The Last Hurrah

With mixed emotions, I hereby announce the Last Week of CSA for 2015! Though I'm sad to see the fields slowly emptying out and the farm crew and many volunteers making winter plans that don't involve long days on the farm, I'm happy to have another bountiful season at our backs. This season wouldn't have been possible without contributions of all kinds from so many. Starting from the ground up - our vital soil microbial community; the never-ending pollination work of our honey bees and many native pollinator species; our insect attack force of predatory nematodes and parasitic wasps; our hearty, stalwart crops; the tireless efforts and diverse talents of our field crew--Sophie, Casey, Chris & Isaiah; the dedication and passion of our CSA members who help make this farm a community; and lastly our INCREDIBLE hive of volunteers/pitchers-in/farm angels: Jenn, Dave, Katya, the kickass Thursday volunteer harvest crew: Bonnie, Abby, Brittney, Linda, Suzanne, Susan & Larry; Julian, Aisha, Emma & Graham, the BU Freshman crew, Dan & Jack, Marialena, the Blue Cross Volunteer  Farm Army, our big-hearted food pantry crew of Ed, Carpenter Ed, Bobby & Bill; the rain-or-shine crew of Kris, Dick, Ralph & Ann; and last but definitely not least the ever-and-always-delightful Lindsay & Maureen. Every piece of this ecological puzzle is essential to the Little Farm on the Big Hill that is Weir River Farm. BIG thanks to all!

On to more mundane, housekeeping matters: during pickup this week I'll have an email verification sheet out. This is for notification to renew your share for next year, which I'll send out this winter. Please add any additional email addresses you'd like me to send the notification to.

Don't forget to RSVP to our fabulous end-of-season Harvest Dinner next Tuesday, October 27th at 6pm.  There's optional yoga at 5pm, then the potluck dinner, which is BYOB, and then rumor has it there'll be games and prizes as well...

Tuesday is the penultimate Farm Fresh Yoga for this season--see you at 5:30 at the Yellow
House. We're still looking for recipe submissions for the Weir River cookbook--send us your favorites and we'll make you famous*.

During CSA pickup this week we will have some beef from our Belted Galloway herd available for sale. Ground beef and select steak cuts will be offered. Our Beef Sale next week will feature the full range of steak cuts that we usually have available. The Beef Sale day and time are TBA--I'll post it here when it is announced. The Pork Sale and Lamb Sale will not be until later in the season and haven't been scheduled yet. We accept cash, check and credit cards.

In your final share this week: lettuce (leaf lettuce and some mini romaine heads), leeks, beets (a mix

leeks in the field

of beets grown here at Weir River, at Freedom Food Farm in Raynham, and at Langwater Farm in North Easton), Brussels sprouts (whoopwhoop!), garlic, kohlrabi (see recipe section below), gorgeous red mustard greens, a choice of butternut squash (from Freedom Food Farm in Raynham) or kabocha squash, onions, bok choy, chard, kale, a pumpkin (from Ward's Berry Farm in Sharon--conventionally grown), and more PYO herbs to last you through the (hopefully mild) winter.

Recipes of the Week

What's kohlrabi? It's the bright purple, ugly duckling, oft-ignored stepchild of the cabbage family. It looks like a vegetable from outer space and tastes like broccoli stems. How do you eat it? Martha has a great collection of recipes here, but I think it's best peeled and cut into matchsticks and dipped in yummy dressing. Simple and fool-proof.

Red mustard greens are gorgeous but intimidating. But don't worry, you can do this! I like them sauteed with a buddy (chard or spinach works great) in olive oil and garlic. Kale will work too, but that combo packs more of a punch.

Kabocha? Is that a red pumpkin? Kinda. It's a Japanese winter squash and it's my favorite kind. Dense and sweet, it's flavor is earthier than your traditional butternut or your candy-pop acorn squash. I use it in any recipe that calls for butternut or pumpkin and then take lots of compliments on how good my butternut/pumpkin what-have-you is. My favorite recipe is below and it's what I'm planning to make for the Harvest Dinner next week.

Kabocha Chili
adapted from thekitchn.com's Pumpkin Chili recipe

3 lb kabocha, cut into 1" pieces
2 medium rutabaga, Macomber turnips, or regular turnips, approx 3/4 lb
1/2 c. unsalted butter
1/2 c. olive oil
1/2 c. finely ground cornmeal
2 red bell peppers, chopped
1 large onion, chopped
6 garlic cloves, minced and rested for 10 minutes
2 Tbs tomato paste
4 c. vegetable broth (or you can substitute 2 cups of broth for 2 cups of beer..yum!)
2 10 oz cans diced tomatoes with green chiles (Muir Glen makes the best, I think)
2 16 oz cans chili beans, rinsed and drained
2 c. frozen roasted corn
1/2 Tbs chili powder (or more to taste)
1 tsp cinnamon
1 tsp cumin
several dashes Worcestershire sauce
salt and pepper to taste
balsamic vinegar to taste
chopped scallions for garnish (optional)
shredded cheese to serve
sour cream to serve

Cut turnips and kabocha into 1" pieces. In a large soup pot heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then add the onions and garlic and saute.
Add the tomato paste, spices and Worcestershire sauce and stir in well. Add salt and pepper and balsamic and stir well.
Add the kabocha, turnip and red pepper and cook, stirring frequently, for about 10 minutes.
Add the broth(/beer?), diced tomatoes, beans and corn and bring to a simmer. Reduce the heat and cook for 1 hour, or until the pumpkin and turnip are tender. It gets better if simmered longer--several hours at least.
Before serving, season to taste with salt and pepper and extra balsamic and Worcestershire if desired. Serve hot with scallions, shredded cheese and sour cream.

*CSA cookbook fame will apply only within the boundaries of Weir River Farm.