10-14-2008
CSA Newsletter
October 14th, 2008
There is no gardening without humility. Nature is constantly sending even its oldest scholars to the bottom of the class for some egregious blunder. ~Alfred Austin
Week 19! Wow, the last week, another season under our belt….ok, our 2nd season under our belt. Hope you all feel as good about the season as we do. I’m impressed we got 19 weeks after the spring we had – that’s 2 more weeks than last year’s CSA! I have so enjoyed getting to know those of you I didn’t already know, and seeing old friends again. It’s going to be sad without Wednesday social day around here…….. Thank you so much for your smiling faces, recipes, suggestions, support, and shared passion for responsibly grown food. I look forward to seeing you all out on the slopes/skate track/trails this winter, and back out here come spring time!
I want to send out a huge THANK YOU to our in-kind-members this year – you all helped out soooo much, could not have done it without you! I hope to work with you again next year.
The Harvest
~1# salad greens
1 bunch carrots
1 bunch herbs (cilantro or dill)
1 bunch radish (for those of you who did not get them last week)
3 oz basil (with this week’s basil I have made it even for everyone)
Sun Flower Seeds
Copper Moose Farm 2008 Potluck Cookbook (1 per membership)
* If you forgot your onion twist last week, I still have them – get them this week.
Sunflower Seeds – These seeds come from our Zebulon sunflowers this year. They were the dwarf variety that was in the ore cart planters and the whiskey barrel planters at the greenhouse door. They have an amazing geometrical pattern in their bright green center. Because they are dwarf they are great for borders or planter boxes. They will get to be 28-36” tall and are an early bloomer.
I would recommend holding on to these until the spring, then pop them in the ground or a planter after danger of frost has passed (June 15th up here). Water them well until they have germinated.
Copper Moose Farm 2008 Potluck Cookbook – They’re done! Well, most of them are done. Due to a printing error, I do not have 50 ready. So, if there are none left when you get here, there will be a piece of paper for you to write your name down on – as soon as the rest of the cookbooks are done I will send you an email and you can swing by and pick yours up. Sorry for the inconvenience. Also – we will be printing extra’s, they will make great gifts! If you are interested in buying a couple, we sure would love the help in making these possible! I will have a sheet out for those of you who would like to buy a couple extra’s – put your name down and how many you would like. It would be great if you could pay for them up-front, but if not, we can bill you.
Thanks again to Kim Denkers for designing and compiling these – they look fantastic! And thanks to all of you for contributing your recipes!
The News
Lots of opportunities to stay connected to the farm this winter!
We will be having our Holiday Flower Party again this year. I will send out an email when we have all the details sussed out. Hope to see you for that.
We plan on selling eggs this winter - I will send out an email when the details are together on that one also.
Keep your eyes peeled in February for our invite letter to join the 2009 CSA. I will hold your spot for 2 weeks after I send that email out, after that, I will open up your spot to someone on our waitlist. So don’t dally, if you want to join again for next year send in the form and payment as soon as you get that email in February.
The Recipe
Carrots with Lemon (from Quail Hill Farm Cookbook)
Peel about 4-5 carrots, juice a lemon and set the juice aside. Toss the carrots with Kosher salt a little water and olive oil into a heavy frying pan and cook covered for a bit. Uncover, add some more oil, and turn up the heat to caramelize the carrots. At the very end, when the carrots are done, add the lemon juice and let it thicken in the oil.
Well, that’s a wrap! Look forward to seeing you tomorrow….for the last pick-up. Thanks again for a great season.
Daisy
October 14th, 2008
There is no gardening without humility. Nature is constantly sending even its oldest scholars to the bottom of the class for some egregious blunder. ~Alfred Austin
Week 19! Wow, the last week, another season under our belt….ok, our 2nd season under our belt. Hope you all feel as good about the season as we do. I’m impressed we got 19 weeks after the spring we had – that’s 2 more weeks than last year’s CSA! I have so enjoyed getting to know those of you I didn’t already know, and seeing old friends again. It’s going to be sad without Wednesday social day around here…….. Thank you so much for your smiling faces, recipes, suggestions, support, and shared passion for responsibly grown food. I look forward to seeing you all out on the slopes/skate track/trails this winter, and back out here come spring time!
I want to send out a huge THANK YOU to our in-kind-members this year – you all helped out soooo much, could not have done it without you! I hope to work with you again next year.
The Harvest
~1# salad greens
1 bunch carrots
1 bunch herbs (cilantro or dill)
1 bunch radish (for those of you who did not get them last week)
3 oz basil (with this week’s basil I have made it even for everyone)
Sun Flower Seeds
Copper Moose Farm 2008 Potluck Cookbook (1 per membership)
* If you forgot your onion twist last week, I still have them – get them this week.
Sunflower Seeds – These seeds come from our Zebulon sunflowers this year. They were the dwarf variety that was in the ore cart planters and the whiskey barrel planters at the greenhouse door. They have an amazing geometrical pattern in their bright green center. Because they are dwarf they are great for borders or planter boxes. They will get to be 28-36” tall and are an early bloomer.
I would recommend holding on to these until the spring, then pop them in the ground or a planter after danger of frost has passed (June 15th up here). Water them well until they have germinated.
Copper Moose Farm 2008 Potluck Cookbook – They’re done! Well, most of them are done. Due to a printing error, I do not have 50 ready. So, if there are none left when you get here, there will be a piece of paper for you to write your name down on – as soon as the rest of the cookbooks are done I will send you an email and you can swing by and pick yours up. Sorry for the inconvenience. Also – we will be printing extra’s, they will make great gifts! If you are interested in buying a couple, we sure would love the help in making these possible! I will have a sheet out for those of you who would like to buy a couple extra’s – put your name down and how many you would like. It would be great if you could pay for them up-front, but if not, we can bill you.
Thanks again to Kim Denkers for designing and compiling these – they look fantastic! And thanks to all of you for contributing your recipes!
The News
Lots of opportunities to stay connected to the farm this winter!
We will be having our Holiday Flower Party again this year. I will send out an email when we have all the details sussed out. Hope to see you for that.
We plan on selling eggs this winter - I will send out an email when the details are together on that one also.
Keep your eyes peeled in February for our invite letter to join the 2009 CSA. I will hold your spot for 2 weeks after I send that email out, after that, I will open up your spot to someone on our waitlist. So don’t dally, if you want to join again for next year send in the form and payment as soon as you get that email in February.
The Recipe
Carrots with Lemon (from Quail Hill Farm Cookbook)
Peel about 4-5 carrots, juice a lemon and set the juice aside. Toss the carrots with Kosher salt a little water and olive oil into a heavy frying pan and cook covered for a bit. Uncover, add some more oil, and turn up the heat to caramelize the carrots. At the very end, when the carrots are done, add the lemon juice and let it thicken in the oil.
Well, that’s a wrap! Look forward to seeing you tomorrow….for the last pick-up. Thanks again for a great season.
Daisy
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