Fall Festival This Saturday!

Everyone on the farm crew is delighted that broccoli's back again this week, as well as some new appearances by leeks, arugula, and bok choy. It's always fun to harvest new crops! The beautiful and colorful beets in this week's share are coming to us from Freedom Food Farm in Raynham, courtesy of Farmer Chuck.

Our fabulous Fall Festival is on for this Saturday! Join us for some pumpkin painting, farm animal visiting, good music, delicious food & fun games--see you there!

Farm reminders: Tuesday is Farm Fresh Yoga day for the rest of the season! Come to the Yellow House on Tuesdays at 5:30pm for your weekly yoga fix! Free for CSA members and sliding scale donation to our Food Access Fund for friends and neighbors and coworkers.

This winter we'll be putting together a Weir River Farm CSA cookbook with recipes for all the veggies of the season. If you have a recipe you love and you'd like to share, please email me or bring a copy to CSA pickup any time. We're looking for delicious, seasonally-inspired, relatively simple, and fool-proof recipes. Thanks!

Broccoli in the early morning
photo: Chris Hendershot

And lastly, our end-of-season harvest celebration will be Tuesday, October 27th, starting at 6pm. Potluck and BYOB, it's a fun and DELICIOUS evening--mark your calendar!

In your share this week: Leeks, broccoli, radishes, onions, kale, bok choy, chard, hot peppers, arugula, beets from Freedom Food Farm in Raynham, and PYO herbs sage/thyme/chives.

Recipe of the Week

Simple Stir-fried Bok Choy

1 Tbs coconut oil
1 tsp sesame oil
2-3 tsp garlic, finely minced and rested for 10 minutes
1 tsp grated ginger
1 lb baby bok choy
1 Tbs fish sauce

Heat the two oils in a large skillet (or wok) over medium-high heat. Add the garlic and ginger and brown, about 1-2 minutes. Trim the thick, white end of the bok choy stalks and chop heads in half lengthwise. Add the bok choy to the skillet and cook, stirring frequently for 3-5 minutes. Add the fish sauce and cover to steam the bok choy, about 2-3 minutes. When the leaves are wilted and the stalks are semi-soft, it's done!

Old Colony Montessori School stopped by the fields last week for a tour and were impressively veggie-literate!
photo: Janet Walsmith

Most of the onions are finally out of the greenhouse!
photo: Chris Hendershot

One of my favorite crops. Thanks to Lynn Anderson for the pretty herb & flower signs!
photo: Chris Hendershot