Somehow it’s November 1st and we are in our last three weeks of regular season CSA deliveries. The to-do lists we have been making and putting off until things “slowed down” are now large in our minds as the cold and frozen ground could arrive at any moment. The barn we wanted to clean out from top to bottom because of birds and their nests & poop, the fences we wanted to clear of weeds and shrubs, the sheds to organize, declutter, and finally get rid of the junk we haven’t looked at in 10 years are all still waiting. The sunshine and warm afternoons lured us into thinking we had more weeks until winter. But now it's time to buckle down and face that list.

And the sunshine does make it easier to do that list. The weather in September and October almost made up for the wildness of July. We get to enjoy the kind of afternoons that are perfect for riding on the back of the harvest wagon after a couple of hours of root crop harvesting. The kind of afternoon where it’s fun to take the VW Beetle for a little spin on the farm before heading home. (It's for sale & it doesn’t have plates so it's restricted to on-farm cruising only.) Blaring the radio with the windows down to get some breeze on your face while I drive down to the creek and back.

It hasn’t rained in so long I would worry about irrigation if it wasn’t below freezing during the night. Once it gets this cold we drain the water out of all of our irrigation equipment to prevent damage from freezing water. Plus kale & arugula are really the only crops still out in the fields and they are surviving just fine on the morning dew.

Another bonus of this warmer fall weather is that we can leave the root crop washer outside. Normally we need to move it into the packing barn in late October because the nights are too cold. When the temperature is close to 32 degrees we can put our homemade cover over the machine to keep it from freezing but if it goes below 28 degrees we have to move it inside. The machine is loud when it's in the barn, making it less pleasant to work in there. Plus the mud & dirt from the root crops adds more time to the daily cleaning routine. Shoveling dirt into buckets and dumping it outside is not anyone’s favorite task. When the machine is outside we can just wash the dirt away.

The cows are heading to their winter digs. One group of cows went to their barn and winter pasture last week. We have a few projects in mind for a future remodel for that barn area. We are always looking for ways to keep the cows drier and less muddy while still having access to the outdoors in the winter. No matter how cold it is, the cows still enjoy laying around outside in the sun when it's shining. The other group of cows are still on pasture and we are finishing up the last steps on the remodel of their winter home. Hopefully the remodel will give them space they need to sunbathe and stay nice & dry.

And a reminder to get out and vote tomorrow! You probably don’t need a reminder with all the emails, calls, and texts we are all receiving but just in case here it is. Dave and Linda will be working the polls tomorrow in Chatham and we will be keeping our ears to the news while we are farming. ~Jody

SIGN UP FOR THE 2026-2027 WINTER SHARE

The Winter Share sign ups are now available on our website (or email the farm if you don’t want to do the online sign up). Click HERE to sign up today.

The winter share is two deliveries; one the week of Dec. 8 to 11, 2026 and the 2nd the week of Jan. 5 to 8, 2027. The shares will be delivered on your normal CSA day and to your regular site (or very close to your regular site).

Each share is a 30 lb box of a mix of carrots, beets, potatoes, sweet potatoes, onions, cabbage, winter squash, radishes, popcorn, and daikon.

WE NOW HAVE PORK AVAILABLE IN OUR ONLINE STORE

We have our pork raised on wooded pasture and organic grain from Stonehouse Farm available to order on our website. Click HERE to see what is available. Your order will be delivered with your CSA share. Look for a cooler with your label on it. You don’t pay when you order, we send you an invoice after we weigh out your order.

Popcorn

IMPORTANT DATES

Pork Share #2: THIS WEEK Week of Nov. 3-5

Last Chicken Share: Week of Nov. 17-20

Last Regular Season Share: Week of November 17-20

Winter Share #1: Week of Dec. 8 -11, 2026

Winter Share #2: Week of Jan. 5 - 8, 2027

COOKING TIPS AND RECIPES

Popcorn: Store in dry spot in your kitchen. Use your thumb to push the kernels off the cob. Test pop a few kernels first to make sure the popcorn is dry enough. If it doesn’t pop continue to store it in a dry spot for a few more weeks until the kernels are completely dry.

Daikon: store in the crisper drawer of your fridge. Peel right before preparing. You can use it raw or in a stir-fry.

Shredded Daikon Salad

1 large daikon (about 1 lb.), peeled, shredded in box grater or in good processor

¾ tsp. kosher salt, divided

1 red finger or Fresno chile, seeds removed, finely chopped

2 garlic cloves, finely chopped

2 Tbsp. toasted sesame oil

2 Tbsp. unseasoned rice vinegar

1 Tbsp. granulated sugar

½–1 tsp. chile crisp (optional)

Toasted white and/or black sesame seeds (for serving)

Toss daikon and ½ tsp. salt in a medium bowl; let sit 30 minutes. Transfer to a dish towel and squeeze out excess moisture.

Meanwhile, whisk chile, garlic, oil, vinegar, sugar, and remaining ¼ tsp. salt in a large bowl and let sit 30 minutes.

Add daikon to bowl and massage dressing into daikon. Let sit at least 30 minutes and up to 6 hours (cover and chill if holding longer than 1 hour).

To serve, stir in desired amount of chile crisp if using and top with sesame seeds.

www.bonappetit.com

Daikon and Carrot Pickles

1 large carrot, peeled and cut into thick matchsticks

1 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks

1 teaspoon salt

2 teaspoons plus 1/2 cup sugar

1 1/4 cups distilled white vinegar

1 cup lukewarm water

Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. The vegetables should have lost about one-fourth of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.

To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks. www.bonappetit.com

Bins full of cabbage

COMING IN NEXT WEEK: sweet potatoes, carrots, onions, daikon, kale, rutabaga, napa, beets, arugula, and popcorn (share items may vary slightly by site depending on what is available in the field.)

FRUIT: apples

Full Share: red cabbage, winter squash, carrots, onions, broccoli, potatoes, beets daikon, kale, turnips, and popcorn. (Contents may vary slightly by site.)

FRUIT SHARE: Fuji Apples

Small Share: red cabbage, carrorts, onions, broccoli, beets, daikon, kale, and popcorn. (Contents may vary slightly by site.)

No Noodle Pad Thai

1 daikon radish, peeled

4 carrots, peeled

4 cups mung bean sprouts

4 scallions, thinly sliced

12 oz organic, GMO-free firm tofu, cut in quarters

1 small handful cilantro leaves, chopped, plus extra for serving

2 tablespoons black sesame seeds, plus extra for serving

4 slices of lime, to serve

PEANUT SAUCE:

1/2 cup peanut butter (adjust to allergies by choosing a different seed or nut butter)

4 tablespoons lime juice

2 tablespoons clear honey, preferably unheated

2 tablespoons organic, GMO-free tamari or soy sauce

1 pinch ground cayenne pepper or more to taste

2 teaspoons grated fresh ginger

About 3 tablespoons water, to thin

Use a julienne peeler, mandoline or spiralizer (or even a potato peeler) to create noodles from the daikon and carrots. Place in a bowl and add the mung bean sprouts and onions. Add the tofu, coriander and sesame seeds to the noodles and mix. Stir together all the sauce ingredients in a separate bowl, add more water if needed. Taste and adjust the seasoning. Pour over the vegetables and toss to combine using your hands. Make sure that every single strand is covered in dressing. Serve with a slice of lime, chopped coriander and sesame seeds on top. www.bonappetit.com