, finely chopped
• 3 cloves of garlic (or garlic scapes) minced
• 1 bunch of turnips, cut into 1/2 inch chunks (about 2 cups worth)
• 1 teaspoon garam masala
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1 teaspoon unrefined salt
• 1 Tablespoon tomato paste
• 1 (14 ounce) can crushed tomatoes with their juices
• 2 jars chickpeas (drained)
• 1 (14 ounce) can full fat coconut milk
• 1/2 cup water or broth
• 3 cups finely chopped spinach
• Cooked rice for serving

Preparation

1. Heat the oil in a large dutch oven over medium high heat. Add the onion and cook, stirring often until translucent. About 5 minutes. Add the garlic, turnips, spices and salt and give everything a good stir. Add the tomato paste and continue to cook for about 1 minute, stirring until everything is evenly coated. Pour in the tomatoes, chickpeas and coconut milk and water. Bring the mixture to a low boil. Reduce the heat and simmer for 25 minutes. Stir in the spinach and keep on low heat until ready to serve.
2. Serve with rice and plenty of salt and pepper to taste. www.dishingupthedirt.com

Mashed Sweet Potatoes with Chilies, Lime, and Cilantro

• 1 1/2 pounds large sweet potatoes, about 2 to 3
• 1 finely chopped jalapeno, seeds included
• 1 large, thinly sliced shallot or 1/4 red onion
• 2 to 3 tablespoons fresh lime juice, from about 1 lime
• 2 tablespoons olive oil or melted coconut oil
• 1/4 cup roughly chopped mint, if you have it
• 1/4 cup roughly chopped cilantro
• 1/4 cup chopped, roasted peanuts, optional
• salt to taste

1. Preheat the oven to 400ºF.
2. Prick the sweet potatoes with a fork and bake on a foil-lined or parchment-lined baking sheet for about an hour, until the skins are wrinkled and the flesh is completely tender.
3. Meanwhile, combine the jalapeno and shallot in a large bowl with a pinch of salt and the lime juice. Allow to sit for at least 10 minutes or up to a few hours. Remove potatoes from oven and let cool briefly, then peel and place in a bowl.
4. Pour the macerated shallots and jalapeno over the sweet potatoes. Add the oil, herbs and salt to taste. Mash with a fork and stir to combine. Taste, and add more salt, lime or oil if necessary. Garnish with peanuts, if using. www.alexandracooks.com