F23 (W11): Winding Down for Winter
Dear CSA Members + Farm Community,
The season is winding down as we enter the second-to-last week of our fall CSA! We’ve been busy on the farm getting ready for the colder temps headed our way and prepping for springtime. Emma and Eli did some handy-work getting our walk-behind tiller in working condition again, our cold-hardy greens are looking good, and we planted 24 beds of strawberries last week - these plants need to overwinter in the field to fruit in the spring so planning ahead is key! Typically we would plant these in October for the following spring’s harvest; this year we got them in the ground a little late but we’re hopeful it shouldn’t affect our crop too much in the spring.
While our fresh flowers have died with the frost, we dried an abundance of flowers throughout our season in preparation for creating beautiful autumnal wreaths. We will be holding a wreath-making workshop on Saturday 11/18 led by our talented flower farmer Alex. Participants will create their own dried floral wreath to take home with them. The workshop fee is $50 and will include all the supplies and instruction you need! This event will run from 9-11am this Saturday, with a limited number of spaces available for sign-up. Head here to reserve your spot for this fun event!
To our CSA members, just a heads up that Thanksgiving will alter our pick-up dates next week. Those who have Tuesday pickup will still pick up on Tuesday. Since Thursday is Thanksgiving, those with a Thursday pickup date will also pick up on Tuesday 11/21 at Athens Montessori (4-6pm). If you know that you are unable to make the Tuesday pickup, we are offering Wednesday (11/22) pick up at 11-2pm at Buvez in Normaltown. Please let us know if you would prefer the Wednesday pick up date so that we can plan accordingly. Missed Tuesday shares will also go to the Wednesday pickup. If your share is not picked up it will be donated.
We will also be having an end-of-season gathering in early December for our CSA members and supporters, so stay posted!
In your CSA this week you’ll find Sugarloaf Endive, a green cousin of radicchio. This leafy green can be subbed in for radicchio or endive in any recipe, eaten both raw for the bitter green lovers and cooked for a more mellow flavor. For those of you who are fans of bitter greens, this salad compliments the sugarloaf flavor with a touch of honey in the dressing. Alternatively, cook it down in a risotto, or roast it with a balsamic glaze. This recipe for wilted greens with warm apple vinagrette combines the best of both worlds.
Happy eating!
Diamond Hill Farmers
This week’s farm share:
$25 Share: Sugarloaf endive or napa cabbage, turnips, kale or chard, little gem lettuce, sweet potatoes, and scallions
$35 Share: Sugarloaf endive or napa cabbage, turnips, kale or chard, little gem lettuce, sweet potatoes, scallions, parsley, and broccoli