Harvest #25 (Week A) should include sweet potatoes, potatoes, carrots, beets, radishes, kohlrabi, fennel, sweet peppers, hot peppers, garlic, lettuce mix, arugula, bok choy, kale, and savoy cabbage. Some items will be a choice. U-pick should include flowers and herbs.

*Sweet potatoes will be distributed in their natural harvested state (unwashed)*

The final two weeks of 2021 Main Season CSA are here! Thank you for joining us on another harvest trip around the sun! We hope you've enjoyed the produce, the farm, the bounty, the variety, the flavor, the freshness, the views, the barn, and everything else. It wasn't a perfect season nor a perfect share but we sincerely tried our best, worked as hard as we could to provide you, our members, with as fine a CSA share as we could craft. Community Supported Agriculture is an amazing system, and we thank you for your support. Without you we wouldn't be able to do what we do.

On that note:

2021 Late Fall CSA begins the week of November 15th for Full, Medium, and Week A Half Shares (Week B begins the following week). Sign up here to continue receiving a farm share through December! Shares will be very similar to what we distribute these final two weeks of Main Season (roots, greens, cabbage, etc). Pick up day options for the 6-week season include Wednesday and Saturday.

Next year marks Anchor Run's 19th growing season! 2022 Main Season CSA should be the same as this year, or may be the best ever! Share prices will increase on 1/1/22 but if you sign up here and pay in full by 12/31/21 you can secure your share with this year's prices.

As of now we have not scheduled any workshifts for this week. The main task we will need help with is garlic planting and mulching and we'd like the ground to dry out before we can accomplish those tasks. We'll send out an e-mail when we schedule this.

What are you cooking now that it is definitely fall weather themed? Please share with fellow members by emailing me at lindadansbury@comcast.net.

I have been enjoying both cooking with new veggies as well as using items I had frozen earlier - part of the fun of being a farm member is being able to have things from the farm almost year round. Here are a few things we enjoyed this week:

Swiss chard, garlic, thyme - made a risotto that was a little more time consuming than "normal" risotto, but worth it. Sauteed the stems of the chard and then added the greens until just wilted. Meanwhile, roasted chopped mushrooms in the oven with a bit of oil and butter. Once the rice was cooked, added the veggies in, along with a nice grating of cheese. Turned out really nice, and there were plenty of leftovers for another meal.

Pumpkin, leeks, herbs - made an Indian spiced pumpkin soup. Started by roasting the pumpkin, so the flavors were so rounded and delicious. Again, enough for a second meal.

Green beans, pesto, (both frozen during the summer), kale - I used a container of frozen minestrone soup that I had made in the summer. I like to have soups and stews in which I add greens at the end of cooking. Doing this brightens the reheated dish. In this case, I also used green beans that I had frozen as well as stirring in a bit of homemade pesto. Don't worry if you didn't make any basil pesto during the summer - you can make a batch of Kale Pesto now!

Cabbage should be a part of the share either this week or next. As you know, it stores really well, so you can save it for a few weeks - as with other greens, make sure the head isn't sitting in a puddle of water in the storage bag.

Looking for something new to do with cabbage? Try sauteing it in a pan with butter and olive oil. Slice it very thin as you would for cole slaw. Heat butter and olive oil in a large pan. If you want you can add onions or leeks and/or thyme to the pan along with the cabbage. Saute over medium heat, turning every so often until slightly browned. Add salt and pepper and enjoy. The reaction that happens in the pan actually sweetens the cabbage, The bite will be gone and you are left with a delicious side dish.

Combine the cabbage with some of the other fall veggies for delicious slaws - veggies that are great to use include kohlrabi, turnips, radishes and bok choy.