Post-Thanksgiving Detox Box

Dear CSA members and farm friends,

Welcome to Week 9 of our 12-week CSA season. We had a wonderful Thanksgiving break and hope that you did as well! It got cold on the farm last night—down to the mid-20s or so—and our fields are frozen. The crew is harvesting from the greenhouses now and will head out to the fields in a couple hours once the veggies get thawed out. While frozen fields present a logistical inconvenience for us, the flavor of field-thawed veggies is incomparable. We can't wait for you to try this week's kale, carrots and Brussels sprouts. 

In the share this week, we expect to have:

  • green or red leaf lettuce
  • curly kale
  • Brussels sprouts
  • carrots
  • black Spanish radishes
  • sweet potatoes
  • celery
  • fennel or dill
  • broccoli 

Aside from harvesting and washing your weekly veggies, we are working on mulching our strawberry pathways with rice straw, digging and washing bulk root veggies for winter storage, and field clean-up. We are also turning our sights toward the 2018 season, as seed catalogs begin arriving in the mail and we work to piece together our crop rotation and planting schedule for the new year. We have some big plans in the works to make 2018 an even better growing year and would love to hear your input on what could make the CSA even better. 

Some of the ideas we are incubating include the addition of a private Facebook group for CSA members that would give exclusive access to weekly videos and interaction with a CSA "coach," a local culinary rockstar that would help teach you how to make the most of your share each week. (Think cooking videos and tutorials on how to turn carrot greens into pesto and filling your freezer with homemade vegetable stock.) 

Please email and let us know what you think we could do to make the farm work better for you in 2018.

Thank you, 


This week's hours

Tuesday 2:00-6:00
Thursday 2:00-6:00
Saturday 10:00-2:00

What to Make for Dinner

Black Radish, Carrot and Fennel Salad with Pecorino Cheese

Leek and Fennel Tart

Ina Garten’s Roasted Brussels Sprouts

Broccoli and Brussels Sprouts Salad with Honey Dijon Vinaigrette

Carrot, Sweet Potato and Ginger Soup