2016: CSA Box Week 21

We are officially in uncharted territory! Our CSA has always wrapped up on Columbus Day weekend, this is the first season we’ve gone deeper into the fall for an extended 26-week season – thank you for joining us!  We’ve mentioned over the last few weeks that this time of year we’re working to get things out of the fields (food, stakes and trellising, spent crops, etc.) while also getting new things into the fields (winter cover crops now and garlic in a few weeks). The fall to-do list is similar for many farms, and with such a large, great crew this season we’ve been able to stay on top of things – so much so that last week we sent this season’s apprentices up to Vermont to help our friends at Bear Roots Farm (http://bearrootsfarm.com/) put a dent in the massive fall harvest on their farm. This work trip was a great way not only for Amber Waves to support our fellow farmers, but also gave our crew a chance to break out of the monotony of the same fields every day and be introduced to a different farm and growing style. Our friends Jon and Karin left the east end a few years ago (they formerly ran Sunset Beach Farm in Sag Harbor) for more space and to start a new, fantastic farm in Vermont. While we usually visit our friends in the winter when we all have more time to travel and relax, this work exchange is a new way for us to collaborate more meaningfully despite the distance between us. Plus – our crew brought back carrots, which were not successful for us this season, and which are making an appearance in your box this week. Enjoy!

This week’s box:

  • Sweet Potatoes
  • Butternut Squash
  • Yellow Onion
  • Garlic
  • Sweet Peppers
  • Arugula
  • Ovation Salad Mix
  • Lettuce
  • Broccoli
  • Carrots

In the fields to pick:

  • Raspberries
  • Flowers
  • Shishito & Lunchbox peppers
  • Herb Garden

This week’s cheese share:

  • Catapano Dairy Chevre

This week’s fruit share:

  • Apples and Pears from Briermere Farms

This week’s bread share:

  • Brioche Loaf: Carissa’s golden buttery brioche loaf is baked using bread flour, locally grown freshly milled whole wheat flour, butter, milk, eggs, yeast, sugar & salt. Each loaf is washed with egg, cream & honey just before baking. Makes an amazing french toast!!

This week's recipe suggestions:

  • If farmers ran the world, we would do a roasted vegetable medley with the broccoli, butternut, sweet potatoes, onion, garlic, and carrots (tossed in olive oil, salt, and pepper, at 375 for a half hour) and eat it throughout the week. (Even leftover for breakfast with a fried egg on top!) And we’d use those crisp fall greens for a week’s worth of salads. Easy!
  • Sweet Potato and Arugula Salad