Middle Way Farm 2015 CSA - Week 17
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Sign-up for the Fall Share Is Now Open!
Sign up for Fall Share
Here are the details:
  • 3 shares spaced 2 weeks apart - Nov. 10, Nov. 24 (week of Thanksgiving), and Dec. 8
    • Pick-up day moved to Tuesday, pick-up time will be 4:30-6 pm at the farm. 
  • Standard Shares Only - $145 (payment before or at first pick-up)
    • Custom Shareholders: you can use remaining credit to pay for all or part of your fall share. Credit will be applied to your fall share manually by me after you sign-up and I will follow-up by e-mail
  • Thanksgiving Share option - Only Nov. 24 share ($60)
  • On-Farm Pick-up Only (due to potentially freezing temperatures on pick-up days, I can't leave shares outside at homes) - Exceptions may be made for special circumstances
  • Limited spots available - current CSA customers get first priority!
    • Sign-up will open up for everyone a month from today (Oct. 18)
Each share will contain approximately $50 worth of produce (about twice as much as a regular season standard share). Most of the items in the share will be storage crops that could last you well past the New Year if stored properly. Below see a list of crops slated for the fall share, as well as an example share:
Potatoes - Kennebec Storage, Yellow Flesh, Red Skin, Purple Majesty 
Onions - Yellow Storage, Cippolini, Shallots
Garlic - Softneck and Hardneck
Winter Squash - Butternut, Spaghetti
Sweet Potatoes

Cabbage - Savoy, Green & Red
Brussels Sprouts
Radishes - Daikon, Beauty Heart
Apples from Berry Patch Farm
Parsnips and More!
Example Fall Share (with approximate values)

Note items that need to be refrigerated. Although the share is large, a good portion of it won't need to be stored in your fridge. 

Kennebec Potatoes - 3 lb bag ($5)
Yellow Storage Onions - 3 lb bag ($5)
Garlic - 3 heads ($4.00)
Butternut squash - 2 squash ($5) 
Sweet potatoes - 3 pounds ($5)
Leeks - 1 bunch ($2.50) (Refrigerate)
Parsnips - 3 pounds ($5) (Refrigerate) 
Carrots - 3 pound bag ($6) (Refrigerate)
Brussels Sprouts - .75 pound bag ($3.50) (Refrigerate)
Kale - 1 bunch ($2.50) (Refrigerate)
Spinach - 1 bag ($3.50)  (Refrigerate)

Example Fall Share (with approximate values)

Note items that need to be refrigerated. Although the share is large, a good portion of it won't need to be stored in your fridge. 

Kennebec Potatoes - 3 lb bag ($5)
Yellow Storage Onions - 3 lb bag ($5)
Garlic - 3 heads ($4.00)
Butternut squash - 2 squash ($5) 
Sweet potatoes - 3 pounds ($5)
Leeks - 1 bunch ($2.50) (Refrigerate)
Parsnips - 3 pounds ($5) (Refrigerate) 
Carrots - 3 pound bag ($6) (Refrigerate)
Brussels Sprouts - .75 pound bag ($3.50) (Refrigerate)
Kale - 1 bunch ($2.50) (Refrigerate)
Spinach - 1 bag ($3.50)  (Refrigerate)


What's in the Share - Week 17 (odd)

For Delivery Wednesday, September 23

Preservation Kits
(Available for Custom Order)

Pesto Kit - 4 oz. basil & 1 bulb of garlic ($5)

Pickling Kit - one dozen cucumbers, 1 bulb of garlic ($10)

Standard Share
Also available for custom order unless otherwise noted
Beets - 1.5 lb - $3.50/1.5 lb or 3 lb for $6
Broccoli - .5-.75 lb - $2.50/order
Cabbage, Savoy - 1 head - $3/head or 2 for $5
Cucumber - 1 cuke - $1 each or 3 for $2.50

Eggplant - 1 eggplant - $1.50 each
Lettuce Mix - 6 oz. bag - $3.50/bag or 2 for $6
Onion, Yellow Storage - 3 lb bag - $5/bag
Pepper, Red - 1-2 peppers - $1.50 each (may be 2-3 smaller peppers per "each")

Potatoes, Kennebec Storage - 3 lb bag - $5/bag
Tomatoes, Slicing - 1-2 tomatoes - $1 each or 3 for $2.50
Tomatoes, Roma - 1-2 tomatoes- $.75 each or 3 for $2

Zucchini (medium) - 1 zucchini - $1 each or 3 for $2.50
Available for Custom Order
Arugula - 6 oz. bag - $3.50/bag or 2 for $6
Basil, Purple or Green - $2/bunch or 3 for $5
Carrots, Seconds - 3 lb for $4, 5 lb for $6
Chard, Rainbow- $2/bunch or 3 for $5
Cilantro - 1 bunch - $2/bunch or 3 for $5
Collard Greens - 1 bunch - $2 or 3 for $5
Cabbage, Chinese - 1 head - $2.50/head or 2 for $4
Edamame - bunch of 2-3 plants with pods - $3.50/bunch or 2 bunches for $6
Garlic, Hardneck - 1 bulb - $1.50 each or 3 for $4
Garlic, Softneck - 1 bulb - $1.50 each or 3 for $4
Green Beans - 3/4 lb - $3.50/.75 lb quart or 2 quarts for $6
Kale, Lacinato (flatleaf heirloom) - $2/bunch or 3 for $5
Kale, Winterbor (green curly) - $2/bunch or 3 for $5

Leek (small) - $2.50/bunch or 2 for $4
Leeks (large) - $1 each or 3 for $2.50
Onions, Candy - $2/pound
Parsley - $2/bunch or 3 for $5
Pepper, Green - $1 each or 3 for $2.50
Pepper, Hot - $.50 each or 3 for $1
Potatoes, Red - $3.50/1.75 lb or 3.5 lb for $6

Radish, Red, White or Mixed Color - 1 bunch - $2/bunch or 3 for $5
Turnips, Salad- 1 bunch - $2/bunch or 3 for $5
Zucchini, Baby - $.75 each or 3 for $2
Zucchini, Baking - $1.50/large zucchini or 3 for $4
Available for Bulk Order 
Beets - 6 lb - $10.00
Beets, Small Pickling - 3 lb - $6.00
Garlic (smaller heads) - 1 lb - $7.50
Tomatoes, Assorted (may be blemished)- 3 lb for $4 or 5 lb for $6

Berry Patch Farm Fruit Share
3 lb of apples

Every other week share -  ODD Number Week

Sandy Hill Farm Egg Share

Every other week share - ODD
 Number Week

Plant Starts Available for Custom Order

All plants are $2 each or 3 for $5

Perennial Herbs 
Rosemary - tender perennial
Garden Sorrel - early season, perennial lemony green
Winter Savory - perennial version of summary savory

Flat leaf - Italian type

Aloe Vera - $7 large, $4 small
Medium size clay pot & plant
Glory Days
As I look at the weather forecast for the next 10 days, its hard to imagine a better stretch of weather for the entire year - low 80's and high 70's during the day, clear or partly cloudy, a steady southeastern breeze, and high 50's and low 60's at night. I have to double check the calendar to make sure it truly is late September.

A mild fall is such a blessing on the farm for many reasons. For one, it makes morning harvest much more pleasant and afternoon harvest a dream. But mainly the warm fall temperature creates the perfect conditions for late plant growth (although the lower light levels this year means that growth is not as rapid as say in late May and early June) and that growth will help to bring the fall crops that still need some time to maturity. The cabbages and brussels sprouts in particular need at least a few more weeks of good growth to reach full size. In addition, the warm season plants like peppers, eggplants, and tomatoes really benefit from this late warmth as they continue to produce. The sweet potatoes certainly will gain some size over this nice stretch of extended summer. Last year I had already harvested them by this time because of an early frost (which was followed by a month of great weather)!

A person I know in Grinnell once called this time of year "glory days" and that nickname has stuck in my mind. Spring certainly has a majesty all its own, emerging out of the cold, ice, dark, and seeming lifelessness of winter, but the warmth and last throes of summer growth and life this time of year is poignant beyond belief. Enjoy it!
Place Your Custom Share Order!

What's New in the Share

Broccoli - The first of the fall broccoli is beginning to produce and several more varieties planted in the field are poised to begin soon. The harvest is a little light right now but hopefully will pick up as more plants begin to produce heads. Fall broccoli is great, even more so next month when its had some cold night temperatures to turn it extra sweet. If you haven't tried it yet, I highly suggest roasting broccoli as an alternative to boiling or steaming. 

Savoy Cabbage - The first fall cabbage to mature in the field. Savoy is unfamiliar to some cabbage eaters but is a great compliment to the more commonly seen green and red cabbages. Savoy cabbages have rough, crinkly looking leaves of different shades of green which make them very beautiful to look at, but they are also sweeter or more tender, particularly when raw, than other cabbages, which are typically hard and rubbery when eaten raw. They are great for coleslaw, vegetable wraps, salads, or as a bed for cooked dishes, in addition to other ways you might use cooked cabbage. 

Kennebec Potatoes - This storage potato is the one I planted the most of this year. These are a white flesh potato, tending to be large on average, with thin skins (easy to peel or no need to peel at all) and a great, balanced potato flavor. They tend to hold their integrity when cooked and work well for many different dishes. In addition, they hold very well in storage, but make sure to keep them in a dark place - they will start to turn green on the outside if exposed to too much light. You can keep them on the counter but also know that potatoes do perfectly well and tend to store longer and in better condition if put in the fridge in a plastic bag. If your fridge is colder, they will start to over time convert starch into sugar and become sweeter. This is seen as undesirable in some restaurant and processing settings because it makes them less uniform for frying, but I've found the late winter sweetness of sugary potatoes to be an absolute delight. 

Yellow Storage Onions - Like the Kennebecs, these were my main onion variety because they are the best storing. I had by far my best crop of onions this year and look forward to being able to supply them through the entire season and into the fall share. 

Savoy cabbage in the field. 
This bowl contains 8-10 bunches of edamame, which I blanched and froze tonight.
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