Harvest #18 (Week B) should include winter squash (spaghetti, acorn, sweet dumpling), leeks, onions, sweet peppers, potatoes, kale, Swiss chard, Italian dandelion, parsley, scallions, cilantro, dill, hot peppers, shishito peppers, eggplant, okra, tomatoes, lettuce, garlic, and green tomatoes. Some items will be a choice and may not be available during all pick up times. We may take a break from lettuce to let it size up a bit more before we harvest it next. U-pick should include yellow wax beans and flowers.

• Full, Medium, and Half Shares are available for the 6th annual 6-week season.

• Prices remain the same as last season: $180 for Full; $130 for Medium; $100 for Half.
• A deposit of $50 or full payment secures your share; full payment is due by November 1st; if you join after November 1st full payment is due to finalize registration.

• Pick up days are: Wednesday 1-8pm or Saturday 11am-12noon (you choose a day but you can switch temporarily by notifying us in advance).

• Begins immediately following conclusion of Main Season CSA Harvest Week #26 (Week B, week of November 5th).
• Late Fall Harvest #1 (Week A) is scheduled for week of November 12th.

• Concludes week of December 17th.
• No workshift discount/commitment.
• A cold hardy fall themed continuation of the Main Season share with tasty staples like chard, spinach, lettuce, radicchio, arugula, mizuna, tatsoi, bok choy, kale, collards, cabbage, Napa cabbage, cilantro, dill, parsley, leeks, garlic, scallions, onions, beets, radishes, turnips, carrots, celeriac, kohlrabi, potatoes, and sweet potatoes.

• Each cold season we make improvements to ensure a steady supply of fresh crops, not just storage ones. We now use 4 growing structures to extend the growing season; during our first Late Fall CSA back in 2012 we only had the high tunnel. So, our footprint has effectively tripled (each structure differs somewhat in size) and we now also add heat to the greenhouse for insurance/assurance.
• A Full Share receives approximately 8-12 pounds of produce weekly, a Half Share every other week, and a Medium Share receives 2/3 of a Full Share weekly.
• **During the week of Thanksgiving, Late Fall Harvest Week #2, Wednesday's pick up is on Tuesday, November 21st to accommodate travelers and holiday schedules (we'll accommodate your schedule, too)**. This is the only pick up anomaly.
• To join, log in to the website here; the 'join' button will be on the left hand side of your members page.
• Membership is limited and is at capacity at around 50% of the Main Season number so don't delay!

• Full, Medium, and Half Shares are available for the 2nd annual 10-week season (2 more weeks than last year).

• Prices remain the same as last season: $300 for Full; $220 for Medium; $165 for Half.
• A deposit of $75 or full payment secures your share; full payment is due by December 15th.
• Pick up days are: Wednesday 1-8pm or Saturday 11am-12noon (you choose a day but you can switch temporarily by notifying us in advance).
• Begins immediately following conclusion of Late Fall CSA Harvest Week #6 (Week B, week of December 17th).

• Winter Harvest #1 (Week A) is scheduled for week of December 24th - **This week only, Wednesday's pick up is moved to Thursday, December 28th, to accommodate travelers and holiday schedules (we'll accommodate your schedule, too)**. This is the only pick up anomaly.

• Concludes week of February 25th.
• No workshift discount/commitment.
• A cold hardy winter themed continuation of the Late Fall share with tasty staples like chard, spinach, lettuce, arugula, mizuna, tatsoi, bok choy, kale, collards, cabbage, Napa cabbage, herbs, leeks, garlic, scallions, onions, beets, radishes, turnips, carrots, celeriac, kohlrabi, and potatoes.

• Each cold season we make improvements to ensure a steady supply of fresh crops, not just storage ones. We now use 4 growing structures to extend the growing season; during our first Late Fall CSA back in 2012 we only had the high tunnel. So, our footprint has effectively tripled (each structure differs somewhat in size) and we now also add heat to the greenhouse for insurance/assurance.
• A Full Share receives approximately 8-12 pounds of produce weekly, a Half Share every other week, and a Medium Share receives 2/3 of a Full Share weekly.
• To join, log in to the website here; the 'join' button will be on the left hand side of your members page.

• Membership is limited and is at capacity at around 30% of the Main Season number so don't delay!

If you still need to work your pledged hours please consider signing up for a workshift soon! In other words, when you joined the CSA you purchased a share "with work discount" instead of a share "without working". If you'd rather contribute financially to cover the work hour cost of your share please do so soon so that we can plan accordingly. And please don't feel guilty about it! The buyout option makes it fair for all members.

$60 covers the 4 hours for a Half Share; $90 covers the 6 hours for a Medium Share; and $120 covers the 8 hours for a Full Share. E-mail us at anchorruncsa@gmail.com if you have any questions.

Workshifts this week:

- Tuesday 9/12 10am-12noon
- Wednesday 9/13 10am-12noon
- Friday 9/15 10am-12noon
- Sunday 9/17 8-10am

Workshift sign-up instructions may be found here.

Thank you!

Susan and Todd Klikus of Augusta Acres Farm will be at Anchor Run Farm on Monday, September 18th from 1:00 - 6:30 pm to share their pure maple syrup and pure, raw honey with our CSA! This is a wonderful opportunity to stock your cupboards with local sweets for the winter and/or get an early start on holiday gifts for loved ones who appreciate meaningful and useable treats.

Augusta Acres is located in Beach Lake, PA and is a family-run operation. They farm using only organic methods and are members of Pennsylvania Association for Sustainable Agriculture and the Pennsylvania Maple Producers Association. Sap from trees located strictly on the farm is boiled down in small batches on their wood fired arch to produce a maple syrup that is dark and robust. Their honey is extracted from on-farm apiaries and is an "all season", raw honey which is dark and very sweet. Both sweets will be available for CSA members to purchase at pint and quart sizes for $15 and $24, respectively.

Don't fret if you are unable to make it to the farm on Monday, September 18th between 1:00 and 6:30 pm! If you would still like to participate in this opportunity contact Susan Klikus directly at susanklikus@gmail.com and she will set aside your order to pick up on your regularly scheduled pick up day. Payment is due when you pick up your order at the farm.

Have you been wondering what all the buzz is about with essential oils? Or, what they could do for you? You are invited to an exciting class on Saturday, September 16th, 10-11am to answer these questions and many more! This class will be full of great lessons learned from hilarious personal experiences, you do not have to learn all of these lessons the hard way. There will be raffles as well as yummy treats and tons of great information. We will be learning about the basics of essential oils, how you can support the wellness of you and your family, and how to eliminate chemicals from your home. Cannot wait to see you there!

Shyla Jagannatha, a member of our CSA, is conducting a book drive through the American Association of University Women - Makefield Area Branch (a 501(c)(3) organization), where she is a board member. The book drive is for the Cops 'n' Kids initiative through the branch. Cops 'n' Kids is a community literacy project to collect and donate books to children who need them and in the process help each child feel connected to their own community. To learn more about the initiative or to get involved, please visit the website. They are looking for new and very gently used books for children of all ages, but are especially in need of books for ages less than 8. If you have books to share, please bring the books in and drop them off in the collection bin marked "Cops 'n' Kids - Donate Here". Together with the AAUW-Makefield Area Branch, let's make a difference in the lives of children in our community!

Nancy Wasch, a long time farm member and frequent contributor of recipes and ideas sent me the following email this week. "Missy and I made jam on Saturday. Even saving all of our ground cherries, there's never enough for a batch of ground cherry jam, so we mixed it with (local) peaches for a micro batch. The ground cherry flavor really came through nicely, and the high pectin in the ground cherries yielded a firmer gel than the straight peaches." This is an awesome idea. I have made peach jam and it is always too liquidy - having a higher pectin item to mix in will solve that problem. Thanks so much Nancy and Missy!

These chilly nights have me thinking about soups and stews, but I haven't gotten into that - yet. I did try a couple of new things this week:

Potatoes - I had seen a recipe a little while ago while reading a website and decided to try it. Boil potatoes in salted water until cooked through but not falling apart. Drain on a towel. When cool enough to touch press down on potato with the palm of your hand until flattened to around a third of an inch. If it falls apart a little, that is ok. Allow to cool completely. Place on a cookie sheet that has been covered with foil and parchment paper. Drizzle a little olive oil on them, making sure to get a little oil on the bottoms. Bake in a 450 degree oven for 30-40 minutes, depending on how big the potatoes are. Remove when nicely browned. Sprinkle with a little flaked salt and enjoy. These are really great - a combo of mashed, home fry potatoes!

Tomatoes - I had a lot of small tomatoes - not quite enough to make sauce with, but didn't want to go bad. I cut them in half, placed on cookie sheet, brushed with olive oil and sprinkled with a little salt and ground coriander. Baked them for about 6 hours in a 200 degree oven. The intense tomato flavor that is left after much of the water evaporates out is amazing! They aren't completely dried like sundried. We ate them on little crostini with a bit of mozzarella and a tiny amount of pesto and they are delicious.

Peppers, onions, garlic, carrots, okra, Swiss chard and dandelion greens, herbs - roasted a big pile of veggies until nice and carmelized. While they were roasting, I sauteed the greens with more garlic. Added it to a bowl of hot pasta, mixed it all up and then added fresh chopped herbs. It was really tasty!

Usually in this space I talk about a new veggie we are receiving this week. Including how to prepare them. Everything we are receiving this week we have been receiving. I have been wondering what to make now that the nights are cooler and I have a fridge full of veggies - including a crossover of summer veggies and fall greens and squash. Make Minestrone Soup!

There are 2 recipes for it on this site (1 or 2) - check them both out to get an idea of variations - you can add almost any and every veggie you have. The recipe was developed exactly for this purpose - to use up veggies before they go bad. With the added beans, it becomes hearty. Make it one day and serve it the next for added flavor - it also thickens as it sits. Since Derek mentioned last week that the winter squash won't last very long due to pest and disease pressure, add that as well. The nice thing about the dumpling squash is you can just cut it, remove seeds and then cut into bite sized pieces. No need to remove the outer skin. It will break down as it cooks. If you are like me and save the rinds from parmesan cheese, this is the dish to add one in - adds great depth of flavor to the soup.

Enjoy the harvest!

Greetings fellow farm members! I am trying to get a feel for whether or not there is interest in a Fall Edition of the Now What!? Workshop. The workshop would probably be scheduled for a weekend (Saturday or Sunday) in late September or Early October. If you are interested, please contact me via email at thatgiagirl@comcast.net and please include ARF in the subject line. Let me know what you are interested in discussing and learning more about!

New members, longtime members, members who attended a previous Now What!? workshop, members who did not attend a previous Now What!? workshop (in other words - all members!) are welcome to attend!